by Laura Frankel
Here’s another great idea for a Chanukah party—the latke bar. Instead of making a lot of different dishes, you’re really just making one and dressing it up a myriad of ways. We all know about sour cream and applesauce, even caviar, chopped eggs and chopped red onions. But here are […]

by Laura Frankel
No need to save this Indian condiment for just nan. For a refreshing alternative to applesauce, try this atop your latkes and discover a new Chanukah miracle.
Ingredients:
2 cups apple cider vinegar
1 cup sugar
1 cup brown sugar
1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons […]

by Laura Frankel
This thick olive paste goes just as smoothly over dry toast as it does over a latke, imparting both with an unexpected dash of flavor.
Ingredients:
½ cup pitted kalamata olives
1 teaspoon capers
1 clove garlic-chopped
2 teaspoon fresh lemon juice
3 teaspoons extra-virgin olive oil
2 anchovy filets (optional)
Salt and Pepper
Directions:

Place all of the above ingredients […]

by Laura Frankel
Here’s a great salmon topper that goes just as beautifully on a toasted cracker as it does on a latke.
Ingredients:
2 oz cured or lightly smoked wild salmon slices-diced small
2 teaspoons capers
¼ cup chopped red onion
2 teaspoons prepared horseradish
1 teaspoons fresh lemon juice
3 teaspoons flat leaf parsley-chopped
¾ cup mayonnaise
dash of […]

by Monita Buchwald
For a new spin on that holiday party, try a pot-luck latke party. You’ll spare yourself hours of preparation and wind up with a winning hand of tasty dishes to serve. Sound too good to be true? It’s this easy:

Choose a menu that’s either meat or dairy. (We say go for the […]

For the crudités
Ingredients:
4 carrots peeled and cut into 3” long 1/2 “ wide spears
4 celery sticks cut into 3” long 1/2 “ wide spears
1 head broccoli cut into small florets
1 head cauliflower cut into small florets
8 oz. string beans trimmed
Directions:

Bring a pot of salted water to a boil. Blanch the broccoli florets for 30 […]

Recipe adapted from Matthew Kenney’s Mediterranean Cooking
Ingredients:
1 box Tabouleh
½ cup pine nuts toasted
2 cups frozen lima beans, thawed
1 plum tomato, seeded and finely diced (1/2 cup diced)
2 cloves garlic minced
½ cup chopped dates
½ cup fresh lemon juice
½ cup olive oil
Coarse salt and freshly ground pepper for seasoning
Directions:

Discard spice pack from Near […]

Tools Needed: Electric mixer, parchment paper, cookie molds
Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
For the glaze
8 ounces milk or semi-sweet, coarsely chopped
Directions:

Pre-heat the oven to 325
In the bowl of an electric mix beat the butter and sugar together until light […]

Ingredients:
2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry or strawberry jam
Confectioners sugar for dusting
Directions:

In a small bowl, combine […]

by Geila Bernstein
Ingredients:
1 pound zucchini, trimmed, grated (about 2 cups)
Salt
2 small shallot, minced
2 large clove garlic, minced
½ teaspoon ground cumin
2 tablespoons olive oil
½ teaspoon baking powder
½ cup flour
1 egg
canola oil for frying- ½ cup
Directions:

Place the zucchini in a colander and lightly sprinkle with salt. Let stand 20 minutes. Gently press the zucchini with your […]