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Featured
Everything Old Is New Again
Everything Old Is New Again

A new year is a time for reinvention. That’s why we want you to hear from women who are bringing a fresh and flavorful new attitude to traditional dishes from the Ashkenazi repertoire.

Chocolate Is Her Business
Chocolate Is Her Business

As Valentine’s Day looms, we spoke to entrepreneur Rachelle Dalva Ferneau who has built a successful online artisan chocolate boutique.

Gil Marks’ Sweet Potato Latkes
Gil Marks’ Sweet Potato Latkes

This interesting recipe comes from the late Gil Marks, rabbi, author and food historian. 

Golden Parsnip Latkes
Golden Parsnip Latkes

“Shredded parsnip makes these crispy pancakes sweeter than the usual potato latkes, and the parsnips’ dry flesh renders them extraordinarily crunchy, too,” writes Melissa Clark.

Lemon-Cottage Cheese Pancakes
Lemon-Cottage Cheese Pancakes

“These were inspired by my mother’s cheese latkes,” says Ronnie Fein. They come from her book Hip Kosher: 175 Easy-to-Prepare Recipes for Today’s Kosher Cook (DaCapo, 2008).

Chocolate Latkes
Chocolate Latkes

There are no potatoes or added fat in these! Lots of chocolate and coconut make for a crunchy and chewy exterior and a wonderfully brownie-like interior. 

Spicy Vegetable Latkes
Spicy Vegetable Latkes

This recipe comes from Faye Levy’s book, Jewish Cooking for Dummies.

Mexican Potato Latkes
Mexican Potato Latkes

Add spice to your entertaining with this new take on a classic.

Herbed Spinach Latkes (with Feta-Yogurt Sauce)
Herbed Spinach Latkes (with Feta-Yogurt Sauce)

The latkes make wonderful cocktail fare, or prepare slightly larger ones and pair with soup and a big salad for a light dinner, or fish, for a more substantial meal. 

Olive Latkes
Olive Latkes

From The Essential Jewish Festival Cooking (HarperCollins) by Phyllis Glazer with Miriyam Glazer. 

Eight Latkes to Love
Eight Latkes to Love

Missing out on these amazing latke recipes would be a frying shame.

​Grilled Carrot Paella with Grilled Vegetables and Yellow Tomato Saffron Broth
​Grilled Carrot Paella with Grilled Vegetables and Yellow Tomato Saffron Broth

The gorgeous saffron and gold colors in this celebration of carrots—one of the symbolic vegetables on the Rosh Hashanah table—are reminiscent of sunshine and coins, and therefore of good fortune.

Cauliflower “Steaks” with Hawaij and Tahini
Cauliflower “Steaks” with Hawaij and Tahini

Amelia Saltsman’s secret to luscious roasted cauliflower—blanching the florets first—accomplishes three things, she reveals.

Beets with Tahini
Beets with Tahini

As Michael Solomonov writes, “Using the slight bitterness of tahini to tame the sugar and heighten the earthiness of the beets” makes for a magical combination, “capable of casting a spell on people who normally don’t like beets.” 

Nothing Wasted, Not Even the Peels
Nothing Wasted, Not Even the Peels

Americans throw away as much as 40 percent of the food we purchase. But some chefs practice “root-to-stem” cooking, meaning they use the entire vegetable: seeds, stalks, and all. 

Where the Vegetables are the Stars
Where the Vegetables are the Stars

In the hands of inventive chefs, homely vegetables go from simple sides to sophisticated centers of the plate.

Carrot Risotto with Carrot Ribbons
Carrot Risotto with Carrot Ribbons

The gorgeous gold and orange colors in this celebration of carrots—oneof the symbolic vegetables on the Rosh Hashanah table—are reminiscent of sunshine and coins, and therefore of good fortune.

Grilled Mushrooms
Grilled Mushrooms

Grilled mushrooms can easily take the place of meat in a meal. Michael Solomonov’s technique ensures that they do not wind up tasting leathery or bland.

Roasted Cabbage with Muhamarra and Tahini
Roasted Cabbage with Muhamarra and Tahini

Every bite of this cabbage is an explosion of dramatic flavors and layers of texture - lightly charred outside and melt-in-your-mouth tender within.

Vegetable Socca
Vegetable Socca

Prepared with colorful grated vegetables and thickened with a little chickpea flour, these savory pancakes are packed with fragrant fresh herbs and savory spices.

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