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…
Coconut Macaroons
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…
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…
Limonana 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…
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…
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,…
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.…
Sutlatch (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…
Vegan Apple Galette
A galette is one of those desserts that looks impressive, but is actually pretty easy to make. And by making it vegan, you guarantee a treat for everyone!
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…
