Master Latke Recipe, Life Updates...

and and abbreviated holiday gift guide

Hi there! It’s good to be back here. I’ve been away from my desk and attached to my passport for the past couple of months, traveling extensively for work, giving talks in different communities around the USA about my life in food. As always, so good to connect with American readers

UPDATES ON ZARIZ

Since I last wrote here I’ve been hard at work planning the launch for my new cookbook, Zariz (out April 28, 2026), including setting up all kinds of preorder incentives and special things for you.

One is arranging for personalized, signed copies of Zariz, which can be preordered via Kitchen Arts & Letters, an all-culinary bookstore in New York City and an all-around great place whether you preorder Zariz or not! A week before the book’s launch on April 28th, I’ll be going to sign and personalize every book ordered through the store - and you (or your gift recipients) will have it on launch day. (This is only available in the USA, sorry!). Preorder custom-signed copies here.

We’re also working on the details of a multistop tour all over the USA and Canada; details to come, and hope to see you all at one venue or another. Thank you for supporting the book (and independent bookstores); preorders are so important these days; they signal to the publisher that there’s a robust audience for my work, and can even dictate the number of books that get printed.

THE BIG SHABBAT

I also got to be a part of The Big Shabbat, a 3,000-person Friday night dinner that shattered the Guinness Book world record for the largest gathering of its kind. I saw so many old friends and met so many new ones and the schmoozing was off the charts! There was a menu curated by me, Jake Cohen, Joan Nathan, and Beejhy Barhany (more on her below), entertainment from Broadway singer Shoshana Bean, and the most delicious black & white cookies from William Greenberg & Sons bakery—I can’t believe I never had them before! Thank you to The Temple Emmanuel Streicker Center for such a special evening!

L-R: Beejhy Barhany, Me, Joan Nathan, Jake Cohen

MASTER LATKE RECIPE

I recently posted a latke tutorial over on my Instagram with 17 tips & tricks for perfect friend potatoes. It always amazes me how the prospect of frying gets under our skin (not to mention the aroma, which permeates every fiber of clothing and being). But if you keep calm and follow my instructions, your latkes are guaranteed to come out perfect. Many asked for my basic latke recipe, so here she is! You can also see this over on the Williams-Sonoma Website, where I provided many topping suggestions and variations (churro latkes, anyone???) to keep each and every day of Chanukah crispy and delicious

Crispy Latke Recipe

Makes 32 party-sized or 16 full-sized latkes

4 pounds Russet or Idaho potatoes, peeled

2 large onions, peeled

4 large eggs

2 ½ teaspoons kosher salt

1 teaspoon freshly cracked black pepper

3-4 tablespoons potato starch

Neutral oil (avocado, canola, sunflower. corn) and a peeled large carrot, for frying

Grate the potatoes and onions on the large holes of a box grater or using the smallest-holed shredder on your food processor, and transfer to a large bowl. Toss the potatoes and onions together (this helps keep the potatoes white). Use a clean dish towel (or both hands) to squeeze out all the liquid, and discard. Return the squeezed mixture to the mixing bowl and add the eggs, salt, pepper, and potato starch, adding more potato starch to bind the mixture if needed. Stir to combine.

Heat 1/4 inch oil in a large heavy skillet over medium heat. Arrange a cooling rack above a rimmed baking sheet; set aside.

Add the carrot to the skillet; this helps regulate oil temperature and attract tiny particles that make oil deteriorate faster. Drop a grated potato strand into the oil. If it sizzles upon contact, the oil is ready.

Working in batches and using 3 or 4 tablespoons of the mixture at a time (use a cookie scoop if you like), drop the mixture into the skillet (you can use round cookie cutters and add the batter to the cutters for the first 15 or 20 seconds) and cook, pressing gently, until crisped and lightly golden, 3 to 4 minutes per side. Transfer to the rack and season immediately with salt on both sides. Serve hot, or cool completely and freeze in single layers on cookie sheets, then store in Ziplock bags for up to 2 weeks

Latkes can be reheated straight from frozen in a single layer, in a 400°F oven for 10 to 12 minutes.

B’Teavon Food Conference - February 13-16, 2026 at Ramah Darom in Georgia.

I am super excited to be going back to this food-lover’s weekend in one of the most beautiful settings in the mountains of Georgia. I am giving four talks/cooking demonstrations over the weekend, and my food will also be featured at Shabbat and other weekend meals. I will be joined by many talented Jewish cooks, chefs, and personalities. Check out this link for more information and to register! Can’t wait to see you there!

Holiday Gift Guide

This is a very noncomprehensive and short list of things that have come my way recently that I liked and thought I would pass along to you!

Challah covers from Haute Hiddur are modern, gorgeous, even a little sexy. Do you want one for your Shabbat or Holiday table? I think so!

Clockwise from top left: Kid-sized silicone kitchen tools from Tampoco; Terrazo Channukiahs from Makers of Israel; a frameable citrues from Dan Perez's printshop; a Haute HIddur Challah Cover

Dan Perez, the photographer of my cookbooks Sababa and Shabbat (as well as Gazoz, by collaboration with Benny Briga), had opened an online printshop that you will want to check out immediately. Dan works only with natural light, and the results show in his work, imbued with technical precision and emotional resonance. I have the below photo hanging in my kitchen/living room, and it’s rare when a guest doesn;t ask where it came from.

Harper Spero created Makers Of Israel to support small-scale artisans in Israel whose work lost its audience post 10/7 for a whole host of reasons. Everything from retro-logo t-shirts from the kibbutzim on the Gaza envelope border to 3D-printed candlesticks and a variety of Menorahs, ceramics, and food products like Sidnyanna olive oil and za’atar, produced by a Jewish-Arab food cooperative in Northern Israel. All can be ordered via their Website.

Tampoco Designs was created by a mom who wanted kid-sized, but professional level, cooking tools to get her progeny involved and comfy in the kitchen. Use code Adeena20 for a 20% discount!

A gorgeous new Jewish food calendar, The Set Table, contains a single large-format image for every month with an iconic food reference—Cholent for the cold days of January, sfinge donuts for Chanukah, along with an explanation of their significance in Jewish tradition. A gift worth giving!

Sindyanna is an Arab-Jewish food cooperative based in Northern Israel, and they produce very good-quality olive oil, za’atar, soaps, honey, and other products, providing job opportunities and fostering financial independence in the Arab sector. You can now order for delivery in the USA. Their products are excellent!!!

L-R: Two images from The Set Table, Sindyanna oilive oils

Two new cookbooks captured my attention last year: Recipes From The American South by Jewish food scholar Michael Twitty, and Gursha, by Ethiopian-Israel-American chef Bheejy Barhany. The American South is Twitty’s comprehensive, encyclopedic look at Southern food: its history, footways, traditions, and, of course, recipes. It was just named a best cookbook of 2025 by The New York Times.

As was Gursha. Beejhy, who serves Ethiopian and Israeli food at her (kosher) Harlem restaurant, Tsion Cafe, wrote a gorgeous book that tells the story of a family (hers) and a people (Ethiopian Jews, also known as Bene Israel), The insights into the Ethiopian Jewish experience, along with delicious recipes and beautiful pics, make this a soul satisfying read.

L-R: Gursha by Bheejy Barhany. Recipes From The American South by Michael Twitty