• 4 large (about 2 lbs) russet potatoes
• 2 small to medium yellow onions
• 2 eggs
• ½ cup sour cream, plus more for serving
• 2-3 heaping tablespoons of matzo meal
• ½ cup schmaltz (or duck fat)
• kosher salt (to taste)
• canola or vegetable oil (for frying)
• finishing salt (like Maldon Sea Salt)
• apple sauce for serving

• 1 large yellow onion
• 2 large russet potatoes, peeled
• ½ cup all-purpose flour
• 1 large egg
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• Vegetable or sunflower oil or any other neutral oil for deep-frying
• 8 ounces stracchino cheese for serving

• 1 medium onion, finely chopped
• 4 russet potatoes, peeled and grated
• 3 eggs
• 3 tablespoons flour or potato starch
• 3 teaspoons kosher salt
• ½ teaspoon pepper
• 1 cup and 2 tablespoons olive oil
• 1 cup canola oil

For serving

• Applesauce

• 1 cup vegetable oil 
• 4 green plantains, cut into 1-inch pieces crosswise
• 3 cups cold water
• 3 tablespoons kosher salt, divided

For the latkes:

• 3 lbs sweet potatoes, peeled and grated
• 2 medium onions, peeled and grated
• 3 eggs
• 6 to 8 tablespoons all-purpose flour  
• 1 tablespoon plus 1 ½  teaspoons low-sodium soy sauce or tamari
• Kosher salt to taste
• White pepper to taste
• ¼ teaspoon cayenne pepper or Korean chili flake
• 1 to 1 ½ cups olive oil or neutral oil for frying

For serving:

• 8 oz creme fraiche
• 2 teaspoons to 4 teaspoons sriracha hot sauce, depending on desired heat
• 2 tablespoons chives, finely minced

For the cakes:

• 2 lbs. yukon gold potatoes (approx. 5 large potatoes), peeled and cut into 2” inch cubes
• 1 ½ cups (12 oz.) smoked white sturgeon, flaked into large 1-2” chunks (can also use any flaky firm smoked fish such as smoked whitefish, cod, trout or salmon)
• ½ cup scallions, green & white parts, finely sliced
• 3 tablespoons fresh dill, roughly chopped
• 1 ½ tablespoons capers, roughly chopped (reserve a teaspoon of the brine for the sauce)
• 1 tablespoon mayonnaise
• Juice & zest of ½ lemon
• 2 large eggs, lightly beaten
• 2 tablespoons all purpose flour + more for dusting
• Schmaltz and vegetable oil for frying

For the horseradish sour cream:

• 16 oz. full fat sour cream
• 2 tablespoons grated prepared horseradish (white)
• 1 tablespoon mayonnaise
• Juice & zest of ½ lemon
• 1 teaspoon caper brine

For the stew:

• 2 pounds bone-in short ribs, cut across the bone into 2½ -inch pieces
• 1½ tablespoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons vegetable or grape seed oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 5 whole allspice berries
• Water for braising
  

For the latkes:

• 1 medium yellow onion
• 4 large russet potatoes, peeled
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 large egg yolk
• 1½ tablespoons kosher salt
• ½ teaspoon freshly ground black pepper
• Vegetable oil for deep-frying

For garnish:

A few dill or parsley sprigs

For the filling

• 2 tablespoons butter
• 2 large yellow onions, finely diced
• 4 russet potatoes, peeled and cut into ½-inch cubes
• 3 cloves of garlic, peeled and crushed
• 2 teaspoons kosher salt
• ½ teaspoon black pepper 

For the crepes and assembly

• 2 cups all purpose flour
• 2 cups whole milk
• ½ cup seltzer water 
• 4 eggs
• 2 tablespoons butter, melted, divided, plus more as needed 
• Non-stick cooking spray
• Vegetable oil, for frying
• Sour cream and thinly sliced chives, for serving

• 5 Yukon Gold potatoes (about 1 ½ lb.)
• 2 eggs
• ¼ cup matzo meal
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• ½ lb. ground beef 
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Neutral or light olive oil, for frying

For the dough:

• ½ lb. all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon granulated sugar
•  ⅔ cups warm water
• ½ teaspoon kosher salt
• 2 tablespoons olive oil, plus more for frying

For the filling:

• 2 tablespoons olive oil 
• 1 medium yellow onion, chopped
• 1 teaspoon sugar 
• ¾ teaspoons ground turmeric
• 1 teaspoon kosher salt
• 1 can (15 oz.) chickpeas, drained and rinsed

