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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 FamilyTable 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

Flashback
 “Watching the water go down the drain”

By Devora Cohen

Magazine Feature
On-site report from the Paris neighborhood where Sarah Halimi was killed by an Islamist radical

By Yisrael Yoskovitch

Family Reflections
There’s something to be gained from sibling rivalry

By Sarah Chana Radcliffe

The Beat
In an attempt to move beyond the clichéd, some things you may not know about Israel’s 11th president

By Mishpacha Staff

Inbox
"How do we combat the pervasive use of technology by our young ones? Introduce them to the joys of creativity"

By Mishpacha Readers

The Moment
In the merit of shemittah

By Mishpacha Staff