I’m not ashamed to admit that outside our kosher home, I don’t just eat kosher food. But admitting I don’t really like popular Jewish foods— that’s kind of embarrassing. Here’s my short list of the ...

These not-too-sweet Korean honey cookies, fried and then soaked in gingery syrup, are uniquely soft and chewy on the outside and flaky on the inside. Called yakgwa (yak meaning “medicine” and gwa ...

Everybody likes the idea of honey cake for Rosh Hashanah. I have a recipe from my great grandmother that fills me with nostalgic fondness, and several friends have sent me similar recipes from their ...

These Danish holiday cookies are so pretty, some people decorate their Christmas trees with them, says Scandinavian baking expert Nichole Accettola, owner of San Francisco’s Kantine Scandinavian ...

Local raw honey isn't just a sweet treat — it's also helpful for people with seasonal allergies. "Spring wildflower has everything that blooms from January through July," explained Don Murray, ...

If necessity is the mother of invention, clearing out the pantry might be its father. While recently taking stock of what was in my cupboards, I was also thinking about cookies. Maybe this was ...

Heat oven to 350 degrees. In a saucepan over low heat, melt together sugar, shortening and honey. Cool. Mix together eggs and vanilla. In a separate bowl, sift together flour, baking soda, ginger and ...

Melomakarona is a traditional Greek cookie that is soaked in a syrup of diluted honey, and sprinkled with crushed walnuts. The Greek name for them translates to "honey macaroons", however, they are ...

These cookies have a delicious secret hidden inside — a crunchy, chewy centre of ground mixed nuts and honey. They are insanely good You can save this article by registering for free here. Or sign-in ...

In Greece, these cookies are traditionally made during the twelve days of Christmas, but you can start earlier Ingredients For the syrup 200 gms granulated sugar 200 ml water 1 inch cinnamon stick 5 ...

These glossy cookies come from ancient Korea, but their ginger-honey flavors are timeless. By Eric Kim Once, when the chef Junghyun Park was young, his cousin brought a piece of fresh honeycomb over ...