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desserts & sweets

Aranygaluska (Hungarian Pull-Apart Bread)

Recipe by Leah Hadad

<em>Aranygaluska</em> (Hungarian Pull-Apart Bread)

Hungarian immigrants introduced aranygaluska, a traditional Hungarian coffeecake whose name means “golden dumpling,” to the US in the late-nineteenth to early-twentieth century. This coffeecake is the predecessor of what we identify today as monkey or pull-apart bread, which first appeared in the 1972 Betty Croker Cookbook and was later popularized by First Lady Nancy Reagan,

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Sweet Socca with Strawberries

Recipe by Jessica Grosman

Sweet Socca with Strawberries

Socca is a crisp flatbread made of chickpea flour that’s popular in Nice, France. It’s usually savory and served as an appetizer with wine, but I like to enjoy it with sweet toppings, like chocolate spread and fruit. Note: Use organic ingredients whenever possible.

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Black Bean Fudgies

Recipe by Stacey Viera

Black Bean Fudgies

For those who eat kitniyot, these are a more nutritious spin on kosher-for-Passover brownies. They can be made year-round with traditional ingredients, too. What makes this indulgent Passover treat a bit more nutritious is the addition of protein- and fiber-rich beans, using a reasonable amount of sugar and employing neutral-tasting canola oil, which is proven

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Turrón (Spanish Nougat)

Recipe by Sarah Newman

<em>Turrón</em> (Spanish Nougat)

This recipe for traditional Spanish nougat is adapted from A Drizzle of Honey. I am not a candy maker and found that you need to be focused while preparing it or it will become an unmanageable sticky mess. I used aquafaba (the liquid from a can of chickpeas) to replace the recipe’s egg whites, and

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Black-and-White Hamantashen

Recipe by Heather Bien

Black-and-White Hamantashen

My first foray into baking hamantashen was with a Nutella-filled recipe. You can’t go wrong with that, right? Well, yes, yes you can. We cut the dough too thick, couldn’t fold them correctly into triangles and ended up with what I would call dough clouds rather than cookies. Delicious, but not quite right. So, this

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Nina’s Apple Cake

Recipe by Sarah Newman

Nina’s Apple Cake

For decades, Nina and Leon Merrick have brought not just a freshly baked cake to meals, but also countless stories of Poland, Ukraine, Russia and extended family across the globe—all peppered with the underlying strength, determination and calmness about the calamities they have survived. Despite it all, they exude joy and warmth—just like this modest,

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Earl Grey and Chocolate Sufganiyot

Recipe by Ian Seth Levine

Earl Grey and Chocolate <em>Sufganiyot</em>

As a doughnut-crazed Levine, over the years I’ve scoured the nation in search of the most unconventional and artisanal doughnuts (Sufganiyot 2.0, if you will): Voodoo Donuts and The Salty Doughnut in Portland, Oregon; Doughnut Plant in New York City; The Salty Doughnut in Miami, Florida; Federal Doughnuts in Philadelphia, Pennsylvania; and Randy’s Doughnuts in

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Pumpkin Challah Bread Pudding

Recipe by Heather Bien

Pumpkin Challah Bread Pudding

When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make it year round, bread pudding is one of those traditional dishes that seems most at home once a chill in the air has begun to set in. So, how does one improve upon bread pudding for fall?

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Vanilla Peach Preserves

Recipe by Judith Rontal

Vanilla Peach Preserves

It’s not a perfect summer unless you’ve had more than one shirt ruined by a fresh, juicy peach. While peaches may be making their way out of the markets, you can still enjoy their sweet flavor all year long by turning them into jam. With the magic of the slow cooker you can chop up

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