This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
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
Author: Melissa Roberts
Author: Jean Anderson
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
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 have changed my view of the taste of potato pancakes....
Author: Joan Nathan
Author: Selma Brown Morrow
Author: Gil Marks
Author: Melissa Roberts
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Author: Sharon Lebewohl
Author: Paul Grimes
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: Paula Shoyer
Author: David Venable
Author: Jeanne Sauvage
Author: Paul Grimes
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Author: Joan Nathan
Author: Joan Nathan
Author: Gil Marks
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Gil Marks
Author: Victoria Granof
Author: Andrew Friedman
Author: Andrew Friedman
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 twice the batches at once.
Author: Rhoda Boone
Author: Amy Traverso
Author: Melissa Roberts
Author: Melissa Roberts
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate.
Author: Dorie Greenspan