Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Tim Mazurek of Lottie + Doof adapts a complicated ...

Anyone who thinks celebrating Hannukkah properly involves getting out a frying pan can think again. Yes, potato latkes are wonderful. And yes, jelly doughnuts, which have become traditional for the ...

If you’re looking to make the perfect rugelach, former Test Kitchen director Donna Deane came up with an excellent recipe several years ago. And we haven’t been able to forget them. The basic recipe ...

Put the sweet into sweet potato with these pastries from Hayley McKee's Sticky Fingers, recommended by Alice Zaslavsky on Drive's Foodie Tuesday. "Made with creamy sweet potato, plump raisins, dark ...

1/2 cup cocoa nibs, finely chopped into small bits 1/2 cup dried currants Combine flour, sugar and salt in the bowl of an electric stand mixer. Using the paddle attachment, mix briefly. Cut each stick ...

I'm spending the week in New York City and one of the many interesting experiences I'm having is my first trip to Brooklyn. I take the subway (a big adventure for me) from Manhattan to visit the ...

A hearty crescent-shaped cookie with a not-to-sweet filling, Grandma’s Rugelach recipe is a seasonal treat worth waiting for. Homemade rugelach is a tradition in many households. And if you’ve never ...

Rugelach has always been one of my favorite treats. At almost every Jewish holiday at my grandmother's house growing up, these crescent-shaped, pastry–cookie hybrids—whether homemade or ...

Preheat oven to 350 degrees. Unroll pie crust or crescent dough on parchment lined cookie sheet. Combine brown sugar, cinnamon and walnuts in a small bowl. Brush melted butter over dough. Sprinkle ...

Note: Use one or both fillings. 2 cups Jeanne’s Gluten-Free All-Purpose Flour (see recipe) Pinch of salt 8 ounces cream cheese, cool but not cold, cut in 1-inch cubes 1 cup unsalted butter, cool but ...

TO MAKE THE DOUGH: Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool. Put the flour and salt in a food processor, scatter over ...