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A Heaping Scoop
Milchig or fleishig seudah on Shavuos?

By Family Table Contributors

Recipes
Great as an appetizer or main. Prepare yourself for amazing...

By Rivky Kleiman

Recipes
It’s a beautiful blend of protein and veggies, dressed with a spectacular dressing

By Rivky Kleiman

Recipes
My grandmother heartily dislikes Asian food but looks forward to this

By Menachem Goodman

Cooks Compete
Good lettuce salad with just the right amount of dressing, some feta cheese, and the sweetness of roasted sweet potatoes

By Family Table Readers

Bakeaways
I figured I’d try to pack all my favorite flavors of a classic cheesecake slice into a bite-size portion

By Faigy Grossmann

No Food Left Behind
The trick to a crispy carb-less crust is in the technique

By Beth Warren

PlateArt
These edible flower ideas are almost too pretty to eat!

By Esther Ottensoser

The Moment
Where does the yetzer hara get you on Shavuos?

By Shmuel Botnick and Yosef Herz

The Current
After a year of Arab-Israeli violence, an intelligence figure says that only massive resources can fight the sector’s growing extremism

By Yisrael Yoskovitch

Washington Wrap
Russia accounts for 17% of the world’s wheat exports, and Ukraine for 6%

By Omri Nahmias

Inbox
"Schools, please figure out how to financially stabilize our teachers. If you can’t, we’ll lose them and then we’ll all lose out"

By Mishpacha Readers

SisterSchmooze
When we Sisters decided to explore our own Aha! moments, we discovered something interesting

By Marcia Stark Meth / Emmy Leah Stark Zitter / Miriam Stark Zakon

The Moment
Slowly but surely, the 30-agurot deposit added up

By Shmuel Botnick and Yosef Herz