As the eight days of Hanukkah fin­ish, we are gen­tly reminded of those lovely fried gems that are cus­tom­ar­ily eaten dur­ing the course of the Fes­ti­val of Lights.

Tra­di­tion serves up golden brown latkes. One does not have to be Jew­ish to appre­ci­ate this espe­cially del­i­cate good bite. Nor do we need to con­fine our latke indul­gence to the few short days of the hol­i­day sea­son.

Latkes (potato pan­cakes) are tra­di­tion­ally topped with apple­sauce or sour cream. There are many new cre­ative vari­a­tions to these cakes and top­pings.

The crisp, golden clas­sic is made of shred­ded rus­set pota­toes and grated fresh onions. Yukon gold or sweet pota­toes put a softer spin on the clas­sic.

Other root veg­eta­bles like car­rots, turnips and parsnips sur­prise the pal­let in a new cake direc­tion. Include zuc­chini, cau­li­flower, apples, green onions and fresh herbs to amp up flavors.

Read more: Patty Cakes →

Good news for fruit lovers after the Thanks­giv­ing feast. Apples and cit­rus fruits begin to dom­i­nate pro­duce stands and farmer’s mar­kets.

No need for unwar­ranted com­par­isons. Both fruit fam­i­lies con­tribute to bev­er­ages, snacks or meals this time of year.

Ver­sa­tile and dis­tinc­tive, each cat­e­gory seems to have end­less pos­si­bil­i­ties as new vari­eties become avail­able through­out the sea­son.

Ambrosia, Hon­ey­crisp, Opal or Sweet Tango apples remind us that there is a favored choice for every taste pro­file. Sweet and crisp, choose the one that fits out of hand or bak­ing needs.

Tiny Lady apples and other minia­ture vari­eties range from bril­liant red to golden yel­low with red blush. They run from sweet to tart in taste and are good for hand-​eating or cook­ing. They make for par­tic­u­larly good gar­nishes and fresh décor ingre­di­ents dur­ing win­ter months and upcom­ing hol­i­day celebrations.

Read more: Apples & Oranges →