Latkes are a far more common sight at Hanukkah than Passover, but there's no real reason why you can't fry up a batch in the springtime.
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Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish.
Brisket is one of the first dishes that comes to mind when I think of kosher meals, and the forgiving cut of beef is one of Jamie Geller's favorites to cook. While there were more traditional preparations in her book, I was drawn to this zippier Argentinian-inspired recipe.
Adapted from the Claremont Diner in New Jersey [Flickr: La Grande Farmers' Market]...