These cookies couldn’t be simpler to make, and they are extremely, meltingly, delicious. I doubled the recipe because the original doesn’t make enough to keep the family happy. I used margarine to...

It’s not uncommon for customers to ask Macy Holtzman how Coma Coffee Roasters got its name. She understands it’s quizzical – after all, coffee tends to jolt people awake, not lull them into slumber...

The first time I cried in a bathroom, the only thing that soothed me was the promise of a black and white cookie. It was 2009, a week before my ninth birthday. A different virus, the swine flu, was...

To help overcome shyness as a girl, Jodie Bertish’s parents sent her to a cooking class. She adored it. So much so, it jump-started her love of baking. She began experimenting with recipes and...

With the High Holidays approaching, I’m once again immersed in the throes of family traditions that bring me back to the kitchen. Even though we rarely eat beef these days, one of those traditions...

(JTA) “Lowly Bagel Transformed by an Artist,” reads the 1974 New York Times headline. Around these parts, we don’t tend to think of bagels as lowly to begin with—but what a young woman named...

Chickpea gnocchetti — gnocchetti di ceci— little knuckles of garbanzo beans and flour— combine two of my favorite things: the Middle East and Italy. This recipe is inspired by one I found in...

Have you ever wondered what happened to that restaurant you once loved and have memories of dining at with your family and friends? We did! There is an amazing website called Lost Tables, dedicated to...

This article appeared first on Forward. Reposted with permission. I have a confession to make: I haven’t turned on my oven in weeks. We have had ice cream for dessert every Shabbat. It’s hot...

(JTA) – You hear it every year: The High Holidays are either early or late, never on time. This year is an early one – real early. Rosh Hashanah starts at sundown Sept. 6, the night of Labor Day...