Don’t you dare call them Jewish sticky buns. This rolled pastry laced with sugar, raisins, and ground nuts so named for its spiral shape (schnecken is German for “snail”) is possibly the perfect ...
From left: Mendl’s raspberry-almond rugelach; Michaeli Bakery’s Galil pastry, filled with goat cheese, honey and za’atar.Credit... Supported by By Jenny Comita Photographs by Mari Maeda and Yuji ...
In many observant Jewish homes, there are mezuzahs affixed to door frames. The narrow, ornate cylinders contain a small prayer scroll and are touched upon entering or leaving. This signifies both the ...
In an early chapter of “American Pastoral,” by Philip Roth (whose food writing I’ve celebrated before), Nathan Zuckerman, the novel’s narrator, describes the rugelach a former classmate has brought to ...
Jennifer Stempel is a recipe developer, cooking instructor and author of “With a Needle and Thread: A Jewish Folktale from Cuba,” a children’s book that will be out in October. A classically trained ...
Jewish-inspired babka, knishes, doughnuts and cheesecake made the mouthwatering roundup published by T: The New York Times Style Magazine. Inspired by the “bakery renaissance” that’s currently ...
This story first appeared in Globe Rhode Island’s Food & Dining newsletter, a free weekly email about Rhode Island’s restaurant industry that also contains information about local events, Q&As with ...
Third-generation baker George Greenstein spent his life mastering dough recipes for European classics and Jewish holiday baking. In the 20 years that he owned and operated The Cheesecake King on New ...
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