Unlike just about every other cuisine in the world, Jewish food is not distinguished by geography, Koenig argues.
In Sussman’s long-awaited cookbook, the people of Tel Aviv’s Carmel Market play a large role.
There’s a reason hamantaschen recipes stress the importance of working with well-chilled dough. The cookies I made last––rolling out a ball of the dough from leftover scraps without giving it enough time to chill in the fridge––didn’t hold their shape in the oven and caused the filling to leak out a little.
A not-so-old-fashioned Old Fashioned cocktail.
Buttery hamantaschen with apricot-pistachio hazelnut-chocolate fillings and a dangerously delicious take on the Old Fashioned, with apricot liqueur.
Valentine’s Day is not a Jewish holiday, but these cookies are perfect for celebrating it.
The key to this dish is the balance of flavors.
There’s a good reason shakshuka is becoming more and more popular in American cities.
Hanukkah cocktails? Don’t mind if we do…
This year, I just couldn’t muster enthusiasm for yet another latke. I had other ideas.