While growing up in Jewish Los Angeles, I was exposed to many traditional Ashkenazic dishes — kreplach, cheese blintzes and strudel, to name a few. But it wasn’t until I developed an interest in ...

Cake: Cream shortening and sugar in a large mixing bowl. Add dry ingredients. Add milk and coffee. Beat for 2 minutes with mixer. Add eggs and vanilla and beat for 1 additional minute. Bake in two ...

For The Rev. Ronald Hari, it’s that time of year again. He and his team of volunteers are preparing fillings, stretching dough and stuffing cabbage and peppers for the Hungarian Evangelical Reformed ...

A version of this article originally appeared in the Yiddish Forverts. In this episode of “Est Gezunterheyt” (Eat In Good Health), Yiddish food scholar and gourmet chef Eve Jochnowitz and I ...

What compares to a freshly-baked strudel? The taste buds come alive to flaky dough encasing a sweet filling. Truly, this epitome of desserts inspired the great Viennese artists of days gone by. Mozart ...

Mozart’s Bakery made its reputation largely on the basis of its sweet pastries. Now it’s using its considerable pastry operation to make a savory variation on the strudel. The new strudels ($9.95 with ...