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21

SUNDAY

Both my parents fondly recall the days when bubbes and zaidies—well, mostly bubbes—would grind pike and whitefish into that most delectable and glutinous Jewish holiday treat—gefilte fish. I, of course, think of it only as the weird-looking pellets lodged in Mother’s glass containers. Lately, my mother insists—insists—that Fresh Fields has the best potato latkes, the traditional potato pancakes eaten during Chanukah. Oy gevalt! Even though they always turn out watery, greasy, and very smelly, I insist on making my latkes from scratch. Perhaps Gloria Kaufe Greene can help me win the battle against the yuppie organic menace. Greene, the former food editor for the Baltimore Jewish Times, has two different latke recipes in her new book, The New Jewish Holiday Cookbook: An International Collection of Recipes and Customs. Ask Greene about whether ricotta latkes are equivalent to blueberry bagels at 4 p.m. at Barnes and Noble, 12089 Rockville Pike, Rockville. Free. (301) 881-2361. (Elissa Silverman)