From My Table
The mothers of Klal Yisrael need to give over the love for Shabbos through the expectation and excitement that Shabbos is coming.

By Chanie Nayman

This Way That Way
Whether you like your beets classic with some oil and salt, trendy with citrus and garnishes, or with multiple textures and flavors, here are some recipes to satisfy each palate

By FamilyTable Contributors

Recipes
For those who are beet averse (ahem, yours truly), this is a cool and sweet twist that you can serve for dessert on Rosh Hashanah and be yotzei the beet siman

By Chaia Frishman

Recipes
One of my favorite things to do with beets is... treat them like any other root vegetable!

By Danielle Renov

Recipes
One week I substituted canned when I was short on time and seriously could not tell the difference

By Chavi Feldman

Recipes
My mother always puts leeks in her chicken soup, and they’ve been my favorite part of the soup since I was a kid. They might be annoying to clean, but that sweet allium flavor is ...

By Michal Frischman

Recipes
Rice is supposed to be easy, even rice that looks fancy when you serve it, and this one delivers

By Michal Frischman

Recipes
Truly delectable to the last bite! Yehi ratzon shenifreh v’nirbeh k’dagim.

By Rivky Kleiman

Recipes
Something about the thought of making dessert just fills me with dread. This one is as easy as it gets!

By Michal Frischman

What a Year Can Do
As a new year dawns, what did we learn — and how have we changed?

By Rabbi Menachem Nissel

Best Food Forward
Leek, or karti, is one of the simanim eaten on Rosh Hashanah. They’re also my favorite food to eat from the chicken soup, but there are plenty of other ways to enjoy them too.

By Chanie Apfelbaum

What a Year Can Do
As a new year dawns, what did we learn — and how have we changed?

By Elimelech Adler

PlateArt
Start and end your Rosh Hashanah meal with sweet apples!

By Esther Ottensosser

Day in the Life
Yehoshua Berger is the owner of EsrogShopper.com. He’s based in Lakewood, New Jersey

By Rachel Bachrach