In one of the first episodes of the Forverts cooking show, Rukhl Schaechter and Eve Jochnowitz prepare Hanukkah treats that are tasty and nutritious.
If you’re anything like me, you spent yesterday frantically throwing away pumpkins and hanging up menorah and dreidel banners. With Hanukkah beginning on the Sunday after Thanksgiving, one of the busiest travel days of the year, there was scarcely time to breathe between holidays, let alone wait for dough to rise.
When an award-winning Israeli-American chef decides to have some fun with doughnuts and fried chicken, we want to play, too.
For National Donut Day, indulge in some sweet statistics, a dozen free doughnuts and a fresh perspective on office friendships.
Israel has sufganiyot — and Holland has “oil bulbs.”
In celebration of National Donut Day, here are 5 great places from D.C. to Seattle — plus two great recipes and a video about a donut spot…
An Israeli-owned car wash on New York’s West Side Highway has become the unlikely source of what may be the city’s most delicious donuts.
Food editor Liza Schoenfein makes a startling culinary admission: She doesn’t fry. Luckily, she finds, Breads Bakery makes delicious doughnuts so she doesn’t have to.
On Hanukkah, chocolate isn’t just for gelt. After tasting these warm, chocolate-filled sufganiyot, you won’t want to return to the old jelly-filled ones.
As winter slides in and makes itself comfy in New York for the next couple of months, locals are — as ever — on the lookout for interesting new edibles in the Hanukkah spirit, even as they pick up boxes of staunchly reliable latkes from Zabars and Russ & Daughters.