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This Way That Way
It’s use-up-the-chometz season in all Jewish homes

By Family Table Contributors

Recipes
I’m pretty consistent in my love for roasted vegetables, and alliums are some of my favorite things to roast.

By Michal Frischman

Recipes
Roasted eggplant for the chew, crumbly cheese for the creaminess, pickles for that bite, and Everything bagel spice for that zesty bagel flavor.

By Sima Kazarnovsky

tastes like shabbos

By Sarah Faygie Berkowitz

Hostable
I find when the kids are happy, the adults are happy, so I always have kid-friendly options when hosting.

By Shevy Shanik

Full ‘n Free
While I’ve shared smoothies and my Collagen Cold Brew recipe here, for all you die-hard hot coffee drinkers out there, this power latte is for you.

By Rorie Weisberg

The Moment
“I’ve taught for 50 years,” the seasoned educator said, “but I’ve never seen such students"

By Mishpacha Staff

LifeTakes
What does she think each week as she lights candles, my daughter who is no longer married?

By Mindy Gross

The Current
And then there was a sight to be seen: Tables full of Jews sitting and learning at all hours of day and night

By Eytan Kobre

Face to Face
We draw inspiration from the torchbearers of our legacy

By Rebbetzin Elana Moskowitz

Light Years Away
“Have a look at your ticket,” Dudi said, waving some printed papers in front of me. “And think”

By Ruti Kepler

Shul with a View
"I’m appointing you as my agent to distribute my endowment in Israel. No harm will befall anyone who is a mitzvah agent"

By Rabbi Ron Yitzchok Eisenman