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Chraime Salmon

A Sephardic fish stew typically served as a Shabbat meal.  It’s reportedly known simply as fish with tomato and peppers in its Moroccan home, but it’s called “Chraime” in Israel.  Don’t ask me how to pronounce the name, but I…

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Glazed Carrots

We were in the market the other day when we came across a new section for locally grown produce.  There I fell in love with a bag of heirloom carrots.  They were so colorful and seemed to beg for the…

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Chicken Burrito Filling

This filling is one of those recipes where I half-improvised it (“I’ll just add a little this, and…hey I wonder how that would do?”) and half-used my trusty Flavor Bible to see what seasonings would work together.  You can use this…

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Apricot Chipotle Chicken

This recipe is inspired by this blend of the cultures in Mexico.  The variety of flavors–sweet, salty, spicy, and sour–are reminiscent of Sephardic cuisine, but with a distinct Mexican flavor contributed from the chipotle peppers. As seen in: Apricot Chipotle Chicken…

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Hawaiian BBQ Short Ribs

These were incredible and a fantastic example of how sous vide can transform a cheap cut.  At 72-hours cook time, these are unreal. We used the timing and temperature from Chef Step’s guide, Beef Short Ribs Your Way. You must do this….

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