1Place the water and vitamin C tablet in a large bowl and stir until the vitamin C is dissolved; set aside.
2Shred the potatoes through the shredding blade of a food processor. Remove the shredded potatoes and fit the food processor with the blade attachment. Working in batches, return the potatoes to the food processor and pulse until they are the size of rice grains. Add the potatoes to the vitamin C mixture and stir to combine.
3Shred and pulse the onion in the food processor using the same method as with the potatoes. Add to the bowl of potato mixture along with the matzo meal, eggs, measured salt, and baking powder and stir until incorporated.
4Pour 1/4 to 1/2 inch of the oil into a large frying pan and heat over medium-high heat. Once the oil is hot enough to fry (you can check by sticking a wooden utensil into the oil and seeing if bubbles form around the edges), use a large spoon to drop 3 to 4 mounds of the potato mixture (about 2 generous tablespoons each) into the hot oil. Do not crowd the pan. Flatten the latkes slightly with the back of the spoon.
5Fry until golden brown, about 2 to 3 minutes per side. Remove the latkes to paper towels to drain and season with additional salt. Repeat with the remaining batter. When you reach the end of the batter, pat the mixture with a paper towel to remove any excess liquid before frying. Serve with applesauce and/or sour cream, if desired.
When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. Jocelyn Guest (whole animal butcher) teaches us how to perfectly spatchcock (or butterfly) the bird.
Special thanks to The International Culinary Center
The secret to a gorgeous evenly cooked turkey is trussing. If you want that bird to be the centerpiece at your Friendsgiving table, follow Erika Nakamura (whole animal butcher) as she teaches us this technique. Special thanks to The International Culinary Center
Chef Jansen Chan (The International Culinary Center) teaches us two great baking decorating techniques in one (royal icing and sprinkles). Nothing says you care more than decorating your Friendsgiving cookies or cake with your own homemade sprinkles.
We kick off our new mini-season of CHOW-TO with an episode about the Instagram-famous pancakes you've definitely seen in your feed. Back before the coronavirus pandemic shuttered restaurants in New York, senior video producer Guillermo Riveros visited Tom Yang, co-founder of Japanese ice cream shop Taiyaki, to learn how to make their ridiculously fluffy Japanese souffle pancakes. Since you're not able to stand in line to get these dreamy breakfast treats, you may as well make your own copycat creation at home! These are definitely the cure for all the brunch dates you've been missing during quarantine.
Loaded potato skins are a perfect package: crunchy scooped-out spud shells filled with gooey, melted sharp cheddar cheese, crispy bacon, and tangy sour cream. A classic bar snack or game day food, these are great any other time too, including for an easy dinner (just add a salad if you feel the need for a little more green than what the chives bring to the table). Read more.