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desserts & sweets

Coconut Macaroons

Recipe by Marcia Friedman

Coconut Macaroons

Macaroons started as confections of ground almonds, sugar and egg whites, probably spreading through the world through Muslim territory, Spain and later Italy, where they got their modern name. Naturally flour-free, these cookies became a Passover favorite. In the United States, coconut versions gained popularity, though far too many people have only tried them from

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Apple and Jam Oil Cake

Recipe by Monday Morning Cooking Club

Apple and Jam Oil Cake

Recipe from Now for Something Sweet by the Monday Morning Cooking Club, contributed by Yolan Frank: Merelyn’s mother, Yolan Frank, seemed to make an apple cake every week. This was her regular when Merelyn was young, but it was later superseded by her apple pie, featured in The Feast Goes On. Dairy free, rustic and

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Chocolate Hazelnut Bon Vivant

Recipe by Monday Morning Cooking Club

Chocolate Hazelnut Bon Vivant

Recipe from Now for Something Sweet by the Monday Morning Cooking Club, contributed by the Benedict sisters: Early in her marriage, Merelyn tasted a bon vivant cake made by her husband’s aunt Edith, and she begged and pleaded until she shared the recipe with her. Edith’s secret trick of roasting the hazelnuts before grinding gave

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Limonana Pops

Recipe by Ruthie Edelstein

<em>Limonana</em> Pops

One of my go-to summer cafe drinks is limonana, a Hebrew portmanteau of the words limon (lemon) and nana (mint) that sounds like limonada (lemonade). Limonana is generally a slushy type drink made with those two ingredients, plus a good amount of sugar. If I want something alcoholic, I’ll opt for a limonarak, lemonade mixed

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Vegan Blintzes

Recipe by Sarah Newman

Vegan Blintzes

Blintzes are a Jewish favorite, especially for Shavuot, but when it comes to adopting a vegan diet, they’re usually among the first dish to go. Not anymore with this plant-based version! Batter recipe adapted from All Recipes and filling adapted from Tori Avey.

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Baklava Babka

Recipe by Judith Rontal

Baklava Babka

A twist on the Jewish classic, this sweet bread combines the sweet yeasted dough of babka with the nutty, spiced flavors of baklava. You can use any variety of nuts, but traditional baklava is made with either pistachios or walnuts, or a combination of the two. Adapted from Smitten Kitchen.

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Chewy Tahini Blondies

Recipe by Adeena Sussman

Chewy Tahini Blondies

I’ve made these so many times, so you won’t have to. On the surface this seems like a dead-simple recipe, but it took quite a bit of tinkering to nail. Tahini has a complex molecular structure made up of lots of tiny carbohydrate molecules that cling to liquid for dear life, seizing up the way

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Sutlatch (Cream of Rice Pudding)

Recipe by Susan Barocas

<em>Sutlatch</em> (Cream of Rice Pudding)

A creamy, delicate pudding, sutlatch—in Turkish sütlaҫ or mahallebi—is traditionally served to break the fast after Yom Kippur and for Shabbat morning breakfast, although it is a beloved treat any time. The pudding is prepared with milk or, more authentically, with pipitada, a drink made by steeping dried and ground cantaloupe seeds in water for

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Chocolate Bourbon Pecan Rugelach

Recipe by Heather Bien

Chocolate Bourbon Pecan Rugelach

I embarked on this project in hopes of incorporating the flavors of my Southern upbringing—pecans, bourbon—into that beloved cookie of my adopted Jewish culture. Doesn’t barely sweet cream-cheese dough wrapped around a rich pecan filling sound like a match made in heaven? That’s because it is.

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