A Chanukah Miracle That Isn’t Deep-Fried
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.
On the Doughnut Trail
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.
In Latke Season, Go Korean!
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…
From “Mountain Jews,” Fried Dumplings
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.
A Doughnut Tour of the District
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.
8 Days of Latkes: Recipes for Each Night
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.
“Oil” About Oil and Frying
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.
Rooted in History: Potatoes and Chanukah
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.
Not a Latke Like You Think
Latkes = potatoes, right? Not so fast. The original latke was probably not potatoes, but rather of cheese! Gracie came up with a ricotta pancake recipe so tasty you won’t miss the tubers.
A Chanukah Cookbook Guide for Foodies
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.
