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Recipe: No-Frying Sheet Pan Latkes

December 19, 2019
by Shifra Klein

This recipe is a brilliant, easy way to make latkes without frying and offers an exciting way to present various flavor options without much effort.
Serves: 20
Ingredients:
¾ cup vegetable oil
4 eggs
3 potatoes, grated
½ cup chopped scallions
2 sweet potatoes, grated
3 Granny Smith apples, grated
½ cup cranberries
3 zucchinis, grated
¼ cup grated onion
4 teaspoons kosher salt, divided
2 teaspoons cinnamon
½ teaspoon ground black pepper
2 teaspoons za’atar
Chopped chives (for garnish)

Directions:
Preheat oven to 425°F. Pour ½ cup oil onto sheet pan and preheat in the oven for ten minutes.
Prepare 4 medium bowls.
Place one egg in each bowl.
Place potatoes, scallions, and 1 teaspoon kosher salt in the first bowl.
Place sweet potatoes,1 teaspoon za’atar, and 1 teaspoon kosher salt in the second bowl.
Place apples, cranberries, and 1 teaspoon cinnamon in a third bowl.
Place zucchini, onion, remaining teaspoon salt, and black pepper in fourth bowl.
Mix ingredients in each bowl and carefully spoon in even strips lengthwise onto the baking tray with hot oil.
Drizzle remaining oil over latkes and bake for forty minutes.
For an extra crunchy top, place pan under the broiler for 3-5 minutes.
Top remaining za’atar over sweet potato section and remaining cinnamon over apple section.
Serve warm.

Note: For even rows of flavored latkes, measure out precisely 2 ½ cups of each vegetable.

Behind The Scenes At Toronto’s Glitziest — And Very Jewish — Steakhouse

December 4, 2019
by Michael Kaminer

Latkes, chopped liver, and pickles no longer appear on the menu at Hy’s.

Letter from Berkeley: A Bagel That Tastes Like Home is Worth Waiting For

December 1, 2019
by Alix Wall

There were more than 50 people waiting outside in the cold before the much-anticipated opening of Boichik Bagels on Friday. They had started lining up by 6:30 a.m., though the doors didn’t actually open until 7:50 a.m. Before the brand-new store sold out of its planned 2,000 bagels by 1 p.m., some customers had waited more than two hours.

“I typically never eat bagels west of New Jersey,” said Marnina Cherkin, who lives in Seattle and, along with her husband Sam Ostroff and their aunt Deirdre McLaughlin of Berkeley, were the first in line. “The pursuit of a New York bagel outside of New York is mostly pointless,” Ostroff added, “because it’s so elusive.”