desserts

Pascale's Kitchen: Creamy Passover cakes

Below, you will find one easy recipe for hazelnut and coffee cream cake and a second one, for strawberry mousse, that is much more complicated but completely worth the effort.

Where do some of our favorite foods come from?

While the Greek gods may have partaken of their divine sustenance on high, let us explore the derivations of some of the dishes that we mere mortals enjoy here on Earth.

By RUTH BELOFF
31/03/2022

Charles Entenmann wasn’t Jewish, but his cakes became a kosher staple

Charles Edward Entenmann, who helped make Entenmann's a national brand, died Feb. 24 at the age of 92.

By ANDREW SILOW-CARROLL / JTA
09/03/2022

Pascale’s Kitchen: Paella and other single-dish delights

For this week's recipes, we have a tasty paella, a colorful bulgur salad and an all-time favorite apple and wine pie recipe.

Ita Pie: Worth every calorie!

It's a tough job to sample pies by Ita Pie. The mouthwatering pastries were delicious – let's just say there were no leftovers.

By LINDA GRADSTEIN
26/08/2021

Pascale’s kitchen: Fun fruit served in imaginative ways

I’m offering you this week three light and fun summer fruit recipes that will cool us down at the same time that they raise our spirit.

Pascale's Kitchen: Fun summer desserts

This is the time of year to reorganize your pantry and fridge so that you have the right ingredients for making light and refreshing summer dishes with ingredients that won’t make you feel heavy.

New boutique for desserts sweeten life in Tel Aviv

A new café/patisserie has just opened in the staid Tel Aviv suburb of Givatayim, bringing a touch of European panache to the rather tired main drag of the town.

Fruit & cream cakes recipes

This week, I am bringing you three fruit cake recipes, all of which form a bond between the fruit and the crust. This is done in three different ways.

Paletas

On International Popsicle Day, try a Mexican-inspired Israeli-style treat

Paletas founder Naomi Zisblatt got the idea to create paletas and bring them to Israel after tasting them at Mexican bodegas in New York City.

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