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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.
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...
Chimichurri sings of summer. Anything grilled can only be improved by a good punchy chimichurri sauce. Steak and chimichurri is about as classic as it gets, but it also goes well with fish or chicken. Some people like to use a combination of parsley and c...
If you haven't yet made Rhubarb's acquaintance, I urge you to do so! It’s wonderfully tart and vibrant, and somehow its very brief season makes it all the more exciting. Those who know me can attest to my love of all things sour. Lemon is my favorite ingr...
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