![The Goldmans’ latkes The Goldmans’ latkes](https://live.staticflickr.com/65535/51962066242_fcde3da04c_o.jpg)
High-starch potaoes (like russets or yellow flesh) are the best choice when making latkes. Popular in Ashkenazi Jewish cuisine, they’re traditionally prepared to celebrate Hanukkah. Keep a splatter guard handy to […]
Inkstained Apron
High-starch potaoes (like russets or yellow flesh) are the best choice when making latkes. Popular in Ashkenazi Jewish cuisine, they’re traditionally prepared to celebrate Hanukkah. Keep a splatter guard handy to […]
According to some, latkes originated in Eastern Europe, while others claim they evolved from Italian ricotta pancakes. Regardless, these potato fritters are made by home cooks for Hanukah in Israel […]
At their best, onion bhajis (or bhajia or pakoras or vadai) are crispy and light; at their worst, they are stodgy and greasy. The trick lies in the batter. Too […]