It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it’s the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.
My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.
Tamara Keith, reporter for The California Report and KQED Public Radio, recently learned how to cook these potato pancakes the right way…from her mother-in-law. Here’s her story. This may be the ultimate parable of Jewish cooking tradition. Growing up Methodist in a small, central valley town, my first introduction to latkes was through my college […]