Suzanne Tracht

Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets and Asian markets.

To be sure the flavor of the fresh herbs comes through, use regular olive oil (not extra-virgin) in the tarragon-chive oil.

This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles' Jar restaurant and is part of a modern Hanukkah menu.

This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

Purchased mayo gets dressed up with garlic, Dijon, and lemon juice.

Chef Tracht likes an assertive sauce, so she uses extra-hot prepared horseradish. For a milder sauce, use less horseradish or the regular-strength variety.

Brown sugar and molasses are balanced by fresh ginger and jalapeños.

The intensity of the garlic is balanced by the freshness of the parsley.

Thick-cut oven fries are delicious—and so easy, especially if you don't have time to make the deep-fried version. Use russet or purple potatoes, or a mixture of both.

This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles's Jar restaurant.

This recipe originally accompanied Potato-Parsnip Latkes with Savory Applesauce