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Miriam Szokovski

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Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
With some basic ingredients and a candy thermometer, you can make these homemade caramels that will impress everybody. Wrap them up, pair with a classy drink or seasonal fruit, and give these to your friends and family as mishloach manot on Purim. It's al...
Is there any food as quintessentially Jewish as chicken soup? I'd be hard pressed to choose one. I've already shared my traditional chicken soup, golden chicken soup with kreplach, and my friend's chunky chicken-barley soup, but there's always room for on...
You don't have to be a vegan to like this dish. You do have to like lentils. I've incorporated zucchini into the sauce and then served it over traditional spaghetti, but as an alternative you could use shredded carrot in the sauce and then serve it over z...
It’s been a full five years since I started blogging here, and I’m celebrating with these simple but show-stopping, decadent chocolate truffles. Chocolate truffles are basically a stiff ganache which is formed into balls and rolled in various toppings. Be...
To make these seasonal soup toppers, all you need is some wonton wrappers and a dreidel-shaped cookie cutter. I've also sprinkled them lightly with a mixture of salt, garlic, smoked paprika, but it's not strictly necessary. If you're hosting a Chanukah pa...
It might seem odd to use feta cheese in a dessert recipe, but it pairs perfectly with the sticky sweet honey, and the pistachios provide crunch and additional depth of flavor. Why doughnuts? After winning the war against the Syrians, the Maccabees returne...
Allow me to clarify: there is nothing healthy about this recipe. So don't eat it every day. But do make it for a special occasion. Like Chanukah. Because it's delicious. And it checks the "fried" box and the "cheese" box. And just look at that oozy meltin...
One of the bakeries where I grew up baked the best little olive rolls: small, with a chewy crust and the fluffiest softest bread inside, flecked with salty olives. I haven't managed to replicate those, but this bread has come closest to scratching the itc...
Caramel is one of those things that has to be homemade, dairy, and full fat. No shortcuts. It should be rich, smooth, and buttery, with a hint of salt to balance the sweetness. Warm. Fragrant. Decadent. You can use this caramel sauce for just about anythi...
There's something incredibly striking about black rice. Look how it makes the other colors pop! If you're not familiar with it, black rice (also called Forbidden Rice) has a slightly chewy texture and nutty flavor. Paired with some roasted sweet potato, t...
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