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Miriam Szokovski

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Miriam Szokovski is a writer, editor, and author of the historical novel Exiled Down Under. She is a member of the Chabad.org editorial team and also shares her cooking and baking on Chabad.org/food.
Some of you are die-hard purists, and won't stray from the Mohn Poppyseed or Prune Lekvar hamantaschen, but if you like to venture out into new territory, give these cheesecake hamantaschen a try. With a graham cracker crumb on the outside, and a cheeseca...
Ingredients 1 lb. pasta (shape of your choice) ½ cup basil pesto ½ tsp kosher salt ½ tsp freshly ground black pepper Juice of ½ lemon ½ cup crumbled feta cheese Directions Boil the pasta according to the packet directions. Aim for al dente. Reserve ¼ cup ...
Ingredients 2 lbs (1kg) frozen broccoli florets 3 tbsp sesame seeds 2-3 cloves garlic, crushed 1 ½ tbsp oil 3 tbsp soy sauce 3 tbsp rice vinegar 2 tbsp water 1-2 tbsp sugar (white or brown) Pinch of crushed red pepper flakes Directions Bring a pot of wate...
Traditionally we celebrate Tu B'Shevat by eating fruit, with particular emphasis on the seven fruits of Israel, including the pomegranate used here. Persimmon is a new favorite of mine, and as it's in season now, it seems a shame not to celebrate it. As f...
Save this one for your next brisket occasion! It’s a little different from the typical, and not sweet as so many recipes are. Be adventurous. Give it a try. Ingredients 2 lb brisket (first or second cut) salt pepper 1-2 tbsp avocado oil (or other high smo...
I’ve been eating this at a friend’s house for years, and now I think you should all try it too. This is not my recipe, nor theirs. It comes from a cookbook but I have no clue which one. It’s been passed along and re-written too many times for me to trace,...
We tend to associate exciting fruit with summertime, but winter has its own beauties. Have you seen pomegranates lately? Dark red seeds, plump and bursting with flavor. And persimmons, more mild and not as well known, are worth giving a chance. There are ...
With eight nights of Chanukah, there's no shortage of opportunities to try new recipes. Once you've given the traditional ones a try, branch out and try something different. Click on any of the pictures below to be redirected to the recipe. 1. Traditional...
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...
Ingredients ½ head purple cabbage 2 plum tomatoes 1 large onion ½ cup black olives, whole or sliced ¼ cup olive oil 1 tbsp herbs de provence 2 tsp balsamic vinegar 3 cloves garlic, crushed 1 tsp kosher salt ⅛ tsp black pepper 1 cup raw polenta ¼ cup parme...
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