In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more. When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. Transfer the latkes to a platter and serve immediately with applesauce and sour cream.A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world. Repeat with the remain-ing potato mixture, adding more oil to the pan between batches as needed (be sure to let the oil get hot before continuing with the next batch). Transfer to the paper towel–lined plate to drain. Cook the latkes, flipping once, until golden, 2 to 3 minutes per side. Using a spatula, smash each ball to flatten.

Working in batches, scoop 3 or 4 (⅓-cup) balls of the potato mixture into the pan, spacing them 2 inches apart. In a large cast-iron or nonstick skillet, heat ¼ inch of oil over medium-high heat until shimmering. Stir the potato starch into the potato mixture. Pour off and discard the reserved liquid from the first bowl, revealing a thin layer of white potato starch stuck to the bottom.

Put the squeezed potatoes and onion in another medium bowl, add the matzo meal, salt, and eggs, and mix until well incorporated. Set the bowl of liquid aside to sit for 5 minutes. Transfer to a medium bowl lined with cheesecloth or a thin dish towel and wring the cloth to squeeze out any liquid into the bowl. Using a box grater, coarsely grate the potatoes and onion.

Holiday cheer without the buzz: 6 non-alcoholic cocktails for your seasonal spread Perfect Potato Latkes Yum: These delicious Hanukkah side dish recipes make the perfect accompaniment to your holiday meal

Jewish cookbook jake cohen