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Latest Bakeaways
Bakeaways
Faigy Grossmann
Bakeaways
Faigy Grossmann
Bakeaways
Faigy Grossmann
Bakeaways
Faigy Grossmann
Bakeaways
Faigy Grossmann
Summer Series
 Lazy days on our Hungarian lake
Judy Landman
Summer Series
The enjoyment we experienced there was in inverse proportion to its physical condition
Rabbi Avrohom Neuberger
The Gadol Down the Block: Shavuos 5782
Rav Yaakov’s house was the lodestar of our family’s spiritual identity
Mrs. Suri Cohen
The Gadol Down the Block: Shavuos 5782
And then, one Friday night before Succos, the Rav’s home was destroyed in a devastating fire
Moshe Benoliel
Outlook
We have reached the point in America today, writes Danielle Pletka of the American Enterprise Institute, where “Jews must now be afraid”
Yonoson Rosenblum
Outlook
We can substantially increase our chances of living a long life
Yonoson Rosenblum
Ask a Venture Capitalist
Investor Secrets Revealed 
David Stark and Jordan Odinsky
Movin on Up
Trust yourself more than any test you’ll ever take – you’re the world expert on YOU!
Shaina Keren
Movin on Up
Chaya rethinks her assessment of what an ideal workplace looks like
Leah Greenburg
More Bakeaways
Bakeaways

Photo Credit: Saraizel Senderovits When Chanie asked me to write about oatmeal cookies this month, I was a bit stumped. Soon after starting this column, I came up with an oatmeal cookie that was really well received… So what could I do different this time? When I mentioned the assignment to my talented photographer Saraizel,

By Faigy Grossmann

Bakeaways

Ahhh, Chanukah, the season of fried everything! With eight days and nights to sample every flavor of doughnut, at some point you too may be ready for a change. And while I’m not giving up on doughnuts just yet, I was looking for a lighter option. For many years I’ve been seeing different versions of

By Faigy Grossmann

Bakeaways

Photo Credit: Saraizel Senderovits When I got married, my sister presented me with a box of recipes that she had gathered from my family members. Included was a marble cake from my sister-in-law Raizy. This marble cake has been a favorite for over 20 years. It’s simple to make — no separating eggs! — uses

By Faigy Grossmann

Bakeaways

Photo Credit: Saraizel Senderovits I’ve been making Estee Kafra’s water challah exclusively for the last few years. It’s light, airy, and has never failed me. In an effort to eat healthier, however, I wanted to try switching to spelt challah. I figured I’d start with the same recipe and tweak it as needed — but

By Faigy Grossman

Bakeaways

Photo Credit: Saraizel Senderovits Oh, the joy of finding the perfect Pesach cake!This one is simple tomake and holds up beautifully. Instead of finding a variety of successful recipes, I prefer to work with one basic recipe and change up the flavors. YIELDS 1 TUBE PAN 7 eggs, separated,room temperature 1 whole egg, room temperature

By Faigy Grossmann

Bakeaways

Photo Credit: Saraizel Senderovits Purim is coming, and — following our age-old tradition — we will be eating hamantaschen. Now, while hamantaschen have not gone out of style, prune and poppy filling just may have. Today you can find hamantaschen in more flavors than Baskin-Robbins’ ice cream! If there’s a flavor you can dream of,

By Faigy Grossmann