Our customers are an incredibly diverse group of people, but there’s one thing that unites them: their love for our latkes. We used to make them only for Jewish holidays, but now they’re a staple in our deli for Jews and non-Jews alike. Our version includes butternut squash and fresh herbs, which give the latkes a freshness that most other kinds lack. This recipe employs a trick that we use extensively in our commercial kitchen: we brown the latkes on the stove top and finish the cooking in the oven. It not only minimizes the time you spend standing over a hot pan but also reduces the amount of oil needed and frees up the stove top for whatever else you might want to make. I love these as a first course or a light supper, especially when paired with smoked salmon or trout. Applesauce and sour cream are great, too.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.