One of my all-time favorite comfort foods is a PB&J. Seriously. Peanut butter and jelly make me happy. A toasted PB&J is even more heavenly. With a tall glass of milk (or milk substitute, if you can’t ...

In its small glass jar, the apricot jam looked smooth and dense — closer to apple butter than glossy preserves. Apricots will always darken during cooking, but this stuff had deepened a few shades ...

This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but ...

The African wild apricot, or the African apricot, is a versatile fruit that can be used in various culinary applications ...

Something delicious and a real treat is home-made brioche. My favourite part of making this is the feel of squishing the butter between my fingers and kneading it into the dough, then watching it rise ...

Cream the butter and sugar until light and fluffy and the sugar is dissolved. Beat in the eggs, one at a time. Sift together the flour, cornflour and custard powder. Gradually work the dry ingredients ...

Hamantaschen get all the Purim glory, and rightfully so. These soft triangular cookies can be filled with anything from the traditional apricot, poppy seed or prune to non-traditional varieties like ...

The dessert that is now the traditional finale at Temple Beth Shalom’s annual Kosher Dinner almost wasn’t. Longtime volunteer Lois Rubens says she can’t remember the exact year congregation members ...