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Hanukkah

Souri Olive Oil Dressing

Recipe by Scott Hertzberg

Souri Olive Oil Dressing

The intense flavor of the Souri olive pairs beautifully with a slightly sweet vinegar for this delicious dressing. Use to dress a hearty salad or drizzle over roasted vegetables. Other vinegars that will work well with this olive oil are champagne or a floral or honey vinegar. A selection of these vinegars and Makura olive

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Latke Shakshuka

Recipe by Stephanie Sussan

Latke <em>Shakshuka</em>

Shakshuka is a traditional Middle Eastern dish of poached eggs sitting atop of a bed of peppers and onions in a spicy tomato sauce. This flexible and delicious dish lends itself to unique inspirational twists, including adding a traditional latke to the mix.

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Deviled Eggs with Caper Powder and Garlic Chips

Recipe by Danny Bortnick

Deviled Eggs with Caper Powder and Garlic Chips

Looking for an appetizer to serve at a Hanukkah party alongside mini latkes and other finger foods? These are easy to make at home and are sure to please a crowd—my kids crave them! The yolk mixture is zesty and punched up with smoked paprika, but not too mayonnaise-y, and the caper powder and crisp

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My Favorite Brisket

Recipe by Joan Nathan

My Favorite Brisket

Gedempte Fleysch—”well stewed”—that’s how Eastern European Jews prefer their meat. Slow cooking, of course, became a practical necessity with grainy cuts of forequarter meat. Because a brisket stretched into many meals, it was an economical cut for large families in Europe. Leftovers were ground up to stuff knishes or kreplach. The meaty gravy became the

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Butternut Squash Latkes

Recipe by Mike Friedman

Butternut Squash Latkes

Mix up your usual latke repertoire with this squash variety. With their rich yellow color and glistening, crisp outside, they are beautiful gold coins to grace your table. You can prepare the latke mixture up to an hour before frying, but bear in mind that the potatoes will begin to turn brown if left raw for

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Chicken with Tamarind, Apricots and Chipotle Sauce

Recipe by Pati Jinich

Chicken with Tamarind, Apricots and Chipotle Sauce

People wonder about the existence of Jewish-Mexican cuisine; here is but one example. A Sephardic dish with Mexican influence, this chicken is a crowd pleaser that’s perfect for the winter holidays. It’s a bit spicy, a bit sweet, a bit tangy, crisp and moist. Just like that passed-down brisket recipe, it can be one of

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Cream-bo

Recipe by Einat Admony

Cream-bo

This is my version of the Krembo, a classic Israeli childhood snack. As kids, we’d get a box of twenty-four Krembos with a cookie base. We’d start eating away, and smearing these chocolate-covered marshmallow treats onto one another’s faces. There are different ways to eat a Krembo—some devour the entire chocolate shell first; others hollow

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Butternut Squash and Corn Soup

Recipe by Esther Schuster

Butternut Squash and Corn Soup

I am starting my Thanksgiving preparations with soups because they can be frozen and easily resurrected. I always make mushroom-barley soup plus another soup. Our neighbor showed up with some excess butternut squash from his garden, and I couldn’t help but pause my cleaning and start cooking. The result was this hearty fall soup, which

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Naomi’s Chocolate Streusel Bars

Recipe by Esther Schuster

Naomi’s Chocolate Streusel Bars

This rich chocolate-y dessert often appears at family gatherings when my niece Naomi is in town. It will satisfy the most die-hard chocoholics and even those that aren’t. Now that Naomi is living in Israel, I thought I would try and pick up the slack. It seemed like the perfect ending for the Yom Kippur

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