This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
Author: Gloria Kaufer Greene
Author: Melissa Roberts
Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
An easy Sweet-Potato Latkes recipe
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
This recipe is a showstopping and grown-up version of everyone's favorite party snack-the 7-layer dip.
Author: Claire Saffitz
Author: Gil Marks
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I...
Author: Joan Nathan
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry...
Author: Rhoda Boone
Author: Jean Anderson
Author: Ted Allen
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges,...
Author: Anna Stockwell
Author: Selma Brown Morrow
Author: Gil Marks
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Selma Brown Morrow
Author: Noah Bernamoff
Author: Joan Nathan
Author: Paula Shoyer
Author: Melissa Roberts
Author: Jeanne Sauvage
Author: Paul Grimes
Author: Joan Nathan
Author: Sharon Lebewohl
Author: Andrew Friedman
Author: Victoria Granof
Author: Gil Marks
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: Paul Grimes
Author: Suzanne Tracht
The beans for this light and lemony first course will need to soak overnight.
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is...
Author: Louisa Shafia
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco