Baileys Truffles are a kind of Proustian madeline for the author, evoking the Rio de Janeiro simchas of her teen years.
And now, for something completely different.
JW recipe writer Ronnie Fein has given us her top tips, and a recipe from her new book!
Take advantage of Chanukah as an excuse for these over-indulgent treats.
Beignets are a stylish and gluten-free spin on sufganiyot in famed baker Alice Medrich's new book, Flavor Flours.
Looking for a lighter, easier Shabbat stew? In her new cookbook, Jewish Soul Food, Janna Gur offers you Iraq's T'bit, a stuffed chicken and rice hamin with honey and spice.
Giving cauliflower and garlic some time in the oven before pureeing them gives this soup a real depth of flavor.
Limp, under-seasoned, burnt? Forget about it! Make your best latkes ever with our top tips, from potato type to pan protocol.
I might be a tad obsessed with pumpkin. Looking for pumpkin pie? I got a recipe for that. Pumpkin whoopie pies? On it.
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