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Warm up in the cool of the Sukkot evenings with rich Italian bicerin, lusciously layered with coffee, chocolate and cream.
Sfenj, deep-fried yeast donuts, are popular in Morocco during Hanukkah; the Yemenite version is called zalabia or zalvyah.
Latkes are traditionally served for Hanukkah because they are cooked in oil (to commemorate the vial of oil lasting for 8 days).
This updated version of classic kaese latkes was created in deference to the heroine Judith, who saved the Jews from annihilation by feeding salty cheese and wine to General Holofernes.
This is a very kid-friendly recipe and a great way to get those iron-packed fruits into their diet.
An unconventional twist on traditional challah, this dough incorporates pumpkin pie spice and pumpkin purée.