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Yup, they were inspired by Italian ricotta pancakes, and some still use cheese today when making their latkes. Nor is our favorite Idaho or Yukon Gold potato the sole star ingredient, anymore. You can find latkes being made with a wide variety of other fruits and vegetables, like sweet potatoes, apples, squash, zucchini, carrot, beet, parsnips, celery root — even cauliflower. Latkes are also the perfect cocktail food. They can be made in advance, even refrigerated or frozen, then re-heated at the time of serving for a perfectly crisp-warm treat.

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As well, they can be made in small, finger-food sized portions that can be devoured in one bite. Plus, everyone loves them. When it comes to accompaniments for latkes, the options are endless, as well. With the abundance of potential latke ingredients and garnitures, one could make a wide variety of appetizers without ever using the same ingredient twice. Keeping this in mind, there is then a lot of ask from a host or hostess who is looking to properly host a latke party, complete with an array of latke varieties and toppings to shop for and prepare.

Go potluck style. Or not knowing how to make latkes one of our editors shared her "Latke Experiment" story with us; you can also watch a helpful how-to here. Of course, potatoes pair perfectly with vodka, so supply a signature cocktail of your choosing made with vodka.

If your guests wish to drink something else, they can also bring a bottle or two of their preferred beverage along with them.

Authentic Sri Lankan home cooking with a surprisingly heavyweight attitude. By Leah Craig. Friends Lucy Carr-Ellison and Jemima Jones made a name for themselves feeding the fussy fashion world in the early days of their boutique catering company, Tart London. Small plates include stringy burrata with sweet pickled grapes to offset the cheesy richness, crab served in a pool of buttermilk and tarragon oil, and wafer-thin slices of beef carpaccio with pickled Asian mushrooms and a drizzle of citrussy ponzu sauce.

And save room for pudding — the chewy, gooey, salty-sweet miso caramel skillet cookie is cooked to order and served piping hot, and is easily the highlight of the menu. Arrive early for a drink at the bar and order a cocktail; each one blends quirky flavour and botanical combinations with spirits infused with the likes of lemongrass, ginger and coriander. A wonderfully laid-back spot to graze or splurge on brilliant farm-to-table cooking. By Teddy Wolstenholme. And things are now more moody-romantic than Nordic minimalist, with dark navy walls, creaky floorboards and a chunky wooden bar , all atmospherically lit by candles in heavy gold vintage candlesticks.

Clisby, who in his previous role had to oversee scores of covers and huge brigades of staff, is in his element here, serving honest-to-goodness food to a cosy room of diners with a switched-on, super-friendly team of five. Emile is named after his grandfather, who had strong Italian roots.

That European link is celebrated in his creations here, as the best seasonal British ingredients are given flashes of French, Italian and Spanish flair.

Author Frank Amoroso Culminates Long Island Book Tour on the North Fork

Next up is a crispy-skinned fillet of hake with leeks, bouillabaisse and olive-oil sauce, and a meaty pork chop with cavolo nero, capers and sage — pick it up with your fingers to nibble it down to the bone. A pudding of coffee-spiked chocolate mousse with toasted hazelnuts and cream is just as big on flavour as in size. Emile also serves an equally generous, family-style three-course Sunday lunch every fortnight, including dishes such as slow-cooked shoulder of lamb with rosemary and 40 cloves of garlic.

Retractable glass walls create an alfresco feel even in winter, and the structure is topped by a garden. The name is inspired by the travelling Romani wagons of the 19th century and expands the Caravan theme of collecting influences from all over the world, prepared with locally sourced produce. We kicked things off with garam masala labneh with fenugreek-chilli butter and spiced chickpeas, and pork and Chinese chive potsticker dumplings with black vinegar and chilli oil.

Choose from veggies such as the very filling Jerusalem artichokes with tahini and pomegranate in a mint sauce, charred aubergine with saffron buttermilk dressing or sweetcorn in salted pandan coconut milk. The drinks menu is taken as seriously as the food here, with a concise aperitif list — the Alpine spritz with elderflower is subtle and beautifully presented, taking the edge off a long day — followed by a proper cocktail menu which takes inspiration from the geographical regions along the Silk Road, with extra nuggets of information included: apparently coffee, now appearing in a Bedouin espresso martini, was once banned in Mecca due to its stimulating effects.

