Enter your email address to get our weekly email with fresh, exciting and thoughtful content that will enrich your inbox and your life.

Miriam Szokovski

Authors » S » Miriam Szokovski
Sort by:
I've never been big on basil, but I recently had a fabulous salad with a basil dressing that changed my mind. You can use this on pretty much any salad, but it goes very well with delicate mixed greens and simple vegetables. It would also be perfect on an...
If you haven't tried black rice before, don't be scared. It's good stuff. More similar in taste and texture to wild rice than to either brown or white rice. You can also try it in this warm fall salad I made a couple of years ago, which is still a favorit...
Who doesn't love a full meal in one pan? It's especially helpful on Sukkot, when you can use a nice oven-to-table baking dish and bring the entire meal to the Sukkah in a single trip. Ingredients 12 chicken drumsticks 2 large tomatoes 1 large Spanish onio...
A Rosh Hashanah Tradition
Some people have the tradition to eat leeks on Rosh Hashanah. If you haven’t explored this delicious allium beyond the typical potato-leek soup, you’re missing out. They are delicious in so many ways! Give these braised leeks a try—they end up soft and st...
Ingredients 3-4 lb. first or second cut brisket (top of the rib roast is a cheaper alternative that works well too) Kosher salt Black pepper Oil 2 onions 2 carrots 3 ribs celery 4 cloves garlic, crushed 1 tbsp tamarind paste 2 tbsp honey or brown sugar 1 ...
Ingredients ¾ cup sugar 1 cup margarine/butter or ¾ cup oil 1 egg 1 tsp. vanilla extract ¼ cup honey 2 ¾ cups flour 1 tsp. cardamom ½ tsp. ground ginger ¼ tsp. baking soda 1 tsp. kosher salt Zest of 2 oranges Directions Cream sugar, margarine (or butter o...
To be fully transparent, this is really “Chicken + Three Ingredient Shnitzel” but that’s a bit clunkier sounding. In any case, I’ve always turned up my nose at recipes that call for coating chicken in mayonnaise before breading them, but this one won me o...
There’s not much to say about Sangria, other than to emphasize the importance of letting it sit overnight before serving. It really needs that time for flavors to meld. No cheating. Ingredients 2 750 ml bottles Zinfandel (or other dry red wine) ⅔ cup rum ...
When I started researching halva, I was surprised (and pleased!) to discover how easy it is to make at home. I've tried 4-5 different recipes at this point, and the one I can't fault comes from Bon Apetit. This is their recipe, with a few slight variation...
When I first tried fennel a few years ago, I thought I would never try it again. But I’ve discovered that while I still find a fully fennel-based salad a bit intense for my taste, mixing it with other greens adds a layer of interest without overpowering t...
Browse Authors Alphabetically:
A B C D E F G H I J K L M N O P R S T U V W Y Z