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By Anne Cohen March 16, 2014
Much has been written on how to improve hamantaschen: add some booze, avoid prune filling (we can all agree on this one, I think), drizzle with chocolate, and so on and so on.
But Mayim Bialik topped every single one of those with her version of “nouveau” Purim cooking:
Yum? Yuck? Let us know in the comments.
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