I just made latkes using CI's method of nuking the shredded potatoes a bit, and the fresh out of the pan latkes were absolutely perfect. The ones held in the oven -225 degree convection oven on a baking rack until people went for seconds were..meh. Not exactly soggy, but dull. Is there a secret to holding latkes, or is this just one of those treats that the cook stays in the kitchen with people line up holding their plates?
In light of its creator's death, a look back at when this dish first arrived in America
The Story of General Tso's First American Name
Ridiculously Easy Pastas
A Magic House for Growing Plants
The Illustrated Biographies of 16 1/2 Desserts
Gifts as Unique as Snowflakes