New York City’s Breads Bakery has become known for its flaky chocolate babka, but real fans know that baker Uri Scheft’s rugelach — those almost croissant-like, stuffed flaky cookies — are not to be missed. Out now is Scheft’s first cookbook, Breaking Breads: A New World of Israeli Cooking. And here’s a sneak peek of the baker’s secret rugelach recipe, which actually us... read more...