This year for Hanukkah, pair Niki Russ Federman’s iconic Caviar Lover’s Black and Whites with kosher sparkling wine for a bubbly holiday celebration

Luxury Caviar Latkes from Russ & Daughters

Bone-In Pork Chops with Roasted, Jammy Figs

Miso-Poached Chicken Soup with Greens

Lamb and Melted Fennel Ragù with Chianti Classico

Carrot Farrotto with Carrot Top Gremolata

A dish that speaks of love—not just because it tastes so good, but because of the memories it conjures

Air Fryer Chicken Oreganata

This protein- and veggie-packed salmon bowl enriches busy weeknights and shines alongside a glass of dry white wine

Gochujang Roasted Salmon and Cabbage with German Riesling

premium charcuteries and cheeses

marinated roasted peppers and artichokes

stuffed Peppadew peppers

deviled eggs

Italian Red

Other Reds and Red Blends

and Rhône styled wines not to be afraid of

Rhône reds

Malbec

Cabernet Franc…ly

Cabernet Sauvignon

Misunderstood Merlot

the difficult and temperamental “middle child” grape

Pinot Noir

Beaujolais

Rosé

Other Wonderful Whites

White Rhônes

Pinot Gris, Pinot Grigio

Using a box grater or food processor fitted with a coarse grating disk, grate the peeled russet potatoes and the peeled yellow onion. Place grated potato in a large bowl of cold water and swish to remove excess starch for 1 minute, then drain in a colander.

Prepare potatoes and onion

Working in small batches, transfer grated potatoes to a clean kitchen towel or several layers of cheesecloth. Gather the cloth and twist to squeeze out as much liquid as possible—this step is critical for crisp latkes. Discard the drained liquid or reserve the starch that settles (optional).

Dry potatoes

In a large mixing bowl, combine the well-drained grated potatoes and grated onion. Add the beaten egg, flour, matzo meal (if using), salt, and pepper. Stir until evenly combined. The mixture should hold together when squeezed; if too loose, add an extra tablespoon of flour or matzo meal.

Combine batter

In a large heavy skillet (cast-iron preferred), add the neutral oil and clarified butter or schmaltz. Heat over medium-high until shimmering and a small pinch of batter sizzles immediately and browns (about 350–375°F / medium-high). Use a thermometer or test carefully.

Heat oil

Spoon tablespoon-sized portions of batter into the hot oil, flattening each gently with the back of the spoon to form 2.5–3 inch rounds. Fry in batches without crowding, 2–3 minutes per side, until deep golden brown and crisp. Adjust heat as needed so they brown without burning. Transfer to a wire rack set over a rimmed baking sheet or to a plate lined with paper towels to drain. Keep finished latkes warm in a 200°F oven while cooking remaining batches.

Fry latkes

Using a teaspoon or small melon baller, place a small dollop (about 1/2 to 3/4 teaspoon) of chilled creme fraiche in the center of each warm latke.

Portion creme fraiche

If using smoked salmon, fold or roll a thin strip and place a small ribbon atop the creme fraiche on each latke. This is optional but adds texture and flavor that complements the caviar.

Add salmon (optional)

Using a mother-of-pearl spoon or the back of a teaspoon (metal can impart off flavors), carefully place about a scant teaspoon (approximately 2–3 grams) of the Caviar Lover’s Black and Whites on top of each creme fraiche-topped latke. For a more generous presentation, use up to 1/2 teaspoon per latke.

Top with caviar

Sprinkle a few snips of fresh chives and a small pinch of finely chopped dill over each bite. Finish with a few flakes of sea salt and a tiny squeeze of lemon over several latkes just before serving (avoid squeezing lemon directly onto caviar for all pieces—offer wedges at the table).

Garnish and season

Arrange latkes on a platter, garnished with extra chives and dill. Serve immediately with chilled kosher sparkling wine or Champagne and lemon wedges on the side so guests can add brightness as desired.

Serve

russet potatoes (peeled, grated)

yellow onion (grated)

all-purpose flour

egg (large, beaten)

fine salt

freshly ground black pepper

matzo meal (optional, for extra crispness)

neutral oil for frying (canola, vegetable or sunflower)

clarified butter or schmaltz (optional, for flavor)

smoked salmon, very thinly sliced (optional)

Niki Russ Federman’s Caviar Lover’s Black and Whites (or similar high-quality black & white mixed caviar)

creme fraiche (or sour cream, chilled)

fresh chives (finely snipped)

fresh dill (optional, finely chopped)

lemon wedges

sea salt flakes (for finishing)

Remove pork chops from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub both sides of each chop with the spice blend, pressing to adhere.

