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Rugelach, an American Treat

While this rolled, filled cookie has its roots in Europe, the version you know and love is a New World creation

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Rugelach Cafe Opening in New York City

Could the classic Jewish pastry be the next cronut?

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Paul Mazursky: ‘I Was Born Eating Kreplach and Matzoh Brei and Lox’

An excerpt from Stars of David: Prominent Jews Talk About Being Jewish

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Beets Aren’t Just for Borscht Anymore. So Get Back to Your Culinary Roots.

If you hate beets, you probably haven’t had them prepared properly. Here’s a dessert that’ll have you seeing red—in a good way.

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How To Bake Jewish Treats Just Like Mom Used To Make—Minus the Gluten

In ‘Nosh on This,’ a husband and wife create a cookbook with gluten-free recipes for everything from rugelach to hamantashen

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A New York Bakery’s Israeli Roots

After a decade in Tel Aviv, European-trained baker Uri Scheft brings his Breads to Manhattan

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Chicken Soup With Stars

L.A.’s top chefs come together—and cook kosher—to honor Project Chicken Soup founder Mollie Pier

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Marty Markowitz vs. Mike Bloomberg

Markowitz squares off against Bloomberg on proposed soda ban

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A Taste of the Jewish South

Jewish food festivals across the South offer a regional twist on traditional recipes—and the best place to find corned beef in barbecue country

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Tale of Two Treats

Schnecken and rugelach, though often mistaken for each other and both delicious examples of Jewish baking, are pastries with distinct histories and routes to American popularity

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Just Desserts

Knowing your kichel from your babka

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Ice Cream Goes Kosher, and More

Is that rugelach in my scoop?

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Gertel’s Last Stand

After 90 years, a Lower East Side institution shut its doors