Dorie Greenspan’s Rugelach with Four Fillings
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.
Many of the artfully messy cookies in a delightful new cookbook are inspired by Mindy Segal’s Eastern European Jewish heritage.
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]
As you know, we at JCarrot love pickles (try our quick summer pickle recipes here). Serious Eats shares some creative ways to use leftover pickle juice. They also conduct a jarred pickle taste test. See which pickle is the winner.
This month’s issue of Saveur focuses on all variates sandwiches and of course takes a look at the great Katz’s deli. They share Katz’s recipe for chopped liver and a great video on the 2nd Avenue Deli’s pastrami.
Baking is caught somewhere between a science and an art. Chemical reactions take place at the same time as layers of cake are artfully constructed or sugar is exquisitely pulled and colored. Mastering both the art and the science takes endless hours of practice or unfailingly good guidance. It is just this type of guidance that Sarabeth Levine, the owner of Sarabeth’s restaurants and jam maker, shares with home bakers in her new book “Sarabeth’s Bakery, From My Hands to Yours.”
What exactly is the difference between rugelach and schnecken? Joan Nathan goes after the sweet history of these two desserts on Tablet.