"Every latke lover has an ideal. For some that perfect latke is chubby and soft-centered, with fine shreds of potatoes that melt in your mouth. For others it's thin and golden, and shatters with an audible crunch. You can make both with my latke recipe, it just depends on how you shape and fry them."
"There are more lovely things to fry for Hanukkah, of course. For her sugared doughnuts, Yewande Komolafe uses brioche dough spiked with buttermilk to add tang beneath the sandy, sugary coating. Yewande assures us we can make the dough ahead and in stages, but these marvelous treats are best served still warm from frying."
"Or go with Hetty Lui McKinnon's kung pao cauliflower, a vegan take on the iconic Chinese American dish. Ready in under half an hour, it has a rich, caramel character from the dark soy sauce and black vinegar that coat the florets."
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