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Latest From My Table
From My Table
Chanie Nayman
From My Table
Chanie Nayman
From My Table
Chanie Nayman
From My Table
Chanie Nayman
From My Table
Chanie Nayman
Text Messages
Unanimity is achieved at the Supreme Court for really only two reasons
Eytan Kobre
Inbox
“Teachers shouldn’t have to beg for puny raises and be told that what we are doing is avodas hakodesh”
Mishpacha Readers
Curveball
“Think over what? This sounds awesome! I’d love to be your assistant coach!” Rafi exclaimed
Ariella Stern
Curveball
About one hour, a few X-rays, and one soda can later, Rafi was finally able to get some answers
Ariella Stern
Bedrock of Belief
We are in the world of planting, but the time to reap will come
Mrs. Shani Mendlowitz
Bedrock of Belief
What do you really yearn for?
Mrs. Shani Mendlowitz
the Places You'll Go
When cabin fever hits, some of the most surprising excursions aren’t too far from your own backyard
Zivia Reischer
the Places You'll Go
When cabin fever hits, some of the most surprising excursions aren’t too far from your own backyard
Riki Goldstein
No Food Left Behind
The trick to a crispy carb-less crust is in the technique
Beth Warren
No Food Left Behind
Try these Zucchini Almond Cookies for a fun breakfast or snack
Beth Warren
More From My Table
From My Table

My kids love the Shikufitzky comic books that originally appeared in Mishpacha Jr. My little ones, who love the illustrations way more than they understand the lines, ask me to read it to them as bedtime stories, so I’ve been through the books once or twice. One of our favorite comics (maybe due to my

By Chanie Nayman

From My Table

In very out-of-town style, I befriended the woman staffing the bakery counter at my supermarket. Last summer, a few months into my sourdough craze, the supermarket started carrying sourdough loaves. Of course, Patty and I began talking about them, because something new at the bakery is headline worthy, and I got into telling her about

By Chanie Nayman

From My Table

In my kitchen, there are two approaches to recipe developing. There’s the breezy, “Whaaaat, recipe-testing-is-no-big-deal every- time-I-make-chicken-I-do-something different- anyway.” This type of recipe is often what I share on this page. Then there’s the other approach, the assignments and deadlines I give out to our contributors, and also to myself. I’ll speak only for myself

By Chanie Nayman

From My Table

The summer I moved here, a very thoughtful woman, Henna Milworn, organized and hosted a barbecue specifically dedicated to all the newcomers in town. You can probably rattle off the menu yourself: franks, corn salad, fries, etc. I distinctly remember that the food was plentiful and fresh, but even more so, it was full of

By Chanie Nayman

From My Table

My first day on this food editor job, about ten years ago, found me planning weeks and themes, all handwritten on a large yellow lined notepad. Yes, I was an eager beaver. I remember one theme in particular, a recipe mset built around olives. I had two goals back then. The first was to give

By Chanie Nayman

From My Table

Soon after I first moved to my (out-of-town) community, we ate at someone’s house for a Shabbos meal. Conversation turned to food shopping, where to get what and how to navigate the different non-Jewish grocery stores for kosher products. My hostess started listing her favorite non-heimish products, and at the top of the list was

By Chanie Nayman