This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
Author: Gloria Kaufer Greene
Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
Author: Gil Marks
An easy Sweet-Potato Latkes recipe
Author: Melissa Roberts
Author: Jean Anderson
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
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
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Author: Selma Brown Morrow
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: Gil Marks
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
Author: Gil Marks
Author: Paula Shoyer
Author: Paul Grimes
Author: David Venable
Author: Andrew Friedman
Author: Paul Grimes
Author: Sharon Lebewohl
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
Author: Melissa Roberts
Author: Joan Nathan
Author: Melissa Roberts
Author: Andrew Friedman
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: Joan Nathan
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
Author: Jeanne Sauvage
Author: Andrew Friedman
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
Author: Victoria Granof