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.
No gelt, donuts or dreidels? Chanukah in India is different from what we’re used to in the US, but fried Indian treats like samosas, pakoras and piaju are perfect for celebrating oil.
Pamela Ehrenberg shares the story behind her new PJ Library book, Queen of the Hanukkah Dosas, which puts an Indian twist on Chanukah. Dosas on the Chanukah menu sounds pretty good to us!
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.
Pumpkin is full of surprises: it’s ancient, it’s a fruit (!) and not just for Halloween and Thanksgiving, it’s been part of Sephardic Jews’ holiday meals—including Chanukah!—for a long time.
Between latkes, doughnuts and gelt, it’s easy to slip into a pattern of less-than-nutritious eating during Chanukah. That’s why Diana came up with quick, oven-baked cauliflower latkes that still look and taste festive.
Robbie always seems to make Chanukah-party plans that are just slightly too ambitious. That’s why he loves this punch: it can be made in advance, so it doesn’t interfere with latke frying!
Influenced by the Jewish value of hachnasat orchim (welcoming guests), Atara and Alexandra came together to create The Wandering, a series of plant-based and seasonally inspired meals and gatherings.
This Chanukah, let’s rededicate ourselves to seeking freedom for those who can’t do so for themselves. One way to start is with fair-trade chocolate, which keeps workers safe and shuns child labor.