“Alsace is the only place in France that kept its Jewish culinary identity.”
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.
Buttery hamantaschen with apricot-pistachio hazelnut-chocolate fillings and a dangerously delicious take on the Old Fashioned, with apricot liqueur.
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.
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…