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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 a relatively simple recipe; nothing earth shattering. But a good option for Shabbat day when you’re looking for a change from your regular go-tos. Also works well with a honey-mustard or creamy-balsamic dressing. Ingredients 1 lb (450 grams) green...
Salad Ingredients 1 red pepper, diced 1 cup chickpeas 2 scallions, green part only, finely sliced ½ cup flat leaf parsley, roughly chopped 5 oz (150 grams) baby arugula Handful of roasted, salted sunflower seeds Dressing Ingredients ¼ cup olive oil ¼ cup ...
For a while now, I’ve been on a mission to find the “perfect” kreplach dough. Of course my perfect might not be your perfect, but I’ve been looking for that white, plump, slightly chewy, doughy-dough that is not traditional pasta dough, and is not a pre-m...
Ingredients 1 bunch rainbow carrots 2 tbsp oil 6-8 sprigs dill ½ cup chicken stock ½ cup dry white wine ½ lemon 1 tsp silan (date honey, can sub with regular honey) Pinch of salt Directions Wash and dry the carrots well. Heat the oil in a wide skillet and...
Sweet Potato, Parsley, Feta, Sunflower Seeds & Grapes
I'm not big on quinoa salads in general. I don't like soggy grains (overdressed!) and I need the add-ins to be interesting enough that it doesn't just taste like quinoa with some little bits of no one's quite sure what... For me, this salad does it. Parsl...
This kind of pickling - called quick pickling - is easy, only takes a couple of days (no waiting weeks for fermentation!) and is a fun way to add brightness, zing, and acidity to any dish. Pickles go particularly well with fattier foods, like pulled beef,...
If you’re not familiar with lettuce cup wraps, you basically use the lettuce as a vehicle for the filling. It adds freshness and crunch and makes a great summer dinner. I used Romaine lettuce because that’s what I had access to, but butter lettuce is more...
I’m never quite sure the difference between a fruit soup and a fruit compote, but this one sings of summer, and you should definitely try it. It’s tart, but swirling in some yogurt helps temper that. If you prefer, you can always add some more sugar. It’s...
These zucchini boats are filled with a flavorful ricotta mixture. As you can see, I filled them unevenly (some too much, some not enough), but it doesn't much matter. Zucchini are in season here, right now, and as we enter the Nine Days - the annual mourn...
I never know what to call these. They seem to go by many names: summer rolls, rice paper rolls, Vietnamese spring rolls … shall I continue? I wrote about my first attempt a few years ago, and if you haven’t made these before, head over there for more deta...
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