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From My Table

By Chanie Nayman

This Way That Way
Thanks to our new homeschooling routine, many American households are overflowing with milk these days.
Recipes
It’s the ultimate comfort food. Full of calcium and delicious flavor — a nutritious snack enjoyed by all.

By Brynie Greisman

Recipes
Traditionally, cheese sauces are based on heavy cream. We use milk to lighten it up, and we enjoy it just the same.

By Estee Kafra

Recipes
This is my family’s favorite dairy pasta sauce.

By Naomi Nachman

Recipes
When tossed with the rest of the ingredients and coated with this tangy, citrusy dressing, this chop-chop salad is a filling low-fat option that… um, can’t be “beet”!

By Chavi Feldman

Recipes
The dill in this dressing is a fantastic component to the salad — it takes it from delicious to extraordinarily scrumptious! (Who would say that about a tuna salad?! But it’s true ...

By Faigy Grossman

Recipes
The lemon gets soft and sweet, and the combination of vegetables is enhanced by its delightful flavor.

By Faigy Grossman

Last Licks
This recipe has become a staple in my home. I love it because it’s relatively healthy but always comes out light, fluffy, and tasty.

By Brynie Greisman

Man With a Pan
Old favorites, new takes… all in a day’s work

By Shulem Levine

Recipes
These amazing summer flavors make your taste buds come alive in this hearty salad, which doubles as a delectable meal-in-one. Quick to prepare and even quicker to eat, this is sur ...

By Chavi Feldman

No Food Left Behind
Many of my clients search for a quick breakfast or snack option. My mind immediately goes to one food: yogurt. But how can you enjoy yogurt if you’re on a dairy-free diet?

By Beth Warren

Hostable
I love serving this dessert when I have guests. It’s light and fruity and super-easy to throw together; most of the ingredients are staples that I keep in my kitchen already.

By Yaffa Berkman

Sound Bites
A visit to the grocery store isn’t merely an opportunity to go out and possibly see a friend in passing, but rather a comfort that no matter what happens globally, there is food t ...

By Chaia Frishman