By Katharina Hahn.

Author Frank Amoroso Culminates Long Island Book Tour on the North Fork | North Fork, NY Patch

Inside, the grown-up gold and leather interiors lead to a gleaming white bar, which is just as busy at 3pm as it is late at night. The main themes of the menu here are light, raw seafood and heartier meat dishes roasted over wood embers. Ingredients are sourced from the UK wherever possible; diced Orkney scallops are served with sweet pear, powdered scallop roe and a sharp, lemony hit of sorrel, while wafer-thin langoustine ceviche from the Isle of Skye is topped with creamy white miso.

For pudding, the Victoria sponge cake for two has been getting lots of hype, but we tried a lovely light white chocolate and coconut mousse topped with tart burnt pineapple too. Or head straight to The Betterment for a pre-supper sharpener — the Orange American, a blend of vodka, triple sec, Campari and Cocchi Americano wine is finished with a tuft of pineapple-flavoured candy floss, in homage to a certain US President. Roving Champagne and pudding wine trolleys add a fun — if dangerous — touch.

The quirky menu layout divides dishes into six short sections: curious meaty starters , subtle vegetable-led small plates , delicate fish , robust meat , strong cheese and greedy pudding. Either order three courses or go the whole hog and try the clever pick-and-mix style tasting menu — which lets you choose a dish from each section.

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Instead of pasta, silky al dente ribbons of celeriac are twirled through creamy Parmesan and topped with a drizzle of sticky-sweet aged balsamic — but it feels every bit as decadent as its carby cousin. Sauces are theatrically added at the table; a thyme jus cuts through the almost sickly richness of a quail and sweetbread pithivier, while ravioli stuffed with pulled pork cheek and fresh peas is finished with a light lemony broth. On a recent stag do in Derbyshire I was served strips of something insanely salty and screamingly white that had the consistency of a travel-pack tissue dropped in the bath.

It was, admittedly, at a pub chosen only because of its proximity to the go-kart track, but nonetheless it looked like we might be over, me and Turkish cheese. And then I went to Oklava and ate the grilled hellim and we were back on and then some. Where to start but with the hellim? We fought over it like a pair of pack animals. But really this is a place to come and have your preconceptions about wines from the eastern Mediterranean turned on their head.

The list is wholly made up of Greek, Armenian and Turkish wines, with the latter to the fore. The Pasaeli vineyard is a revelation. Try the 6N, a lovely light red made with local Karasakiz grapes, or their Pasaeli, a lovely buttery white. A modern Turkish restaurant with a surprising wine list that caters to vegetarians with the same care it gives to carnivores.

By David Annand. Nibble on fluffy croquettes stuffed with gooey metsovone cheese and bacon jam while you decide, before moving on to Cretan classic dakos — with its crumbly barley rusk base, layers of creamy whipped feta and sweet cherry tomatoes piled on top, it could easily pass as a strawberry cheesecake at first sight. A whole roasted and tahini-smoked aubergine oozes with bubbly cheese and sweet honey; enormous courgette flowers are generously stuffed with tomatoey rice, and a yuzu dressing gives wafer-thin sea-bass carpaccio a citrus kick. All of the fish served arrives fresh off a Cornish day-boat each morning — a deliciously simple grilled daily special comes with a pile of wilted greens doused in olive oil.

There are just two puddings; a decadent plate of semifreddo jumbled with crushed meringue and salted hazelnuts, with a gallon of hot chocolate sauce poured on top, or a significantly lighter summery bowl of grilled peaches. Coco Mykonos muddles the pine-scented mastika with a tropical blend of coconut and pineapple, while tsipouro — an un-aged brandy found on most tables in Greece — makes for a punchy after-dinner tipple.

The wine is entirely Greek; we tried a delicious Sauvignon Blanc-like Kydonitsa from Laconia in the south-eastern Peloponnese. Three years ago, the craze for Scandi trend hygge swept the world. It was about self-care, quality time, cosiness — and everyone went wild for the snuggly tradition that encouraged us to stay at home in our pyjamas. The menu is super-seasonal and changes regularly; it might feature a plump and perfectly pink duck breast with rainbow chard and an apricot cake, or slow-roast chicken stuffed with smoky Morteau sausage. Herb-crusted lamb was the standout; fillet so soft you could almost slice it with a spoon, with a chunk of fatty belly and wafer-thin slices of sour-sweet gooseberry.

