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
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.
Author: Melissa Roberts
Author: Jean Anderson
Author: Selma Brown Morrow
Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
Author: Sharon Lebewohl
Author: Paul Grimes
Author: Joan Nathan
Author: Gil Marks
Author: Melissa Roberts
Author: Selma Brown Morrow
Author: Paul Grimes
Author: Jeanne Sauvage
Author: Gil Marks
Author: Joan Nathan
Author: Andrew Friedman
Author: Paula Shoyer
Author: David Venable
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.
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
Author: Melissa Roberts
Author: Andrew Friedman
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.
Author: Anna Stockwell
Author: Joan Nathan
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Author: Andy Baraghani
Author: Paul Grimes
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
Author: Andrew Friedman
Author: Victoria Granof