The Latkes
There's no commandment that says latkes have to be made with potatoes. So this year, go a little lighter with zucchini. (Don't worry—they still end up crispy and fried.)
You can't beat brisket—except, uh, when you can. And on this Hanukkah night, we do, with a Mediterranean-influenced menu of green latkes, sweet chicken, and a classy (but easy!) finish.
David TamarkinThere's no commandment that says latkes have to be made with potatoes. So this year, go a little lighter with zucchini. (Don't worry—they still end up crispy and fried.)
The shallots make it savory, the prunes make it sweet, and the armagnac—oh, don't worry about the armagnac, just pour it in. This is a holiday!
The usual suspects, seasoned with less usual herbs and spices.
This is what they eat on Hanukkah in France. Maybe. Who knows? Better yet—who'd complain?
Like this menu? Share it!