Kobe: Not Kosher Beef, But a Great Jewish Community

by Stuart | October 7, 2015 | Cooking
The city of Kobe, Japan is located in a key position at the crossroads of the East and West,...
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Kosher Delicacies in Buenos Aires

by Stuart | October 6, 2015 | Cooking
It was time to visit Buenos Aires and see for myself if I could find food that suited my...
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Cooking Kosher – The Indian Way

by Stuart | October 6, 2015 | Cooking
Kosher food in India has always been close to the original food cooked in Israel. I found some recipes...
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Fall Recipes, Asian Style

by Stuart | October 6, 2015 | Cooking
Within kosher cuisine, October is commonly known as “after the holidays” month. After three weeks of delicious holiday meals,...
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Rosh Hashana Recipes From Around the World — Part Two

by Stuart | May 26, 2015 | Cooking
Rosh Hashana, since it has been celebrated since biblical times, is one of the oldest holidays that is still...
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Rosh Hashana Recipes From Around the World — Part One

by Stuart | May 26, 2015 | Cooking
Rosh Hashana, like many cherished holidays, is one that is observed with a wide array of delicious foods. At...
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Yakitori – Skewered grilled chicken

by Stuart | March 18, 2015 | Cooking
Yakitori is grilled chicken speared on sticks. All different parts of the chicken, thighs, skin, liver, etc. can be...
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Wing Bean Salad (yum tua pu – ยำถั่วพู)

by Stuart | March 18, 2015 | Cooking
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish...
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Vietnamese Style Vegetarian Curry Soup

by Stuart | March 18, 2015 | Cooking
“Vietnamese style curry powder can be found in Asian markets – especially in cities that have a large Vietnamese...
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Vietnamese Rice Paper Rolls

by Stuart | March 18, 2015 | Cooking
But regardless of the region, home-style Vietnamese cooking calls for an array of simple dishes that make complementary partners...
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Vietnamese Banana Sago Cream

by Stuart | March 18, 2015 | Cooking
Desserts as we know them are not generally eaten in Vietnam. Meals are most likely to be finished with...
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Vegetarian Sinigang (Filipino Tamarind or Sour Soup)

by Stuart | March 18, 2015 | Cooking
Perhaps, the most loved and best known Filipino food recipes or Philippine cuisines worldwide are the adobo and the...
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Vegetarian Haggis

by Stuart | March 18, 2015 | Cooking
Vegetarian Haggis...
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Vegetable couscous

by Stuart | March 18, 2015 | Cooking
The couscous is the typical food of Morocco, favored by all Moroccans as lunch on Fridays and at night...
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Ukha (Russian Fish Soup)

by Stuart | March 18, 2015 | Cooking
Here’s a Russian favorite. Ukha, sometimes also spelled as Uha, is a Russian “fish soup” which is mostly just...
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Udon – Japanese Noodles

by Stuart | March 18, 2015 | Cooking
Udon are thick Japanese noodles. There are several ways to prepare Udon. This recipe shows three of them: Kitsune...
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Tunisian Couscous

by Stuart | March 18, 2015 | Cooking
The Tunisian cuisine was enriched throughout the centuries by the contributions of the people who came in the country....
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Tuna Pie (Dairy)

by Stuart | March 18, 2015 | Cooking
With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were...
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Tres Leches Cake

by Stuart | March 18, 2015 | Cooking
Tres Leches Cake, a.k.a. Pastel Tres Leches or the cake of three milks, is a super-sweet, creamy dessert served...
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Traditional Scottish Recipes – Spicy Meat Loaf

by Stuart | March 18, 2015 | Cooking
Scotland’s free-range beef is renowned for its taste and tenderness. The herds roam freely on Aberdeenshire’s rolling hills eating...
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Torta di Mandorla con Lamponi – Almond and Raspberry Tart

by Stuart | March 18, 2015 | Cooking
This delicious tart goes through an “ugly duckling” stage as it’s being made, but don’t worry, everything turns out...
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Torta de Ochenta Golpes

by Stuart | March 18, 2015 | Cooking
Although the impact of Spanish and Italian immigration on Argentina’s customs, language and foods is often cited, German immigrants...
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Tomato Kadhi(Parve)

