There are millions of latke recipes for Chanukah, each with its own flavor twists. I like to include spices to make my recipes unique. The addition of curry powder and turmeric powder lends a gentle spiciness to these latkes. Spaghetti squash takes the place of traditional white potatoes, giving these latkes a beautiful golden hue…
The miracle of Chanukah is alive in the air fryer, where a magical tiny amount of oil turns any vegetable or latke into a crispy fried treat. These carrots are sweet, spicy and the perfect crisp side to eight days of air-fried latkes.
Beet borscht is undoubtedly the most popular sweet and-sour soup within the Ashkenazi soup canon. But this cabbage-based soup, called krautsuppe in German, is just as delicious. It is traditionally served during the cold winter months when a bright, savory potage is especially comforting.
The coconut oil in this banana bread creates a soft, moist loaf that is full of banana flavor with a hint of coconut. Nothing like some tropical flavors to get you through the winter!
As a doughnut-crazed Levine, over the years I’ve scoured the nation in search of the most unconventional and artisanal doughnuts (Sufganiyot 2.0, if you will): Voodoo Donuts and The Salty Doughnut in Portland, Oregon; Doughnut Plant in New York City; The Salty Doughnut in Miami, Florida; Federal Doughnuts in Philadelphia, Pennsylvania; and Randy’s Doughnuts in…
Many Jewish families in the US are familiar with the traditional Eastern Europe dishes of brisket, matzah ball soup, gefilte fish and chopped liver. I do prepare many of these dishes when my clients request them for Shabbat dinners and the Jewish holidays. However, most of my recipes have Mediterranean-inspired flavors that are becoming more…
I developed this recipe for Beaver Creek WinterFest. We were serving buffalo, and I remembered the first time I had had tzimmes at a restaurant in DC years before. It was a simple dish—dates with sweet potatoes and the carrots—and I thought, Oh, I’ve never had this before and people said, “That’s tzimmes.” It was…
I’ve always associated brussels sprouts with Passover. My mother would roast them every year, and they would usually sit untouched on the table for most of the night (the tiny cabbages weren’t the most popular in my house). As I started diving into Mediterranean cuisine, I found the beautiful balance of acid, fat, salt and…
On a visit to Hungary last summer, I discovered flódni, a traditional cake of Jewish Budapest. The Jewish community preserved the flódni tradition, which now has a wider audience in the Hungarian beyond the Jewish community and has come to symbolize the diversity of Hungarian society. With five layers of dough and four distinct fillings—poppy…
A plant-based dish—because in the biblical times they ate a mostly (80-percent) plant-based diet! We love this dish because it has all the foods we learned how to make the local way in Israel this past spring.
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