32 Comments
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Nika Scothorne's avatar

All recipes should be in this format.

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Yael's avatar

I only started spelling it with a CH after Chaya Leah yelled at me! <3 Happy חנוכה

Hebrew is much easier

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LL's avatar

To be fair, native English speakers have a hard time with that "ch" sound.

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TheNuclearBlonde's avatar

I had to stipulate when my husband chose our daughters Hebrew name there were no Chs. I forgot to stipulate that he needed to know how to spell it.

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LL's avatar

I forgot to say. It took me 3 times to see you haf written Hannulah in Hebrew because my mom has taken to texting half in Hebrew and half in English. So I cant even see the difference anymore.

Also. My mom's friend' s grandson insisted that the "ch" in Chanukah should be princes like in Christmas because he knows how to read now

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Philip Pomerantz's avatar

I will be a pariah, but I like mine plain. I'm not a fan of either sour cream (except in a 3 layer cheesecake recipe we got from Bon Appetit 40 years ago) or applesauce. Some in my family like it with ketchup. I don't. But I will have horseradish sauce with the brisket we make.

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Nina's avatar

I’m right there with you, Philip! I’m not a huge fan of either apple sauce or sour cream.

I suddenly wonder what the tiniest bit of hot honey would do to a latke. I realize my grandparents would be turning in their graves at the blasphemy....

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TheNuclearBlonde's avatar

Me too!

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Gabrielle G's avatar

My non-Jewish coworkers are currently having a heated debate over this 🤣 Hanukkah Fever has arrived on the shores of New York.

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Mary LaMotte's avatar

Applesauce!

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Alana's avatar

Applesauce. 💯

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Midwest Molly's avatar

Both! 100% of the time!

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Holly Moore's avatar

All of the above... but also apple butter and fresh herbs on top of the sour cream

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David Rensin's avatar

Both but not mixed.

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Carole Ann Webb's avatar

Being a lifelong Southerner, I have never had a proper latke. (A nearly unbelievable admission unless you too are a Gentile planted and grown in Appalachia.) I do enjoy the flourless potato pancake, however. I always dip them in applesauce, much to my friends' disgust. They are content with plain.

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Monika's avatar

Both! Can't wait to eat them tomorrow!

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Natalie's avatar

It was applesauce when I was a kid, but now it’s sour cream or both.

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Cartago's avatar

I’m going to start to read Sarah’s book Blackout. I’m overseas in Baghdad and had a terrifying experience recently when I fell down and busted my head. I was detained by the police and kicked out of my hotel. No hotel would accept me.

I ended up in a mental hospital where they had a detox which is not that helpful, despite them being nice people.

There’s a lot more to the story but basically it was the most terrifying thing I’ve gone through and I’m still pretty shaken. I lost my job and feel like I destroyed my life. I ended up where I literally couldn’t walk and could barely stand and we had to go through checkpoints.

It’s really a terrifying thing addiction.

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Sandy's avatar

Yes it is. I'm a member of the club myself and definitely recommend Sarah's book.

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LL's avatar

Beat description of latkes - oil with some potatoes mixed in.

But I am not into it this year. I had chocolate my mom brought from Israel. Tonight. Sufganya.

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Lori's avatar

I've never had latkes but I vow to make some. I'm thinking sour cream all the way.

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Jessemy's avatar

Oh, I'm really glad this is the topic of the day because I'm looking for a good cookbook of Jewish American favorites. Latkes, rugelach, challah, borscht. Any recommendations?

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Philip Pomerantz's avatar

Anything by Joan Nathan

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Jessemy's avatar

Oh thank you!!! I saw that name flash by on my Amazon search.

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Smoke 'Em If You Got 'Em's avatar

Yes, Joan Nathan. Who years ago had me over for tea and cake! She's lovely and the real deal. Also contributes to https://www.tabletmag.com/

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Jessemy's avatar

nancy is there anyone you haven't met!?!

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Jessemy's avatar

Phil, guess what I made yesterday? Borscht with homemade brisket broth! It was amazing. From this cookbook by Darra Goldstein. https://www.amazon.com/Beyond-North-Wind-Recipes-Cookbook/dp/0399580395

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Philip Pomerantz's avatar

jessemy, that sounds wonderful. Brisket broth is so rich and full of flavor. Get a good fresh Challah, still warm from the oven, rip off a hunk and dip. We Jews are all abourt the dip. Jusy look at what we do during Pesach Seder.

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Jessemy's avatar

Mmmmm

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Jessemy's avatar

Next project is challah!

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Jessemy's avatar

sour cream!

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Smoke 'Em If You Got 'Em's avatar

Me too!

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