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Thanksgiving

Evie’s Tzimmes with a Twist

Recipe by Wendy Nevett Bazil

Evie’s Tzimmes with a Twist

My mother, Evelyn (Grandma Evie or Grandma E to her grandchildren), made a great tzimmes. As a child, I loved it, but as I got older and tasted it with a different palate and the opinions of my husband and kids, I revisited her recipe to make it more Bazil-family friendly and found that I

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Za’atar Roasted Sweet Potatoes

Recipe by Judith Rontal

<em>Za’atar</em> Roasted Sweet Potatoes

Forget the cinnamon and add some Mediterranean flair to your sweet potatoes this fall. Za’atar (available at Middle Eastern and kosher food markets, as well as online) is a blend of hyssop, salt and often oregano and sesame seeds that complements the sweet, earthy flavor of fall’s favorite potato. Serve these with your Friendsgiving/Thanksgiving meal or

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Chocolate Pecan Slab Pie

Recipe by Deb Perelman

Chocolate Pecan Slab Pie

Considering how annoyed I get about fairly inconsequential stuff, such as decorative paper straws (mmm, wet paper fibers), single giant ice cubes in cocktails (that thwack you in the face when you take a sip), or a single granule of playground sandbox matter in my bed (always the bed; always the bed!), I am sure

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Pumpkin Chocolate Hazelnut Rugelach

Recipe by Shannon Sarna

Pumpkin Chocolate Hazelnut Rugelach

People often scoff at the combination of pumpkin and chocolate, but the flavors complement one another wonderfully. After all, pumpkin is a pretty neutral flavor— what most people consider “pumpkin” can be more accurately called pumpkin pie spice. The color of this rugelach is just stunning, and the flavor features a sweetness that is just

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Sweet Fall Pear Galette

Recipe by Debra Moser

Sweet Fall Pear Galette

From leafy greens to golden sweet potatoes and squash, as the season changes from summer to fall, the farmers are harvesting the last big bounty before the winter sets in. Many varieties of red, pink and green apples are piled high on tables, and the first-of-the-season juicy, ripe Bartlett or Bosc pears draw us closer

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Roasted Carrot and Sweet Potato Tzimmes

Recipe by Amelia Saltsman

Roasted Carrot and Sweet Potato <em>Tzimmes</em>

Tzimmes is an Eastern European stew of carrots and/or sweet potatoes and prunes traditionally cooked with beef flanken, often sweetened with brown or white sugar and sometimes thickened with flour. In Yiddish, the word tzimmes means “a big fuss,” probably because of all the work required to make the old-style dish. This version couldn’t be

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