Elizabeth Vought Greene
Contributor
Elizabeth Vought cooked in restaurants in Boston, France and Italy, before moving on to the test kitchen at Good Housekeeping, where she says she “learned a lot about roast turkey.” She followed these with stints as a food stylist and recipe developer at Gourmet from 2000–2001.
Latkes
For perfectly crispy latkes, start with super-starchy potatoes like russets. Grate them, soak in water, and then squeeze out the liquid to keep them from browning too quickly.