I had the pleasure of traveling with food writer, recipe-tester, and all-around cool chick Leah Koenig this fall as we traversed the Austrian countryside in search of the best Blaufränkisch and Wiener schnitzel the country had to offer. They practically had to ship us back in cargo, we ate and drank so much, but that didn't stop Leah from hopping back on the culinary bandwagon for some die-hard recipe development for the foodie website CHOW.
Hanukkah (aka The Festival of Lights) starts tonight and one of the traditional foods of this 8-day gift-giving and candle-lighting love fest is sufganiyot (doughnuts). Leah spent hours developing some off-the-chart variations on a classic, so break out your cast iron skillet and a tub of Crisco and get to it.
Hanukkah (aka The Festival of Lights) starts tonight and one of the traditional foods of this 8-day gift-giving and candle-lighting love fest is sufganiyot (doughnuts). Leah spent hours developing some off-the-chart variations on a classic, so break out your cast iron skillet and a tub of Crisco and get to it.
CLICK HERE for
"Jelly Doughnuts Reinvented:
Creative Sufganiyot for Hanukkah"
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| Apple Cider Sufganiyot with Salted Caramel (photo: CHOW) |
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