The Secret to Perfectly Round Slice-and-Bake Cookies
If you make a lot of slice-and-bake cookies and you’re not storing it in paper towel rolls, this post may change your life. Next time you wrap up a schlong (excuse me: log) of dough, chill it inside a cardboard roll. It’ll keep the dough from getting smashed, and more importantly, it’ll keep the bottom of ...Keep Reading
I’m no genius. But I know genius when I see it.
When it comes to cookies, I’m not afraid to say it: I make some fine specimens. But when it comes to decorated cookies—the kind you roll out, bake, and prettify—well, I kinda suck. Good thing I know an expert. Gail Dosik, the owner of New York City’s One Tough Cookie, does work so spectacular ...Keep Reading
A Guide to the Other Little Italy
When I was a kid, my parents would pile us all into the station wagon a few times a year and drive 20 minutes south to the Bronx, to the Jewish enclave around Lydig Avenue. That’s where I first tasted falafel, and where every trip would end with the most delicious treat imaginable: A black-and-white ...Keep Reading
Sanity-Saving, Last-Minute Dinner Trick
I love hate love Thanksgiving—all the planning and cleaning and cooking and strategizing and cooking and cooking and cooking… Know what I hate? Thanksgiving week dinners. After spending hours thinking about and working on Thursday’s feast, the last thing I want to do is devote more time to cooking dinner Monday, Tuesday, or Wednesday. Seriously, ...Keep Reading
How to Make Hamantaschen
Piecrust is not my only nemesis. For years, hamantaschen—the traditional three-cornered cookies baked for Purim (aka “Jewish Halloween”)—have been a source of tsuris. But this year, my friends, I have good news: My hamantaschen rocked. Naches, baby, naches. For the dough, I used this recipe by Marcy Goldman, from an article by Faye Levy. As ...Keep Reading
