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Recipe of the week

Pumpkin Doughnuts

Recipe by Paula Shoyer

Pumpkin Doughnuts

Two of my favorite food holidays have collided this year, and I want to make sure each gets enough attention. When I developed the pumpkin doughnuts recipe two years ago, along with apple latkes for The Holiday Kosher Baker, I had not even looked at the calendar for 2013. The convergence provides so many interesting

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Lecsó

Recipe by Susan Barocas

Lecsó

Tomatoes and peppers were introduced to Hungarians by the Ottomans and were incorporated into many dishes, among them lecsó (pronounced “letcho”). This ragout is popular throughout Hungary for breakfast when it’s traditionally eaten with bread and some meat, or as part of lunch or dinner with rice or pasta and roasted meat or a traditional

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Pomegranate Salad Dressing

Recipe by Stephanie Sussan

Pomegranate Salad Dressing

Pomegranates are pretty spectacular little fruits. Cultivated since ancient times, legend has it that each fruit has 613 seeds inside – the exact number of commandments in the Torah. I can recall many times in my childhood (and admittedly in my adulthood) trying to count the seeds. I’ve never been able to successfully complete the

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Moroccan Harira Soup

Recipe by The Kosher Kitchen Catering Co.

Moroccan <em>Harira</em> Soup

The flavors for this traditional Moroccan favorite originated with Michael Medina’s mother and grandmother, for use at his Distrikt Bistro and The Kosher Kitchen Catering Co. This exact recipe, however, was developed by Avi Harouch, Medina’s chef trained at the Culinary Institute of America. Harira is usually made with beef broth, but this vegetarian version

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