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SPELT SOURDOUGH ROLLS
Rorie Weisberg
Full ‘n Free
ALL ABOUT SOURDOUGH
Rorie Weisberg
Pantry Makes Perfect
Corned Beef Topped Chicken
Something not too complex, yet flavorful enough to be special
Faigy Grossmann
Pantry Makes Perfect
Hasselback Salmon with Creamed Spinach
This fish dish takes just a few minutes to prepare — definitely appreciated when preparing so many Yom Tov dishes
Faigy Grossmann
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“Rabbi,” said Shimon, “I came back to tell you, I fulfilled your brachah”
Rabbi Ron Yitzchok Eisenman
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I was also grateful for those precious moments of being liberated from my device
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Where anti-Semitism gets reported, Tova (Chatzinoff) Rosenfeld, head of the ADL’s Brooklyn office, gets moving
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Jessica Zimmerman teaches schools how to nourish children’s bodies, not just minds
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Rav Chaim Yechezkel Shraga Dahan Z”L
Just as Moshe Rabeinu’s birthday and Yahrzeit are on the same day, so, too, Rabbi Dahan was decreed to be taken from us on his birthday. One year since his passing
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Mr. Yakov Henigson
“Yakov, in his short life in This World, succeeded in becoming a walking kiddush Hashem”
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Last Licks
Fork-Tender Brisket Reviewed by Esti Halpern
This recipe was originally published for Pesach, but I make it for all the Yamim Tovim!
Chanie Nayman
Last Licks
Leek Soup
On Pesach, we eat matzah to remember how our ancestors rushed out of Mitzrayim so quickly that their dough had no time to rise, and it became matzah as it baked in the sun. I don’t know about you, but I always had two questions. First, bread doesn’t need all that much time to rise! Couldn’t they have made it a
Family Table Readers
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SPELT SOURDOUGH ROLLS

Text And Recipe By Rorie Weisberg Food And Prop Styling By Renee Muller  Photography By Moishe Wulliger SPELT SOURDOUGH ROLLS One of my favorite benefits of sourdough is that fermentation changes the glycemic index (GI) of bread. Whereas regular bread has a strong impact on blood sugar, sourdough bread has a very low impact on it. While standard white wheat bread has a

By Rorie Weisberg

Full ‘n Free
ALL ABOUT SOURDOUGH

On Pesach, we eat matzah to remember how our ancestors rushed out of Mitzrayim so quickly that their dough had no time to rise, and it became matzah as it baked in the sun. I don’t know about you, but I always had two questions. First, bread doesn’t need all that much time to rise! Couldn’t they have made it a

By Rorie Weisberg