This recipe is for a Rosh Hashanah apple olive oil cake made with silan.

In this personal narrative, the author describes their experience of creating a delicious Passover granola with a friend.

The author discusses the significance of round challahs, particularly during the High Holidays.

The author recounts their experience of attempting to make challah bread during the pandemic.

This recipe for No Knead Challah by Jamie Geller provides a simple and delicious way to make challah without the need for kneading.

Sandy Lee's journey into making traditional German lebkuchen cookies led her to found Leckerlee, a business selling authentic lebkuchen.

The author reflects on family history and connects with her ancestral roots while harvesting fruit on her farm, imagining the stories behind the fruit trees they inherit.

Mimi Sheraton fondly recalls her grandmother, a talented cook inspired by a Hungarian neighbor, renowned for her rich honey cake made with boiled honey.

Nina Safar offers a playful twist on traditional Purim hamantaschen by creating a recipe for vegan Pop-Tart hamantaschen.

The text provides a recipe for Plum Pecan Rugelach by Margot Kahn, inspired by Anna Zylberberg's recipe, and a recipe for Red Plum Jam by Kate Lebo.

Sarah Klegman and Elina Tilipman are the creative minds behind Challah Hub, a project dedicated to reinventing the classic Jewish bread, challah.

Rose Levy Beranbaum shares a recipe for a moist and flavorful honey cake perfect for Rosh Hashanah.

The article discusses the significance of challah and its variations for different Jewish communities.

The writer, in a humorous and detailed account, attempts to recreate the traditional Hanukkah treat sufganiyot.