fbpx
Latest Side-by-Side
Side-by-Side
Sina Mizrahi
Side-by-Side
Sina Mizrahi
Side-by-Side
Sina Mizrahi
Side-by-Side
Sina Mizrahi
Side-by-Side
Sina Mizrahi
2.0 Feature
 Energy developer Ofer Yanai is convinced renewable energy is the light of the future, and he’s got his bank account to prove it
Chananel Shapira
2.0 Feature
Global entrepreneurs unite for a tech competition on an ancient island
Binyamin Rose
The Gadol Down the Block: Shavuos 5782
Rav Yaakov’s house was the lodestar of our family’s spiritual identity
Mrs. Suri Cohen
The Gadol Down the Block: Shavuos 5782
And then, one Friday night before Succos, the Rav’s home was destroyed in a devastating fire
Moshe Benoliel
Windows
 “You don’t see things in your mind? But how do you imagine stuff?”
Hodaya Ziv
Musings
I never imagined motherhood would take every single part of me, every last bit of myself I didn’t even know I possessed
Emuna Stein
True Account
I was a Jew, I knew that, but I’d also copped out on my people, my team. As a Jew, did I have the heart of a field mouse?
Cindy Scarr
Shul with a View
From the sound of her voice, I could tell she was no longer in the simchah spirit of Purim
Rabbi Ron Yitzchok Eisenman
Here I Mourn
There are places that epitomize the destruction: Six writers share the location in which  they touch the Churban
Mishpacha Contributors
More Side-by-Side
Side-by-Side

Either you’ve committed yourself to a recipe that you turn to time and again, or you jump from one recipe to another in search of something greater, better, tastier.

By Sina Mizrahi

Side-by-Side

Let’s find the best way to protect our food from these elements.

By Sina Mizrahi

Side-by-Side

I am a stove-top girl. I will light the fire before turning on the oven most days. I love the sear, the long braises, the thickened sauces I achieve when cooking over a flame. It’s my go-to cooking method. But now that we’re cooking up a storm for the Yamim Tovim, we likely need to

By Sina Mizrahi

Side-by-Side

This might be my favorite topic tackled in this column so far. Roasting a whole bird lends a crackly, crispy skin that’s practically a crust covering juicy, tender meat. The utter simplicity in prep and technique doesn’t correlate with the results; that deeply bronzed bird is gloriously delicious. I’ve explored different techniques in the quest

By Sina Mizrahi

Side-by-Side

Rice! All it needs is salt, water, and oil to transform into something comforting and fluffy. But I hear it, mushy, overcooked rice isn’t pleasant.

By Sina Mizrahi

Side-by-Side

Let’s explore two of the most common cooking methods and find the one that will get us a juicy, moist fillet.

By Sina Mizrahi