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.
Recipes
Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks
Recipes
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 ...
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!
Full ‘n Free
Stir-fry is one of my favorite ways to add color, crunch, and flavor to Pesach meals
Plate art
With so much fish being served over Yom Tov, here’s a pretty yet simple plating idea.
Stranger in a Strange Land
I knew there was no future for me as a Jew or as a woman in Iran
20 Years of Mishpacha
We spoke to some of the visionaries who’ve led the advances in frum marketing during the past two decades
Two Cents
Unsolicited advice from people with no qualifications but many opinions
20 Years of Mishpacha
Perhaps the greatest privilege of working at Mishpacha is the opportunity to speak with the leaders of our community
War Diaries
Even in Hamas’s tunnels, Sapir Cohen found faith and fortitude. Months after her release, she has a message she wants to share with Am Yisrael
Magazine Feature
Back in the day, a letter was something to be treasured, a tangible medium of interest, hope, and love
