A Latke Party! by Lindsey | Dolly and Oatmeal

this post was created in partnership with bed bath & beyond.

i think we're all murmuring with slight anxiety/disbelief: it's december already, and feeling those go, go, go holiday vibrations.  there's a very present buzz in the air this time of year, and i find myself taking those few extra deep breaths in a given moment to try to let it all go.  i'm not a huge holiday shopper, the crowds and hubbub and music and lights can be overwhelming.  so, when i do venture out, i have to make a concerted effort not to be overstimulated by everything that's surrounding me. and that means finding effective and efficient ways of going about shopping and preparing for holiday get togethers.  like this latke party!

lists are my favorite way of getting organized.  i usually start out with ideas on my notes app on my phone.  from there, there's  likely another rough draft, but written on paper.  if i have the time, i'll go over my list again, and write a final copy.  that might sound like a lot of time spent on lists, but it's done over a few days when i can squeak in a minute or 2 to jot an idea down.  another thing that helps me streamline is going to one store for everything.   and since the holidays are gearing up, i needed to add some dinnerware pieces to our very minimal assortment of all things entertaining. 

but if you had told me i could find everything i needed for this latke party at one store (that i would have actually liked), i would have laughed at you.  turns out that was totally a possibility.  bed bath & beyond has a huge selection of items to choose from, but i found so many things that were totally my style and complimented other pieces i already had in my possession.  i already owned some of their pieces from the Artisanal Kitchen Supply collection and love them.  so, i decided to go with more of the same dinner and salad plates.  because it was an easy-breezy latke party, i wanted the table to be minimal, but still really inviting, and candles usually set that tone without having to think much about a centerpiece.  i went with these (baby-safe) electric wax candles that i never thought i would love, but totally do!  and because much of the food was going to be brown (potatoes, on potatoes, on potatoes), i used light and airy colors to keep things glowing - whites, light grey, muted green, and these blushy pink napkins.  everything came together so much more beautifully than i could have imagined.  one stop shopping, truly at its finest :)

these latkes are a bit lacey and delicate, and super crunchy and craggy.  they're my great-grandmother, nana helen's recipe that has taken on minor iterations throughout the years, but the core ingredients always stay the same.  russet potatoes, onion, enough baking powder and cream of tartar to cover the tip of a butter knife (as per my great nana helen), some salt, and an egg.  easy-peasy.  a lot of times you'll find horseradish or herbed sour cream to serve with latkes, but i love how those light flavors pair right alongside the potatoes, so i added them to the mix and served them with traditional applesauce, and a (dairy-free) garlicky yogurt sauce, so good ๐Ÿ‘Œ๐Ÿผ  so whether you're making your traditional latkes, my nana helen's latkes, or something else entirely, enjoy the sweet moments with the ones you love.

big huge hanukkah hugs! xo 

horseradish, shallot & herb latkes | gf

if you don't like horseradish/or just want a more simple latke, omit the horseradish all together.  i call for avocado oil and ghee for cooking the latkes, both have high smoke points so they're great for frying.

| serves 4-6 |

  • 3 russet potatoes, scrubbed and dried
  • 4 large shallots
  • 1 large pasture raised egg, whisked
  • 3-4 tablespoons jarred horseradish, drained
  • 3 tablespoons fresh chopped chives
  • 1 tablespoon fresh chopped dill, plus more to serve
  • 1/2 teaspoon fine salt
  • 1/8 teaspoon baking powder
  • pinch cream of tartar
  • avocado oil
  • ghee (optional)

to serve alongside:

latke pie

  • i used this recipe, swapping q potato out for 3 small (or 1 large) parsnip


  1. using the course section of a box grater, carefully grate the potato and shallot.  using a dishtowel (or cheesecloth) squeeze as much liquid as possible from the potato mixture.  place the potato shreds in a large mixing bowl and mix in the egg.  then add 3-4 tablespoons horseradish (depending on your preference), herbs, salt, baking powder, and cream of tartar and stir until combined.
  2. heat a large skillet over medium-high heat.  while it's heating, line a large plate or baking sheet with paper towels, rip a few extra paper towels and set aside to drain the oil from the latkes as you cook.
  3. add 1/4-inch of oil to the hot skillet, add a little knob of ghee if desired (the ghee adds a bit of buttery flavor). once the oil is hot, use a spoon to drop heaping tablespoons of latke mix into the hot skillet, use the spoon to spread the mixture a bit.  cook 3-4 minutes on each side, until golden brown and crisp.  transfer to paper towels to drain, and repeat with the remaining mixture.
  4. eat right away or keep warm in the oven.  serve with more chopped dill (optional), and sour cream and/or applesauce.  

this post was sponsored by bed bath & beyond

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"Cheesy" Herb-Crusted Squash by Lindsey | Dolly and Oatmeal

the past few weeks have been a little crazy around here.  frank and i have essentially been switching off weeks for work travel, all mixed in with the beginning of the holidays, and family and friends coming in to town.  life seems very, very full at the moment.  i took a trip for work at the beginning of the week with lots of mixed emotions.  it was the first time i was going to be away from amesy and something about not seeing him wake up in the morning, and not being there for his nighttime dinner-bath-sleep routine made me somewhat of a mess.  i think that a lot of times it's the anticipation of things that are far worse than what the reality is.  while i missed amesy dearly, it also felt really good to put my work hat on, be in a different city (that i can't wait to go back to one day!), and let myself sit with the idea that i was okay without him.  something about being a mom for the past 14 months has felt very safe. and so getting outside of that (wonderfully amazing) comfort was a much needed reminder that we as moms can wear two different hats and still be ok. :)

switching gears to squash, and "cheesy", crusty goodness!  so basically this recipe is roasted squash that's breaded with grain-free cracker crumbs, a good bit of nutritional yeast (giving it that cheesy quality), herbs, and seasoning.  there's also a good bit of olive oil that tops these squash chunks making the topping extra crispy and flavorful.  it's a great back pocket recipe to have around this time of year when you need a hearty side dish, or are just looking to up your squash game ;)  i highly recommend serving this with the pomegranate seeds, they definitely offer that little bit of brightness at the end of each bite.

