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Star chef Alon Shaya helped a Holocaust survivor recreate recipes from his prewar youth

(JTA) — Visiting Yad Vashem a decade ago, Alon Shaya got to see some of the Jerusalem Holocaust museum’s culinary artifacts that aren’t always on display to the public.

It was the James Beard Award-winning chef’s introduction to the fact that concentration camp inmates distracted themselves by recalling and secretly writing recipes — on scraps of hidden paper and cloth — from their prewar lives.

“Food is such a big part of everything I do. It really moved me that people who were trapped, who were facing almost certain death, were helped by these memories of food. It reminded me of the power of food,” Shaya said. “They would not have spent their last moments documenting this if they did not think this was important.”

The Israel-born Shaya was raised in Philadelphia and now lives in New Orleans, where he and his wife, Emily, own Pomegranate Hospitality. The

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A roasted cabbage wedges recipe that turns this vegetable into a dinnertime star

With further treatment, though, you can transform cabbage again. All it takes is a smart topping or sauce to promote it from bit player (albeit an interesting one) to dinnertime star.

That’s what this recipe from one of America’s Test Kitchen’s latest books does. By cutting a smallish head into wedges, keeping them intact by cutting through but not discarding the core, you create a gorgeous platform for a sauce of chickpeas and tomatoes. Curry powder, a little sugar, and a generous application of oil help the heat burnish these wedges to a gorgeous deep brown, accentuating the frilly lines of their leaves. The sauce, spiced with a little more curry powder, adds heft without hogging the spotlight.

When you spoon the sauce over the cabbage, you might think of the wedge salads that were hip (again) a few years back. But this is no mere salad. This is a

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