Crisp, airy, and addictive, these iconic, anytime-of-day New Orleans pastries come buried beneath mounds of sweet, sweet confectioners’ sugar, never naked.
We offer the best Hanukkah recipes from the past and present by some of your favorite authors, such as Joan Nathan and Rozanne Gold, Ina Garten, and Arthur Schwartz.
Elissa Atlman finds brotherhood and understanding in, of all places, The Ten Commandments, while making matzo meal sponge cake for Passover.
Essentially beignets, these fritters are accented by a sweet red-wine and star anise syrup.
Sufganiyot comes from the Greek “sufgan”, meaning puffed and fried. Made by bakers in Jerusalem for Hanukkah, you can enjoy these jelly doughnuts at home.
This recipe, found frequently in Israel, is full of ripe apples, orange juice, and a bit of sugar for a sweet take on the classic and addictive potato latke.