Podcasts about rugelach

Join Chris & Jill as we sink our teeth into the delightful world of Rugelach. But this episode isn't just about taste! We'll also be venturing into the fascinating history of Rugelach. Where did these pastries originate? How have their recipes evolved? And what makes them such a beloved treat across cultures?Of course, no pastry episode is complete without science, and nothing excites us more than revisiting the golden cookie ratio. All this and more on Cookie Lab!!Click here to shop at the Cookie Lab StoreJoin our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615Follow us on TikTok to see how we make the cookieswrite to us at cookielabpod@gmail.com

This month on Arts in the City… Donna Hanover steps inside the studio of artist Es Devlin at Cooper Hewitt, Smithsonian Design Museum; Andrew Falzon catches the Life & Slimes of Marc Summers off-Broadway; Neil Rosen visits A Union of Hope: 1869, the new exhibit at the Tenement Museum; Patrick Pacheco chats with actor Stan Brown who just made his Broadway debut at 60 years old in the Tony-nominated play Water For Elephants; Megan Gleason checks out Baruch College's Mishkin Gallery; and Carol Anne Riddell tries some of the city's best rugelach!

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Sonya Sanford, author of  "Braids: Recipes From My Pacific Northwest Jewish Kitchen." The child of Ukrainian immigrants, Sanford grew up in Seattle and is the first born American in her family. She is a chef, writer, and podcast host, and has been studying cuisine in the diaspora for more than 15 years. “Jewish food differs in any region,” Sanford says. “That's because of what's available to people and what the cultural trends are.”  Sanford talks about her culinary journey, attributes of Pacific Northwest Jewish cuisine, and why her book is called, “Braids.” It is - and isn't - what you think. She also shares her recipe for marionberry rugelach, as well as cooking tips and her cooking philosophy. “If there's a part of you that wants to cook, that's the most important ingredient,” Sanford says. Learn more at Sonyasanford.com, follow her on Instagram @sonyamichellesanford, and subscribe to Sonya Sanford on substack. Get the recipe and read the highlights at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

Jordan and Wes roll some rugelach.Recipe: https://www.epicurious.com/recipes/food/views/rugelach-cookiesExecutive Producers: Wes Scoggins, Jordan Tepper, Adam LevinLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/ Hosted on Acast. See acast.com/privacy for more information.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Doug Weinstein, owner aka steward of Diamond Bakery in Los Angeles. Weinstein shares the history of the Jewish-style bakery, the connection between families and baking (he calls it “L'Dor v'Dough”), and his own culinary journey. He also offers tips - and recipes - for baking challah and making rugelach. Get the recipes at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

Today's recipe is Rugelach: Crescents and Spirals.Here are the links to some of the items I talked about in this episode: #adCOOKtheSTORY.com/rotdLatkesInstantly Mediterranean Cookbook by Emily PasterFood ProcessorBaking SheetsSilicone Baking MatsRolling PinPizza CutterSugar CookiesCooling RackHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo 

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

If you have children to buy books for, this is the episode for you!  Flashlight Books is an independent bookstore located in Walnut Creek, California. Owners Shoshana Smith, Marian Adducci, and Gigi Reinheimer are dedicated to promoting a sustained love of reading in children and see the bookstore as a community-focused space that celebrates curiosity, passion, and learning.Shoshana Smith (originally from Brookline, MA) and Marian Adducci (Homewood, IL) met in college. Both moved to the Bay Area in 2011, where they both worked at The Reading Bug in San Carlos, CA, and decided the bookstore life was for them. In 2017 they teamed up with Gigi Reinheimer, and the three founded Flashlight Books which opened in Walnut Creek, CA, in late February of 2019. Shoshana loves to read young adult and romance, Marian's favorite genres are fantasy and middle grade (especially when based on mythology), and Gigi loves literary fiction and mysteries.Flashlight BooksOne Life, Megan Rapinoe The Unexplainable Disappearance Of Mars Patel, Sheela Chari Marcus Vega Doesn't Speak Spanish, Pablo Cartaya Bodies Are Cool, Tyler Feder Eyes That Speak To The Stars, Joanna Ho Chex Bob, Bob Shea Maizy Chen's Last Chance, Lisa Yee Yummy: A History Of Desserts, Victoria Grace Elliott Frankie & Bug, Gayle FormanThe $150,000 Rugelach, Allison Marks I Must Betray You, Ruta SeppetysMirror Girls, Kelly McWilliams Gear Breakers, Zoe Hana Mikuta Iron Widow, Xiran Jay Zhao  Support the show (https://paypal.me/TheBookshopPodcast?locale.x=en_US)

This conversation was a real treat! Mica welcomed us into her beautiful, bright, and cozy restaurant, Pomella (on Piedmont Ave in Oakland), and quickly offered us Baileys and coffee. You can say it was love at first site. The conversation flowed as smoothly as our coffees as we got into why she moved to the Bay from Israel, starting her career in catering, the essence of Israeli food, the ups and downs of owning a business with her now ex-husband, bankruptcy, opening a second restaurant at the start of the pandemic, and how her community, regular customers, and loyal employees keep her going. She is fiery and hilarious, and we could've spent the entire day chatting with her. And we can't forget to mention, the food was AMAZING! (Order the cheese stuffed falafel. You're welcome.) Check out her restaurant, and if you're lucky, you'll get a chance to meet her too.You can follow Pomella Restaurant on IG & FB--Thanks for listening and for your support! We couldn't have reached 600 episodes without your help! --Be well, stay safe, Black Lives Matter, AAPI Lives Matter, and thank you for being vaxxed!--SUPPORT US HERE!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every other Thursday 9:30 - 10 am on BFF.FMPOWERED BY GO-TO Productions 

Its Friday night at the Garten's but there isn't a roasted chicken to be found because Ina is cooking Jeffrey a traditional Jewish dinner! Its a labor of love in every sense of the word as Ina makes chopped liver, brisket, sautéed spinach and garlic, and the pièce de résistance : homemade Rugelach!

