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.
My two main tips for making latkes are: 1. Stick a small piece of carrot in the oil. The carrot absorbs the burnt taste the oil sometimes gets. When the carrot looks dark ad shriveled, take it out and replace with a new one. 2. To make the latkes a unifor...
Fried food on Chanukah doesn't have to be limited to doughnuts and latkes, as traditional as those are. These fried Chanukah wontons are a little bit fiddly because of the shape, but still quicker to make than doughnuts, and possibly latkes too. You could...
Ingredients ¼ cup oil 2 onions, roughly chopped 2 carrots, peeled and sliced 2-3 stalks celery, sliced 5 garlic cloves, crushed 2 large parsnips (approx 1 lb.), peeled and cut into large chunks 1 large cauliflower (approx 3 lb.), washed, checked and cut i...
This recipe took me well outside my comfort zone, but the payoff was well worth it. The combination may seem unusual — chicken, sweet potato, peanut butter, tomatoes — but the sauce comes together and thickens magnificently as it cooks, melding the flavor...
Ras el Hanout is a spice blend that you can either buy or make yourself. There are variations, so you can probably find a recipe that fits with what you have in your spice cabinet. I used a combination of nutmeg, coriander, cumin, ginger, turmeric, paprik...
I never really understood the whole jalapeno popper thing until I needed 2 jalapenos for a recipe but could only find them locally in packages of 20. I know they are traditionally filled with cream cheese and often fried, but I've done a baked version wit...
Ingredients 2 (15-oz.) cans chickpeas 1 tbsp. sumac 1 tbsp. smoked paprika 2 tsp. coriander 1 tsp. salt Black pepper 2 tbsp. olive oil optional: fresh mint leaves Directions Open both cans of chickpeas. Drain the liquid. Rinse the chickpeas well with cold...
Stuffed cabbage is traditional on Simchat Torah, but sometimes you just want the lazy version... This version is savory, but if you're looking for a sweet one, you can add half a cup of brown sugar to this and that should do it. Ingredients 1 large onion ...
It’s traditional to use round challahs for Rosh Hashanah, to represent the cycle of life. It’s also customary to eat sweet foods at this time, to symbolize our desire for a sweet year ahead, hence the sweet cinnamon-sugar topping. The thing to be aware of...
A good (and substantially cheaper) substitute for first-cut brisket is a cut often labeled "top of the rib roast." It should look similar to a first-cut brisket (flat and thin) and if you're unsure, check with your butcher, since many butchers label cuts ...
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