Latkes, doughnuts — try making these delicious holiday foods today!
Traditional lacy potato latkes can be flavored with onion, parsley, grated carrot, or apple, or made simply of seasoned shredded potatoes. When served as a course on their own, they are usually accompanied by applesauce and sour cream. ...read more
Similar to a potato pancake, a beautiful beet pancake topped with dilled yogurt sauce makes a great appetizer, or you can serve two or three as a light entrée. The batter will look loose at first, but after a few minutes the pancakes will be sturdy enough to flip. ...read more
Shredded sweet potatoes stand in for russets in this version of potato pancakes, and puréed sweet potatoes replace eggs to make the recipe vegan. Starchy, dry-fleshed sweet potatoes, such as Okinawan or boniato, work best. If you use a moist, extra-sweet type, such as Beauregard ...read more
Dessert or side dish? We’re on the fence when it comes to this noodle pudding, which gets its lightly sweet flavor from caramelized apples and raisins. For the best-tasting and most beautiful noodle pudding, be sure to use wide egg pappardelle pasta. ...read more
I first discovered this easy, comforting noodle pudding in a cookbook by the grande dame of Canadian cooking, the late Madame Jehane Benoit. Sadly, I no longer have the cookbook, but since the recipe is so simple I had committed the idea to memory. Over the years I’ve ...read more
Kugel is a type of baked noodle or vegetable pudding, usually served for holidays and major celebratory meals as an accompaniment. Some believe that the kugel originated in Persiatoday's Iranand then spread to Eastern Europe. What makes this version so different and so ...read more
“Latkes is a word for pancakes, particularly those served on Chanukah, and is derived from the Greek for “olive oil,” or elaion. Originally, latkes were made from cheese, again focusing on dairy foods fried in oil. But in Eastern Europe, cheese was a luxury item during the ...read more