holiday hugs, friends! xo

"cheesy" herb-crusted squash | v & gf

i used grain-free, vegan crackers and made my own crumbs (instructions below), but any cracker crumbs or bread crumbs will work well here. this recipe can also be easily doubled if you're serving more than 2-4 people.

| serves 2-4 people |

  • 1 small-ish winter squash (1-2 pounds)
  • extra virgin olive oil
  • 1/4 cup cracker crumbs (i used these)*
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 2 teaspoons chopped fresh thyme and sage, plus more thyme sprigs for garnish (optional)
  • fine salt & freshly ground pepper
  • chopped parsley, to serve
  • pomegranate seeds, to serve

*quickly pulse whole crackers in a food processor or blender until you get small cracker crumbs.


  1. preheat the oven to 400ยฐF.
  2. slice the squash in half, then slice into quarters.  drizzle a good amount of olive oil into the bottom of a rimmed baking dish (enough to cover the bottom generously).  
  3. whisk together the cracker crumbs, nutritional yeast, garlic powder, herbs, salt, and pepper.
  4. brush the squash halves with olive oil and season with salt and pepper.  sprinkle the crunchy "cheese" mixture onto each of the squash pieces, pressing the crumbs onto the sides if need be, and spray the topping with oil (or drizzle with oil)
  5. bake for 35-40 minutes, until the squash is tender, and the tops and sides are golden brown.
  6. serve the squash warm topped with chopped parsley and pomegranate seeds.  

more holiday-friendly recipes:

 cauliflower kalamata dip

cauliflower kalamata dip

 garlic & spice-roasted carrots w/ tahini yogurt

garlic & spice-roasted carrots w/ tahini yogurt

 fruity kale salad, for a crowd

fruity kale salad, for a crowd

8 Make-Ahead Sides, Salads 'N' Soups For Thanksgiving by Lindsey | Dolly and Oatmeal

hi guys! popping in here real quick before the holiday to lend some thanksgiving recipe inspiration in case you're in need.  if you're anything like me (a major procrastinator!), then maybe you do ;)  we're having quite a bit of people over this year and all of our guests are pitching in, so it doesn't seem too overwhelming, at least not yet - there's still time!  

my family's general meals tend to made ahead of time, or at least parts of it get prepared ahead of time.  so i thought it might be helpful to some of you to round up some make-ahead side dishes, salads, and soups, that can be prepared (or mostly prepared) and heated up or brought to room temperature the day of.  

i wish you all a lovely holiday.  i can for sure say that i'm so thankful for you all and the opportunity to connect through this space.  big holiday squeezes to each of you! xo

turmeric carrot apple soup

this soup is definitely one of my favorites flavor-wise.  i make a version of this with winter squash each year but  swapped the squash for carrots.  the carrots make for a more subdued sweetness and a thinner consistency which is nice and light for a heavy thanksgiving meal.  mixed together with the tart apple and the earthy turmeric, makes for a beautiful flavor that only gets better the longer the soup rests.  perfect to make a couple days beforehand.

kabocha squash, fennel & ginger soup w/ spicy coconut cream

this is my go-to, never-fail, fall soup.  it has so many bright flavors that play nicely off of one another, and the spicy coconut cream brings it all together.  kabocha squash isn't easy to find everywhere, but you can easily replace it with your winter squash of choice.

charred broccoli & red onion salad w/ shaved apples & arugula

another salad that's heavy on the veg and light on the lettuce which makes for another great make-ahead dish.  the broccoli and red onion are roasted, then added to shaved, crisp apples and peppery arugula.  then it's all tossed together with a creamy lemon dressing.

twice baked sweet potatoes w/ pumpkin seed dukkah

twice baked potatoes are an easy make-ahead recipe for your thanksgiving table. you could easily make these 1-2 days before serving, and once you heat them they will be perfect for serving.

stuffed za'atar roasted acorn squash w/ pepper-lemon tahini dressing

this dish has a few steps, but it makes for a great side, or meal for any guest who's vegetarian or vegan.

fennel-roasted carrot & shallot salad w/ shaved apples

lettuce-less salad at it's best! another super simple recipe to put together ahead of time.  the only work required is roasting up some carrots and shallots, and add ing sliced some apples to it.  easy-peasy.

sprouted brown rice pilaf w/ roasted grapes & fennel

what i love about this dish it that it gives off thanksgiving stuffing vibes without the bread.  and aside from roasting the grapes, it's a one-pot wonder!  and you can totally make it ahead of time ;)

warm fingerling potatoes with garlic-turmeric sauce

if you're wanting to go a different than mashed potatoes, this potato salad of sorts is a great way to get around that.  the sauce is the total boss here.  it's a super creamy, dairy-free yogurt mixed with turmeric, garlic, and a bit of tahini which coats the potatoes each part of the in the best way.