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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 ...

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 ...

I KNOW that soups are ideal for keeping away that winter chill, but sometimes you just want something a little more substantial - like a savory strudel. This is a great winter dish for the whole ...