It’s that time of year when deep frying is practically a mitzvah! So even if you usually avoid deep-fried foods, I say go with the flow and embrace the customs of the holiday. You’ve got eight guilt-free nights to savor these sizzling delights—it would almost be a sin not to.
These Scandinavian-inspired noodle pancakes are crispy and crunchy on the outside, soft and yummy on the inside.
To make these perfect pancakes you will need 4 (3 ½-inch) ring molds.
I love egg rolls—and egg rolls love me! Now that egg roll wrappers are on the market, anybody can wrap and roll ‘em. This, my latest version, evokes a creamy, cheesy, Mexican-style baked potato.
I routinely order tempura at Japanese restaurants, and I always wanted to know how to make it at home. Now that I’ve
figured it out, I want to share the secrets to terrific tempura with you!
I recently enjoyed the most amazing Blue Cheese and Arugula Pizza at a new restaurant in Brooklyn. Couldn’t stop dreaming about it—and this superb latke is the inspired result. Use blue cheese (for a tangy, bold, sweet and sour flavor) or brie (for a milder, creamy effect) and finish it off with a drizzle of olive oil, balsamic vinegar, and freshly ground black pepper.