Potato latkes and jelly doughnuts called sufganiyot are the most widely known Hanukkah dishes in America. But in Italy, the focus is decidedly on pollo fritto— crunchy, oil-kissed fried chicken.
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Hanukkah or Winter Weekends: Genius Potato Pancake Idea!
From Faith: More than a decade ago, I was reading The New York Times food section and stumbled on a recipe from renowned chef Alain Ducasse; it would be perfect for Hanukkah, or any winter weekend. But you have to think big. While I can’t get enough of those delightfully crisp potato pancakes at this time […]
Leah Koenig’s Little Book of Jewish Feasts
After reading Leah Koenig’s Little Book of Jewish Feasts, I learned that the Jewish people, depending on where they’re from, often feast in the tradition of that region. In her wonderful book you’ll find recipes as Persian Jews make them, what Ashkenazi Jews make; recipes as Greek and Syrian Jews celebrate. And of course, there’s Leah’s recipe for the iconic American Jewish celebratory dish—brisket.
Eggplant Kuku (Persian Frittata)
This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.
Balsamic and Brown Sugar Brisket
Braised brisket began as poverty cuisine—a method of low-and-slow cooking that was capable of transforming a cheap, tough cut of meat into something desirable. Over time, it has become one of the most iconic dishes of the Jewish American kitchen.
Jenny Rosenstrach’s Potato Latkes with Fixins
Jenny Rosenstrach’s latke recipe is perfect for a family dinner, but do double or triple the recipe for a party.
