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By Bet Chaverim Sisterhood, Kent, WA Ingredients: 5 medium potatoes, grated and squeezed dry 1 small onion, grated 5 eggs, slightly beaten salt and pepper to taste 1/2 cup cooking oil applesauce...
By Lisa Dawn Angerame A colorful variation on traditional Hanukkah latkes. Ingredients: 2 large sweet potatoes 1 onion 1 flax egg (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons...
By Oheb Shalom Sisterhood, Baltimore, MD Ingredients: 2 large potatoes 1 large sweet potato 1 medium zucchini 1 medium onion 2 eggs 1/2 teaspoon salt (or to taste) 1 shake of pepper 1/4 cup matzah...
By Temple Israel Sisterhood, West Bloomfield, MI Ingredients: 1 Idaho potato 1 egg 1/2 cup onion, diced 1/2 cup flat leaf parsley, chopped 1/4 cup matzah meal or flour salt and pepper to taste...
By Tina Wasserman I originally created horseradish vodka to serve with gefilte fish at my Passover seder. Thinking about what this flavor evokes in Jewish cuisine and thinking about the foods we...
By Temple Sholom Sisterhood, Vancouver, British Columbia Try this delicious recipe from the Women of Reform Judaism (WRJ) Centennial Cookbook Collection. Ingredients: 2 eggs 3 tablespoons sugar 1...
By Daphne Price This is not your traditional applesauce. For one, it calls for pears. And second, this fruit concoction is cooked in a good amount of honey. It takes just a few minutes to prepare....
By The Garden City Jewish Center Sisterhood When it comes to cooking, this banana-like fruit is versatile and nutritious. Plantains can be steamed, boiled, grilled, baked, or fried. One plantain,...
By Tina Wasserman Malanga, or taro root, has a very mild flavor and is light and crisp when fried. Why not try Cuban fritters this year for Hanukkah? Ingredients: 2 medium malanga or taro root,...
By Deborah R. Prinz This easy recipe incorporates and maintains the shape of the gelt on top of the cookie. Not only is the cookie delicious with the chocolate, it also highlights the gelt....
By Tina Wasserman I originally created horseradish vodka to serve with gefilte fish at my Passover seder. Thinking about what this flavor evokes in Jewish cuisine and thinking about the foods we...
By Tina Wasserman Following in the Maccabean folkloric tradition, radish salad makes for a delicious Hanukkah appetizer. Ingredients: 1 pound large fresh red radishes (about 2 dozen) 2 large...
By Tina Wasserman These Hanukkah chocolate morsels are as rich as any to be found in Europe, then or now. Although these filled truffles cannot be flattened like a coin, they can be individually...
By Tina Wasserman Latkes are traditionally served for Hanukkah because they are cooked in oil (to commemorate the vial of oil lasting for 8 days). However, since they are pareve when served without...
By Tina Wasserman I created this updated version of classic kaese latkes. In deference to the heroine Judith, who saved the Jews from annihilation by feeding salty cheese and wine to General...
By Tina Wasserman This dish is now a staple on my buffet table for all fall Jewish holidays, because I like to incorporate a new fruit (pomegranate) or fall fruits (raisins, apples, pears in their...
By Becky Jaye Growing up, my mother made these latkes for our family during Hanukkah. They were such a hit that we started serving them at all of our holiday gatherings, including Thanksgiving...
By Mark Reinfeld No Hanukkah meal would be complete without latkes, or potato pancakes. Of Eastern European origin and traditionally made with eggs, we use ground flaxseeds to hold everything...
By Lisa Dawn Angerame My mother's potato latkes are the best and she makes them vegan now. This recipe is based on one from her friend Roz, who says that the key is to make them ahead of time,...
By Tina Wasserman These pancakes are delicious topped with syrup, or turn them into a delicious pumpkin latke hors d'ouevre by topping them with sour cream and a touch of candied ginger or...
By Tina Wasserman Enjoy this recipe from Entree to Judaism for Families, Tina Wasserman's newest cookbook featuring tools to help children learn to cook with confidence, with clear, step-by-...
By Daphne Price Move over, potato latke- I've found my new favorite patty! This dish is so easy to make, your kids can prepare the batter for you (but it's probably safer for everyone if...
By Tina Wasserman These gluten-free sufganiyot (jelly doughnuts) should be served immediately for the best taste and consistency. Ingredients: 2 tablespoons unsalted butter 1/3 cup canned pumpkin...
By Michael Solomonov Chef Michael Solomonov was a featured speaker at the Union for Reform Judaism's 2017 Biennial in Boston, December 2017. It seems weird to admit that I had to work at a...
By Tina Wasserman These sufganiyot (jelly donuts) are very easy to make. Plus, using sweet potato not only adds great flavor, but replenishes some of the fiber that’s lost when using gluten-free...
By Tina Wasserman In the Middle East, dishes made with bulgur always graced the Hanukkah table. Kurdish Jews call this dish kubba, and in Egypt it is called kobeba. In the Middle East, Jewish women...
By Tina Wasserman This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step...
