'Chanukah' on Serious Eats

Old Fashioned Latkes

Great latkes take some time and preparation, but with the right technique and tools are easy to master. If you need to store them for later service, let them drain, then stash them in a 200°F oven with the door slightly ajar for no more than two hours. More

Leftover Applesauce? Make Ten-Minute Sorbet

This past week, Ethan and I were dutifully frying up latkes for friends and family. Now that Chanukah's over, we've got a load of starch-spackled laundry to do and some leftovers to get rid of. I often wind up with an extra jar or two of applesauce after a latke session. Sure, a late-night bowlful makes a nice (if not blandly healthy) palate cleanser after all that fried potato, but if you're looking for something a little less virtuous, you can turn that applesauce into a lusciously creamy, spiced-up sorbet in all of ten minutes. More

Brisket with Ginger, Orange Peel, and Tomato

The lemon and orange zest permeates the meat with bright citrus, the cider vinegar and white wine add a slightly sour note, and the ginger lends the tiniest kick. And like any brisket recipe worth its salt, it comes out of the oven exactly two and a half hours later fork-tender, ready to be sliced, sauced, and served with the sweet carrots that have been cooking in the braising liquid. More

Brandade Potato Latkes

Since I was on the prowl for Hanukkah recipes in Joan Nathan's Quiches, Kugels, and Couscous, a good latke was the first order of business. Nathan has three different potato pancake preparations in the book, but for me, these Brandade Potato Latkes truly capture the spirit of a French-accented Hanukkah celebration. The recipe combines brandade, a whipped cod spread popular in the South of France with a mashed potato latke. More

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