October 9, 2015 / 26th of Tishrei, 5776
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266 Blog Posts

  • Beetlatkes.jpg
    This recipe borrows the beet-and-dill pairing (and vibrant fuchsia color!) of borscht, the refreshing Russian soup. Since beets don’t release as much liquid as potatoes, you don’t have to squeeze them after grating, which expedites the preparation process. Just be careful... Read More
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  • Celeryrootappleandhoney.jpg
    Potatoes may be the most traditional type of latke, but other root vegetables, such as celery root, work well too. Celery root is that kind of ugly bulb you see in the grocery store. It’s not much to look at, but once it’s peeled, the flesh is firm and mellow. Its mild celery... Read More
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  • Cinnamonsugarlatkes.jpg
    Apples and latkes on Hanukkah are as classic as apples and honey on Rosh Hashanah. They’re usually served together but separate, by dolloping applesauce on top of a freshly fried latke. But why not incorporate apples into the latke? Here, tart Granny Smiths are mixed with the... Read More
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  • Gurlatkes2.jpg
    A few weeks ago, I had the pleasure of attending a cooking demo with Janna Gur, who was in Boston promoting her new cookbook, “Jewish Soul Food.” At the intimate demo, sponsored by the New Center for Arts & Culture, Gur prepared these thick latkes, which are packed... Read More
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  • Zucchini_latkes.jpeg
    The same rules apply when turning a potato or a zucchini into a latke. Each of these vegetables has a lot of excess moisture, so be sure to get rid of as much of it as you can when preparing the batter. And be sure to use your judgment when preparing to put the batter in the pan; if... Read More
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  • Sweetpotatolatkes.jpg
    Sweet potatoes are one of my favorite side dishes anytime of the year. And they’re easy enough to make Hanukkah-appropriate too—simply grate them and turn them into latkes. They’re just as good as the traditional white potato latke, with a bit more sweetness and an even... Read More
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  • Brie_app.jpg
    On Thanksgiving it takes so much energy to get all the main dishes to the table that I try not to worry too much about appetizers. Do we really need to provide our guests with something to eat before we eat? Hosting etiquette says we do, and I understand that it’s part of the... Read More
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  • Chai2.jpg
    I’m not usually a fan of hot beverages. I don’t drink coffee, I prefer my apple cider cold, and I would rather my wine not mulled. But there’s one hot drink I’ll indulge in when lower temperatures hit. I love spicy, milky Indian chai—but I don’t love... Read More
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  • Quinoa1.jpg
    Who says stuffing has to include bread? This gluten-free recipe combines quinoa with traditional mix-ins such as onions, celery, cranberries and walnuts. But the key to achieving the crispy crust akin to bread stuffing is fried leeks. Their crunch and sweetness will appeal to every one of... Read More
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  • Pumpkin_seeds.jpg
    If you’re hosting a Halloween party this weekend, forget the spiced pumpkin Yankee Candle; the aroma of roasted pumpkin seeds fills a kitchen with the scents of fall. And those scents can vary depending on your tastes. Chances are you’ve roasted pumpkin seeds before. Simply... Read More
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