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
This delicious Middle Eastern condiment makes a great dip, crust for fish or poultry and perfect topper for the latkes.
Ingredients:
2 red peppers-roasted
1 cup walnuts-toasted
2 tablespoons tomato paste
¼ cup pomegranate molasses
1 cup fresh bread crumbs-left over challah is perfect
1/3 cup extra-virgin olive oil
¼ teaspoon chili flakes
1 teaspoon ground allspice
½ teaspoon ground cumin seed
Salt […]

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 Laura Frankel
Ingredients:
3 cups peeled and grated Russet potatoes
1 large Spanish onion-peeled and grated
2 egg whites-lightly beaten
All-purpose flour about ¼-1/2 cup
Salt and pepper
Neutral oil for frying-about 3-4 cups, preferably Canola or peanut oil)
Directions:

Place the shredded potatoes in a bowl of ice cold water (this helps keep them from […]

by Laura Frankel
My oldest son Zachary is a champion for this dish. He is always happy when I serve it. One time, he came home desperate for a copy of the recipe, as he was going to a friend’s house for a card game. Why did he need it? He never really said. I […]

By Laura Frankel
Next time you’re about to serve rice or potatoes with your chicken or veal, consider this whole grain alternative. Not only is it more nutritious, it has a nice nutty flavor that’s a great compliment to poultry, meat or fish. Toss in raisins and pine nuts, and you’ve instantly dressed it up for […]

by Laura Frankel
For fusion cooking without the fuss, try this North African take on an Italian staple. I was making osso buco one day, but instead of using the typical ingredients, I found myself heading in the direction of a rich and exotically flavored Moroccan tagine. It was a fun way to mix two cuisines […]

By Laura Frankel
Cakes, pies and other treats often feel too heavy after a big meal. My solution: Baked apples. They’re picture perfect and healthy. Place them on a gorgeous platter, spoon some sorbet around them, and feel good about serving your family and friends something natural and delectable.
Quick Tip: Apples can be baked 4 hours […]