The butchery is all done on site — Long is passionate about using up every last bit of the animal, and a pork dish for two cleverly involves five different incarnations of the meat so that nothing goes to waste. The mezzanine bar serves a snappy selection of creative cocktails, mixed with curious combinations of thyme, banana and even whisky-infused beef and nettle.

Brilliant, unfussy fine-dining food without any pomp or circumstance.

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The light and bright space has nods to its Middle Eastern heritage with pops of rose-petal pink and pistachio green in the velvet banquettes, bar stools and intricate floor tiles, making it one of the most beautiful restaurants in London. Even the name is a reference to the pistachio orchards the family of co-owner Mohammad Paknejad have farmed in the southern province of Kerman for more than a century.

Home-cooking is at the root of what this place is all about, as his partner Marwa Alkhalaf who worked at two-Michelin-star The Greenhouse tells us on our visit — but given a stylish, modern twist. With former Palomar head chef Jeremy Borrow steering the ship from the buzzy open kitchen, this place certainly seems to be succeeding in its mission. Kick off with crispy, buttery bazaar bread, piping hot from the brick oven, and as many mezze as you can manage: prettily plated chard and wild spinach with dollops of yogurt and strands of saffron; samosa-like pockets filled with turmeric -flavoured potato and with a fresh tomato dip; deeply smoked aubergine with walnuts and blackcurrant.

Dishes get even tastier as you move down the menu.


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Highlights include qalieh mahi, charred prawns, mussels and pan-fried bream served with a chilli-spiked sauce which is unusual in Persian cooking and is based on an ancient recipe from the south of Iran and lamb cutlets with sour cherries and potato tahdig — slather them in the rich sauce and nibble to the bone. Be sure the order one of the imaginative cocktails here — either to start while getting stuck into that bazaar bread the Negroni Irani is made with saffron gin and spiced Campari or to end the blush-pink Nutshell, mixed with nut-washed rum and cherry sherbet, is sweet, salty and sour all at once.

In between, the team can help pair wines from the extensive list with each dish. Flavour-packed, authentic Iranian cooking with a cleverly light and fresh touch. Imagine going to school at Carousel. It would be brilliant, a sort of Hogwarts meets MasterChef where you could learn new skills such as calligraphy, book-binding and food photography, try your hand at wildlife drawing, and pick up tips from Japanese vegetable whisperer Toshio Tanahashi and professional dumpling makers. The three-storey Carousel opened in in a quiet spot just off Baker Street, set up by four youthful Templeton cousins, with the kitchen steered by head chef Ollie, who spent two formative years at Moro.

Well, where to start? The guest chefs bring everything from plantain and black lime achaar chef Chetan Sharma and bone-marrow esquites Colonia Verde to burnt corn tart Yuji Tani to the table, traversing the Middle East and the Deep South. Jersey royals with asparagus and rhubarb, for example, crab meat with gooseberries, pine with strawberries. There may be poppadom-sized curls of pork crackling, soft scoops of burrata with grilled courgettes, a reassuring take on fish and chips hake tempura with mushy peas , or a simple salad of heritage tomatoes with slices of Brie-like London cheese.

Lots to enjoy here. And the wine list has enough by the glass to dally with, including a biodynamic prosecco, and an Italian orange that works nicely with some of the sharper flavours on the food menu. A likeable mix of informality and considered precision cooking, with a favourite summertime garden.

The weekend starts here. By Rick Jordan. Native founders Ivan Tisdall-Downes and Imogen Davis have been pushing foraged, wild ingredients since before sustainable food became cool — back when paying for dishes made with unwanted scraps was a slightly crunchy, hippy idea. Then came Blue Planet II , in which velvet-voiced David Attenborough showed us that we were slowly but surely destroying the planet. The kitchen now has enough space to bring in a whole animal and break it down, ensuring every last bit is used in some way starters are made with offcuts from the mains.