Recipe: Cheese Latkes

by jbfauthor on December 09, 2009

Though it may sound like latke blasphemy, according to Mitchell Davis, JBF vice president and resident latke expert, the first latkes may actually have been made from cheese, not potato. This recipe yields sweet, breakfast-like pancakes that bear little resemblance to the usual Hannukah fare. Try them sprinkled with cinnamon sugar or doused in maple syrup.

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News Feed: December 4

by jbfauthor on December 04, 2009

Christmas recipes from around the world [Saveur] Why is it so hard to find chocolate in China? [Slate] Is black garlic here to stay? [Salon] Gifts suggestions for every type of cook, from the novice to the ambitious [LAT] The best dim sum in the Emerald City [Seattle Times]

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Recipe: Sonny's Special Potato Latkes

by jbfauthor on December 04, 2009

Hannukah starts next week, which means it's time to get out your grater and cast-iron pans and start frying up some latkes. We think this is the recipe to beat, the one that took JBF vice president Mitchell Davis "to the top of the latke world," as he wrote in his 2002 book, The Mensch Chef. In 1995, Davis won the Foundation's latke cook-off with this version, which uses his mother's formula of one onion for every two potatoes.

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The Bookshelf: Everyday Harumi

by jbfauthor on December 01, 2009

Harumi Kurihara wants Japanese cooking to come naturally. In her introduction of her new cookbook, Everyday Harumi, she writes, "I would like to see people around the world...being able to say, 'I feel like eating Japanese food. What shall I make?'" For those of us who have trouble making the food reach our mouths when using chopsticks, Harumi's mission may sound like a pipe dream. But she tries her best to keep things simple: while her list of pantry essentials adds up to 16 items, almost all of them can be found at upscale grocers like Whole Foods. And true to the book's title, the light soups, salads, and mains are largely uncomplicated—once you've made them, they can easily join your weeknight repertoire. When we spoke with Harumi, she revealed that her favorite Japanese staples include

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