The Polish Rogalik and Jewish Rugelach are both descendants of the Austrian kipfel. I’ve created the ultimate guide. Read on for the best recipes with unique filling combinations!
Category:
Jewish Food
-
-
In my previous post on Soviet Nostalgia and Varenichnaya №1, one of the dishes I tried was forshmak, a sort of herring pâté that was common in the USSR. It’s not just…
-
Duck hunting season is just starting here in New York State, which is rather hard to imagine considering that we’re still running the air conditioners to fight off seemingly never-ending summer temperatures.…
-
Back when I posted my Apple, Vodka and Birch Syrup Babka with Cranberry Mors Sorbet, I touched briefly on the history of babka. Still, it’s worth noting here that this yeast cake from Western…
-
Everybody knows what a bagel is, but what about a bialy? “It’s like a bagel without a hole,” will say people who’ve had one. And these people have a point: bialys are generally…
-
Jewish FoodMeatRomanian Food
Roumanian Steak and its Accompaniments, from Romania and Beyond
by FlorianInspired by my most recent visit to Sammy’s Roumanian and, posthumously, by a dinner at the now defunct Kutsher’s Tribeca, I decided to try my hand at the Romanian tenderloin — that…
-
The knish, a kind of stuffed bun, has an interesting history. It originated in Ukraine and Belarus, where it was known as knysh and was a kind of pirozhok usually filled with…