Bring chops to room temperature and season

Preheat the oven to 400°F (200°C). Place a large ovenproof skillet (cast iron preferred) on the stovetop over medium-high heat and add 2 tablespoons olive oil. Heat until shimmering but not smoking.

Preheat oven and pan

Sear the pork chops, bone-side down first if needed for balance, 2-3 minutes per side until a deep golden-brown crust forms. Use tongs to hold chops on the edge to sear the fat cap for about 30 seconds. Do not cook all the way through—target about 5 minutes total searing time depending on thickness.

Sear pork chops

Transfer the skillet with the chops to the preheated oven. Roast until the internal temperature at the thickest part reads 140°F (60°C) for medium or 145°F (63°C) if you prefer slightly less pink, about 6–10 minutes depending on chop thickness. Remove chops to a cutting board and tent loosely with foil to rest for 8–10 minutes (carryover will bring temp up a few degrees).

Finish in the oven

While chops rest, halve the figs lengthwise. Place them cut-side up on a small rimmed baking sheet or in an ovenproof dish. Drizzle with 1 tablespoon extra-virgin olive oil and 1 tablespoon honey, scatter 2 thyme sprigs across, and roast in the same 400°F (200°C) oven for 10–12 minutes until softened and jammy with edges lightly caramelized. Alternatively, roast figs on a separate sheet while pork roasts.

Prepare figs for roasting

Wipe out the skillet used for pork if it has burnt bits (leave browned fond). Return skillet to medium heat and add 2 tablespoons unsalted butter. Add the finely chopped shallot and cook, stirring, until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make shallot-balsamic pan sauce

Pour in 1/2 cup chicken stock and scrape up browned bits from the pan with a wooden spoon. Add 2 tablespoons balsamic vinegar, the remaining 1 tablespoon honey, and the roasted figs (reserve a few halves for garnish). Simmer gently until the figs begin to break down and the liquid reduces by about one-third, 4–6 minutes.

Deglaze and reduce

Swirl in 1 teaspoon optional aged balsamic or fig jam (for extra gloss) and adjust seasoning with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Remove and discard thyme stems. Stir in remaining 1 tablespoon butter off heat to add shine and slightly thicken the sauce.

Finish sauce

Slice each rested pork chop across the grain into 1/2-inch thick slices or serve whole. Arrange chops on warmed plates.

Slice and arrange

Spoon the fig-balsamic sauce over the chops, placing a few reserved roasted fig halves on top of each chop for presentation.

Spoon jammy figs and sauce

Sprinkle lemon zest and chopped parsley over the dish and add a pinch of red pepper flakes if using. Serve immediately with your choice of sides (roasted potatoes, creamy polenta, or sautéed greens).

Garnish and serve

bone-in pork chops

kosher salt

smoked paprika

garlic powder

olive oil (for searing)

fresh figs

extra-virgin olive oil

honey

balsamic vinegar

aged balsamic or fig jam (optional, for extra gloss)

fresh thyme sprigs

unsalted butter

shallot, finely chopped

garlic clove, minced

low-sodium chicken stock

sea salt

lemon zest

fresh parsley, chopped

optional red pepper flakes

In a large pot, combine 6 cups chicken broth and 2 cups water. Add sliced ginger and crushed garlic. Bring to a gentle simmer over medium heat.

Prepare aromatics and broth

Lower the heat so the liquid remains at a gentle simmer (small bubbles breaking at the surface). Stir in 2 tablespoons sake or dry white wine and 1 teaspoon kosher salt.

Place 4 tablespoons miso paste in a small bowl. Ladle 1/2 cup of the hot broth into the bowl and whisk until miso is fully dissolved and smooth. Return the dissolved miso to the pot off the direct heat (miso loses flavor if boiled). Keep the pot at a very gentle warm temperature — do not boil after miso is added.

Dissolve miso

Taste and adjust seasoning with additional salt, a splash of soy sauce, or a little more miso if needed. Keep pepper to taste.

Pat the chicken pieces dry. Lightly rub the chicken with 1 teaspoon neutral oil and 1 tablespoon light soy sauce.

