From My Table
When the menus are done, the fridge is full, and the tables are set, having a few minutes to make a great drink that everyone will enjoy is the cherry on top.

By Chanie Nayman

A Heaping Scoop

By Family Table Contributors

Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks

By Chavi Feldman

You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of ...

By Naomi Nachman

FamilyTable Feature

By Danielle Renov

Gourmet Vs. Everyday
This dish is so filling and extremely flavorful with minimal ingredients. The best part is that the filling is like a side dish!

By Chaya Suri Leitner and Sara Gold

Full ‘n Free
Stir-fry is one of my favorite ways to add color, crunch, and flavor to Pesach meals

By Rorie Weisberg

Plate art
With so much fish being served over Yom Tov, here’s a pretty yet simple plating idea.

By Esther Ottensoser

The memory of that first Pesach reminds us that no matter how hopeless the galus seems, it is inalterably finite

By Rabbi Aaron Lopiansky


By Sina Mizrahi

“The créme de la créme of Boston society, here to say mazel tov”

By Ariella Schiller

Voice in the Crowd
This time, the eitzah is my own. I’m the activist here, and you get to listen

By Yisroel Besser

Did October 7 change people’s perception of Judaism? Mishpacha’s team visits Penn Station to find out

By Barbara Bensoussan and Nachi Gordon

20 Years of Mishpacha

By Mishpacha Contributors