| From My Table |

From my Table

Last week, while on a road trip with my kids, we desperately needed a game to pass the time. I started two different games, even though one of my kids insisted they would be “way too hard” and “not worth playing.” I powered through it with the kids who were game (ha) and my husband. Halfway through the second game, I realized the protesting child was playing, and had actually enjoyed both games, a fact which I casually pointed out to said child later.

So here’s some public mother guilt: I do sometimes wish I had more time to stimulate each of my kids on their level and give them healthy challenges that they can grow from naturally. It’s always something I notice and admire in other mothers.

When Dovid Biderman’s story crossed my desk, I knew this was something I wanted to cover. We’ve had tons of kids who are interested in cooking email us about participating in Family Table in all sorts of ways (especially Man with a Pan!). But Dovid Biderman’s feature stood out. This seventh-grader displays a huge amount of knowledge and skill, and if I closed my eyes, I’d think it was a professional chef talking. Yeah, the outlet is great, but I’m reading discipline and perseverance too.

And let’s loop his mother back in. Yes, she gets some high-level help in the kitchen, but that’s a result of her own patience and encouragement. That’s what I’d like to take a lesson from — because kids’ growth doesn’t happen in a vacuum.

We have another big treat this week, and that is our peek at Michal Frischman’s Shabbos table. Michal’s another example of skill and expertise, coupled with just the right mix of homey and inviting. Enjoy!

Food Editor, Family Table
Editor in Chief, Kosher.com


Peanut Butter Toffee Bars

This recipe is a riff off of a recipe we printed from Faigy Grossmann in 2016, who originally got it from Estee Kafra — all good recipe sources, if you ask me! Yeah, maybe this bark concept peaked around when we printed this recipe, but I’m not over it yet, especially since the chocolate peanut butter combo is forever.

  • 12 graham crackers
  • ¾ cup margarine
  • ¾ cup brown sugar
  • ½ cup creamy peanut butter
  • 1 pkg good-quality chocolate chips (see note)
  • topping of your choice (my favorite is nut crunch, which is essentially toasted coconut. The original recipe called for chopped honey-roasted peanuts)

Preheat oven to 375°F (190°C).

Line a baking sheet with parchment paper and lay out the graham crackers on top of it. In a small saucepan over medium-low heat, combine margarine and brown sugar, stirring until smooth. Add peanut butter and stir until fully incorporated. Pour mixture over graham crackers, spreading to cover the entire surface. Bake on the upper rack of your oven for 8 minutes.

When done, sprinkle chocolate chips on while still hot, using an offset spatula to spread. Immediately sprinkle on your topping and place in the fridge until set. When set, crack into squares and enjoy.

Note: The original recipe called for white chocolate, which I don’t typically stock in my kitchen, so when I made this recipe for the first time years ago, I automatically subbed with regular chocolate. I’m sure the white chocolate is delicious too!

Worth It

I don’t use an offset spatula often, but even if I only used it for this recipe, it would be worth the $8 purchase!

(Originally featured in Family Table, Issue 753)

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