by Stuart | March 18, 2015 | Cooking
Tangy, tasty and so simple to make, Tomato Kadhi goes really well with plain boiled rice. It’s also full...
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Tom Ka Gai (Coconut Chicken Soup)

by Stuart | March 18, 2015 | Cooking
Thais were very adapt at ‘Siamese-icing’ foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was...
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The Pavlova

by Stuart | March 18, 2015 | Cooking
Desserts are the most important feature of Australian cuisine. There are a wide number of lip-smacking desserts popular in...
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Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

by Stuart | March 18, 2015 | Cooking
This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango...
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Thai Panang beef

by Stuart | March 18, 2015 | Cooking
Panang beef is one of those recipes that everyone loves, whether it’s kids or grandparents, college students or anyone...
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Teed Kettle or Salmon Hash

by Stuart | March 18, 2015 | Cooking
Scotland produces some of the finest salmon in the world. The Rivers Tay and Tweed are major salmon fisheries...
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Tapioca Pudding

by Stuart | March 18, 2015 | Cooking
Tapiocas are very popular all over northeastern Brazil and also in Rio de Janeiro, where you can buy them...
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Tamales

by Stuart | March 18, 2015 | Cooking
Found in most of Central America as well as Mexico, tamales are a traditional Latin American dish made of...
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Tacos

by Stuart | March 18, 2015 | Cooking
Possibly the most famous Mexican dish of all time, tacos are well known and well loved around the world...
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Sweet and Sour Tongue (Meat)

by Stuart | March 18, 2015 | Cooking
The Vietnamese food recipe is different in different regions. Since the Vietnamese civilization originated from northern Viet nam, the...
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Steak Picado Recipe

by Stuart | March 18, 2015 | Cooking
The “steak” is usually an extremely tough muscle cut something we might call Swiss, minute or cube steak except...
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Spiced Lamb Steaks

by Stuart | March 18, 2015 | Cooking
Like all Mediterranean people, the Tunisians love to nibble at a selection of appetizing bits and pieces as soon...
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Spezzatino con patate

by Stuart | March 18, 2015 | Cooking
“Spezzatino con patate” is a beef stew, very common in Italy, especially in the north of the country. No...
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Sosaties

by Stuart | March 18, 2015 | Cooking
Sweet and sour with the subtle spice of curry, sosaties are one of the great braai (barbecue) foods of...
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Solianka or Russian Beef Soup

by Stuart | March 18, 2015 | Cooking
In a land of harsh winters, it’s no surprise that soul-warming soups are a mainstay. Undoubtedly the most recognizable...
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Slap Pap (soft porridge)

by Stuart | March 18, 2015 | Cooking
Mealies (maize) or sweetcorn, is a very popular food in South Africa. Mealies are either boiled or cooked over...
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Simmered Spinach and Koyadofu Recipe

by Stuart | March 18, 2015 | Cooking
Koyadofu (or shimidofu) is freeze dried tofu which is a good source of protein, iron, and calcium. It’s usually...
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Shepherds Pie

by Stuart | March 18, 2015 | Cooking
Shepherds Pie (also written Shepherd’s Pie in some cookery books) is one of my all-time favourite comfort foods and...
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Semolina Pudding (Rava Sheera)

by Stuart | March 18, 2015 | Cooking
Semolina Pudding (Rava Sheera)...
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Semolina Almond Cake Recipe

by Stuart | March 18, 2015 | Cooking
The bakery also has different Moroccan cakes whose ingredients include almonds, nuts, honey, sesame and orange blossom as the...
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Scottish Oatcakes – Favorite Recipe

by Stuart | March 18, 2015 | Cooking
The signature dish of Scotland is undoubtedly Haggis, and impressive though it is, Scotland’s kitchens have a whole lot...
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Scottish Fudge

by Stuart | March 18, 2015 | Cooking
The Scots are a nation of self-confessed sweet addicts and aside from their heavenly fudge. Today Scotland’s chefs take...
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Sancocho de gallina from Panama

by Stuart | March 18, 2015 | Cooking
Sancocho de gallina is a flavorful chicken casserole popular all over Central and South American cuisine. This name is...
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Sancocho

