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Latest From My Table
Street Smarts
In the taxi world, drivers are divided as to whether a “real” nahag uses Waze. For these veterans who know the city’s every highway and byway, the consensus is clear: real drivers don’t rely on it
Yaacov Lipszyc
Street Smarts
Love of the land has been infused in Shuki’s blood since birth; he’s the right man for our challenge
Ariella Schiller
A Healthier You
Some different types of stomach pain and how you might be able to recognize, treat, or prevent them
Chaya Rosen
A Healthier You
When the force of a blow or fall is strong enough, the brain bangs against the skull, and this can cause injury to the brain
Chaya Rosen
Secrets Revealed
While we hold our secrets close to our hearts, sometimes they slip out. Five stories
Miriam Klein Adelman
Secrets Revealed
While we hold our secrets close to our hearts, sometimes they slip out. Five stories
Gitel Moses
Moving Forward
“Your acceptance of your situation is very refreshing. We don’t always have to know the end"
Estie Samson
Moving Forward
"There aren’t so many people like me around here and I’m looking to make a new friend”
Estie Samson
F is for Friendship
“But, but….” I sounded like the sputtering last cup of soda in a slush machine. “That doesn’t make any sense,” I finally said
Ruchama Schnaidman
F is for Friendship
Tzivi wasn’t the writer, I thought. I glanced around the classroom. That left twenty-two other girls. Well, twenty-one because it wasn’t Penina
Ruchama Schnaidman
More From My Table
From My Table

I tried a delicious cheesy version of this dip in a restaurant, and created this pareve version based on that. It’s always cool to play off a flavor you tasted outside your kitchen and recreate it.

By Chanie Nayman

From My Table

It only took me about five minutes to halve and pit the cherries for this cake, and it was a delicious use of them!

By Chanie Nayman

From My Table

Roasted vegetables are always a favorite, but they can definitely take some time to prep and roast. Zucchini is one of the faster options, and the leftovers can be used in a delicious mid-week lunch salad like this one!

By Chanie Nayman

From My Table

Zucchini is great on the grill any way you slice it (literally), but this method gives maximum searing surface, plus a great presentation

By Chanie Nayman

From My Table

White meat chicken leftovers from Shabbos are surprisingly the favorite here, and instead of eating it plain, here’s a delicious way to use it up.

By Chanie Nayman

From My Table

I think we finally cracked the code to the ubiquitous Lotus cookie! And everything tastes better dipped in a little caramel.

By Chanie Nayman