Chraimi

Chraimi is a Sephardic dish I’ve had at my aunt and uncle’s house on the occasion of many Jewish holidays. It’s a garlicky, tomatoey paste for spreading on your favorite protein. It works best on fish–especially salmon and tilapia, which I’ve used here–but I’ve also done this with tofu, and I’m sure you could use chicken as well. Thanks to my cousin Sharonie for the recipe. I’ve been eating this at her house for years, and always wondered how to make it!

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Dark Chocolate Dairy-Free Quinoa Pudding

I was going to call this one “Qualifying Exams Quinoa,” but then I realized that the title wouldn’t be descriptive enough (despite the fact that I have, in fact, just taken my first qualifying exam). But this one’s all about the chocolate.

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Vegetarian Stuffed Grape Leaves, Two Ways

I usually make these with meat, but I tried two veggie recipes this week that really worked. One is savory-sweet, while the other is just plain savory. *Both* times I meant to take a picture of the finished product with the dipping sauce, these delicious little rice envelopes disappeared too fast for me to remember! Stuffed grape leaves, popular in Greek, Turkish, and eastern European cuisine, are a perfect finger food for parties. Or you could just, you know, eat them all yourself.

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Pasta e Salami

My best friend brought me a lovely salami (a pepperoni, actually) from Vermont this summer, and I decided to make a pasta sauce with it. It’s a thick mixture of some very basic ingredients that you probably already have in your kitchen. Very simple, but very tasty.

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Sweet Potato Pancakes with Chive Dipping Sauce

This recipe is probably the most requested of all the things I make, but it’s not my own: the original comes from Orna and Ella in Tel Aviv, and there are tons of reproductions of their recipe online, including this one from Food 52, which is the basis for the one I’m sharing here. The sauce is really versatile, and can be used as a dip for veggies or pita, or spooned onto nachos in the place of regular old sour cream. It’s also really great on fish.

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Lamb Stuffed Peppers

“He don’t eat no meat? …Oh that’s OK, that’s OK–I make lamb.” Fear not: I have a recipe for a vegetarian stuffed pepper, too. I’ll link it when I post it.

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