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From My Table
White meat chicken leftovers from Shabbos are surprisingly the favorite here, and instead of eating it plain, here’s a delicious way to use it up.

By Chanie Nayman

This Way That Way
Pop one in your salad dressing, in your omelet, or in your chicken marinade — you’ll never be able to cook without them again

By Family Table Contributors

Recipes
This salad is a bit savory, a bit exotic, and packs a whole lot of crunch

By Jessica Beren and Kosher.com

Recipes
The ingredients complement the natural flavor of the tilapia, and the sauce is mouth-watering as a dip for rolls or crackers

By Kosher.com

No Food Left Behind
Try this dairy-free, gluten-free, high-protein and high-fiber bar with the perfect level of less-processed sweetness

By Beth Warren

Side-by-Side
I experimented on a batch of simple (and delicious) chocolate chips muffins, and the results were definitive

By Sina Mizrahi

Jr. Serial
I want to tell her everything, but also I just can’t. And suddenly I’m angry; why am I so far away? Why does it have to be this way? Why, why, why?

By Rochel Samet

Business Casual
A great leader is someone who practices the art of listening

By Sarah Massry

Magazine Feature
Divorce mediation spares families from ugliness and rancor

By Yael Schuster

Guestlines
Matan Torah is very much alive today. Because we, too, were there

By Rabbi Hillel Shepard