by Stuart | March 18, 2015 | Cooking
A typical Panama meal usually includes meat, coconut rice and beans accompanied by local fruits and vegetables like yucca,...
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Saint Brigid’s Oaten Bread – Irish Recipes

by Stuart | March 18, 2015 | Cooking
Saint Brigid is traditionally honored by leaving a bread for her on the windowsill. And, on Saint Brigid’s Day,...
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Russian Potato Salad (Parve)

by Stuart | March 18, 2015 | Cooking
Introduced into Russia in the early 18th century, potatoes took a slow route to popularity. Despite continual governmental encouragement...
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Russian Pancakes – Blini

by Stuart | March 18, 2015 | Cooking
One of the most familiar traditional Russian foods include blinis (thin, yeast-risen pancakes traditionally made with buckwheat flour) and...
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Russian Cheese Salad

by Stuart | March 18, 2015 | Cooking
This recipe was the favorite of the Russian dishes served at their wedding. Simple, tangy and can be used...
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Cambodian Steamed Fish – (Trey Chamhoy)

by Stuart | March 18, 2015 | Cooking
Fish and rice are the main ingredients of the Cambodian, or Khmer cuisine and most of the Cambodian dishes...
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Baked Coconut Rice Pudding

by Stuart | March 18, 2015 | Cooking
The charming, Far Eastern country of Cambodia is all too often remembered for its bloody history, but modern Cambodians...
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Amok Fish

by Stuart | March 18, 2015 | Cooking
A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and...
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Quindim

by Stuart | March 18, 2015 | Cooking
Another culinary inspiration from Brazil is his well-known Quindim, which is a traditional dessert in northeast Brazil and in...
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Pumpkin and Potato Soup with Kale Recipe

by Stuart | March 18, 2015 | Cooking
This healthy and hearty vegetable soup is easy to make and full of flavor. The pumpkin works as a...
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Provincial Beef Salad (Salat Kompong Ch’hnang)

by Stuart | March 18, 2015 | Cooking
Salat Kompong Ch’hna is a traditional beef salad that is used in Combodia seasoned with chopped red chilies –...
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Potato Bake

by Stuart | March 18, 2015 | Cooking
The southern African Braai (barbeque) is more than just eating food cooked on a grill outside. In South Africa,...
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Poori (fried Indian flatbread)

by Stuart | March 18, 2015 | Cooking
Serve this crispy, golden bread with any dish – vegetarian or otherwise – and your favorite pickle. The perfect...
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Pho Bo Soup – Vietnamese Beef Noodle Soup

by Stuart | March 18, 2015 | Cooking
A major reason that makes Vietnamese food recipes popular is the Vietnamese soup customs. Soup is served for breakfast...
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Peri-Peri Chicken

by Stuart | March 18, 2015 | Cooking
The first Europeans to set foot in South Africa were the Portuguese explorers. They added fish dishes and peri-peri...
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Peasant Pancakes

by Stuart | March 18, 2015 | Cooking
Moroccan cuisine is among the most widely enjoyed and acclaimed gastronomical traditions in the world. It is incredibly diverse...
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Pasta with Creamy Tomato Sauce Recipe – Penne Rosé

by Stuart | March 18, 2015 | Cooking
A delicate cream sauce with a pleasing blush from tomatoes, and all over pasta: This is good when you’re...
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Pasta Chicken

by Stuart | March 18, 2015 | Cooking
The food recipe of southern Vietnam is influenced by the immigrants of southern China and French colonists. The people...
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Panamanian Stew Recipe

by Stuart | March 18, 2015 | Cooking
Italian Rolls have never tasted so good without this utterly delicious Panamanian Stew ! What’s more ! You can...
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Pahet (Fishcakes)

by Stuart | March 18, 2015 | Cooking
The fish cake known as Pahet is one of Cambodia’s favorite food items. It is made using boneless white...
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Pad Thai

by Stuart | March 18, 2015 | Cooking
Thai cuisine is considered among the world’s most delicious, with a unique blend of particular tastes: hot (spicy), sour...
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Olive Chicken Recipe

by Stuart | March 18, 2015 | Cooking
Moroccan cuisine is particularly popular because of its use of the locally found ingredients. For instance, the cooking oils...
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Nikujaga – Meat and potatoes

