In mid November, academics, chefs, food writers and historians gathered at American University for “Israeli Cuisine as a Reflection of Israeli Society,” a groundbreaking conference exploring Israeli food.
With four creative twists on latkes, this is the year to stock up on room diffusers and tackle your fear of frying. Not convinced? We have four more recipes for you.
Recipe of the Week
Deep-fried rice and cheese croquettes—the Italians had a great idea for Chanukah…
Not all oils, it turns out, are created equal. Just before Chanukah, Lori explores different kinds of oil and offers some thoughts on which you should be using for your latkes.
Here’s how you do Chanukah without getting bored or “burned” out. A hint: It involves Indian-spiced latkes, baked latkes, a variety made with fruit (!) and some pretty colorful toppings.
We typically associate Chanukah with potatoes, but potatoes, although ancient, were not always part of the Chanukah repertoire. Nevertheless, the cold-loving starchy tuber took well to Chanukah’s dark time of year.
Chanukah came early this year, with the fall release of new cookbooks from favorites like Yotam Ottolenghi, Deb Perelman of Smitten Kitchen and Michael Solomonov. Now you know what to get your foodie friends.
Jackie Greenbaum, the DC restaurateur behind Little Coco’s, El Chucho, Bar Charley and more, has an unconventional background that includes rock and roll as well as the JCC and Hadassah.