Latkes, doughnuts, and...french toast sticks!
You've never seen olive oil cake like this before.
We won't tell if you think they're better than your bubbe's.
Looking beyond latkes.
So good looking, you'll want to use them all year long
A tender loaf that falls somewhere between dessert and breakfast
One less thing to stress about
All the roundups of all our favorite books!
What Beejhy Barhany, a chef descended from Ethiopia's Beta Israel community, eats for Hanukkah.
Sometimes, simpler is better.
According to the thinning childhood memories of Food52'ers, at least.
Applesauce is good and all but we've got some *other* ideas
With vegetable or chicken broth, "floaters," "sinkers," and "in-between-ers"
For latkes! For golden brown anything!
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