Once September hits, the rest of the year seems to fall into fast forward mode. It also feels like a quick succession of emotional hurdles, leaving me caught in a constant game of catch up. That means I’ve been spending more time in the kitchen than usual. I know, that seems hard to imagine, but it is true. The kitchen is where I retreat to when I need to find myself again. People often ask how I manage to stay in shape, and the answer is usually that I have incredible will power. That is until I started making these spinach & pecorino latkes. For those of you who haven’t tasted latkes, I must warn you they’re highly addictive crispy, potato pancakes.

A lot of things came to mind when I thought about what to make for this week’s Fall Fest, but with Hanukkah just about a month away, latkes have been on my mind. I decided a pop of spinach would offset the decadence of frying them (in this case, ignorance is indeed bliss!). The resulting recipe is very reminiscent of the one I have in Homemade with Love. In fact, that’s what I used as my base recipe. I just took out the ricotta, and upped the amount of Pecorino to give it a salty, sharp kick.

Okay, I’m going to jump down my rabbit hole of busyness again. When I resurface, I hope to share my new recipe for the best gingersnap cookies, ever. I’ve been searching my whole life for them, and the recipe came to me in a dream, sort of. No joke.

This recipe is now part of my new site, Simmering.  Join thousands of other paid subscribers now for only $5/month or $30/year (that’s six months free!).