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appetizers

Curaçao–Style Haroset (Garosa)

Recipe by Wendy Nevett Bazil

Curaçao–Style <em>Haroset</em> (<em>Garosa</em>)

Recipe contributed by Melanie Moreno, adapted from Recipes from the Jewish Kitchens of Curaçao, Recipes Compiled by the Sisterhood of Mikvé Israel – Emanuel. This recipe is unique to the island of Curaçao, where Jews have resided since the 17th century. Melanie and René Moreno, and their now-grown children, Ilana and Alex, make this version

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Passover Carrot-Apple Pudding

Recipe by Nava Atlas

Passover Carrot-Apple Pudding

This sweet side dish of spiced carrots and apples brightens the Passover dinner plate. Baked until crusty, it’s also yummy enough to be an everyday dessert with a dollop of coconut yogurt. Photo by Evan Atlas.

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Mushroom and Bean Soup

Recipe by Sarah Newman

Mushroom and Bean Soup

The primary ingredients in this soup require little water to be grown. They are sowed in the ground and dark places, reflective of the shorter days of winter. With the cold weather, we stay inside more and perhaps become more insular and reflective in our nature.

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Goat Cheese–Stuffed Dates

Recipe by Annabel Epstein

Goat Cheese–Stuffed Dates

These little bites have the power of magically disappearing once you put them out on the table. The sweet dates stuffed with the tangy orange-and-thyme-scented goat cheese and topped with the tart and crunchy pomegranate seeds are almost as easy to prepare as they are to nosh on. The best part is that you can

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Salat Olivier (Olivier Salad)

Recipe by Annabel Epstein

<em>Salat Olivier</em> (Olivier Salad)

The most prized possession of the Russian New Year zakuski (appetizer) spread, Salat Olivier is both a reflection of the food shortages that existed during the Soviet Union as well as the unfavorable winter climate in much of Russia during the winter. Bound together by the Soviet Union’s favorite condiment, mayonnaise, this salad is retro in

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Four-Ingredient Baked Cauliflower Latkes

Recipe by Diana Levine

Four-Ingredient Baked Cauliflower Latkes

With a few quick updates to the traditional latke recipe, you can make sure your children are enjoying the tastes of Chanukah, while still providing important nutrients in their diets. This recipe is simple and healthy and will delight both children and adults. In place of potatoes, I use mashed cauliflower, and rather than frying

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Bimuelos de Kalavasa (Sephardic Pumpkin Patties)

Recipe by Susan Barocas

<em>Bimuelos de Kalavasa</em> (Sephardic Pumpkin Patties)

Pumpkin is a favorite ingredient in Sephardic cooking, found in cakes, soups, stews, puddings, jams and pancakes. Sephardic Jews include the fall fruit in dishes for Rosh Hashanah and Sukkot. At Chanukah, Syrian Jews are fond of savory pumpkin patties (kibbet yatkeen) while Sephardim from Turkey and Greece make deep-fried pumpkin fritters or sweet pancakes,

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Zucchini and Cheddar Latkes

Recipe by Emily Landsman

Zucchini and Cheddar Latkes

This recipe is adapted from A First Jewish Holiday Cookbook by Chaya M. Burstein, which has been out of print for years. I used to read it every night to fall asleep when I was little. Scroll down to the bottom of this post for a video of me making the latkes.

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