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vegetarian

Coconut Macaroons

by Marcia Friedman

Macaroons started as confections of ground almonds, sugar and egg whites, probably spreading through the world through Muslim territory, Spain and later Italy, where they got their modern name. Naturally

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Emergency Salad

by Laura Kumin

From Washington Women’s Cook Book, published by the Washington Equal Suffrage Association: The name Emergency Salad may not be in common use today, but it was a well-accepted term in

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Limonana Pops

by Ruthie Edelstein

One of my go-to summer cafe drinks is limonana, a Hebrew portmanteau of the words limon (lemon) and nana (mint) that sounds like limonada (lemonade). Limonana is generally a slushy

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Vegan Blintzes

by Sarah Newman

Blintzes are a Jewish favorite, especially for Shavuot, but when it comes to adopting a vegan diet, they’re usually among the first dish to go. Not anymore with this plant-based

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Baklava Babka

by Judith Rontal

A twist on the Jewish classic, this sweet bread combines the sweet yeasted dough of babka with the nutty, spiced flavors of baklava. You can use any variety of nuts,

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