By complete accident, it's time to talk about food. And lots of it. Gabe and our guest Isabella Shulman teach Faith all about the world of schmoozing. But did Faith really learn anything? Will Isabella ever like gefilte fish? Did Gabe's kombucha really spill? Who knows? CW: cursing splattered throughout a little If you want to be in the loop, follow along with all the foods: https://drive.google.com/drive/folders/1-42BuFezp6nzXutjEAb_j1q9KWHuybu0 We love getting your emails! Email us at pod.wdym@gmail.com Instagram: @wdympodcast Website: wdympodcast.sounder.fm Want to find everything you need, from our site to merch to sponsorship applications to episode surveys? Find it all in our link tree! https://linktr.ee/wdympodcast/ Follow Isabella Shulman on Instagram: @isabellashulman

By complete accident, it’s time to talk about food. And lots of it. Gabe and our guest Isabella Shulman teach Faith all about the world of schmoozing. But did Faith really learn anything? Will Isabella ever like gefilte fish? Did Gabe’s kombucha really spill? Who knows? CW: cursing splattered throughout a little If you want to be in the loop, follow along with all the foods: https://drive.google.com/drive/folders/1-42BuFezp6nzXutjEAb_j1q9KWHuybu0 We love getting your emails! Email us at pod.wdym@gmail.com Instagram: @wdympodcast Website: wdympodcast.sounder.fm Want to find everything you need, from our site to merch to sponsorship applications to episode surveys? Find it all in our link tree! https://linktr.ee/wdympodcast/ Follow Isabella Shulman on Instagram: @isabellashulman

Chris and Kristie return to the #GCBS pavilion to enjoy one of their favourite weeks, Holiday week. They talk amazing Gingerbread, where everyone shines, before taking a linguistic tour through Rugelach, and rolling it up with a yule log! 

Great stories with powerful messages in 7 minutes

Phil and Jordan eat valley pizza and khao soi and discuss Burgers Never Say Die (obviously), Malibu Kitchen, Fiona, Rugelach, Phil's Restaurant Career, Connie & Ted's Menu Highlights, Langer's vs Katz's, Mozza Movie Night, and Alex's Lemonade Eating Tips.

This week, Jay Sanderson hosts media personality, author, innovator, and rabbi Irwin Kula, the co-president of Clal — the National Jewish Center for Learning and Leadership.

Everybody who meets Jessie Sheehan wants to be her friend. She’s a brilliant Brooklyn-based baker, mom, and runner who makes some of the best treats you’ve ever tasted. (Have you tried her chocolate rugelach? Then you know what we’re talking about.) Jessie’s newest cookbook, The Vintage Baker, is out now and it’s a celebration of the vintage recipe pamphlets she has collected over the years. Jessie didn’t set out to be a baker. She ditched her career as a lawyer and talked her way into a job at Baked, the influential bakery in Red Hook, Brooklyn, and never looked back. Tune in to hear about her new book, her career pivot, and even her best exercise advice (hint–it involves coffee!). Thank you to today’s sponsors: Le Cordon Bleu, the legendary culinary school. Visit cordonbleu.edu. Vital Farms Pasture-Raised Eggs. To get your coupon, head to vitalfarms.com/cherrybombe Ancestry. Starting August 10th, you can get 40 percent off. Visit ancestry.com/cherry. Radio Cherry Bombe is powered by Simplecast

This week on Jay’s 4 Questions, James Beard Award-Winning Chef Alon Shaya joins Jay Sanderson for a lively conversation about how food led him on a journey of self-exploration and how cauliflower can be a “gateway drug.”

On today's episode of THE FOOD SEEN, Margaret Palca was never supposed to be a baker. Everyone in her family thought she'd be an artist, but after an apprenticeship in French pastry, she had set a course for Paris, and began her dream of opening up a bakery. She's now been a Brooklyn mainstay for decades, but Margaret Palca Bakes, is more than a bakery (and a cookbook!), it's a life story. Palca nourishes her customers, family and friends with every award-winning piece of rugelach. You'll go for the cakes, cookies, muffins and more, but you'll come back for the memories. The Food Seen is powered by Simplecast

Mr. Alvin Lee Smalls first learned about rugelach in a newspaper article in the 1960s while he was working as an onion peeler in a New York City hospital kitchen. He was intrigued, having never heard of the Jewish treat, and began experimenting with the recipe. Some 40 years later, Alvin—who is affectionately known in his Harlem neighborhood as Lee Lee—sells what we think may just be the perfect rugelach. His bakery, Lee Lee's Baked Goods, is located at 283 West 118th Street in New York. Episode 0176 March 2, 2018 Yiddish Book Center Amherst, MA

4th of july, Dave's engagement, Taryn's basil drama, lemon rugelach, Alex's set up, tricking yourself into exercising, and Kate Uptons boobs, Jeff's vacation, no AC, and when did we graduate? Porn starts on game of thrones, and say no to botox. And the miracle baby story……..

Suzanne Fromm of Suzanne’s Sweets of Westchester County, New York, is maker of some of the best Rugelach in the world. And Stephanie Thaw of SWEET! in Philadelphia bakes an assortment of delectable pound cakes and cookies. Both Suzanne and Stephanie share a passion for baking and tell their story about how they got started, how they make their baked … Read more about this episode...