Why Do We Eat Jelly Donuts on Hanukkah?

Jelly donuts are one of the most symbolic dishes of Hanukkah, but have you ever wondered how that came to be? Of all the delicious fried foods to nosh on–fried pancakes, fried chicken, fried cheese, schnitzel–how did the jelly donut, or sufganiyah (sufganiyot is the plural), rise to popularity? The answer, like all good food questions, has everything to do with agriculture, food politics, and of course, our taste buds.

Posted on December 9, 2016

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Apricot Pistachio Babka Recipe

Babka is having a major moment, and why not? There’s lots to love about the loaves of twisted dough, generously interspersed with a filling that usually involves lots of chocolate. Many professional bakers behind babka’s renaissance are working with laminated doughs—yeasted dairy doughs turned with lots of butter. I thought about doing the same, but the challenge of creating a delicious pareve babka made without margarine won out. I couldn’t shake thoughts of my grandmother’s love of apricots, so I built the filling around them. I love the cheeky marriage of Sephardic flavors wrapped in a quintessentially Ashkenazi pastry.

Posted on August 1, 2016

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No-Bake Funfetti Cheesecake Recipe

It’s cheesecake season! We all know that Shavuot just isn’t complete without a cheesecake. But I have to ask—why can’t the signature Shavuot dish be something easier?! How about brownies, or cupcakes, or even a trifle? Why does THE dessert of Shavuot have to be a dessert that involves a water bath, a stand mixer, a food processor, and easily cracks if you don’t follow the recipe just right (or even sometimes if you do)?  

Posted on May 31, 2016

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