When I was asked to speak to the student body at Phillips Exeter Academy, I thought about the irony of the situation. When I was young, Exeter had very few Jewish students, all male, and those who ...

The official cookies of the Jewish holiday Purim, hamantaschen are triangular treats traditionally made from a shortbread-like dough filled with fruit preserves or poppy seed paste. This time of year, ...

The quintessential Purim treat is hamantaschen. This Yiddish word means “Haman’s pockets”; the name of these triangular filled cookies in Hebrew, oznei Haman, means “Haman’s ears.” They are served as ...

In a food processor, combine the powdered sugar, flour, salt, egg yolks, butter and orange zest. Pulse until a dough forms. Remove the dough from the processor and wrap in plastic wrap. Refrigerate ...

The quintessential Purim delight is the three-cornered filled cookie (looking like George Washington’s hat) called hamantaschen in Yiddish and ozen haman in Hebrew. Developed by Eastern European Jews ...

As a trained chef and registered dietitian, Micah Siva has already helped thousands of people eat more healthfully through her vegan-centric food blog, Nosh with Micah, nutrition workshops and recipe ...

Fill hamantaschen, the traditional cookies for Purim, with caramelized onions and poppy seeds. By Joan Nathan Hamantaschen, as essential to Purim as matzo is to Passover, are typically sweet, the ...

Growing up with poppy seed bagels, hamantaschen and muffins, I never realized those little specks stuck in my teeth had anything to do with the louche haze of opium dens or the soporific scarlet ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Blot out Haman’s name in the most delicious possible way. (New York Jewish Week via JTA) — Move over black-and-white cookies. For two weeks every year, hamantaschen, the triangle-shaped filled cookies ...

Laurel Kratochvila and her team begin the process every year around March. They roll out a thin, buttery egg dough and meticulously cut out as many circular disks as they can muster from it. Carefully ...