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From My Table
From my Table: Issue 803
I guess I’m on a dessert dry spell because I keep “not having time” until it’s Erev Shabbos and then I just need a hack. This one is a keeper.

By Chanie Nayman

This Way That Way
Heavy Cream
Heavy cream is one of those versatile ingredients that can be whatever you want it to be

By Family Table Contributors

Recipes
Garlic Parmesan Fries
The combination of garlic and Parmesan elevates the humble fry to a new level

By Rivky Kleiman

Recipes
Grilled Cheese Trio
Feel free to substitute the cheeses with your favorites.

By Chaya Surie Goldberger and Rivky Kleiman

Man With a Pan
Up for the Challenge
Could I prepare the meals myself for guests — and finish early too?

By Mendel Kosofsky

FamilyTable Feature
Eating Your Curds and Whey
A beginner’s guide to soft cheese

By Sarah Faygie Berkowitz

On Site
Lookout for Peace   
The Golan was Moshe Rabbeinu's conquest and our eternal inheritance 

By Rabbi Ephraim Schwartz

Outlook
I’ll Be There
As usual, my wife was right and I was wrong about the importance of attending

By Yonoson Rosenblum

Take a Stand
The Message to Our Kids When Signing False Statements for Schools       
“Parents willing to sign falsely are teaching their child that dishonesty is okay... when it gets you what you want”

By Mishpacha Contributors

SisterSchmooze
DIY Therapy
As we’ve learned, sometimes, you’ve got to… Do It Yourself

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

Musings
The Thing About Things
This house, with its dearth of closets, was going to be mighty intolerant of Things

By Raizy Appeldorfer