by Stuart | March 18, 2015 | Cooking
Nikujaga does not seem typically Japanese since the main ingredients niku (meat) and jagaimo (potatoes) are historically not traditional...
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Naomi Muller’s Tuna Patties (Parve)

by Stuart | March 18, 2015 | Cooking
Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai...
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Naa Kung (Caramelised “Shrimp”)

by Stuart | March 18, 2015 | Cooking
Naa kung is a dish taken to almost dryness. It favours tiny shrimp and is a delightful topping with...
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Moroccan Tagine Recipe

by Stuart | March 18, 2015 | Cooking
Moroccan cuisine has been influenced by native Berbers, Moors, and Arabic cuisines from the Middle East. Many of the...
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Moroccan Sweet Beet Salad (Parve)

by Stuart | March 18, 2015 | Cooking
Add variety to your Shabbat table with this Moroccan Sweet Beet Salad. After cooking the beets in water, simply...
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Moroccan Semolina (or Cornmeal) Soup Recipe

by Stuart | March 18, 2015 | Cooking
Semolina (or cornmeal) soup GF In my native Morocco this is often breakfast. It takes minutes from beginning to...
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Moroccan Lemon Vegetable Salad (Parve)

by Stuart | March 18, 2015 | Cooking
This Moroccan Lemon Vegetable Salad is tasty, healthy and easy to prepare. Just cut up cabbage, carrots, bell peppers,...
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Moroccan Fava Bean Soup Recipe

by Stuart | March 18, 2015 | Cooking
There is no substitute for these funky and incredibly flavorful beans. You will find them in Indian, Italian and...
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Moroccan Chicken Stew

by Stuart | March 18, 2015 | Cooking
Morocco is famous worldwide because of its varied cuisine. This reputation’s bequeathed by their influence on European cuisine, including...
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Moroccan Beef Meatball Tagine

by Stuart | March 18, 2015 | Cooking
A tagine is a Moroccan stew. In this version, tender beef meatballs are braised with vegetables, then served over...
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Moqueca de Peixe

by Stuart | March 18, 2015 | Cooking
“Perhaps because of Brazil’s climate and its 4,000 miles of coastline, many Brazilian-Jewish dishes reflect a Sephardic influence. Palm...
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Mohinga

by Stuart | March 18, 2015 | Cooking
Mohinga is the national breakfast noodle soup in Burma. Every region has their own local ingredients to stay true...
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Mizutaki Recipe

by Stuart | March 18, 2015 | Cooking
Mizutaki is a Japanese nabe (hot pot dishes.) Chicken and other ingredients are simply simmered in dashi soup. It’s...
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Mixed Vegetables and Rice (Bibimbap)

by Stuart | March 18, 2015 | Cooking
Rice is commonly served at each meal in Korea. Frequently it is served as porridge, particularly for elderly people...
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Meat Pie

by Stuart | March 18, 2015 | Cooking
Meat pie is considered the Australian national dish. Aussie meat pie is a cultural fast food that’s a meal...
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Locro

by Stuart | March 18, 2015 | Cooking
Locro is one of those dishes that inspires rivalries and stirs intense family pride. It seems there are countless...
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Lentils with Garlic Butter – A Decadently Delicious Side Dish

by Stuart | March 18, 2015 | Cooking
Lentils, or dal are traditionally served as a flavorful, silky, golden puree laced with garlic slivers. You can use...
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Lancashire Hotpot

by Stuart | March 18, 2015 | Cooking
Lancashire hotpot is a delicious dish of meat, onion and potatoes left to bake in the oven all day...
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Lamb Stew

by Stuart | March 18, 2015 | Cooking
Australians and New Zealanders love their lamb. The tasty, versatile meat is eaten in a variety of ways from...
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Lamb Navarin

by Stuart | March 18, 2015 | Cooking
Navarin is the French term for a rich mutton or lamb stew which has been cooked with root vegetables,...
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Koushari

by Stuart | March 18, 2015 | Cooking
Egypt has several national dishes. Aish baladi (a dry wheat bread), kofta (spicy lamb), lamb kebabs, ful midamess (spicy...
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Kosher Thai Fried Rice (Meat)

by Stuart | March 18, 2015 | Cooking
Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai...
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Khakra – Crispy Flatbread from Gujarat

