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Chanie Nayman

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From My Table
Tuesday, September 26, 2023
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From My Table
Tuesday, September 26, 2023
I think this was the first “dessert” I ever made as a kid, but the results have always been so mediocre. The reason this method is so much better is because it’s super thin, super ...
From My Table
Tuesday, September 12, 2023
The topping in this recipe is crispy on the outside and soft on the inside in a way a photo cannot capture! Try it yourself!
From My Table
Tuesday, August 22, 2023
Ever since a Canadian friend got my kids hooked on Ice Java, it’s been a coveted item we can’t get our hands on unless someone is coming from Canada — or unless Mommy makes it fro ...
From My Table
Tuesday, August 08, 2023
Grilled chicken marinades usually come together in a ziplock on Friday morning, and the chicken gets thrown on the grill close to Shabbos.
From My Table
Tuesday, July 25, 2023
When I opened a bag of marshmallows to work on these s’mores, no one was around and my kitchen was silent. Somehow within minutes I had a crowd of kids waiting for a taste!
From My Table
Tuesday, July 18, 2023
I tried a delicious cheesy version of this dip in a restaurant, and created this pareve version based on that. It’s always cool to play off a flavor you tasted outside your kitche ...
From My Table
Tuesday, July 04, 2023
It only took me about five minutes to halve and pit the cherries for this cake, and it was a delicious use of them!
Family Living
Tuesday, June 20, 2023
If you’re anything like us, you’re bound to get overwhelmed by all the stuff your kids deem as “important”
From My Table
Tuesday, June 20, 2023
Roasted vegetables are always a favorite, but they can definitely take some time to prep and roast. Zucchini is one of the faster options, and the leftovers can be used in a delic ...
From My Table
Tuesday, June 13, 2023
Zucchini is great on the grill any way you slice it (literally), but this method gives maximum searing surface, plus a great presentation
From My Table
Tuesday, May 30, 2023
White meat chicken leftovers from Shabbos are surprisingly the favorite here, and instead of eating it plain, here’s a delicious way to use it up.