Zucchini and Beet Potato Latkes

Crispy, crunchy vegetable pancakes are summertime fried into pure comfort food. The fresh sweetness of the shredded vegetables is complemented by the electric zing of a creamy lemon-garlic sauce. Together, the latkes and white bean sauce make a complete and satisfying light meal or snack.

This recipe has been several years in the making. The first batch of vegan latkes I attempted were an unmitigated disaster. Weighed down by too much matzoh meal, they were too chewy, not very crispy, and a most unappealing shade of grey to boot. After slaving away on the recipe, shredding the potatoes by hand on a grater–these were my pre-food-processor days–it was a major disappointment.  I swore I would never attempt another latke again, and we resigned ourselves to clearly inferior packaged latke mixes around Hannukah.

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Summer Squash and Herb Galette

If you have been wanting to bake up summertime into a big savory pie and eat it for supper, this is your dish. It is the perfect way to pretend you are on the beach in Santorini or Capri, picnicking on the warm sand, rather than working indoors in the city.  And it is an ideal use for the bountiful summer squash that is popping up in farmer’s markets, gardens, and grocery stores these days.

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