by Stuart | March 18, 2015 | Cooking
Khakra is a terrific tea time snack! This crispy, crunchy flatbread is from Gujarat in western India. It is...
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Kefta

by Stuart | March 18, 2015 | Cooking
Spiced meatballs are common in one form or another from Morocco in the west through the Middle East (kefta...
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Karjalanpiirakka or Karelian pasties

by Stuart | March 18, 2015 | Cooking
Finnish cuisine is strongly dependent on wholemeal products such as rye, barley and oats. These are used to make...
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Jakopi Tofu

by Stuart | March 18, 2015 | Cooking
Jakopi Tofu is one of dozens of Japanese tofu dishes. It is tofu covered by a topping made of...
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Italian Wedding Soup

by Stuart | March 18, 2015 | Cooking
Italian wedding soup got its name from the Italian phrase si sposono bene, meaning that two things are well...
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Italian Recipe of Broccoli and Potatoes in Olive Oil

by Stuart | March 18, 2015 | Cooking
Italian Cuisine is one of the popular international cuisines. Italian Food is not just about pizzas, pastas and spaghettis....
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Irish Mist Soufflés with Orange Sauce

by Stuart | March 18, 2015 | Cooking
Nearly every chef in IrelandIrelandhas a favorite recipe for a dessert soufflé made with Irish Mist, the first of...
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Irish Lamb Stew

by Stuart | March 18, 2015 | Cooking
This dish is one of the chief attractions of the traditional Irish cuisine. Irish lamb stew gained popularity as...
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Hearty Bean and Pasta Soup recipe

by Stuart | March 18, 2015 | Cooking
A great choice of soups in Russian cuisine is explained by the folk habit to have a soup meal...
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Healthy Peanut Butter Bars (Parve)

by Stuart | March 18, 2015 | Cooking
These Healthy Peanut Butter Cake Bars will please you and your kids. Made with natural peanut butter and natural...
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Haggis

by Stuart | March 18, 2015 | Cooking
It is a shame that the “Great chieftain o’ the puddin’ race” should be regarded (by some) with such...
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Guiso – Meat and Vegetable Stew from Argentina

by Stuart | March 18, 2015 | Cooking
This meat and vegetable stew from Argentina is a filling and satisfying meal combining traditional ingredients with sweet potatoes,...
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Grilled Atsuage Tofu Cutlet Recipe

by Stuart | March 18, 2015 | Cooking
Tofu is soybean curd, pressed into blocks as fresh tofu or processed further. It is a staple ingredient of...
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Gobi Manchurian – Indian Chinese Fusion

by Stuart | March 18, 2015 | Cooking
Fusion Cuisine Gobi Manchurian is cauliflower made very interesting and flavorful with species of different kinds. The dish comes...
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Gajar Halwa

by Stuart | March 18, 2015 | Cooking
Easy gajar halwa is believed to have its origin in the asian culinary tradition. Easy gajar halwa has become...
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Futomaki – Thick Sushi Roll Recipe

by Stuart | March 18, 2015 | Cooking
Sushi are actually a variety of dishes that use sushi rice, which is seasoned with a sweet vinegar mixture....
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Ful Mudammas (Broad Beans in Sauce)

by Stuart | March 18, 2015 | Cooking
Ful (creamy bean paste made from fava beans), one of the country’s several national dishes, is a typical breakfast...
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Fried Tofu with Peanut Dipping Sauce – Tou Hu Tod

by Stuart | March 18, 2015 | Cooking
In Thailand, you find the fried tofu sold at the same stall or cart with fried taro. It is...
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Forfar Bridie

by Stuart | March 18, 2015 | Cooking
J M Barrie, the author of Peter Pan, was born in Kirriemuir in Forfarshire and wrote about Forfar Bridies....
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Focaccia Bread (Parve)

by Stuart | March 18, 2015 | Cooking
Italy is a dream destination for anyone who loves food and drink – and the exciting thing is that...
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Flan Recipe – Vanilla Custard with Caramel Sauce

by Stuart | March 18, 2015 | Cooking
“Flan” is the Spanish name for vanilla egg custard, topped with caramel sauce. It is a Spanish classic and...
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Fish Ball Starters Recipe

