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Purim

Gingerbread Apple Pie Hamantashen

Recipe by Judith Rontal

Gingerbread Apple Pie Hamantashen

It isn’t a proper Purim without some tasty hamantashen! Pie lovers, have you ever realized that hamantashen are basically like hand pies? This spiced dough and sweet apple pie filling has all your favorite pie flavors and will definitely shine at your hamantashen swap.

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Mandelkrans (Swedish Almond Wreaths)

Recipe by Darra Goldstein

<i>Mandelkrans</i> (Swedish Almond Wreaths)

From Sheilah Kaufman: Thankfully, the art of baking is alive and well in Scandinavia, where coffee breaks are a cherished part of the day. Darra says, “Anything with almond paste makes me swoon, and this beautiful wreath is a particular favorite.”

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Madfouna (Oxtail Stew with Swiss Chard)

Recipe by Judy Hallet

<i>Madfouna</i> (Oxtail Stew with Swiss Chard)

Madfouna is also a traditional Tunisian Jewish dish served on the Sabbath. Tunisian Jews call it P’kayla. It’s a special dish that our friend and retired restaurant chef, Moncef Meddeb, insisted we include in our cookbook. According to Moncef, it’s one of the grand dishes of Tunisian cuisine, although he describes it as looking like the

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Market Jelena (Pea and Artichoke Stew with Lamb)

Recipe by Judy Hallet

<i>Market Jelena</i> (Pea and Artichoke Stew with Lamb)

Traditionally stews in Tunisia are prepared with lamb. Today many Tunisians substitute chicken for lamb; both are excellent. For a less spicy flavor, replace the Anaheim peppers with Cubanelle peppers or one seeded and sliced bell pepper. If using fresh artichokes, remove leaves and choke, keeping only the hearts. You can use other vegetables for this

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Chocolate Quinoa Cake

Recipe by Paula Shoyer

Chocolate Quinoa Cake

I had heard the myth of chocolate cakes made with cooked quinoa and didn’t quite believe they’d actually be tasty. This cake is surprisingly moist and delicious—great for Passover and all year round.

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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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Fesenjoon

Recipe by Susan Barocas

<em>Fesenjoon</em>

Recipe contributed by Ellie Ashoori. Fesenjoon (also known as fesenjan) is a staple at Persian Jewish simchas—weddings and engagement parties, b’nai mitzvot and brits. There are two reasons. First, turkey is considered a more luxurious and gamey meat in Iran, and second, walnuts have always been considered a more pricey and festive ingredient (as is pomegranate

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Bee’s Sneeze Nuggets

Recipe by Dorie Greenspan

Bee’s Sneeze Nuggets

These were inspired by a drink served at Booker and Dax, a cocktail bar in New York City. When my friend Rebekah ordered the Bee’s Sneeze, I looked at the ingredient list, took a sip and immediately wanted to turn it into a cookie. While the gin wasn’t obvious cookie material, everything else in the

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