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This Way That Way
It’s use-up-the-chometz season in all Jewish homes

By Family Table Contributors

Recipes
I’m pretty consistent in my love for roasted vegetables, and alliums are some of my favorite things to roast.

By Michal Frischman

Recipes
Roasted eggplant for the chew, crumbly cheese for the creaminess, pickles for that bite, and Everything bagel spice for that zesty bagel flavor.

By Sima Kazarnovsky

tastes like shabbos

By Sarah Faygie Berkowitz

Hostable
I find when the kids are happy, the adults are happy, so I always have kid-friendly options when hosting.

By Shevy Shanik

Full ‘n Free
While I’ve shared smoothies and my Collagen Cold Brew recipe here, for all you die-hard hot coffee drinkers out there, this power latte is for you.

By Rorie Weisberg

On Site
If two days of Purim isn’t enough for you to start loving Teveria, you’re in luck. There’s a third day, and for the really frum, even a fourth day of Purim here 

By Rabbi Ephraim Schwartz

Theme Section: Time Will Tell
Six women share time-related tales.

By Family First Contributors

Cut ‘n Paste
"Hi," I said, "you know, we give out food. What’s your name? Are you Jewish?"

By Ahava Ehrenpreis

EndNote
"Introducing new niggunim can actually take away from that feeling of passing on the mesorah of Yetzias Mitzrayim to the next generation"

By Riki Goldstein

Screenshot
People relate to people. That’s true when it comes to visuals, and it’s true of storytelling as well

By Shoshana Friedman

World Travelers
Scotland seemed like a great choice — majestic castles, gorgeous scenery, charming culture, and numerous distilleries (where liquor is manufactured)

By Rabbi Alport