by Stuart | March 18, 2015 | Cooking
The topical monsoon climate of most of Vietnam, the land and the freshwater and inshore fishing contribute to bring...
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Feijoada

by Stuart | March 18, 2015 | Cooking
Feijoada is Brazil’s national dish. The name is derived from the Portuguese word for bean, ‘feijão’. Basically it’s a...
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Ensalada Chilena (Chilean Salad)

by Stuart | March 18, 2015 | Cooking
Chilean cuisine is a simple melange of fare from native Indian, Spanish, French, German, English, Italian, Mexican, and Asian...
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Enchiladas

by Stuart | March 18, 2015 | Cooking
Many people describe Mexican cuisine as spicy, colorful, which has strong and mixed flavor. Mexican cuisine is rich in...
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Easy Baked Nile Perch (Parve)

by Stuart | March 18, 2015 | Cooking
This Nile Perch recipe is easy enough for novice fish cooks to master and tasty enough for novice fish...
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Daifuku Recipe

by Stuart | March 18, 2015 | Cooking
Daifuku is a kind of Japanese mochi cakes. Serve daifuku with hot green tea. You can make various daifuku,...
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Curried Coconut Chicken

by Stuart | March 18, 2015 | Cooking
To make a quick curry, fry curry or chili paste in heated oil or thick coconut milk. Stir and...
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Cullen Skink – (Finnan Haddock and Potato Soup)

by Stuart | March 18, 2015 | Cooking
Cullen skink (Finnan haddock and potato soup) comes form a small town on the Moray Firth coast called Cullen....
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Cuban-Style Yucca

by Stuart | March 18, 2015 | Cooking
“Yucca resembles horseradish but has a much blander flavor. It is used in a variety of dishes and when...
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Crepe Suzette

by Stuart | March 18, 2015 | Cooking
A typical French dessert. Crepe suzette is a pancake with orange in liqueur. Crepe suzette was cooked for the...
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Country Egg Casserole

by Stuart | March 18, 2015 | Cooking
Here’s a tasty recipe which is full of healthy goodness with vegetables, eggs and cheese....
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Cortado Coffee (Caffè Cortado)

by Stuart | March 18, 2015 | Cooking
Soft drinks and fruit juices are popular. As elsewhere, ask for [b jugo puro, or jugo exprimido, for fresh...
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Coconut Rice with Beans

by Stuart | March 18, 2015 | Cooking
Panamanian cuisine has been influenced by a mix of Native American, African, and Spanish cooking and dishes, which is...
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Cocada de Forno

by Stuart | March 18, 2015 | Cooking
(Oven Cocada) Cocada is a dessert or a small sweet made with – you guessed – coconut. There are...
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Chocolate Salami

by Stuart | March 18, 2015 | Cooking
This dessert is very popular amongst the Italian families and it is usually eaten with coffee, after lunch. It...
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Chimichurri

by Stuart | March 18, 2015 | Cooking
(Argentine parsley-garlic sauce for grilled meats) This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to...
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Chicken Kabuli

by Stuart | March 18, 2015 | Cooking
This recipe serves 8, but make it all and save the leftovers for the next day when it’s even...
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Chiang Mai Curry Noodles, “Khao Soi”

by Stuart | March 18, 2015 | Cooking
This is a noodle dish, prepared in a rich creamy curry sauce, that is traditional in Northern Thailand. A...
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Chakchouka

by Stuart | March 18, 2015 | Cooking
This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes...
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Cha Bo – Vietnamese Beef Kebabs

by Stuart | March 18, 2015 | Cooking
While the Vietnamese cuisine relies on fresh vegetables, subtle seasonings and rice, Vietnamese cooking also reflects its Chinese and...
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Carse of Gowrie Fruit Salad

by Stuart | March 18, 2015 | Cooking
Scottish salads are sometimes served as appetizers or as garnish to a meal and most of them are high...
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Caponata (Parve)

by Stuart | March 18, 2015 | Cooking
Caponata, a southern Italian stew consisting primarily of eggplant and bell peppers, makes a wonderful kosher parve appetizer. Serve...
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Cambodian Spicy Beef and Aubergine Stew – Samlaw Machou Kroeung

