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Shraga Sherman

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Rabbi Shraga Sherman directs Lubavitch on the Main Line in suburban Philadelphia, and is the educational outreach director of the Lubavitch House.

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Somehow, brisket has become standard Rosh Hashanah fare across North America, so I would be remiss not to share my recipe as well as a few tips I’ve picked up along the way.
Tzimmes is one of those traditional Jewish foods that seems to have dozens of variations.
I love how versatile ratatouille is. It tastes good both cold and warm. You can serve it over rice or quinoa for a filling vegetarian meal, or alongside chicken, meat or fish for a flavorful, light side.
Possibly the very best brownie you will ever eat... Every time I make these I'm hailed as the Mighty Dessert Queen!
A beautiful, light spaghetti side dish for the summer time.
This is a one-dish dinner that’s great for those trying to stay away from processed foods (either because of Passover traditions, or for health reasons). It uses basic ingredients and flavors, and will make your house smell fantastic. [Disclaimer: I had a...
Babaganoush is a Mediterranean eggplant dip, commonly served at Shabbat meals with salads and Middle Eastern dips like hummus, tahini and matbucha. It’s not difficult to make, and you can tweak it to your family’s preferences. I find that one eggplant...
An exciting Tu B'Shevat activity!
Tu B'Shevat, the 15th day of the Hebrew month of Shevat, marks the “New Year” for the trees. We celebrate by eating fruit, specifically the kinds that the Torah mentions that the Land of Israel is known for: grapes, figs, pomegranates, olives and dates....
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