Add Yahoo as a preferred source to see more of our stories on Google. Rugelach has always been one of my favorite treats. At almost every Jewish holiday at my grandmother's house growing up, these ...

Osem Potato Bourekia: This is our best seller at the original K’Far in Philadelphia. The customers would kill me if I took it off the menu. Osem spice is a classic chicken-consommé powder from Israel.

FRIDAY is the start of Hanukkah, and anyone who thinks celebrating properly involves getting out a frying pan can think again. Yes, potato latkes are wonderful. And yes, jelly doughnuts, which have ...

These desserts from around the world are filled with unique flavors and textures. These traditional recipes have been passed down for generations and still loved to this day. Try a Ekmek Kataifi a ...

The traditional Jewish treat, crescents with flaky pastry and rich filling, grows in popularity They might just be the perfect cookie: part flaky pastry, part gooey filling, all rolled up in a ...

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 ...

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 ...

Preheat oven to 375 degrees. Thaw pastry to room temperature. In a bowl, mix together sugar, pecans, nutmeg, chocolate chips, sugar and cinnamon. On a cookie sheet, place a piece of parchment paper ...

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 ...

Rugelach has always been one of my favorite treats. At almost every Jewish holiday at my grandmother's house growing up, these crescent-shaped, pastry–cookie hybrids—whether homemade or ...