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North America

Ricotta Pancakes

Recipe by Gracie Goldberg

Ricotta Pancakes

While this isn’t a classic latke, it is, indeed, a cheese-filled pancake. This dish would be delicious for a Chanukah brunch (or brunch any other time of year) and is a fun twist on the classic pancake.

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Early Winter Potato and Greens Gratin

Recipe by Joshua Rosenstein

Early Winter Potato and Greens Gratin

It’s not a shockingly new revelation that heavy cream and thin slices of potatoes bake up to be pretty delicious. While traditional gratin recipes tend to stick to gruyere and thyme as the appropriate seasonings, I like to throw in some seasonal greens along with a little bit of sage and nutmeg to really make the

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(One) Eight-Night Martini

Recipe by Alex Laufer

(One) Eight-Night Martini

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.

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Galician Pear Butter

Recipe by Emily Paster

Galician Pear Butter

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

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Latke Egg Sandwich

Recipe by Ilyse Fishman Lerner

Latke Egg Sandwich

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

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