There were no leftovers, certainly no latkes, at the home of our gracious host and hostess this weekend. The fabulous latkes at their Hanukkah table started as a mountain of golden brown potatoes, but served with apple sauce, the latkes all but disappeared and sustained grateful guests. Many thanks to Ms. P. for treating us to her family recipe. Try this latke recipe from the December issue of bon appétit. For best results, use a fork to flatten each spoonful of potato mixture in your skillet.
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our