Rebecca and Amy pull out all the stops for the most enticing bagel brunch, including making their own bagels, and a spectacular board with all the fixins.

In this episode, Rebecca and Amy celebrate Hanukkah with both traditional latkes and fancy bite-sized hors d'oeuvres with creme fraiche, smoked salmon, and caviar. And Rebecca whips up a Chocolate Gelt Martini for a sweet and boozy dessert.

Rebecca and Amy try both sweet and savory kugel and wash it down with a vodka gimlet.

Rebecca and Amy pay homage to the domestic goddess Nigella Lawson, whom Amy has idolized forever. Amy makes one of her favorite Nigella recipes - Tagliatelle with Chicken from the Venetian Ghetto and Rebecca tests out the Poinsettia cocktail.

Rebecca and Amy cook up some blintzes as a tribute to Amy's late Grandma Peggy, served with a homemade blueberry sauce, and they wash it down with some spiked hot chocolate.

Rebecca shows Amy how to make homemade challah, demonstrating two braiding techniques, and Amy whips up a "Blushin' Russian" cocktail.

Amy makes her Grandma Dottie's famous stuffed cabbage while Rebecca whips up a farkakte yet magical cocktail using cabbage for coloring. Despite expectations, it tastes as good as it looks.

There is nothing like a homemade knish. Rebecca makes her delicious knishes while Amy whips up a Meyer Lemon Maragarita for light freshness.

It's Purim and the girls are drinking just enough so they can't tell the difference between good and evil, while trying to tell the classic story. They cook up both sweet and savory Hamentaschen and a Mordechai-Ball cocktail.

The gals take a seat and let the fellas do the work in this episode, inviting Alexis Krisel and Kye Vatash from Lil Birdie to cook up a classic Persian Tahdig and way too many cocktails.

Rebecca and Amy go rogue for April Fools, cooking up some fried wontons. And we learn that Amy thinks Mezcal taste like rubber tires after tasting Rebecca's Roasty Toasty cocktail.

It's Passover! Rebecca shares her recipe for a surprisingly delicious Vegetarian Kishka and Charoset, and Amy makes everyone's favorite, Matzo Brei. The girls wash it down with a Grape Mint Spritzer.

Rebecca wins Amy over with her Rugelach recipe despite Amy's declaration that she is not a fan, and Amy whips up a blueberry margarita to wash them down.

In this tribute to Julia Child, Rebecca and Amy learn that despite what Julia says, you really can't cook chicken in 6 minutes when they tackle Supremes de Volaille au Champignons, and they confirm that cocktails from the 1950's are funky, including Paul Child's "Butterfly's Breath."

Mushrooms are truly magical. Amy makes Rebecca's convincingly fake chopped liver with mushrooms and cashews, and they try some supplemental mushroom powder. Though Rebecca tries to find a cocktail made with mushrooms, she settles on a lemony Sgroppino.

The Hamptons are known for delicious strawberries in a very short window of time. Rebecca and Amy whip up a savory Strawberry Israeli Couscous salad and sublimely sweet Strawberry Fool dessert. A perfect Strawberry Mojito washes it all down.

Amy's Grandma Dottie wasn't known to be the best cook, but she did make simply delicious potato salad, which Amy whips up. Rebecca makes an unexpected summer side with Kasha Varnishkes but balances it out with a simple mayo-less cole slaw. She hate mayo.