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Latest Recipes
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Chani Nayman
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Estee Kafra
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Rivky Kleinman
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Rivky Kleinman
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Rivky Kleinman
Learning Curve
Aviva doesn’t show up to work for a few days, causing Suri to worry. Chavi tells Aviva’s mother that she’s been sick all week
Gila Arnold
Learning Curve
Hoping the peal hadn’t woken her children, she ran to the door. Standing on her doorstep were the last two people Yael would have expected to see
Gila Arnold
Web Exclusive
Close to a century later, we're still singing the songs of a visionary scholar, builder, and leader.
Feature Videos
When your work puts you inside some of the most sensitive situations in our community, how can you keep from burning out?
Yisroel Besser
Last Licks
This recipe was originally published for Pesach, but I make it for all the Yamim Tovim!
Chanie Nayman
Last Licks
Food and prop styling by Renee Muller | Photography by Moishe Wulliger Elegant enough to serve as an appetizer. Simple enough to enjoy anytime. Fabulous flavor every time. INGREDIENTS YIELDS 18 MINI SALAD-FILLED WONTON BOWLS 6 chicken cutlets extra thinly sliced and finely diced 3½ oz (100 g) shiitake mushrooms sliced 18 3-inch (7½-cm) square wonton
Family Table Readers
The Bigger Picture
The medics had returned to Meron and were sitting in a circle around 45 candles, processing their loss, their limits
Charlie Harary
The Bigger Picture
Let’s do what Yidden do, even now, even after, and after, and after again
Yisroel Besser
More Recipes
Recipes

This attractive and savory kugel layers orange vegetables and broccoli

By Brynie Greisman

Recipes

Fresh fruit sweetens this flavorful kugel without loading up on too much oil or sugar

By Brynie Greisman

Recipes

This warm and satisfying one-pot dinner plates as both a main dish and a side dish

By Chavy Feldman

Recipes

Lovely plating and unexpected ingredients combine to make this stylish starter

By Estee Kafra

Recipes

Buttery goodness with a variety of fillings. Need we say more?

By Rivky Kleinman

Recipes

Like your flavors big and bold? This wet rub allows the flavor of the meat to shine, while bringing it up a notch.

By Chani Nayman