We’ve served these crisp, light green fritters to much praise at our restaurants, including Little Coco’s.
Recipe contributed by Elazar Ashtivkar. He shares, “In the Indian kitchen, there are no recipes.” Since it’s all “a little bit of this, a little bit of that,” feel free to adjust the seasoning in the potato filling to taste.
Indian cuisine, famous for crisp fried specialties like samosas, pakoras and piaju, are fine reminders of the miracle of the oil. We also enjoy fancy confections made from milk, sugar, flavorings and nuts.
Recipe courtesy of Tannishtha Sarkar. Some chefs advise that dosas be served immediately from the pan. Others maintain that they can remain in a warm oven until serving, enabling the chef to enjoy gathering with the rest of the family—but the delay will cause a change in texture.
What makes these “everything bagel” latkes so special is what is inside and on top. The latkes themselves have “everything topping” inside as well as creamy, tangy goat cheese. And then on top you spread a homemade dill cream cheese and top it all off with some salty smoked salmon. Wanna get really fancy? Try…
Light, fluffy, with a crispy exterior, these asparagus and ricotta beignets are a perfect appetizer or side dish. For added convenience, these beignets can be made ahead of time and warmed in the oven.
When thinking about a cocktail to serve with a Chanukah meal, I gravitate to a martini to cut the richness of fried latkes. I gave this martini a savory twist by fat-washing our District Made Vodka (with olive oil, of course!) and by adding kosher pickle brine.
Applesauce is one of the best-known and best-loved Jewish preserves because it is one of the two traditional toppings, the other being sour cream, for potato latkes. While there is nothing wrong with applesauce, this year, why not expand your culinary horizons and top your latkes with the delicate sweetness and creamy texture of Galician…
I know I’m not alone in saying this, but wow, do I love breakfast! At home, we can’t keep enough eggs in our fridge—our current habit is over three dozen a week for two people! And at On Rye, we serve breakfast all day long. I’d be kidding if I pretended like we didn’t put…
These very dark chocolate cookies are baked with olive oil to recall the Chanukah miracle. For striking color and chewy texture, use dark cocoa, such as Hershey’s Special Dark.