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Eggplant Carpaccio by Ezra Kedem
My brother and I grew up eating versions of paella made by our German and Japanese parents. Though both would have upset most traditionalists, we l...
Lior and Ari Bokovza, head chef at Claudette, collaborated on a selection of new skewers for the dinner menu. This dish features in-season peaches ...
Our dessert course in the first ever Maccabi games culinary competition. Team USA (Lior, Yehuda Sichel, and Lissadell Cohen) placed silver, and thi...
One of my favorite value cuts of lamb, this pint-size sister to beef’s brisket-plate-flank is stellar on the grill. Pressure tenderized, then rubbe...
Summer vegetables and fresh pizza dough both do great on the grill. The coarse Iris N.9 spice blend is a great sprinkling blend and adds a lovely c...
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