There are latkes made of potatoes, sweet potatoes, zucchini, butternut squash, apples, but have you ever had latkes made of spaghetti squash? This year Jessica challenged herself to make them.
This Chanukah, support small foodie-focused businesses owned by Jewish women. Judith rounded up eight gifts that are sure to be a hit with food-loving family and friends.
Air fryers are all the rage now. Whether you got one on Black Friday or have had one for a while, Chanukah is a great time to pull it out.
With so many new cookbooks released this year by Jewish authors, there’s something for every foodie on your list. In fact, there’s a good chance it’ll be hard to choose…
There are lots of ways to make oil shine (and glisten) for Chanukah, and they don’t have to be deep-fried. This year, Judith put together a guide to a non-fried Chanukah.
Have you ever thought about where doughnuts come from? Ian takes us on a brief history tour of the fried dough and its modern incarnations at popular doughnut shops around the country.
Korean potato pancakes start with the same ingredients as Ashkenazi latkes, but the addition of scallions and kimchi add an extra kick. And don’t plan on serving them with applesauce…
Chanukah has never been a big part of the religious traditions of Kavkazi Jews (“Mountain Jews”), but the community’s cuisine features many fried foods that fit the theme of the holiday perfectly.
Looking for a good doughnut or even a sufganiya? If you live in the DMV, you don’t even have to pull out your deep fryer. Judith scoped out all the area’s doughnut spots.
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.