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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.
Cabbage and noodles is a traditional Hungarian dish picked up by Ashkenazi Jews living there. For many, this is the ultimate comfort food. It’s simple, but don’t skimp on the cooking time. The key to this dish is the slow cooking of the cabbage—you want i...
Vegan & Kosher for Passover
If you're not familiar with banana "nice cream" allow me to introduce you... Truth is, I'm not sure exactly when that (somewhat odd) name became popular but it was previously often referred to as "banana soft serve". It is essentially bananas frozen and t...
Gluten Free & Kosher for Passover
These cute little shepherd's pies get loads of flavor from the onion, carrots, and parsnip. You'd be surprised what a few good root veggies can do! Ingredients 1 onion, finely diced 2 tbsp. olive oil 2 medium-size carrots, peeled and shredded 1 large pars...
This recipe was designed for Passover, when Chabad custom is to use only peelable vegetables and almost no packaged food or spices (other than salt). It's simple - just carrot, parsnip, onion, and red wine, but carrots and parsnip are surprisingly flavorf...
This salad is simple but perfect for Passover, especially for those who keep the Chabad customs where every fruit and vegetable needs to be peeled, and minimal (if any) processed ingredients are used. Ingredients 4 large beets 1 avocado 1 Asian pear ½ pur...
These easy individual tarts are an elegant appetizer for Purim or Shavuot or any other occasion. You can change around the vegetables to suit your tastes, just make sure to use vegetables that cook relatively quickly, for example: zucchini, bell peppers, ...
With Cranberry Dipping Sauce
Ingredients 1 onion, finely diced 2 tbsp. oil ¼ tsp. kosher salt 4 cloves garlic, crushed 1.5 lb. ground beef 1.5 lb. shredded green cabbage 2 oz. thin rice noodles (also often called “glass noodles”) ¼ cup soy sauce 2 tbsp. rice vinegar 2 tbsp. toasted s...
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...
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