It’s become tradition at my house to make new traditions, especially during Rosh Hashana, which begins today at sundown. Unlike the holiday meal for Passover, with its ingredient restrictions, the ...

It wouldn’t be the second night of Rosh Hashanah if our friends didn’t come for dinner, contributing a cornucopia of dishes, especially divine desserts. There are enough pastries covering the buffet ...

My fellow writer, talented friend and poet from Montreal, Marcy Goldman, is the authority on Jewish baking in Canada. She has developed the first honey cake I have ever loved, in good part because it ...

If you want to elevate your Rosh Hashanah honey cake, this is the recipe for you. Jake Cohen, author of “JEW-ISH: A Cookbook: Reinvented Recipes from a Modern Mensch” (Houghton Mifflin Harcourt, $30), ...

Preheat the oven to 350 degrees and lightly grease two loaf pans. In a 10-cup bowl, whip together the eggs, sugar and orange zest until eggs double in volume, about 5 minutes. Add the vegetable oil in ...

We all know how important it is to be more environmentally friendly – think globally, act locally, right? I’ve been really digging into this concept lately, from buying locally and finding products ...

Samantha Seneviratne’s coconut cake snowballs condense the essence of the original into charming three-bite treats.

This recipe from Helen Goh’s “Baking and the Meaning of Life” brings a cheesy, peppery slice to any gathering.

The cakes should mature for seven days before serving so that the richness of the honey flavor deepens. Try this recipe with any of a variety of honeys; the flavor notes of the honey come through ...