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Latest Recipes
Booklists
"Is there a peirush on Chumash you consider indispensable when learning the weekly parshah?"
Mishpacha Staff
Booklists
As a teenager, I found myself going back and referencing it again and again
Mishpacha Staff
Inside Job
What’s on the menu? Three seasoned professionals open up about what it’s like to feed the crowds from their kitchens
Rachel Bachrach
Inside Job
Three PAs on what they do, why they love it, and how, contrary to popular belief, being a PA is not second best to being a doctor
Rachel Bachrach
Off the Eaten Path
Here I’m presenting a combination of my experiences from the Detroit, Michigan, areas — only my favorite parts, of course!
Naomi Nachman
Off the Eaten Path
I spent much of July in France, where I had the opportunity to work for a phenomenal cruise company, Kosher River Cruises
Naomi Nachman
Flashback
Faigy Grossman  These fantastic personal tarts are a true meal-in-one! You can get creative and try your own versions, whether a grilled vegetable shakshuka, a spicy olive and matbucha version, or whatever else you can think of. Whichever way you fill ’em, you’re sure to enjoy ’em! SERVES 2 2 7-inch (18-cm) frozen pizza dough
Bassi Gruen
Flashback
Faigy Grossman  These fantastic personal tarts are a true meal-in-one! You can get creative and try your own versions, whether a grilled vegetable shakshuka, a spicy olive and matbucha version, or whatever else you can think of. Whichever way you fill ’em, you’re sure to enjoy ’em! SERVES 2 2 7-inch (18-cm) frozen pizza dough
Faigy Peritzman
LifePrep
When I was finally coaxed back into the classroom, it was for something I’d never imagined
Yochonon Donn
More Recipes
Recipes

Roasted Garlic- Jalapeño Dip Recipe by Chef Suzie Gornish When I make this dip platter on Shabbos for a crowd, I serve it with amazing sourdough, and it brings about smiles on the faces of my guests. The contrast of smooth (chummus), cool (techinah), and spicy (jalapeño) with the addition of interesting garnishes makes for

By Chef Suzie Gornish

Recipes

Techinah with Veggies Recipe by Brynie Greisman Techinah is the quintessential dip in Eretz Yisrael. We dip our challah and pita in it, drizzle (or pour) it over falafel, pour it over salad, and use it in many other dishes as well. There are many different varieties, but I like the classic best. Here, it’s

By Brynie Greisman

Recipes

Recipe by Leah Hamaoui In a world of ever-changing culinary trends, meat-stuffed artichokes will always remain a true classic in the Sephardic world of culinary masterpieces. Each artichoke gets filled with a delicious and warm-flavored meat filling, and the olive oil and freshly squeezed lemon juice provide a Mediterranean brightness that complements the artichokes’ natural

By Leah Hamaoui

Recipes

Recipe by Mr. Spilman Mr. Spilman was kind enough to share his signature recipe for broccoli kugel with us. SERVES 8 2 lb (910 g) frozen broccoli florets, defrosted 1 small onion 8 eggs 5 oz (140 g) oil half tsp garlic powder salt and pepper, to taste Preheat oven to 350°F (175°C). Place broccoli

By Chavi Feldman

Recipes

I was seriously not sure if I wanted to share this recipe with everyone, because it’s so fantastically delicious that now it’ll be sitting on everyone’s counters. But I decided to share it because being unique is a wonderful thing, but not when it comes to that perfect snack. Try this confection once, and you’ll

By Chanie Nayman

Recipes

  This is no same old, same old biscotti. This confection is infused with a light citrus flavor, and it’s perfectly shaped for dunking. Yields 20 biscottii   2½ cups flour 1½ tsp baking powder ½ tsp salt ⅓ cup oil 1¼ cups sugar 2 eggs zest of 1 lemon 1 Tbsp lemon juice 1