You picked this apple bed, and now you have to lie in it.
As Jenn Louis of Portland's Lincoln and Sunshine Tavern points out, latkes don't even need to be made with potatoes. Wha?
We had a big German Shepherd when I was a kid, and whenever we fried potato pancakes, he smelled like them for a week.
From cream-filled doughnuts and weed latkes to noodle kugel and short ribs, we've got you covered all eight nights of the Festival of Lights.
“Jewish food is my childhood,” says Mark Ogus of Monty’s Deli in East London. “It means food that carries a historical weight. Every time we make challah or salt beef and it’s made by hand, it’s a continuation of history.”
She thinks about her time in New York over a cup of matzo ball soup and a potato pancake.
This Pacific Northwest take on latkes comes from a Top Chef Master, and it is so good that you may never go back to regular potato latkes ever again.
You can cook latkes along with the seasons; think butternut squash, celery roots, carrots. Your body will thank you as these vegetables offer more nutrients than potatoes, too.
To celebrate the second night of Hanukkah, chef/restaurateur Einat Admony shows us how to make deliciously crispy sunchoke latkes with a tangy preserved lemon yogurt sauce.