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Hanukkah

Apples-and-Honey Doughnuts

Recipe by Amy Kritzer

Apples-and-Honey Doughnuts

The holiday is a time to come together with family, reflect on the past year and contemplate the future. So I came up with a quick cinnamon spice batter to dip apple slices in. Fried to perfection and topped with a sweet honey glaze, they are simple, decadent and way tastier than a mealy apple

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Dana Bate’s Rugelach

Recipe by Dana Bate

Dana Bate’s Rugelach

This recipe comes from my great-grandmother, who immigrated to the US from Hungary in the early 1900s. You can fill your rugelach with whatever you like—raspberry jam, chocolate chips, nuts, you name it. My favorite fillings are apricot jam with golden raisins, or raspberry jam. – Dana Bate

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Moroccan-Style Stuffed Artichoke Bottoms

Recipe by Franz Afraim Katzir

Moroccan-Style Stuffed Artichoke Bottoms

Stuffed artichoke bottoms (left in the photo above), prepared by the Moroccan side of my family, always made Shabbat and holiday meals (especially Passover) special while growing up. Coincidentally, Moshe Zusman, who photographed this dish, shared that his own Moroccan mother makes them and that this dish is one of his favorites as well. The

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Grandma Betty’s Strudel Cookies

Recipe by Marc Glosserman

Grandma Betty’s Strudel Cookies

Recipe by Betty Glick; submitted by Marilyn Glosserman. Marilyn Glosserman’s mother Betty Glick was known far and wide beyond her Texas town of Texarkana for her baking, and this was one of her signature treats. The strudel turns out with more of a cookie dough and a very sweet filling. Marilyn remembers that growing up

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Pastelon de Carne

Recipe by Stacey Viera

<em>Pastelon de Carne</em>

This recipe originally appeared in the Edible DC Early Winter/Holiday 2014 issue and is reprinted with permission. The latest addition to our holiday repertoire is pastelon de carne, a Puerto Rican lasagna, if you will: layers of pan-fried plantains, seasoned ground beef and French-cut green beans held together with egg. Myer, our three-year-old son, is often tasked with scattering

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Jelly Doughnuts

Recipe by Paula Shoyer

Jelly Doughnuts

Homemade doughnuts are really special—you just cannot compare them to store-bought ones! They are best eaten the day they are made, but can be warmed in the oven the second day. It takes time to fill them, but in a pinch you can serve the jam in a bowl next to the doughnuts and everyone

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