People often ask me what kind of latkes were eaten before potatoes came to the Old World from the New. This onion pancake gives us a taste of that past. Buckwheat, called farine aux Sarrazins or blé noir in French, is used for this recipe. Although rendered goose fat was traditionally the oil used in Alsace and elsewhere in Europe, oils made from safflower, walnuts, and other nuts and seeds were also used, probably pressed by the farmers who brought them to markets where they were sold. The recipe, although attributed as Alsatian in one cookbook, is clearly from eastern Europe, as the word “gretchenes” means buckwheat in Polish.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.