This Way That Way - Mishpacha Magazine - Page 7

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This Way That Way

Family Table Contributors

This Way That Way

Family Table Contributors

This Way That Way

Family Table Contributors

This Way That Way

Family Table Contributors

This Way That Way

News In Depth

Final Chapter, New Beginnings

As the American chapter of the book on Jonathan Pollard is coming to a close, a new, more hopeful sequel is about to be written

Binyamin Rose

News In Depth

Birthright Restored

Ari Zivotofsky’s 18-year battle finally ends with “Israel” listed on his son’s passport

Ari Z. Zivotofsky and Naomi Zivotofsky

NewlyFed

Let’s Toss It

Can't I be a lady who lunches in her own house

Rechama Jaffa and Rivky Kleiman

NewlyFed

I Just Realized If I Don’t Make Dinner, No One’s Making Dinner

Somebody, anybody, HELP! I’m newly married, and for some reason, you don’t get a how-to-cook guide along with a kallah bracelet. I need some lessons!

Rechama Jaffa and Rivky Kleiman

Guestlines

The Key to Meriting Redemption

Although it was an admirably selfless act, why was Esther’s attribution worthy of triggering the process of geulah?

Rabbi Eytan Feiner

Guestlines

Yom Tov Joy at Wartime

How can simchah coexist with such an intense eis tzarah?

Rabbi Aryeh Kerzner

Why Is This Pesach Different?

Full Carts, Heavy Hearts

“We’re used to huge numbers of deliveries for Pesach; we were prepared for that. We have extra vans. Delivery is not the issue. The issue is getting all those orders together."

Margie Pensak

Why Is This Pesach Different?

Singing to a New Audience

Do you have what it takes to say thank you Hashem when things aren’t going the way you hoped they would?

Yisroel Besser

Cooking School

Like water cooler talk for housewives

Danielle Renov

Cooking School

Get It Done Right

Does It Really Matter If My Stovetop Is the Right Temperature?

Danielle Renov

Discover more

More This Way That Way

This Way That Way

Enjoy these favorite recipe picks that speak to its comforting texture and flavor.

By Family Table Contributors

This Way That Way

Whether you like your beets classic with some oil and salt, trendy with citrus and garnishes, or with multiple textures and flavors, here are some recipes to satisfy each palate

By Family Table Contributors

This Way That Way

Their sweetness is lauded worldwide, and their functionality has become diverse

This Way That Way

Cherry Tomatoes

Whether added to a salad, baked into a savory galette, or simply munched on as a snack, these little guys have become classic — and some of our favorite summer fare.

By Family Table Contributors

This Way That Way

Thanks to our new homeschooling routine, many American households are overflowing with milk these days.

This Way That Way

Tilapia and Flounder

Tilapia and flounder are mild-flavored fishes, and are the fourth most commonly consumed seafood in the US.