Many of you may have memories of home-baked rugelach, that cookie with cream-cheese dough spiraled around an oh-so-sweet center filling of fruit jams, poppy seed paste, or nuts. The origins of the pastry can be traced back generations, mostly to European...

This story originally appeared on The Jewish Food Society “It always was a party when we got together,” cookbook author Judy Bart Kancigor says of her family when she was little. Judy grew up in Belle Harbor, a neighborhood just four blocks...

A quick search for “Instant Pot recipes” will yield hundreds of ideas for savory dishes — chilis, pasta, soups, casseroles and more.But did you know that you can also use your Instant Pot to make dessert? And that your Instant Pot just happens...

INGREDIENTS Frangipane:¾ c. almond flour¼ c. granulated sugar2 tbsp. flourPinch salt2 tbsp. unsalted butter, at room   temperature1 large egg, lightly whisked½ tsp. vanilla extract½ tsp. almond extractFruit:1 large or 2 small Pink Lady or Honey...

Rosh Hashanah menus, while traditional and delicious, can also get a little stale year after year. With Israeli food trending across the globe, now is a perfect time to add some authentic Israeli flavors to your holiday.We have gathered five exclusive...

Ingredients for cake:3 eggs1½ cups oil2 tsp. vanilla1¾ cup granulated sugar3 cups apples of your choice chopped1 cup nuts (optional)1 cup coconut3 cups gluten-free flour (Better Batter)1 tsp. cinnamon1 tsp. nutmeg1 tsp. baking soda1 tsp. saltIngredients...

This recipe originally appeared on The Nosher.Looking for an innovative way to incorporate apples into your Rosh Hashanah menu? Look no further than these meringue-topped apple pie bars. With layers of buttery pastry, cinnamon-scented apples and fluffy...

I lost my dear mother a few weeks ago. A child survivor of the Auschwitz Concentration Camp, Ann Lenga did not let the horror of those years define her life. She was resilient, courageous, adventurous and an inspiration to everyone who knew her....

Ingredients:2 c. all-purpose flour1 tsp. ground cardamom½ tsp. salt¼ tsp. double-acting baking powder1 1/3 cups sugar4 large eggsFinely grated zest of half of amedium orange2 cups blanched almond flour or mealOrange blossom water or water, formoistening...

From Florence Shultz of Chesterfield: I have always had a passion for cooking and baking. When I was growing up, I always helped my grandmother and mother cook. I have many great memories of baking with my two daughters, Charlotte and Melissa, when...