by Stuart | March 18, 2015 | Cooking
The Cambodian cuisine consists of some of the finest finger licking recipes that can tantalize your taste buds. Known...
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Calentado

by Stuart | March 18, 2015 | Cooking
Calentado literally means “heated” and is a traditional Colombian breakfast born in the Andean region of the country. It...
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Butter Chicken – Murg Makhani

by Stuart | March 18, 2015 | Cooking
Butter chicken (or murgh makhani) is an Indian cuisine from Punjab, popular in countries all over the world. The...
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Budino di Ricotta (Roman Cheese Pudding)

by Stuart | March 18, 2015 | Cooking
It is a firm pudding, halfway between a cake and a pudding. A crust forms as the budino cooks,...
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Breaded Fried Steak – Milanesa

by Stuart | March 18, 2015 | Cooking
Argentinean cuisine is a dominant South American cuisine. The food has a strong culinary influence of French, Italian and...
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Brazilian White Rice

by Stuart | March 18, 2015 | Cooking
“White rice is the main side dish made in Brazil. What makes this so different is that we fry...
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Brazilian Stroganoff

by Stuart | March 18, 2015 | Cooking
(Chicken Stroganoff) Everyone in Brazil loves the dish and has their favorite recipe…...
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Brazilian Chicken with Coconut Milk

by Stuart | March 18, 2015 | Cooking
Brazil is a country with a great culture, customs and traditions, which are displayed on the fantastic attractions that...
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Brazilian Black Bean Stew

by Stuart | March 18, 2015 | Cooking
“Brazilian cuisine highlights black beans, which are often combined with tomatoes, onion, garlic, hot peppers, rice and cooked kale:...
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Borscht with Meat

by Stuart | March 18, 2015 | Cooking
Cold borscht exists in many different cultures. Some of these include Lithuanian (šaltibarščiai), Polish (Chłodnik, literally ‘cooler’), Belarusian, Ukrainian...
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Bolinhos de bacalhau (Codfish Balls)

by Stuart | March 18, 2015 | Cooking
Brazilians love their salgadinhos (appetizers), which are eaten as snacks all day long or as a prelude to a...
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Blackberry Merlot Sorbet Recipe

by Stuart | March 18, 2015 | Cooking
Sorbets, according to Larousse Gastronomique “The World’s Greatest Cookery Dictionary”, “were the first iced desserts (ice cream did not...
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Black Beans a la Olla

by Stuart | March 18, 2015 | Cooking
Argentinean cuisine is hearty fare, the roots of which can be traced to Spain, Italy, France and Germany, as...
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Bean Salad

by Stuart | March 18, 2015 | Cooking
Thousands of years ago, ancient Egyptians left evidence of their love for food. Well-preserved wall paintings and carvings have...
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Basic Meat Empanada Recipe

by Stuart | March 18, 2015 | Cooking
This basic meat recipe when it contains both raisins, capers, olives and some derivation of sofrito is called a...
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Banh-Mi Style Vietnamese Baguette

by Stuart | March 18, 2015 | Cooking
Vietnamese food recipes are popular for use of soy sauce, fish sauce, fresh herbs, rice, vegetables and fruits. Vietnamese...
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Bánh Mì

by Stuart | March 18, 2015 | Cooking
(Vietnamese baguette sandwich) The Vietnamese love their banh mi (bánh mì). The foundation of this versatile sandwich is French:...
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Bangers and Mash – Sausage and Mash Recipe

by Stuart | March 18, 2015 | Cooking
Bangers and Mash is the familiar term for Sausage and Mash, a favorite British food. The name bangers is...
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Baklazhanovaya Ikra recipe

by Stuart | March 18, 2015 | Cooking
Appetizers, as in any cuisine culture, and Russia is not an exception, serve as small snacks before main course....
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Baked Scotch Eggs

by Stuart | March 18, 2015 | Cooking
Scotch Eggs – hard boiled eggs which are wrapped in lean ground or turkey, rolled in egg and breaded...
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Baked Rice – Arroz al horno

by Stuart | March 18, 2015 | Cooking
This recipe is typical of home-cooking in the Marina Alta comarca in Alicante province–although you find slightly different versions...
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Baked Brown Trout

