By Cordelia / Makes 20 to 25 churros
WHO: Cordelia is a home cook who lives in Seattle.
WHAT: Light, golden shells with eggy spongelike interiors, swabbed in any of a festive trio of sauces.
HOW: An easy choux pastry is piped directly into hot oil to make free-form churros, and the dipping sauces are all quick one-pot (or bowl) affairs.
WHY WE LOVE IT: We fell in love with the concept of churros for Hanukkah—a spicy-sweet twist on the traditional sufganiyot, or doughnuts. Then we tasted...Full Story