Nowhere in the Talmud is it written that oil in Chanukah dishes must be used for frying.

For most of us, however, frying in oil is the Chanukah way. Vegetables are grated and fried as pancakes, which now have become “designer” latkes. I just returned from Israel, where every kiosk, market and bakery has stacks of sufganiot (fried doughnuts). Cookbook author Joan Nathan says it is one of the few authentic Israeli holiday foods.

My palate tires of fried foods quickly, so I search for other ways to use oil in commemoration of the festival of lights.

Open a special olive oil for a vinaigrette or pasta sauce. Instead of, or in addition to, using oil for frying Chanukah treats, try using it in cakes or cookies to replace butter or margarine.

You might be surprised at the results, and make the switch all year round.

Linguine with Spicy Garlic Oil

Serves 4-6

1 lb. linguine

1⁄4 cup extra virgin olive oil

3 cloves garlic, minced

1⁄8 tsp. pepper flakes, or to taste

Salt and pepper

1⁄4 cup chopped fresh parsley

1⁄3 cup grated Parmesan cheese

Cook pasta according to package instructions. While cooking, heat olive oil. Add garlic and cook about 11⁄2 minutes. Add pepper flakes.

Drain pasta and transfer to serving bowl. Stir in garlic oil and toss well. Add the parsley and cheese and toss until well combined.

Cornmeal Lemon Biscotti

Makes about 36

1 cup ground almonds

1 cup flour

1⁄2 cup cornmeal

3⁄4 cup sugar

1 tsp. baking powder

Grated zest of 1⁄2 lemon

2 eggs, lightly beaten

1⁄4 cup olive oil

Juice of 1⁄2 lemon

1 cup coarsely chopped almonds

Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. In food processor, process ground almonds, flour, cornmeal, sugar and baking powder, and zest until blended. Add eggs, oil and lemon juice and process just until dough holds together. Turn out onto a board dusted with cake meal and knead chopped almonds into dough. Dough should be slightly tacky to the touch but not wet.

Form dough into 2 logs about 2 inches in diameter. Place on cookie sheet. Flatten slightly with wet hands.

Bake until golden brown, about 50 minutes. Remove from oven and place logs on cutting board. Slice on the diagonal, about 1 inch thick. Return slices, cut side down, to cookie sheet. Bake until golden brown, about 45 minutes. Cool on a rack. Store in an airtight container.

Moroccan Shortbread Cookies

Adapted from Gil Marks’ “World of Jewish Desserts”

Makes about 2 dozen cookies

2 cups flour, sifted

1⁄2 cup sugar

1⁄4 tsp. salt

1⁄2 cup vegetable or mild olive oil

Ground cinnamon

Preheat oven to 350 degrees. Combine the flour, sugar and salt. Stir in the oil. Form into 11⁄2 inch balls and place on ungreased cookie sheets. Flatten slightly and sprinkle with cinnamon. Bake until firm (not brown), about 30 minutes. Transfer to a rack and let cool. Store in airtight container at room temperature for up to 1 week or in the freezer up to 6 months.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to .(JavaScript must be enabled to view this email address).