The cookie-pastry hybrid known as rugelach has roots in Eastern Europe and esteemed standing amongst New York’s Jewish bakery cases. They are typically made with either crumbly shortcrust dough ...
More than 50 Jewish women filled the Jewish Discovery Center in Clarks Summit for an evening of baking, connection and ...
Earthy matcha powder gives these cookies their natural holiday-green hue and delicate flavor. A drizzle of melted white ...
American rugelach are made with a flaky pastry dough that usually contains cream cheese, either instead of or in addition to butter. The dough is sprinkled with chopped chocolate and nuts or raisins ...
My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach. As is ...
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 ...
When I think about rugelach, I think about something my grandmother said about me at my grandfather’s memorial service. We were standing over his grave, and she was giving him reports on all of his ...
We've got a soft spot for rugelach, the roll-up Jewish cookies filled to the brim with ingredients like jam and chopped nuts. This year, we created a recipe for intensely chocolatey rugelach, stuffed ...
For the last five years, rugelach has been regarded by marketing experts as the Esther Blodgett of the dessert industry. Supposedly all that separates it from national stardom is a name change. Second ...
My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach. As is ...
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