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Lox Tartare with Michal Belen
Michal Belen
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Minute Roast with Leah Hamaoui
Leah Hamaoui
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Hostables with The Roths
Chani Nayman
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Cabbage Wontons with Tzivia Cohen
Tzivia Cohen
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Chocolate Marshmallow Brownies with Nanette Stoll
Nanette Stoll
Best Food Forward
Tzimmes Makeover
Photography by Sina Mizrahi Nanette Thornhill, Ontario   My Cooking Style My general approach to cooking is healthy. We prefer roasted vegetables over kugels, and grilled chicken above all. I try to make sure that the food is well-seasoned and colorful so that it’s inviting. I like when there’s a good balance of savory and
Chanie Apfelbaum
Best Food Forward
Schnitzel Remake
Photography by Sina Mizrahi Nanette Thornhill, Ontario   My Cooking Style My general approach to cooking is healthy. We prefer roasted vegetables over kugels, and grilled chicken above all. I try to make sure that the food is well-seasoned and colorful so that it’s inviting. I like when there’s a good balance of savory and
Chanie Apfelbaum
Sister Shmooze
In Tears and Love
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
What's Old
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
50 Reasons
50 Reasons: Chapter 17
Photography by Sina Mizrahi Nanette Thornhill, Ontario   My Cooking Style My general approach to cooking is healthy. We prefer roasted vegetables over kugels, and grilled chicken above all. I try to make sure that the food is well-seasoned and colorful so that it’s inviting. I like when there’s a good balance of savory and
Ariella Stern
50 Reasons
50 Reasons: Chapter 16
Photography by Sina Mizrahi Nanette Thornhill, Ontario   My Cooking Style My general approach to cooking is healthy. We prefer roasted vegetables over kugels, and grilled chicken above all. I try to make sure that the food is well-seasoned and colorful so that it’s inviting. I like when there’s a good balance of savory and
Ariella Stern
Counter Point
Yiddishe Gelt: Issue 881 — the conversation continues
Our Succos supplement Yiddishe Gelt, about the price of frum life today, drew significant and spirited feedback. Here is a sampling
Mishpacha Readers
Counter Point
Yiddishe Gelt: The conversation continues
"The discrepancy between the rebbeim and teachers’ gifts is definitely not warranted"
Mishpacha Readers
Sirens at Ne'ilah
Settling Unfinished Scores
A half century after the guns fell silent over Sinai and the Golan, revisiting the climactic scenes on the front and those inside the heart
Binyamin Rose
Sirens at Ne'ilah
Tears and Tehillim
As sirens wailed, soldiers mobilized, and an entire nation was gripped by fear, how did the Torah world’s leaders respond?
Meir Gold and Yair Stern
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We go with a less-is-more approach… warm challah, dips, Moroccan salmon, soup, and a satisfying dessert

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Styling and Photography by Hudi Greenberger Faigy Rabinowitz Toms River, NJ   “Just Us” Shabbos Menu We start with sourdough bread with dips: Sonny & Joe’s Homestyle Hummus, garlic confit with tomatoes, basil dip (mayo with garlic and basil cubes). Next course is gefilte fish and Israeli salad, followed by chicken soup with kneidlach. Main

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Bobby Malek’s Bulbakasha

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By Shevy Shanik