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Latest Recipes
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Michal Frischman
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Rivky Kleiman
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Estee Kafra
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Faigy Grossman
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Chavi Feldman
Moonlight
When Shabbos Chazon falls on Erev Tishah B’Av, it’s a powerful reminder that the end of galus is near
Rabbi Menachem Nissel
Moonlight
No matter how much we try to fit in, the world will remind us that we don’t
Rabbi Menachem Nissel
Personal Accounts
Talk about a dip with a zing! This blend of flavors is so delicious, it’s worth the extra effort of caramelizing the shallots to reach that golden perfection. YIELDS 1 CUP 2 Tbsp oil 1½ lb (680 g) shallots, sliced into thin rings 1 Tbsp minced garlic 2 seeded jalapeño peppers, divided ⅓ cup olive
Mishpacha Contributors
Personal Accounts
This year, this niggun was an anthem because we showed it. He’s always there for us, but this year, we were there for Him too.
Yisroel Besser
Shul with a View
“My son is in pain, and I want to show him that his pain is my pain”
Rabbi Ron Yitzchok Eisenman
Shul with a View
To his shock and amazement, Dovid replied, “I had a great time! It was my best night of the week!”
Rabbi Ron Yitzchok Eisenman
Deal or No Deal
"It’s a very powerful day and people are zocheh to tremendous nissim if they channel it"
Deal or No Deal
Do I insist on an early bedtime?
Spotlight
As summer in the Catskills comes to an end, enduring scenes that last all year
Ariella Schiller
Spotlight
Meet the young entrepreneurs who’ve made it their business to ratchet up your Yom Tov
Yosef Herz
More Recipes
Recipes

These deli bites are the perfect food for noshing on, be it Purim, Shabbos, or anytime!

By Faigy Grossman

Recipes

The best part is that all of my kids actually liked it, and that’s saying a lot!

By Chavi Feldman

Recipes

Chicken and ramen noodles combine to create an amazing one-bowl dinner!

By Faigy Grossman

Recipes

The slivered garlic slices add a crunchy bite and intense garlic flavor.

By Sima Kazarnovsky

Recipes

Trying out new recipes might be tempting, but not if mom has to defrost pizza for her kids who don’t want to touch your funky, Indian-inspired stir-fry.

By Sima Kazarnovsky

Recipes

Food and Prop Styling by Goldie Stern Photography by Felicia Perretti Butternut squash roasted to caramelized perfection, topped with refreshing pomegranate arils. Can it get any better? SERVES 6 1 large butternut squash, cut into 1-inch (2½-cm) cubes ½ cup pomegranate arils Dressing 1½ Tbsp olive oil 1½ Tbsp maple syrup 1½ Tbsp kosher salt

By Rivky Kleiman