• 2 tablespoons finely ground coffee
• 1 tablespoon ground cardamom
• 1 tablespoon ground black cardamom (instead of both cardamoms you can substitute 1 ½ tablespoons total dried mint)
• 2 ½ tablespoons kosher salt
• 1 brisket (first cut, about 4 pounds)
• ¼ cup canola oil
• 2 large onions, cut into ½-inch slices
• 4 carrots, peeled and cut into ½-inch slices
• 10 garlic cloves, cut into ¼-inch slices
• ⅓ cup tomato paste
• 1 ½ cups dried apricots
• 2 cups brewed coffee
• 8 large eggs in their shells
• Grated fresh horseradish, for serving

• 3 Scotch Bonnet Peppers, stems removed (orange color is best) 
• 12 limes, juiced, divided (1 ½ cups)
• 3 tablespoons kosher salt 
• 2 teaspoons ground black pepper
• 2 pounds Corvina or sea bass non-skin filets, cut into 1-inch cubes 
• 4 celery stalks, finely diced
• 1 small red onion, thinly sliced
• 1 cup loosely packed cilantro, roughly chopped 

• 5 cups all-purpose flour
• ½ cup granulated sugar
• 2 tablespoons dry active yeast
• Pinch kosher salt
• 1 large egg
• 2 cups lukewarm water
• 4 tablespoons (½ stick) margarine, cut into pieces, at room temperature
• Vegetable oil, such as canola
• 2 cups seedless jam, such as strawberry or apricot, or smooth chocolate spread, such as Nutella, for filling
• Powdered sugar, for dusting

For the dough

• 2 cups milk, warmed to 115 degrees, divided
• 3 tablespoons granulated sugar
• 1 (¼ oz) packet active dry yeast 
• ½ cup (1 stick) unsalted butter, melted
• 5 egg yolks
• 1 teaspoon kosher salt
• 5 ¼ cups all-purpose flour

For frying and assembly

• Nonstick cooking spray
• Vegetable oil for frying
• 4 cups apricot jam
• ½ cup confectioners’ sugar

For the rice pudding:

• 1 cup short-grain rice, such as Arborio
• ½ cup water
• 4 cups whole milk
• Seeds scraped from 1 large vanilla bean or 1 ½ teaspoons vanilla extract

For the apples:

• 1 large Granny Smith apple

For the cherry sauce:

• 2 cups pitted sour cherries in syrup
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons sugar

For the whipped cream:

• 1 cup heavy cream
• 1 ½ tablespoons sugar

For the doughnuts:

• 1 packet (2 ¼ teaspoons) active dry yeast 
• 1 ½ cups warm water
• 2 ¼ cups plus 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 2 tablespoons canola oil, plus more for deep-frying
• ¼ teaspoon kosher salt

For the syrup:

• ½ cup honey
• 2 tablespoons orange blossom water
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice

• ½ cup raisins
• 1½ cups warm whole milk
• 1½ cups lukewarm water
• 1 tablespoon active dry yeast
• ¼ cup plus 1 teaspoon sugar 
• 2 tablespoons grappa or Cognac
• 3½ cups all-purpose flour
• Finely grated zest of ½ lemon 
• ½ teaspoon kosher salt
• Sunflower or other neutral oil for deep-frying

For the cinnamon sugar:

• ¾ cup sugar
• ¼ cup cinnamon

For the cherry jam:

• 2 lbs. fresh or frozen cherries, pitted
• 2 ½ cups granulated sugar
• ½ cup red wine, such as merlot or pinot noir
• ⅛ teaspoon ground allspice
  

For the doughnuts:

• Vegetable oil, for frying 
• 2½ cups all purpose flour
• 2½ teaspoons baking powder
• 2 tablespoons sugar
• 2 cups (16 oz.) nonfat Greek yogurt
• 2 large eggs
• ¼ cup olive oil
• Finely grated zest of 1 orange
• Pinch salt
• Confectioners’ sugar, for dusting
• Cherry jam

• 1 ½ cups all-purpose flour
• 3 tablespoons granulated sugar
• ⅛ teaspoon kosher salt
• 1 ½ cups milk or water
• 4 Granny Smith apples peeled, cored and sliced crosswise into ½ inch pieces
• Peanut or sunflower oil for deep-frying 

For the cinnamon sugar:

• 2 tablespoons confectioner’s sugar 
• 1 tablespoon ground cinnamon

For the pastry:

• ¼ cup warm water
• 2 teaspoons white sugar
• 1 scant tablespoon active dry yeast
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 cup unsalted butter, cold, cut into 1" cubes
• 2 egg yolks (reserve the whites for the filling)

For the filling:

• ¼ to ⅓ cup finely chopped walnuts, toasted
• 1 teaspoon ground cinnamon
• 2 egg whites
• ½ cup granulated sugar
• 1 cup powdered sugar, sifted into a shallow bowl or plate