Articles written by Emily Paster
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These chocolate crepes are perfect for Passover
This recipe originally appeared on The Nosher. When it comes to Passover cooking and baking, my favorite flour is not the dreaded matzah cake meal, which can make baked goods dense and heavy. It's...
5 flours that will change your Passover desserts
On Passover, Jews are prohibited from consuming any foods made with five familiar grains: wheat, oats, rye, spelt (which is actually just an ancient form of wheat) and barley. These grains are considered hametz because of their ability to ferment...
Sephardic chicken soup with lemon and egg: A Balkan twist on the ultimate comfort food
Sephardic chicken soup with lemon and egg, or sopa de huevos y limon, is a traditional first course for breaking the Yom Kippur fast among Jews from Turkey, the Balkan states and the Greek port city...
A Mexican Jewish babka is taking over Chicago
Sufganiyot bursting with dulce de leche and pumpkin cream. Savory babkas swirled with roasted poblano peppers and crema. Mexican-inspired Jewish pastries from a new, online-only bakery are bringing...
