Sweet and Tangy Rugelach

Whenever I eat rugelach, I think of the time my friends moved all of the furniture out of their apartment, rented a large dining table and chairs, and hosted one delicious Hanukkah dinner. The host and I made latkes for the occasion, and another friend showed up with a plate of the most beautiful, homemade rugelach. After laboring over my own rugelach, I am even more impressed with his seemingly effortless contribution. The flaky, tangy dough in this version balances out … Continue reading

Sparkling Sugar Cookies

I came into possession of some very pretty sparkling sugar and knew that encrusting cookies with it would be the perfect showcase. Aside from pie crust cookies, dog treats, and hamentaschen, this was one of my first times making cut-out cookies, and I learned some helpful tricks along the way. These cookies are tasty, softish, and studded throughout with black vanilla beans. Without the sugar crust, they’d be perfect for icing, if you’re into that kind of tedium. To make … Continue reading

Swedish Meatball Spectacular

This month’s Global Supper Club transformed into a seasonally-appropriate Christmas-around-the-world party. Everyone brought a sample of their favorite international holiday fare. Considering that we’d be enjoying a smörgåsbord, and feeling adverse to making potato latkes for a crowd, I opted for tasty Swedish meatballs. Other crowd-pleasing holiday treats on the menu: glögg wine, struffoli, a layered Russian beet salad, Moroccan lamb shanks, spiced pecans, twice-baked sweet potatoes, and marzipan cookies. Another feast! To make the meatballs, begin by stirring together … Continue reading