There is no resisting rugelach, no matter how nubbly or imperfectly rolled. They're buttery, flaky, and just the right amount of sweet. You can fill them with anything from ground nuts and honey to peanut butter and chocolate — the only real constant is using cream cheese to make a super-tender dough. Here's how you can make them at home. More

Here is a bread that is as much a pleasure to look at as it is to eat. Check out that braiding! And the way it practically glows on the table! Slice yourself a piece and cherish the pillow-soft interior, simultaneously rich and slightly sweet. Challah is a bread that should be in everyone's repertoire. For celebrating everything from Hanukkah to Sunday supper, challah is the just the bread for the job. More

Rosh Hashanah, the celebration of the Jewish New Year and the start of the High Holy Days that close with Yom Kippur, began last night at sundown. Are you celebrating? And if you're celebrating as a shiksa, a gentile visitor, and are still somewhat mystified by the ins and outs of the Jewish holidays, then you really must read this tongue-in-cheek (yet truly helpful) piece from Whitney Chen at Gilt Taste. More

Have you noticed that challahs reinvent themselves each year for the Jewish New Year? All year long, we shape our challahs into beautiful braids. On Rosh Hashanah, our challahs are round to symbolize the cycle of the year. Just like our challahs, the new year is a time when we too can consider how to transform ourselves in a positive way during the coming year.

This recipe makes two traditional-sized round challahs for your holiday table and uses the remaining dough to turn challah into "challah poppers," mini roundish snacks, that will appeal to adults and kids alike. They are a great nosh before the big holiday meal.
More

Hannukah may be over, but not our craving for rugelach. Apparently, Emily Weinstein of Diner’s Journal feels the same.

Now that she’s mastered the basics of cooking, Weinstein has set her sights on learning how to bake...with a little help from Dorie Greenspan! Rugelach was in oven last week, and Emily shares some great tips from her baking guru. More

Quick: close your eyes, and picture your favorite Jewish foods. What do you see? Brisket, latkes, matzoh ball soup, kugel… What, no cakes or tarts? No scones, pies, or brownies? But take heart. Paula Shoyer, a lawyer-turned-pastry chef trained in Europe, recently came out with a new cookbook, The Kosher Baker (Brandeis University Press, 2010), just in time for Rosh Hashanah. More

Among the loveliest holiday traditions is the eating of apples and honey for Rosh Hashanah, the Jewish New Year. (It begins at sundown on Friday, September 18, this year.) Dipping apples in honey symbolizes the hope for a sweet year ahead, and cooks may also incorporate these ingredients into desserts for the holiday meal. Whether you celebrate Rosh Hashanah or not, here are five sweet, seasonal recipes worth a look... More

Speaking of kitchen treasures and Rosh Hashanah, here is one more beautiful honey pot to add to the list. More

Shana tovah umetukah! Today is Rosh Hashanah, the Jewish New Year. We offer the longer blessing because we love the meaning for cooks and eaters: a good and sweet year. On Rosh Hashanah observant Jews will be serving apples, honey, sweet challah, pomegranates, and other new fruits to symbolize a sweet new year.

For more good eating and Rosh Hashanah coverage, we turned to our friends over at The Jew and The Carrot. Here are our favorite posts from their week of sweetness; vegan alternatives to honey, beautiful honey pots, oranges on the Seder plate, meaty advice and more below. More