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Stopover
Sivan Rahav-Meir finds common ground wherever she lands

By Sivan Rahav-Meir

True Account
I knew right then that if I was saved, I would do complete teshuvah

By Chananel Shapiro

On Site
A significant percentage of the factory’s output is kosher l’mehadrin, known to chocolate lovers in the frum world as Schmerling’s

By Riki Goldstein

Double Take
“I’m the one in touch with our parents’ needs — and this is what they needed to enjoy Yom Tov”

By Rochel Samet

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

By Ariella Schiller

Second Thoughts
Today the title Gaon is loosely bandied about by ad writers and journalists

By Rabbi Emanuel Feldman

EndNote
There’s always a story behind the songs that connect us to our own Pesach experience

By Riki Goldstein

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

By Barbara Bensoussan and Nachi Gordon

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

By Yisroel Besser

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 ...

By Naomi Nachman

Calligraphy: Pesach 5784
How could Yaakov, an ordinary bochur with ordinary interests (sports! grilling! power tools!), ever really understand someone who’s so different?

By Bashie Lisker

20 Years of Mishpacha

By Mishpacha Contributors

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

By Rorie Weisberg

Magazine Feature
Yeshivah cooks dish up the secret sauce of their success — along with a heaping serving of story

By Yosef Herz