From the Ask Karen Page-A-Day 2008 Calendar
HANUKKAHWhen I lived in New York, I was “culinarily adopted” by a Jewish grandmother, a good cook who assured me it would take years to perfect latkes—the traditional dish of Hanukkah. Okay, so she was right. But it took only seconds to experience just about any latke in an out-of-this-world fashion. I’d have it with a chilled glass of Alsace riesling. One of the sheerest, most elegant, and crisp white wines, rieslings from this French region, also have the paradoxical ability to be rich and bone-dry at the same time. It’s a lusciously winning combination, since the crispness of the riesling will make the latkes seem light and airy, while the richness of the wine will underscore the richness of the fried potatoes and sour cream.
Other Ask Karen entries on Eat With Me: one, two, three
An of course, you need a great latke recipe. Check out this recipe I shared over a year ago. Yum!