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.
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.
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.
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.
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.