Classic Potato Latkes

By MELISSA CLARK from the NYTimes

We did these with sweet potatoes and they were even better.

• YIELD About 3 dozen

• TIME 45 minutes

• 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters

• 1 large onion (8 ounces), peeled and cut into quarters

• 2 large eggs

• ½ cup all-purpose flour

• 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling

• 1 teaspoon baking powder

• ½ teaspoon freshly ground black pepper

• Safflower or other oil, for frying

1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

1. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

1. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
   

Slow-Cooker Corned Beef and Cabbage

4 large carrots, peeled and cut into matchstick pieces

10 baby red potatoes, quartered

1 onion, peeled and cut into bite-sized pieces

4 cups water

1 (4 pound) corned beef brisket with spice packet

6 ounces beer

1/2 head cabbage, coarsely chopped

Directions

Prep 15 m

Cook 9 h

- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High. 

- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour. 

Raspberry Buckle

• This is from Martha Stewart. It’s so easy and you can do it with all types of fruit. 

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1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream

Step 1Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Step 2Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

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