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potato latkes

Potato Latkes

Every family has its own (ahem, best) version of these savory potato pancakes. We’re offering you a classic formula, though not everyone drains the potato mixture before frying—we find this prevents the latkes from absorbing too much oil and allows them to crisp into golden disks. Maybe this will become the new family favorite.

Photograph by Roland Bello

almond crusted shrimp cakes

Almond-Crusted Shrimp Cakes with Lemon Soy Mayonnaise

Wrapped in a coating of almonds, panfried shrimp cakes become nutty-crisp on the outside while staying moist and sweet within.

Photograph by Romulo Yanes

caviar and salmon blini tortes

Caviar and Salmon Blini Tortes

With sustainability in mind, we taste-tested a variety of domestic caviars. Trout roe had the pop and brininess we were looking for—and it was especially pretty.

Photograph by Romulo Yanes

fried sauerkraut cake

Fried Sauerkraut Cakes with Kielbasa

Fried sauerkraut replaces potato in these golden-crisp pancakes; quickly browned slices of smoked kielbasa make the dish complete.

Photograph by Romulo Yanes

sweet potato and kimchi pancakes

Sweet-Potato and Kimchi Pancakes

In Korean kitchens, spicy kimchi (pickled cabbage) is used in all sorts of things, including savory pancakes. Reusing tempers its garlicky heat with mellow sweet potatoes—a culinary icon in many parts of Asia, as well as in the American South—in this beautiful balancing act. Straightforward to make yet mysterious and complex in flavor, this dish has become a real Gourmet favorite.

Photograph by John Kernick

bean parathas

Bean Parathas

These bubbly South Asian stuffed flatbreads make a satisfying snack any time of day.

Photograph by Romulo Yanes

arepas with pulled pork

Arepas with Pulled Pork and Pickled Onion

These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.

Photograph by Rob Fiocca

korean pancakes

Korean Pancakes

There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d’oeuvre, side dish, or vegetarian main course.

Photograph by Sang An

quinoa cakes

Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella

Food editor Lillian Chou, who is also Gourmet's resident runner of marathons, swears by quinoa: “I have so much more energy if I eat it before a race!” And transforming this power grain into crisp cakes topped with a substantial rustic sauce and gooey softened mozzarella creates another compelling reason to love it—it just tastes so good.

Photograph by Romulo Yanes

cottage cheese pancakes

Cottage Cheese Pancakes

Versatile enough for a sweet pie or a savory dip, cottage cheese lends creaminess without weighing you down.

Photograph by Romulo Yanes

cornmeal crepes with ricotta and ham

Cornmeal Crêpes with Ricotta and Ham

Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal.

Photograph by Victoria Pearson

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pancake
regional specialty
potato
dairy
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