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Dana Bate’s Rugelach

Recipe by Dana Bate

Dana Bate’s Rugelach

This recipe comes from my great-grandmother, who immigrated to the US from Hungary in the early 1900s. You can fill your rugelach with whatever you like—raspberry jam, chocolate chips, nuts,

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Pastelon de Carne

Recipe by Stacey Viera

<em>Pastelon de Carne</em>

This recipe originally appeared in the Edible DC Early Winter/Holiday 2014 issue and is reprinted with permission. The latest addition to our holiday repertoire is pastelon de carne, a Puerto Rican lasagna, if

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Jelly Doughnuts

Recipe by Paula Shoyer

Jelly Doughnuts

Homemade doughnuts are really special—you just cannot compare them to store-bought ones! They are best eaten the day they are made, but can be warmed in the oven the second

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