Could this be the most underrated ingredient in all of Jewish cooking?
An ode to the sweet, compact and versatile raisin — plus a scrumptious recipe for tagliatelle with chicken, raisins and pignoli
Rugelach
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Culture She won ‘The Great Australian Bake Off’ — and with all kosher bakes
The British version of the baking show has grown famous for flubbing everything Jewish. But in Australia, it’s a different story.
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Food Ukrainian rugelach are the cookie you should be making now
The historian Timothy Snyder called them the “bloodlands:” the region including Russia and Ukraine that gave us the massive killing fields of Stalin and Hitler, and that now gives us Russia’s vicious war. But that same span of earth has also yielded, in quieter times, a bounty of wheat, milk, fruit and vegetables that all…
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Food Dorie Greenspan’s Rugelach with Four Fillings
Be sure to read “How I learned to make babka from the master, Dorie Greenspan.” Makes about 40 rugelach Rugelach, a cookie with cream-cheese dough spiraled around a sweet filling, was one of the first things I learned to bake. The recipe came from my mother-in-law, and because the dough was so forgiving, I made…
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Food How I learned to make babka and rugelach from the master, Dorie Greenspan
My confession to Dorie Greenspan, the five-time James Beard Award-winning author of the delightful new cookbook, “Baking With Dorie,” was flat-out embarrassing: Until now, I’d never made either babka or rugelach. This was in spite of the fact that I’d been a longtime food writer—and had even been a food editor at the Forward. “I…
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Recipes Mindy Segal’s ‘Cookie Love’
from a new cookbook devoted entirely to cookies. “Everyone has a cookie recipe, everyone’s got a cookie story,” James Beard Award-winning chef Mindy Segal explained when I ask her about the cover of ‘Cookie Love,’ her recently published cookbook. The double chocolate cookies doused with warming spices, craggy with golden toasted marshmallow and sprinkled with…
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Food Mixing Bowl: Brisket Lab; Hanukkah Recipes
There’s a new cookbook about shmaltz! (More details to come soon on JCarrot.) In the meantime check out this first look. [Eater] Brisketlab. We really live in a wonderful world, when places like this exist. [Serious Eats] Eight desserts for eight nights of Hanukkah. Personally, we love the marshmallow dreidels. [Serious Eats Some seriously wacky…
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Food Mixing Bowl: Jewish Soups, Organic Farming and Schwartz’s Deli
This winter hasn’t been the coldest, but we’re still craving bowls of steaming delicious soups. Leah Koenig rounds up her nine favorite Jewish soups from around the globe. Spoons up! [Forward] Chocolate Babka Bread Pudding. Need we say more? [Serious Eats] A new fellowship in organic plant breeding is getting off the ground, thanks to…
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