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Latest Hostable
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Shevy Shanik
Hostable
Shevy Shanik
Hostable
Shevy Shanik
Hostable
Shevy Shanik
Hostable
Shevy Shanik
Next in Line
"I don’t want to waste my time trying to copy Abba, I’d rather develop according to my own abilities"
Riki Goldstein
Next in Line
"I inherited some of the passion and I am outspoken, but regretfully, not the same degree of tact"
Riki Goldstein
Know This
To me, one thing is clear: Kids who go off the derech are always in pain
Dina Cohen
Know This
I was stunned, shaken. This couldn’t be happening to me! Was I going to lose all my hair?
Rivka Roll Teitelbaum
Hindsight Is 2020
Photography by Hudi Greenberger Devora Levi Woodmere, NY My Cooking Style I love walking through the aisles in the supermarket and taking my inspiration from there. I look at all the fresh produce and interesting items on the shelves and then create my menu based off the items I put into my cart. I also
Chanie Nayman and Michal Frischman
Hindsight Is 2020
This dual focus — on Torah growth, and maintaining Jews’ last Jewish connection — is one that kiruv organizations should embrace
Gedalia Guttentag
Baby Steps
I slowly wrote the rest of my reply, hit send, and opened up a world of possibilities
Helen Shere
Baby Steps
I should probably let the shul know that I won’t be available to host in a few months... But then again...
Helen Shere
Sister Shmooze
While his job was covert, his faith was overt. Remembering Dr. Sheldon Meth
Emmy Leah Stark Zitter and Marcia Stark Meth and Miriam Stark Zakon
Sister Shmooze
Like so much in our lives, Old is only as good or bad as we make it. It’s all about how we look at it. And that’s a lesson that never grows old
Emmy Leah Stark Zitter and Marcia Stark Meth and Miriam Stark Zakon
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Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with

By Shevy Shanik

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I like to have company Friday night, which will be a nicer meal, rather than Shabbos day. Here’s how I do it: I bake fresh challah every Friday. My kids love my recipe because it’s a very crispy, airy challah. Along with the challah, I’ll usually serve a side of salmon, either a teriyaki or

By Gitty Krishner

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This salad makes a wow presentation with minimal prep that can be done ahead of time. It gets finished to the bottom every time!

By Judy Simon

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I love serving this dessert when I have guests. It’s light and fruity and super-easy to throw together; most of the ingredients are staples that I keep in my kitchen already.

By Yaffa Berkman

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I love preparing regular, simple dishes that can be glammed up through presentation. There’s no need to make yourself crazy with complicated recipes! With appetizers especially, it’s so easy to make a dish look professional through plating. Here’s my take on the Shabbos-day standard, liver and eggs: ›  Before Shabbos, I lay out some defrosted

By Batsheva Kass

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This dish will wow your guests and have them begging for more, without much effort on your part.

By Rivky Zelinger