There's snack mix, and then there's snack freakin' mix. With this buzzy ingredient switch-up, your snack sitch is about to get an ultra decadent upgrade.

Pinker and Levitsky went head-to-head for their Jewish pastry of choice before a packed crowd at Hillel Saturday night, delivering comedic speeches filled with jabs at the Trump administration, and ...

Following a quick closure of Heirloom at the St. Laurent, Chef David Viana and Neilly Robinson reopen their restaurant and ...

Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until ...

Other standouts: hamachi crudo, a dish of delicate, creamy fish floating in fruity olive oil with crispy fried capers ... apple relish over thick potato latkes; dolloped provolone espuma over ...

Others felt they were a little too salty. The darkly fried, oily Good & Gather Kettle Cooked Sea Salt Potato Chips reminded tasters of latkes, but several thought they tasted overcooked ...

A Hawaiian restaurant and tiki bar is replacing the Vine and Spirits; fun East Bay cocktail options abound; Daytrip returns in Oakland; and more Dish.

Open since 1967, the restaurant boasts a menu chock-full of Jewish deli delights, from the requisite bagels with a schmear to potato latkes and mile-high pastrami ... cotija cheese, and a fried egg.

The oil should be about 1 cm deep. Scoop up small handfuls of the mixture and shape into flat pancakes. Fry the latkes in the hot oil in batches for 3–4 minutes per side, or until golden brown and ...