Growing up my mom always made the best latkes. And while I know everyone probably says this about their mom, I maintain: her latkes really were the best.
Making crispy potato latkes is a skill every Jewish cook wants to master. It’s not a great secret – it just requires a few easy steps to ensure crispy, golden latkes every time. And we’ve got a short video to show you exactly how.
We know how much you love to cook. It’s the day after Thanksgiving, and you’re already in the midst of getting everything ready for Shabbat or maybe planning your Hanukkah menu. Now, you can stylishly cook in this adorable apron and find inspiration with the Breaking Matzo “Judaica” book. You even have a hat to wear when you’re running around doing errands.
Living in LA is like a foodie Wonderland. On almost every corner in almost every neighborhood, there is something delicious to eat.
It’s Friday morning and you’ve got a fridge full of leftover turkey, sweet potatoes, mashed potatoes, stuffing and cranberry sauce. Now what?
Latkes and breakfast go together like peanut butter and jelly. Like matzah balls and chicken soup. Like lox and cream cheese. And every year I feel a strong drive to find new ways to combine breakfast flavors and classic potato pancakes.
Thanksgiving is about smells. Of course, it has a lot to do with taste as well, but for the most part I find that the most striking elements of Turkey day arrive through the nose.