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Latest Recipes
Care to Join
Somehow, between labor and delivery, I’d learned that Nava is extremely left-wing secular. Now I commented, “Whoa, it must be really hard to work here in a snowstorm”
Leah Greene
Care to Join
I checked the time. By now, my husband should have taken off. I dialed his number anyway. Of course, his phone was off
Leah Greene
Oasis in Time
As we return to the mundane, Havdalah reminds us to differentiate 
Mrs. Elana Moskowitz
Oasis in Time
Disconnected from dollars and cents, Shabbos is still the source of all profit
Mrs. Elana Moskowitz
2.0 Feature
Bored? Uninspired? Itching for change? It’s never too late to recalibrate
Shira Werblowsky
2.0 Feature
For chassidic techie Chaim Landau, uploading chareidi tech power is win-win  
Rivka Streicher
It Happened at Midnight: Pesach Theme 5783
While the world dreams and the stars twinkle, the Creator neither slumbers nor sleeps. Ten stories of midnight miracles, epiphanies, and revelations
Family First Contributors
Still Open
Is there anyone who hasn’t been to Amnon’s Pizza on 13th Avenue in Boro Park?
Avrom and Raizy Rubinfeld
More Recipes
Recipes

These veggies are sautéed first, adding an extra element of sweetness. The dipping sauce gives it a real kick, making this dish especially appealing.

By Brynie Greisman

Recipes

This is a different type of bagel with a sweet coating and honey syrup. It’s delicious as is, warm and fragrant, or smeared with butter and jam.

By Saar Mor

Recipes

This quick and easy dough can be made with just a bowl and spoon. Enjoy them as a change of pace for Shalosh Seudos.

By Tami Phillip

Recipes

Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks

By Chavi Feldman

Recipes

You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables

By Naomi Nachman

Recipes

When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good

By Brynie Greisman