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bread & savory pastries

Everything-Bagel-and-Lox Dip with Bagel Chips

Recipe by Heather Bien

Everything-Bagel-and-Lox Dip with Bagel Chips

A few months ago, I was at a Restaurant Week dinner at one of those hip places that is known for taking those classic old-fashioned dishes that make up our culinary memories, deconstructing them and turning them completely upside down and inside out. On the menu was an appetizer that did just that: a deconstructed

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PB&J on the Beach

Recipe by Nani Beraha

PB&J on the Beach

A simple peanut butter and jelly sandwich is delicious anywhere. But add the freedom of vacation and some salty beach air and you have the perfect lunch. And why not throw in some cherries and Cheetos while you’re at it.

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Fish Reuben

Recipe by Sherry Schweitzer

Fish Reuben

Wanting to spend as much time on the beach as possible during our Sanibel Island vacation in June, our family of three headed to the nearby Sanibel Fish House to grab a to-go lunch. I wasn’t looking for anything more than a po’ boy or a blackened mahi-mahi sandwich; instead, listed under the sandwich section

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Almond Flour Bread

Recipe by Judith Rontal

Almond Flour Bread

Bake up a loaf of this grain-free almond flour bread to keep your toast cravings in check during the eight days of Passover or to treat gluten-free family members and guests all year round. With a base that can be modified for both the sweet and savory palate, this bread is great for all times

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Kavkazi Fried Kurze (Meat-Filled Dumplings)

Recipe by Valeriya Nakshun

Kavkazi Fried <i>Kurze</i> (Meat-Filled Dumplings)

One of the most iconic dishes of Kavkazi (Mountain Jews) cuisine is called kurze (pronounced koor-zeh). Kurze are little, braided, meat-filled dumplings, and are perhaps an influence that came to our region from East and Central Asia. When done right, these dumplings have a light and soft-doughy shell and a juicy, melt-in-your-mouth meat filling. The

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Piaju

Recipe by Rahel Musleah

<em>Piaju</em>

Indian cuisine, famous for crisp fried specialties like samosas, pakoras and piaju, are fine reminders of the miracle of the oil. We also enjoy fancy confections made from milk, sugar, flavorings and nuts.

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Latke Egg Sandwich

Recipe by Ilyse Fishman Lerner

Latke Egg Sandwich

I know I’m not alone in saying this, but wow, do I love breakfast! At home, we can’t keep enough eggs in our fridge—our current habit is over three dozen a week for two people! And at On Rye, we serve breakfast all day long. I’d be kidding if I pretended like we didn’t put

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Kolokuthokeftedes (Zucchini Fritters)

Recipe by Joan Nathan

<em>Kolokuthokeftedes</em> (Zucchini Fritters)

Across from the ancient Agora in Athens is a line of outdoor restaurants with stunning views of the Parthenon. At one, called To Kouti, meaning “The Box,” are served the best zucchini fritters in Athens, even better than those I used to eat in Jerusalem, many years ago.

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