baking sheet tagged posts
Rugelach is a classic Jewish pastry that’s not at all hard to make at home. This version is full of chocolate and dried cranberries! Bonus: They freeze well and keep well!
When I traveled to the East Coast during the holidays, I was required to fulfill a rugelach mission for my friends who were transplanted New Yorkers.
This involved a trip to the Babka Bakery on the Upper West Side of Manhattan, where I would pick up a big batch of rugelach to bring home with me.
These tiny, rich pastries with fruit, nut, and chocolate filling were a revelation to me, and so it became my personal mission to recreate them, without the plane trip.
WHAT ARE RUGELACH COOKIES?
Rugelach’s origins are Jewish—the name is Yiddish for “little twists” and pronounced “RUE-geh-loch”.
The little rolled ...
Monday, October 29, 2018 Food
1 Roast the squash: Preheat the oven to 425°F. On a rimmed baking sheet, combine the squash with olive oil, salt, and pepper on a rimmed baking sheet, and toss to coat.
Roast for 20 minutes, tossing half way through to evenly brown. When it’s ready, the squash will be soft and some of the edges will have browned.
2 Cook the pasta: Meanwhile, bring a large pot of salted water to boil and cook the pasta to al dente, or according to package directions. Drain well and set aside.
3 Fry the bacon: In a large, deep skillet , put the bacon in a cold pan and cook over medium heat until crispy. Remove from the skillet and drain on paper towels.
4 Cook the shallots: Place the skillet back on the stove, but with the heat turned off. Drain all but about 2 tablespoons of the bacon grease.
Add the ...Read More