Whisk the cream and egg yolks together in a small bowl. In a large bowl, beat together the butter and sugar with a stand mixer (or hand mixer) until creamy. Add flour, cornstarch, sugar and salt and ...

The dough in this recipe works for both sweet and savory-style rugelach. Prepare the dough at least 2 hours in advance of using, or up to 2 days in advance. If you are gluten-free, you can swap ...

“Jewish food differs in any region,” chef, writer and podcast host Sonya Sanford told the Journal. “That’s because of what’s available to people and what the cultural trends are.” For instance, on the ...