Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Tim Mazurek of Lottie + Doof adapts a complicated ...

If you’re looking to make the perfect rugelach, former Test Kitchen director Donna Deane came up with an excellent recipe several years ago. And we haven’t been able to forget them. The basic recipe ...

One of my favorite bites in the city are the dates at Dune, an Eastern Mediterranean restaurant with locations in Atwater Village and downtown. They are marinated in rosewater, drizzled with grassy ...

Sometimes bigger is better. In these oversized rugelach, ideal for the Rosh Hashana table, there's room for more filling in each one. These are larger than the small rugelach you usually see, but they ...

Add Yahoo as a preferred source to see more of our stories on Google. Rugelach has always been one of my favorite treats. At almost every Jewish holiday at my grandmother's house growing up, these ...

Combine flour, sugar and salt in the bowl of an electric stand mixer. Using the paddle attachment, mix briefly. Cut each stick of butter into 8 pieces, add them to the bowl and mix on low until most ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

Preheat oven to 350 degrees. Unroll pie crust or crescent dough on parchment lined cookie sheet. Combine brown sugar, cinnamon and walnuts in a small bowl. Brush melted butter over dough. Sprinkle ...

TO MAKE THE DOUGH: Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool. Put the flour and salt in a food processor, scatter over ...

Rugelach has always been one of my favorite treats. At almost every Jewish holiday at my grandmother's house growing up, these crescent-shaped, pastry–cookie hybrids—whether homemade or ...