This article originally appeared in The Nosher. Russian tea biscuits are so much a part of Cleveland’s landscape that locals are surprised to learn that these rugelach-like pastries are from their ...
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 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 ...
Burekas are one of the most popular Jewish foods out there. When the Sephardic Jews from the lands of the Ottoman Empire — Istanbul, Izmir, the Balkans, Rhodes and Syria — settled in pre-state Israel, ...
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 ...
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 ...
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 ...
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