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From My Table

By Chanie Nayman

Recipes

By Yussi Weisz

PlateArt

By Esther Ottensoser

No Food Left Behind

By Beth Warren

A Heaping Scoop

By Family Table Contributors

Hostable
I serve a variety of salads with vibrant-colored techinah: ‎golden techinah made with turmeric, pink techinah made with beets, and green techinah made ‎with fresh parsley or mint

By Shevy Shanik

Follow Me
“I’m sorry about my mother,” Pessie told him later that night, after the kids were in bed. “It… it wasn’t fair. And in front of everyone… I’m sorry”

By Esty Heller

Magazine Feature
In the heart of Tel Aviv, Rav Mordechai Auerbach leads a community of baalei teshuvah out of a chassidic shul

By Yisrael A. Groweiss

Parshah
Wherever there’s conflict, that’s Gehinnom

By Faigy Peritzman

The Current
Lacking Bibi’s star quality, what does tech millionaire Naftali Bennett bring to one of the most demanding jobs on earth?  

By Eliezer Shulman and Gedalia Guttentag

Cut ‘n Paste
They say, at the end of the day, it’s not really a big deal. What they don’t tell you is no one else believes that

By Rachel Bachrach

The Moment
Late at night, after the mitzvah tantz was over, the streets of Ramat Vizhnitz in Haifa came alive

By Mishpacha Staff