December 19, 2014 / 27th of Kislev, 5775
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Mari Levine

  • Giving a gift always feels good, but giving the perfect gift feels even better. Check out this roundup of fun, festive gifts for all the food-lovers on your list.

    And as our Hanukkah gift to you, we’ll be giving away two of these items: a copy of the cookbook “Secret Restaurant Recipes From the World’​s Top Kosher Restaurants” to one grand-prize winner, and a package of Walkers Shortbread Mini Festive Stars to four runners-up. Enter...

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  • We all know it’s not nice to lie to your children. But withholding information is a different thing entirely. So if your kids are picky eaters, wait until they wolf down these latkes before you tell them they were made with, wait for it…cauliflower. Yep, cauliflower! I swear they’ll enjoy them so much they won’t mind having their vegetables served incognito.


    Cauliflower Latkes

    Makes about 14 latkes

    1 head cauliflo...

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  • I’m a huge fan of the customary latke accoutrements of applesauce and sour cream, but why limit yourself? For something a little less traditional, I paired sweet potato and shallot latkes with a cucumber raita. Raita is an Indian condiment that’s a mix of yogurt, spices and herbs. In this recipe, sour cream serves as the base and cucumber lends it a refreshing texture.

    Sweet Potato and Shallot Latkes with Cucumber Raita

    Makes about 14 la...

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  • 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 when grating the beets, as that same bright color will remain on your hands and anywhere you touch if you don’t wear gloves when handling them.

    Beet and Shallot L...

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  • 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 flavor works well with the sweetness of pears and a final drizzle of honey. 

    Celery Root and Pear Latkes with Honey Drizzle

    Makes about 10 latkes

    6 ounces...

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  • 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 potatoes to make a fruity version that gets some additional sweetness from a sprinkle of cinnamon-sugar before serving.

    Cinnamon-Sugar Apple and Potato Latkes

    Makes about 1...

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  • 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 with herbs and served at many roadside eateries and falafel spots in Syria and Israel. In her book, Gur writes that these are a wonderful alternative to the traditional Hanukka...

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  • 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 it’s too loose, add a bit more matzah meal. Matzah meal quickly absorbs liquid, but too much of it can compromise the texture of these light latkes.

    Zucchini Latkes


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  • 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 crisper texture, as sweets don’t contain the same amount of liquid as other potato varieties.

    Sweet Potato Latkes

    Makes 12 to 15 latkes

    1½ pounds s...

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  • 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 food-centric celebration. I also understand that appetizers for such a large meal are best kept simple. For that reason, I have two rules when it comes to the dips and spreads I se...

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Mari is a freelance food writer and an editor for America's Test Kitchen, where she combines her journalism and culinary degrees from Brandeis University and Johnson & Wales, respectively, with her restaurant and lifelong eating experience. When she's not working hoisin sauce into everything she eats or binging on anything sandwiched between two slices of bread, she can be found on her bike, engrossed in a documentary, or playing sports that involve throwing and/or catching a ball (the latest: flag football).

Latest Comments

My Mom used to make Potato Latkes...she had a grating machine that was operated by hand...
Chosen Eats: Cinnamon-Sugar Apple and Potato Latkes
This recipe was in the boston globe this week and i had the ingredients at home so I tried it. a winner! Will make it again
Chosen Eats: Janna Gur’s Ijeh B’lahmeh (Herb and Meat Latkes)