PHOTOGRAPHS BY VICTOR PROTASIO FOOD STYLING BY EMILY NABORS HALL / PROP STYLING BY SUMMER MOORE
BY ANNA THOKTISTO
Minced garlic adds subtle yum to these spud-tastic pancakes.
ACTIVE TIME 35 MINUTES
TOTAL TIME 35 MINUTES
MAKES ABOUT 24 LATKES
1 medium yellow onion
2 large russet potatoes (about 11/2 lb. total), peeled
1/4 cup loosely packed fresh flat-leaf parsley (from 1 bunch), finely chopped, plus more for topping
2 large eggs
2 Tbsp. matzo meal
3 cloves garlic, minced (about 1 Tbsp.)
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper, plus more for topping
Vegetable oil, for frying
Flaky sea salt, for topping Sour cream and applesauce, for serving
GRATE onion on the largest holes of a box grater; transfer to a large bowl. Grate potatoes on the largest holes of a box grater onto a clean kitchen towel. Gather ends of towel together and wring out as much liquid as possible. Transfer grated potatoes to bowl with onion. Stir in parsley, eggs, matzo meal, garlic, kosher salt, and pepper until just combined.
HEAT 1/4 inch oil in a large skillet over medium-high until very hot but not smoking. Working in batches, add heaping 1-tablespoon portions of latke mixture; flatten slightly into circles using the back of a spatula. Cook until crisp and browned, about 2 minutes per side. Transfer to a large baking sheet lined with paper towels. Repeat with remaining latke mixture, adjusting oil and heat as needed.
TOP latkes with flaky sea salt, parsley, and pepper. Serve with sour cream and applesauce
Cooking latkes in oil honors the miracle of Hanukkah. As the story goes, one night’s worth of oil kept the menorah burning for eight. For more fried goodness, try a sufganiyah (page 56)
This colorful dish is a fresh best friend for your rich brisket and golden latkes.
ACTIVE TIME 15 MINUTES
TOTAL TIME 1 HOUR, 15 MINUTES
SERVES 8
2 medium red beets, scrubbed and trimmed
2 medium golden beets, scrubbed and trimmed
7 Tbsp. olive oil, divided
1/4 cup rice vinegar
2 Tbsp. finely chopped shallot
1 Tbsp. honey
1 Tbsp. whole-grain mustard
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 head radicchio, leaves separated (about 8 cups)
1/2 cup toasted chopped pecans
1/2 cup fresh flat-leaf parsley leaves
PREHEAT oven to 425°F. Place beets in a baking dish large enough to fit them in a single layer. Drizzle with 1 tablespoon oil and cover tightly with aluminum foil. Bake until fork-tender, 50 to 60 minutes. Remove foil and let beets stand until cool enough to handle, about 10 minutes. Brush skins off beets with a paper towel; discard skins. Slice beets into 1/4-inchthick slices.
WHISK vinegar, shallot, honey, mustard, salt, pepper, and remaining 6 tablespoons oil in a small bowl.
PLACE radicchio leaves in a large bowl. Toss with about half of vinaigrette. Transfer to a serving platter. Place beets in bowl and toss with 2 tablespoons vinaigrette.
ARRANGE beets over radicchio. Drizzle with more vinaigrette and top with pecans and parsley.
A hands-off main frees you up to do all that latke frying right before serving.
ACTIVE TIME 20 MINUTES
TOTAL TIME 8 HOURS, 20 MINUTES
Brisket
3 Tbsp. olive oil
1 5-to-5 1/2-lb. brisket, trimmed
1 Tbsp. plus
1 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
4 large red onions, cut into 1/2-in.-thick slices
1 cup dry red wine (kosher if desired)
Chimichurri
1 1/2 cups fresh flat-leaf parsley leaves, chopped, plus more for serving
3/4 cup olive oil
2 Tbsp. prepared white horseradish
1/2 tsp. lemon zest plus
1 Tbsp. fresh juice (from 1 lemon)
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
MAKE THE BRISKET: Heat oil in a large skillet over medium-high. Sprinkle brisket with 1 tablespoon salt and 1 teaspoon pepper. Place in hot oil and cook until browned on both sides, about 6 minutes per side. Transfer to a 6-to 8-quart slow cooker.
ADD onions and remaining 1 teaspoon salt and 1/2 teaspoon pepper to skillet. Cook over medium until onions are starting to wilt, about 5 minutes. Stir in wine; cook, scraping up browned bits from bottom of skillet, for 2 minutes. Transfer onions to slow cooker. Add 1 cup water. Cover and cook until brisket is fork-tender, on low for 8 to 9 hours or on high for 6 hours.
MAKE THE CHIMICHURRI: Stir together parsley, oil, horseradish, lemon zest and juice, salt, and pepper in a medium bowl. Refrigerate until ready to serve.
SLICE brisket against the grain. Top with onions, braising liquid, and parsley. Serve with chimichurri.
They’re so rich and fudgy, it’s hard to believe these are made (mostly) of fruit.
TOTAL TIME 45 MINUTES
MAKES ABOUT 16 TRUFFLES
1 1/2 cups Medjool dates (13 to 15), pitted
1/4 cup blanched almond flour
1/4 cup tahini 8 oz.
63% cacao bittersweet chocolate, chopped
1 Tbsp. coconut oil Flaky sea salt, for topping
PROCESS dates, flour, and tahini in a food processor until smooth, about 1 minute. Roll mixture into 1-tablespoon balls. Transfer to a baking sheet lined with parchment paper. Refrigerate until ready to dip in chocolate.
PLACE chocolate and oil in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until melted, about 90 seconds. Let cool to room temperature, about 15 minutes.
USING a fork, dip 1 truffle in chocolate. Jiggle fork slightly to remove excess chocolate; return truffle to parchment. Repeat with remaining truffles. Use fork to drizzle leftover chocolate over truffles. Immediately sprinkle with salt. Refrigerate for 10 minutes or until ready to serve