by Stuart | March 18, 2015 | Cooking
One of the main elements of any Scottish meal is meat and the other is fish. Both saltwater fish...
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Bajra Roti – Bajrey Ki Roti – Millet Flatbread

by Stuart | March 18, 2015 | Cooking
Millet is getting to be increasingly popular as it is gluten free. This tasty bread is Rajasthani in origin...
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Bagna Cauda

by Stuart | March 18, 2015 | Cooking
“Bagna Cauda, which means hot bath, is a classic sauce from Piedmont, Italy. It is usually kept hot in...
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Azerbaijan pilaf recipe

by Stuart | March 18, 2015 | Cooking
Russia’s size accounts in part for its rich culinary heritage. Fertile plains provide grains for breads, brews, pastries and...
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Asado Meat Grill

by Stuart | March 18, 2015 | Cooking
Asado is a technique for cooking cuts of meat, usually consisting of beef alongside various other meats, which are...
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Arroz con Pollo

by Stuart | March 18, 2015 | Cooking
There’s one thing to know about Panamanian main dishes-meat is commonplace. From beef to chicken, Panamanian cuisine offers something...
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Arroz con Leche (Rice Pudding)

by Stuart | March 18, 2015 | Cooking
Arroz con leche (“rice with milk”) is a lightly sweetened rice pudding of Spanish origin. It is a dessert...
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Argentine Lentil Stew

by Stuart | March 18, 2015 | Cooking
The recipes of Argentina are a clear expression of their tradition and customs, which are dumped in the preparation...
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Apple Sharlott recipe

by Stuart | March 18, 2015 | Cooking
From olden times bread in the Russia was the evidence of hard work, prosperity and fortune. Guests were welcomed...
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Apple and Calvados Sorbet Recipe

by Stuart | March 18, 2015 | Cooking
Bracing Calvados and tart hints of lemon make a fantastic sorbet recipe to serve at dinner parties and special...
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Apam- coconut cake Cochin Jewish

by Stuart | March 18, 2015 | Cooking
The Jewish Community in India is diverse and divided into three main communities- Bene Israelis, Marathi speaking Jews who...
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ANZAC Biscuits

by Stuart | March 18, 2015 | Cooking
ANZAC Biscuits are crunchy cookies that usually consist of rolled oats, golden syrup and desiccated coconut. The biscuits were...
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Almond Sesame Pastries

by Stuart | March 18, 2015 | Cooking
For desserts, fruits are preferred to creams and ice creams. Tunisiais well known for the quality and sweetness of...
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Almond Bracelets

by Stuart | March 18, 2015 | Cooking
Almond Bracelets are a favorite at engagement and wedding parties in the Middle East, as well as during the...
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Almond Biscotti Recipe

by Stuart | March 18, 2015 | Cooking
The name biscotti is derived from ‘bis’ meaning twice in Italian and ‘cotto’ meaning baked or cooked. Our recipe...
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Kosher Cooking in Italy

by Stuart | March 17, 2015 | Cooking
When you think of Italy, I’ll bet one of the first things you think of is the absolutely world-famous...
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Kosher Chinese Food Around the World — Even in China

by Stuart | March 17, 2015 | Cooking
One of the things that I often find myself explaining to my friends who are not Jewish is that,...
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Sephardic Recipes

by Stuart | March 16, 2015 | Cooking
Linda Louisa Capeloto Sendowski is an American Sephardic Jew. Her grandparents came from the Greek island of Rhodes and...
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Kosher Wines From Around the World

by Stuart | March 16, 2015 | Cooking
Kosher Wine Society’s Aron Ritter Champions Kosher Wines (Coming soon: Video of Aron Ritter talking about kosher wines.) Chef...
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Kosher Cuisine

by Stuart | March 16, 2015 | Cooking
Read Stuart’s blog post “Keeping Kosher While Traveling” Kosher cooking draws on the ethnic background of Jews who have...
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Cooking Kosher – The Indian Way

by Stuart | March 7, 2015 | Cooking
Kosher food in India has always been close to the original food cooked in Israel. I found some recipes...
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Fall Recipes, Asian Style

by Stuart | March 7, 2015 | Cooking
Within kosher cuisine, October is commonly known as “after the holidays” month. After three weeks of delicious holiday meals,...
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