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Slow Cooker Apple Butter

Recipe by Judith Rontal

Slow Cooker Apple Butter

Welcome in fall with the comfort of warm spices and sweet apples. Use the power of the slow cooker to turn even those sad, bruised apples into a smooth apple butter that’s perfect for your Rosh Hashanah meal and holiday snacks. Slather it on some challah or spoon it on top of a roast—there are

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Shirazi Cucumber and Pomegranate Salad

Recipe by Najmieh Batmanglij

Shirazi Cucumber and Pomegranate Salad

Shiraz is the Persian city of poets and the closest to the tribal regions of Iran, where my inspiration for this salad originated. This salad is a favorite throughout the Silk Road region and can be found, with slight variations, in almost every country there. Editor’s note: Shiraz was one of the three main cities

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Sweet and Sour Peach Ketchup

Recipe by Emily Paster

Sweet and Sour Peach Ketchup

The idea that ketchup is made with tomatoes is a fairly recent innovation. Ketchup, which is no more than a slow-simmered sauce made with fruit, vinegar and spices, had a long and storied history in Asia and Europe long before the people of those continents encountered tomatoes, which are, after all, a New World crop.

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Cranberry Applesauce

Recipe by Emily Paster

Cranberry Applesauce

Applesauce is one of the best-known and best-loved Jewish preserves because it is one of the two traditional toppings for potato pancakes or latkes. (The other being sour cream. The arguments over which topping is better can get rather heated.) Latkes are a Jewish deli staple, but are perhaps best known as the traditional dish

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Badımcan Kürüsü (Eggplant Caviar)

Recipe by Feride Buyuran

<em>Badımcan Kürüsü</em> (Eggplant Caviar)

It’s no wonder that the passion for this delicious spread/appetizer spans lands beyond the Caucasus, where eggplant caviar is believed to have originated. Where exactly it was born is uncertain. Prepared the Azerbaijani way, eggplant caviar gets its delectable flavor from roasted eggplant and peppers, juicy tomatoes and sweet onions, slowly simmered into a silky

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Greek Tzatziki

Recipe by Joshua Rosenstein

Greek <em>Tzatziki</em>

Vacationing on the rural Greek coast with my family, we had plenty of opportunities to give ten-month-old Kai samples of local taverna fare. While fresh grilled fish seems to be a perennial favorite, a new delight was tzatziki. Most tavernas have a list of various prepared salads that accompany main dishes, but perhaps none is

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Mama Chia Parfait with Herbed Compote and Almond Crumbles

Recipe by Jodi Balis

Mama Chia Parfait with Herbed Compote and Almond Crumbles

Here is one food ritual I love offering new moms. Each ingredient in this seder-inspired food ritual and sweet treat honors mom, family and community and is to be savored. (It’s delicious for non-mothers, too!) A Post-Birth Food Ritual for Mothers May you find balance and healing. May you be grounded. May you find moments

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Israeli-Inspired Mimosangria

Recipe by Michele Amira

Israeli-Inspired Mimosangria

What do you get when you mix sangria and a mimosa? An Israeli-inspired citrus cocktail, which will certainly make you feel like dancing in the vineyards for Tu b’Av or on any other day. Citrus, mint and pomegranate give it an Israeli flavor, but for added Israeli flair, use equal parts pomegranate juice and freshly squeezed

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