Potato latkes for the holidays?  New topping combinations and favorite classics, via NYT.

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Sweet potato chips beat potato chips by a mile.  I hadn’t cooked these in years, which is a real shame—so many missed opportunities for pleasure! Sweet potato chips are dense, flavorful, nutritious, and compulsively eatable. They all but jump into your hand without your being aware of it. I mean look at them.  Are they not a picture of fall’s beauty? They were to Donna, who, spotting them as I cut up the roasted chicken they accompanied and got off this quick hip shot before they cooled. So good, so easy. How to cook sweet potato chips (points of deep-fried root vegetable finesse): 1 pound/500 grams (or more) sweet potatoes, well-scrubbed and sliced a little under 1/8th of an inch, thin as a large coin. 1 quart/liter canola oil fine sea salt Use a big Read On »

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You’ll never guess what was included in our CSA haul this week.  Zucchini!  That’s right, amazing as it may sound, there they were, three big fatties at the bottom of the bag. Seriously, it’s not that I have a problem with zucchini, itself (though I did publicly disparage the zucchini a while back on Iron Chef America, which had a few zucchini lovers up in arms).  I like zucchini.  Julienned and sauteed in butter it’s a simple summer side dish.  Add some nuts, herbs and a vinaigrette to zucchini you’ve salted for ten minutes and it’s a revelation (raw zucchini salad). There are indeed all kinds of things you can do to zucchini.  I guess my problem is how much of it is grown.  Why do people grow so much zucchini? Just because we can Read On »

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