Submerge the chicken in the warm (not boiling) miso broth. The liquid should cover the chicken; add a little extra hot water or broth if necessary. Maintain a gentle poach — temperature around 170–180°F (75–82°C) — with small bubbles occasionally rising, for 12–15 minutes for breasts or 15–20 minutes for thighs, until an instant-read thermometer reads 160–165°F (71–74°C) in the thickest part.

Remove the chicken to a cutting board and let rest 5 minutes. Slice or shred to bite-sized pieces and reserve a few slices for garnish.

While the chicken poaches, prepare the vegetables: trim and halve the baby bok choy (or slice Swiss chard), slice shiitake mushrooms, julienne the carrot, and thinly slice scallions separating whites and greens.

When the chicken is removed, bring the broth back to a gentle simmer. Add mushroom slices and carrot first and simmer 2–3 minutes until slightly tender.

Add bok choy (or chard) and the white parts of the scallions and simmer 1–2 minutes until greens wilt but remain bright. Taste the broth and correct seasoning if necessary.

If using noodles, cook them separately according to package directions, drain, and divide between serving bowls.

Ladle the hot miso broth and vegetables over noodles (or into bowls if no noodles). Arrange sliced or shredded poached chicken on top.

Finish each bowl with a drizzle of toasted sesame oil (about 1/4 tsp per bowl), a sprinkle of sesame seeds, scallion greens, and fresh cilantro or mizuna. Serve with lime wedges on the side to squeeze over if desired.

Serve immediately while hot. Leftover broth can be refrigerated up to 3 days; store chicken separately for best texture.

low-sodium chicken broth

water

white or yellow miso paste

dry sake or dry white wine

fresh ginger (sliced)

garlic (crushed)

black pepper (to taste)

boneless skin-on or skinless chicken breasts or thighs

light soy sauce

neutral oil (canola/vegetable)

baby bok choy or Swiss chard (trimmed, halved or sliced)

scallions (thinly sliced, white and green parts separated)

shiitake mushrooms (sliced, optional)

carrot (julienned, optional)

soba or udon noodles (cooked separately)

toasted sesame oil

sesame seeds

fresh cilantro or mizuna (for garnish)

lime wedges (optional)

Finely chop the onion, carrot and celery so they measure roughly 1 cup, 1/2 cup and 1/2 cup respectively. Thinly slice two fennel bulbs and reserve fronds for garnish. If using lamb shoulder, cut into 1/2-inch pieces and pat all meat dry with paper towels; season lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Prep

In a wide heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the chopped onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add the thinly sliced fennel and cook 6–8 more minutes until softened and starting to brown at the edges.

Sweat aromatics

Push vegetables to the pan edge, add the remaining 1 tablespoon olive oil and increase heat to medium-high. Add the lamb shoulder pieces (if using) first to brown for 3–4 minutes, then add the ground lamb, breaking it up with a spoon. Cook until well browned and most moisture has evaporated, about 6–8 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.

Add garlic and brown lamb

Stir in the tomato paste and cook 2 minutes to caramelize. Pour in 1 cup Chianti Classico, scraping the browned bits from the bottom of the pan. Let the wine reduce by about half, 4–6 minutes.

Tomato and wine

Add the crushed tomatoes, 1 cup stock, bay leaf, rosemary, thyme, remaining 1 teaspoon salt (adjust later) and 1 teaspoon pepper. Add 1/4 teaspoon sugar if tomatoes taste too acidic. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer, stirring occasionally, 45–60 minutes, until mixture is thickened and flavors have melded. If the sauce thickens too much, add up to 1/2 cup extra stock or water to reach desired consistency.

Simmer the ragù

When the ragù is glossy and saucy, remove and discard the bay leaf. Taste and adjust salt and pepper. Stir in 1 tablespoon butter and 1/4 cup grated Parmigiano-Reggiano to enrich the sauce and round flavors. Keep warm while preparing pasta or serving.

Finish ragù

While ragù simmers or in a small skillet near the end of cooking, melt 1 tablespoon butter over medium-low heat. Add 2 tablespoons chopped fennel fronds and the lemon zest, and warm gently for 30–45 seconds to release aroma — do not brown. Remove from heat and stir in remaining 1/4 cup grated Parmigiano-Reggiano. Spoon this melted fennel mixture over portions of ragù to emphasize the fresh fennel aroma and add brightness.

