Author: Gloria Kaufer Greene
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
Author: Jean Anderson
Author: Gil Marks
An easy Sweet-Potato Latkes recipe
Author: Gil Marks
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Author: Selma Brown Morrow
Author: Melissa Roberts
Author: Joan Nathan
Author: Selma Brown Morrow
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.
Author: Anna Stockwell
Author: Sharon Lebewohl
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.
Author: Rhoda Boone
Author: Paula Shoyer
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
Raspberry jam gives these easy drop cookies an extra touch of festive color for the holidays, but feel free to use whatever flavor you love best.
Author: Donna Hay
Author: Gil Marks
Author: Amy Traverso
Author: Andrew Friedman
Author: Jeanne Sauvage
Author: Joan Nathan
Author: Paul Grimes
Author: Gil Marks
Author: Andrew Friedman
While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate.
Author: Dorie Greenspan
Author: Paul Grimes
Author: Maria Speck
Author: Melissa Roberts
Author: David Venable
Author: Melissa Roberts