Weeknight Pasta + Weekend Hanukkah Recipes
caramelized cabbage pasta; a family latkes recipe; homemade cinnamon applesauce
Hi friends!
I’m keeping it short and sweet today because I know this is a busy season for all of us.
This week, I’m sharing a new weeknight pasta recipe (it’s super pantry friendly) and some classic Hanukkah dishes for the upcoming holiday.
I’m taking the next two weeks off from the newsletter, so this is the last e-mail I’ll be sending you in 2022! Have a wonderful rest of the year, and thank you so much for reading. I really appreciate your support!
PS - I have a ton of holiday themed recipes on my website here, including a Sticky Toffee Pudding Recipe that I looove (hint hint).
Happy holidays!
Weeknight Dinner: Pasta with Caramelized Cabbage
Key flavors: sweet, buttery, caramelized cabbage; salty capers; pops of lemon; spicy chili flakes
Tips and Tricks
The original recipe calls for mafaldine, a gorgeous pasta shape with long ribbony edges, but don’t let that stop you! It will still be delicious with bucatini, spaghetti, or rigatoni.
Let the cabbage really caramelize. A slow yet glorious saute transforms the vegetable into soft, sweet, caramelized ribbons twirling around the pasta.
Grab the full recipe, plus all of my tips, tricks, and answers to your questions below ↓
Weekend Project: Grandma Figa’s Latkes and Homemade Cinnamon Applesauce
This recipe for latkes was passed down from my husband’s grandmother; over the years, we’ve barely tweaked them as they’re so delicious as is.
We love serving them very classically, with sour cream and some homemade applesauce. If you’ve never made latkes or homemade applesauce before, consider this your opportunity! Both are decidedly easier than you’d expect — and incredibly satisfying.
Key flavors: crispy latkes, sour cream, and tart, sweet homemade applesauce
Latkes — Tips and Tricks
Like any fried food, we believe latkes are truly best eaten warm out of the frying pan. Let them drain a little bit on a paper towel, then dig in. If we do make them ahead of time, we’ll usually keep them warm in a 250F oven stored on a wire rack set over a baking sheet.
We love to garnish ours with a little flaky salt and minced herbs (chives, parsley, or dill) on top.
Latkes taste twice as delicious when they’re made with family and friends. ❤️
Grab both the recipes below ↓
-Karishma