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Magazine Feature
Can thousands of Breslovers fuse spirituality with safety in the heart of Ukraine?

By Ben Horodenker

Inside Israel
Are chareidi cities still infectious red?

By Eliezer Shulman

Eye on Europe
Forget COVID, Brexit's back

By Gedalia Guttentag

Eye on Europe
Two thoughts about Belarus

By Gedalia Guttentag

Washington Wrap
 Can the US postal service handle Trump vs. Biden?

By Omri Nahmias

The Moment
The Chazon Ish thanked the Imrei Chaim for the “gutte shecheinus,” and assured him that it would last

By Mishpacha Staff

The Moment
It became that much more meaningful the summer following the passing of Rav Avraham seven years ago

By Mishpacha Staff

For the Record
A seemingly ambitious present for a young American day school student

By Dovi Safier and Yehuda Geberer

Recipes
The beauty of it is that as the bone marrow roasts, the marrow drips down and creates a fried-like texture on the bottom of the bread, making it delicious in and of itself!

By Danielle Renov

Recipes
Of course, the Shabbos the book went to print I came up with a new dip that we’re obsessed with, and I was so sad it didn’t make it in. So here it is now!

By Danielle Renov

Magazine Feature
Rebbeim return to the classroom with new tools honed by lockdown

By Sandy Eller

From My Table
I think it takes a certain confidence not to serve a lot, to serve simply and even repetitively. If you know people like it, why not just make it? There’s no need to try something ...

By Chanie Nayman

5 to 9
"A person is always most happy when he works in an area he loves that speaks to his strengths"

By Moe Mernick

Recipes
This delicious and super-healthy snack was inspired by Fuzzy Kisses, a coconut-covered date ball sold by a local health food store.

By Sarah Faygie Berkowitz