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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.
This is one of those quick and easy dinners you can have in the oven within 15 minutes, leaving minimal cleanup. Who doesn't love that? Cut up a leafy green salad while it's baking and you're good to go. Ingredients ½ lb. raw pasta (ziti or rigatoni) 4 oz...
This is a bit of a cross between a soup and a stew, but does it really matter? It's unanimously delicious and definitely filling enough to be a meal in and of itself, not to mention warm and comforting for the winter time. Click here for a non-sweet versi...
This recipe is not a "wow" dish, but it's a relatively easy and practical salad that travels well and stays good (undressed) in the fridge for several days. ie. a good work lunch. The dressing can also be made in advance and stored separately. You might w...
Traditionally we celebrate Tu B'Shevat by eating fruit, specifically the seven fruits of Israel, including grapes, figs, pomegranates, olives and dates. This recipe goes well with the tart pomegranate seeds, and I've included some mint leaves for freshnes...
Ingredients 2 cups hazelnut milk 50 grams (1.75 oz) dark chocolate (55%) 50 grams (1.75 oz) dark chocolate (72%) 2 tbsp. sugar 1 tsp. kosher salt Optional garnish: hazelnuts and a few mint leaves Directions Chop the chocolate finely. Set aside. Heat the m...
Ingredients 4 large beets 1 Asian pear, diced ½ cup crumbled feta cheese 2 pickles, finely diced 1 pomegranate ½ purple onion, finely diced 4 tbsp. light olive oil 2–3 tbsp. balsamic vinegar 1 tsp. sugar 2 small cloves garlic, crushed ¼ tsp. kosher salt D...
Every time I open a can of olives for a specific purpose, I'm left with what seems like hundreds of them to use up, which is how I discovered this recipe. I was skeptical at first, and you may be, too, but the olives give the cream sauce great flavor, and...
The roasted vegetables and wild rice make this warm winter salad a full meal. Ingredients 1 bunch kale, washed, checked, and cut 1 large zucchini 1 large purple onion 1 container (approximately 2 cups) grape tomatoes 1 cup cooked wild rice (approximately ...
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...
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