If you don’t have some of these ingredients, make it anyways because any kind of beef stew that is cooked for a while is delicious. I like to put eggs (in their shell) into the liquid, the cook amazingly and have the flavor of the stew, and it is always nice to have hard boiled eggs around.
These gluten-free latkes are always a hit because they have such gorgeous color, flavor and are cheesy when you bite into them! They are so flavorful that you don’t even need any toppings! You can make them hours in advance and just warm them up in the oven right before serving.
Tips for successful latkes: Drain as well as you can. Don’t make too many at a time and don’t move them or touch them in between. Use a spatula and a wooden spoon to turn the latke to its other side. If your oil gets dirty and bubbly, pour it out and pat the pan dry and use fresh oil for the next batch.
This salad is so refreshing! I love pairing it with steak or chicken too. Its crunchy and crispy and citrusy! And it is a good excuse to learn what kohlrabi is and how to use it!
Every year people try and find all different recipes for the simanim, but what you did not realize is that they together make a really unique, beautiful and flavorful salad! ALL IN ONE!!! Add pulled salmon to this dish and you are good to go! (or a side of fish head:))