You’re attempting to view exclusive content only for members in the Craving Crew
Learn MoreAlready have an account? Sign in
You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
Our friend and cookbook co-author Adeena Sussman has put together the ultimate Hanukkah recipe that combines two classic dishes, brisket and latkes, into one delicious, indulgent bite (a bright, crunchy slaw ties it all together). You'll want to make this all eight crazy nights (and beyond)! Also great for using up leftovers, too.
One 4 ½-pound beef brisket
3 teaspoons kosher salt
3 tablespoons vegetable oil
1 medium onion, sliced
20 whole cloves peeled garlic
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon ground cumin
¼ teaspoon cayenne
One 12-ounce bottle lager-style beer, such as Stella
1 cup beef broth
3 tablespoons honey
1 medium carrot, shredded
1 1/2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/4 cup thinly sliced scallion greens
1/3 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons finely chopped cornichons
1 tablespoon sweet pickle relish
1 tablespoon lemon juice
1 teaspoon finely minced jalapeño
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
3 large russet potatoes (2 1/2 pounds), scrubbed and peeled
1 medium onion
3 tablespoons potato starch
2 large eggs
2 teaspoons Kosher salt
1/4 teaspoon freshly ground black pepper
½ cup vegetable oil, for frying
Rich, tomato-y, and meltingly tender, inspired by my late mom's recipe.
This giant sandwich is fully loaded and ready to feed a crowd at your next beach or park outing.
Flavor-packed snack mix to eat by the handful.
A hearty, comforting alternative holiday main dish from The Korean Vegan.