If you want more pronounced 'melted fennel' texture: during the ragù simmering stage, remove 1/2 cup of the thinly sliced fennel after it has softened and briefly purée it (or finely chop) then stir it back into the ragù during the final 5 minutes to give a silkier fennel presence throughout the sauce.

Cook pasta in a large pot of generously salted boiling water (1 tablespoon coarse salt) according to package instructions until al dente. Reserve 1/2 cup pasta cooking water and drain the pasta.

Add drained pasta to the ragù in the pot and toss over low heat, adding a few tablespoons of reserved pasta water as needed to emulsify and coat the pasta. Cook together 1–2 minutes so the pasta absorbs sauce.

Divide pasta and ragù among warmed bowls. Spoon the melted fennel and Parmigiano mixture over each portion. Finish with a light grating of Parmigiano and an extra sprinkle of chopped fennel fronds and a grind of black pepper. Serve with Chianti Classico.

yellow onion, finely chopped

carrot, finely diced

celery stalks, finely diced

fennel bulb, white and pale-green parts, thinly sliced (reserve fronds)

garlic cloves, minced

ground lamb

lamb shoulder, trimmed and cut into 1/2-inch pieces (optional for texture)

tomato paste

Chianti Classico (or full-bodied red wine)

canned crushed tomatoes

low-sodium chicken or beef stock

bay leaf

fresh rosemary, finely chopped

fresh thyme leaves, chopped

sugar (optional, to balance acidity)

salt

fennel fronds, chopped

freshly grated Parmigiano-Reggiano

butter (for finishing)

pappardelle or tagliatelle, dried or fresh

coarse salt (for pasta water)

extra Chianti Classico (to sip)

Rinse the farro under cold water and drain. In a medium saucepan, bring the vegetable broth to a gentle simmer and keep it just below a boil over low heat.

Toast and simmer farro

Heat a wide, heavy-bottomed sauté pan or shallow pot over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the diced onion and a pinch of salt. Sauté until translucent and soft, about 5–7 minutes.

Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown.

Add the rinsed farro to the pan and stir to coat in the fat. Toast the farro for 2–3 minutes, stirring, until the grains become slightly fragrant and glossy.

If using, pour in the white wine and cook until mostly evaporated, about 1–2 minutes.

Add the carrot coins and 1 cup of the warm broth to the farro. Bring the liquid to a gentle simmer and stir. Reduce heat to medium-low.

Cook the farro, stirring frequently and adding warm broth 1/2–1 cup at a time as the liquid is absorbed, allowing the mixture to become creamy. This process will take about 25–30 minutes for pearled farro; test for tenderness — grains should be chewy but not hard. If the farro absorbs all broth before tender, add up to 1/2 cup more hot water or broth.

When farro is nearly tender and the carrots are cooked through (should be easily pierced with a fork), stir in the remaining 1 tablespoon olive oil, lemon juice, lemon zest, grated Parmesan, salt, and black pepper. Taste and adjust seasoning. The farrotto should be creamy and just saucy — add a splash of warm broth if you prefer looser texture.

While the farro cooks, prepare the gremolata. Finely chop the washed carrot tops (discard tough stems) and parsley so you have about 1 1/4 cups combined herbs.

Combine the chopped carrot tops and parsley in a small bowl. Add the minced garlic, lemon zest, lemon juice, extra-virgin olive oil, red pepper flakes (if using), salt, and pepper. Stir to combine and let rest 5–10 minutes to meld flavors. Taste and adjust acid or salt as needed.

Once the farrotto is finished, remove from heat and stir in the optional extra butter or olive oil to enrich the texture. Let rest 1–2 minutes to thicken slightly.

Spoon the farrotto into shallow bowls or a serving dish. Sprinkle the grated Parmesan over the top, then spoon the carrot top gremolata over the farrotto or serve it on the side so diners can add to taste.

Garnish with additional lemon zest or extra black pepper if desired. Serve immediately while warm.

Luxury Caviar Latkes From Russ & Daughters

Bone-in Pork Chops With Roasted, Jammy Figs

Miso-poached Chicken Soup With Greens

Lamb And Melted Fennel Ragù With Chianti Classico

Carrot Farrotto With Carrot Top Gremolata

Air Fryer Chicken Oreganata

Gochujang Roasted Salmon And Cabbage With German Riesling

Premium Charcuteries And Cheeses

Marinated Roasted Peppers And Artichokes

Stuffed Peppadew Peppers

Deviled Eggs