In 2015, Bon Appétit ran an article by the food writer Dawn Perry about hamantaschen, the triangular cookies that are a tradition during the Jewish festival of Purim. It was headlined — brace yourself for outrage — “How to Make Actually Good Hamantaschen.”

Six years later, a woman named Abigail Koffler found the article while researching hamantaschen fillings. She was not amused… Continue to the New York Times site to read the rest of the piece.