facebook share image   twitter share image   pinterest share image   E-Mail share image

Classic Potato Pancakes

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Author: Andrew Friedman

Quick and Easy Cheese Blintz Casserole

Author: Gloria Kaufer Greene

Potato Latkes

Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.

Sweet Potato Latkes

An easy Sweet-Potato Latkes recipe

Atlanta Brisket

Author: Jean Anderson

My Mother's Brisket

The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.

Apricot Glazed Chicken

Author: Melissa Roberts

Crispy Traditional Potato Pancakes

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

Kugel Yerushalmi

Author: Gil Marks

Matzo Meal Latkes

Author: Sharon Lebewohl

Golden Beet Soup

Author: Selma Brown Morrow

Mamaleh's Brisket

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.

Radicchio Salad with Caramelized Carrots and Onions

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

Ma'amoul (Nut filled Cookies)

Author: Joan Nathan

Porcini Mushroom Soup

Author: Paul Grimes

Sweet Honey and Saffron Challah

Author: Paula Shoyer

Curry Lime Yogurt

Author: Andrew Friedman

Zucchini Parmesan Latkes

Author: Joan Nathan

Sufganiyot (Jelly Doughnuts)

Author: Jeanne Sauvage

Curried Sweet Potato Latkes

Author: Joan Nathan

Horseradish Yogurt Sauce


Author: Anna Stockwell


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

Our Favorite Latkes

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

Sephardic Spinach Patties

Author: Gil Marks

Grated Shortbread Bars With Rose Jam

These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...

Author: Michelle Polzine

White Bean Salad with Lemon and Cumin

The beans for this light and lemony first course will need to soak overnight.