I heard that your speech last night at the Kinus Hashluchim was fantastic. You addressed thousands of rabbis. What were your impressions? I’ve attended the Kinus Hashluchim for the past few years, and every year...

When I saw three missed calls from my mother within a span of 15 minutes, I knew something was up. “Hi, Mommy,” I panted, holding a screaming baby in one hand and several bags of...

Dayan Yonason Abraham, an esteemed member of the London Beth Din, was born in London and studied in the yeshivos of Gateshead and Lakewood. In 1985 he moved to Australia, where he was a...

Ihave two daughters as different as chalk and cheese. While I love them both to pieces, the problem is that I am much more eager to offer my services to one over the other...

My story began during an especially hectic time in my life. My oldest son had just gotten engaged, only weeks before my due date. It had been a routine pregnancy, aside from one small...

“Every night before going to sleep I take an inventory, caressing the faces of my children sleeping peacefully in their beds and thanking G-d for the zechut of being their mother. I have to...

rosemary leaves 4 garlic cloves, chopped 1 tablespoon dried oregano 1 tablespoon salt 1½ teaspoons black pepper 2 tablespoons olive oil 2 racks of lamb (14 to 16 ounces each) Place the rosemary, garlic, oregano, salt, and black pepper in...

2 tablespoons Godiva chocolate liqueur 1 teaspoon chocolate syrup nondairy creamer, chilled, to fill For the Rim chocolate syrup toasted nut crunch (Optional) Coat the rim of the glass. Pour chocolate syrup into a shallow dish. Place nut crunch in...

2½ pounds second-cut brisket 3-4 chicken breasts, bone in, skin on salt and pepper 2 medium onions, diced ¾ cup chicken broth (I like Imagine’s pareve No-Chicken Broth) ¼ cup tomato paste 2 tablespoons lemon juice 2 teaspoons cayenne pepper 1 teaspoon...

Unless you have vegetarian tendencies, there is a good chance you enjoy a juicy, flame-broiled steak. The caramelized results of the Maillard reaction, which gives browned food its distinctive flavor, make being an omnivore...