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Latest A Heaping Scoop
A Heaping Scoop
FamilyTable Contributors
A Heaping Scoop
FamilyTable Contributors
A Heaping Scoop
FamilyTable Contributors
A Heaping Scoop
FamilyTable Contributors
A Heaping Scoop
FamilyTable Contributors
Building Dreams
“And about Elka,” Bubbe's letter continued, “maybe she would enjoy coming to Riga for a visit in the summer"
Malka Grunhaus
Building Dreams
I took a deep breath. We found hand-me-downs for Leiba, Miriam, and Yisroel, but there was nothing of mine that could be fixed to fit me
Malka Grunhaus
Works for Me
The challenge that any career-changer has is landing that first job
Shaina Keren
Works for Me
Asking, “Are there any medical careers that could satisfy both of us?” begs for mediocrity
Shaina Keren
Two Cents
We love a good cheshbon hanefesh. And, we’ll admit it; this time we submitted our own questions
Michali Naiman and Chana Fishman
Two Cents
Stressed hosts, late guests, and poached recipes
Michali Naiman and Chana Fishman
Special Supplement: Rav Chaim Kanievsky — A Sefer Torah on Loan
It is impossible to feel the impact of Rav Chaim’s brilliance unless one experiences it firsthand 
Rabbi Avrohom Neuberger
Special Supplement: Rav Chaim Kanievsky — A Sefer Torah on Loan
What made the house such a magnet wasn’t just the almost tangible Torah in its air. It was the open hearts of Rav Chaim and Rebbetzin Batsheva
Ezriel Yudkowsky
Unlock Your Heart
Awash in questions, drowning in doubt, we're still cherished
Faigie Zelcer and Leah Gebber
Unlock Your Heart
How can we find a pathway into the Yamim Noraim with this mixture of guilt, fear, and paralysis?
Faigie Zelcer and Leah Gebber
More A Heaping Scoop
A Heaping Scoop

In a Nutshell: Spiced Pomegranate Molasses I like to make my own spiced pomegranate molasses by reducing 4 cups of pomegranate juice with ½ cup of sugar and lots of aromatics like cinnamon sticks, cloves, peppercorns, and strips of orange zest. Cook over low heat until syrupy. Serve it over roast, chicken, ice cream, or

By FamilyTable Contributors

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In a Nutshell: Pesto Fish Season desired amount of salmon, sea bass, or halibut fillets with salt and lemon pepper. Spoon a few heaping tablespoons of homemade or store-bought pesto on top of each piece. Bake at 400°F (200°C) for 15 minutes. Enjoy! —Rorie Weisberg FT Help Me! What’s your foolproof method for easy-to-peel hardboiled

By FamilyTable Contributors

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In a Nutshell: Chocolate Peanut Butter Pie My daughter-in-law Leah made this pie for us once: Beat one 16-ounce container pareve whipping cream, add ½ cup melted creamy peanut butter and a package of chocolate pudding mix and beat together. Pour into a graham cracker pie crust and chill. —Barbara Bensoussan Just Sayin’ What’s the

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Refreshing Summer Drink Buy your favorite flavor of fruit smoothie in a bottle (I like Bolthouse Farms) and blend it with ice. The texture is so creamy and delicious. For the grownups, add a splash of vodka or rum to make a perfect summertime slushy cocktail! —Miriam (Pascal) Cohen   FT, Help Me!! How do

By FamilyTable Contributors

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Roasted Green Beans Slice three shallots and place on a parchment-lined baking sheet along with one pound of green beans. Drizzle with 3 Tbsp olive oil and season with kosher salt and pepper. Roast at 425°F (220°C) for 15 minutes. (If using haricots verts, check after 10 minutes.) —Rivky Kleiman FT, help me! How do

By FamilyTable Contributors

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Warm Friday Night Garlic Place peeled garlic cloves in a foil pan. Add a drop of salt and cover with olive oil. Bake at 300°F (150°C) for 1 hour, or until the garlic is a golden-brown color. For best results, serve warm. —Esther Ottensoser   Just Sayin’ What is one “unhealthy” store-bought treat that you

By FamilyTable Contributors