We pried potato pancake preferences from a few of our favorite chefs around the country — and compiled them into a tell-all to help you make the best latkes of your life. Chef Einat Admony Restaurant Balaboosta, Bar Bolonat, Taim, New York Secret ingredient? Sunchokes or raw beets. Type of oil used for frying? Canola…
In a new series, the Forward turns to former New York Times restaurant critic Mimi Sheraton, whose books include “1,000 Foods to Eat Before You Die,” for her inimitable take on the ultimate classics in the Jewish food pantheon. Recipes are from her book, “From My Mother’s Kitchen.” We begin with latkes. Golden and crunchy…
Ladies and gentlemen, start your graters. New York’s 8th annual Latke Festival is set for the Brooklyn Museum on Monday, December 19. It’s a throwdown by chefs at top Big Apple restaurants. Proceeds benefit the Sylvia Center, which provides culinary and health education at NYC housing centers. Related Last year’s winner, East Village Ukrainian mainstay…
Should we just call it High-nukkah? MC Flow has broken into this year’s witty Hanukkah songs field with her new video “Pot in the Latkes.” She’s a white woman who happens to rap, and given that her song is a paean to the ability of bubbe’s potato pancakes to get the party started, she’s clearly…
Watch Jay Parker of Ben’s Best Deli in Rego Park, Queens, make potato pancakes. Then try it yourself. Makes 10 large potato pancakes 3 pounds (9 medium) white all purpose potatoes, peeled ½ pound (1 large) yellow onion 3 large eggs 1¾ teaspoon kosher salt ¼ teaspoon ground nutmeg ¼ teaspoon ground white pepper 1…
Lior Zaltzman Last week, I offered some homemade latkes to my upstairs neighbor, Caitrin Kiley. As she happily ate a few (with sour cream, for which she has a slight preference over apple sauce), she casually mentioned her family’s Christmas morning tradition. The Kileys, a Catholic family from Connecticut, have a longstanding routine. Assorted relatives…
Courtesy Wikimedia Commons There are so many ways to make latkes. Some use canola or peanut oil to fry latkes. In my own feeble attempt to make latkes a bit healthier, I use olive oil. But I usually make them without thinking twice about whether there will be enough oil, or from where the oil…
Photograph courtesy of Abe Fisher. Leeks and feta cheese. Cajun seasonings. Black garlic jam and pickled apples. These are latkes? Welcome to Latkepalooza, the annual Philadelphia smackdown that challenges local chefs to reinvent the humble potato pancake. On Sunday, December 7, nine eateries across a wide swath of Philadelphia’s stellar restaurant scene will showcase recipes…
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