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.
An easy Sweet-Potato Latkes recipe
Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.
Author: Alison Roman
Author: Jean Anderson
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Author: Melissa Roberts
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: Selma Brown Morrow
Author: Gil Marks
Author: Melissa Roberts
Author: Sharon Lebewohl
Author: Paul Grimes
Author: Jeanne Sauvage
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.
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter...
Author: Liz Alpern
Author: Paula Shoyer
Author: Joan Nathan
Author: Joan Nathan
Author: Paul Grimes
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Author: David Venable
Author: Gil Marks
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
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: Jayne Cohen
Author: Victoria Granof
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: Gil Marks
Author: Melissa Roberts
Author: Andrew Friedman
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
Author: Ted Allen