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Ajvar (Balkan Eggplant Relish)

Recipe by Paula Wolfert

<i>Ajvar</i> (Balkan Eggplant Relish)

From Emily Kaiser Thelin: Food memories we form as children are often lodged so deeply in our minds, they can stay with us even though the fog of dementia. Alzheimer’s is said to attack the brain in the reverse order of the brain’s development through childhood and early adulthood, so early food memories can be

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Miso Ginger Zoodles

Recipe by Annabel Epstein

Miso Ginger Zoodles

This cold zoodle salad takes less than 15 minutes to throw together and also happens to be both vegan and gluten-free (check to make sure your miso is gluten-free). This doesn’t stop it from being absolutely delicious though. Inspired by cold sesame noodles, this dish is a healthier alternative and doesn’t require turning on the

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Cauliflower Rice Tabbouleh Salad

Recipe by Annabel Epstein

Cauliflower Rice Tabbouleh Salad

Traditionally, tabbouleh salad is made with bulgur, but in this rendition, I swapped it out for cauliflower rice, a low-calorie, nutrient-packed alternative. Mixed with the lemon juice, parsley and mint, the cauliflower rice blends in and adds a nice texture without overpowering the dish with a strong cauliflower flavor. I promise you won’t even notice

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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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