Here are some tips to keep in mind when deep-fat frying: 1) Use a deep pan to prevent oil spatter. A spatter guard that covers the top of the pan is helpful too. 2) Use the right oil for the job. See our guide here. 3) Be sure the fat has reached the right temperature…
There are two versions of this holiday-themed, milk-based cocktail. The first is faster, and the milk stays white. The second takes time, because the milk is put through a “clarification” process that turns it completely clear. Combine this mini miracle with ingredients that bring latkes to mind and you have the perfect Hanukkah-party potable. Version…
You voted, and the results are in: latkes rule, and sufganiyot don’t quite make you drool. ??? What’s The Best Hanukkah Treat: Latkes or Sufganiyot? ??? — Laura E. Adkins (@Laura_E_Adkins) November 17, 2017 While you can always buy them, making your own is much more fun. But even if you opt to buy the…
Hanukkah begins on December 12 this year. That is, Chanukah begins on December 12 this year. We light the menorah (or is it the hanukkiah?) and celebrate — oil. Lasting, high-quality lamp oil. Can that be right? If you don’t know your Hasmoneans from your Seleucids, read on. After all, a great miracle happened here!…
One is crispy, oily and savory. The other is fluffy, sweet and indulgent. Ideally, your Hanukkah will be filled with plenty of sticky Hanukkah doughnuts, known as sufganiyot, as well as platefuls of umami-filled latkes, the delicious potato pancakes that are ideally crunchy on the outside and pillow-soft on the inside. But if you had…
Michael Kaphan’s bubbe helped get him into the New Yorker. No, she’s not his publicist. But Kaphan, chef-owner of recently opened Gramercy Farmer & the Fish in Manhattan, features her chopped liver recipe on his farm-to-table menu. “Sautéed in chicken fat and mixed with herbs and hard-boiled egg white, it’s luxuriant enough to be the…
It’s about halfway through Hanukkah, and your initial excitement about latkes has worn off. But if your enthusiasm for arteriosclerosis has yet to be sated, there’s still a second stage to savor: the pleasures of sufganiyot. Unlike latkes, which are always better homemade, one of the greatest of these pleasures is that you can buy…
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 Yehuda Sichel Restaurant Abe Fisher, Philadelphia Secret ingredient? I use flour, which is not for everyone, but I think it makes them…
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