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From My Table
Truthfully, what Har Sinai stood for is paradoxical to our current climate of loud, showy, and pretentious standing in for the pure and the real

By Chanie Nayman

A Heaping Scoop
Do you freeze cheesecakes? Are there do’s and don’ts for freezing them?

By Family Table Contributors

Recipes
Crispy, cheesy, salty, and absolutely addictive

By Danielle Renov

Recipes
Perfectly paired with feta and dressed to perfection, this salad will have you begging for more

By Rivky Kleiman

Recipes
I always love a way to stretch a protein, and summer rolls are a fun option for a fresher, lighter version of a spring roll

By Michal Frischman

Recipes
Inspired by a nonkosher lasagna I saw that looked so insanely delicious I had to recreate it and make it kosher

By Danielle Renov

Recipes
It’s a great option if you want flanken roast vibes but not flanken roast prices

By Michal Frischman

Recipes
I love this chicken because the flavor profile is fantastic, and also because it’s so versatile

By Chanie Nayman

Knesset Channel
Bibi's coalition is beset from within

By Avi Blum, ESQ

Jr. Feature
Texas has had six flags of six different countries throughout its history. Why?

By Malka Grunhaus

The Rose Report
Since they’re mainly political theater, the show can go on, even when only the understudies show up

By Binyamin Rose

Down to a Science
What makes some foods taste delicious and others horrendous?

By Yael Zoldan

Business Casual
“The marketplace is so much bigger than our community. Sometimes frum entrepreneurs forget about the opportunities in the general market”

By Sarah Massry

Jr. Serial
I space back in as Aunt Chana makes a sharp right, past an unfamiliar park. Wait, where are we going?

By Rochel Samet