A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light
A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light
A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light
Jewish Food
Bagels, books and a schmear of something brand new at the J
Cheesecake recipes, commandments and a dairy-packed Shavuot bash
A Tzitzel Bagel from Lefty's
Co-owners Doug Goldenberg and Scott Lefton.
Kosher milk production in the United States has largely relied on government oversight as a crucial component. (Getty Images)
Dr. Harley Hammerman brings back Balaban’s & Chez Leon memories in latest podcast drop
'Jews in the Lou': Real conversations over pastrami, pickles and Jewish identity
The kosher hot dog stand is back at Busch — but it never really left. Now it’s called Stuie’s.
The Great Schmear Debate: Why some flavors should be illegal
A sign for customers shopping for eggs at Trader Joe’s hangs by the cartons in Merrick, New York, U.S., February 16, 2025.
Creative Commons Attribution 2.0
The Ultimate Guide to St. Louis Homemade Bagels
Did Panera offer a cheesy olive branch to St. Louis bagel purists?
Orly David Peters.
Your guide to open Chinese restaurants in St. Louis for Hanukristmas 2024
Margi Lenga Kahn’s Crisp Oven-Baked Latkes.
It’s time for latkes—and potatoes are not required
Two new Hanukkah ice cream flavors debut around St. Louis
Bagel baker Raekwon Kinnard, and owner/partners William Goldmeier and Giti Fredman
Mayim Bialik shares her hot takes about bagels
Battle of the Cholent: Who’s serving the best stew in St. Louis?
Sharona Dahan cooks at Asif in Tel Aviv, in a rare respite from takeout nearly a year after being evacuated from her home in Sderot, October 2024. (Deborah Danan)
Companies like Nooish (left) and Manischewitz (right) are offering products that allow customers to make instant matzah ball soup with just one added ingredient: hot water. (Courtesy)
Learn to bake cappuccino challah with an espresso crumble
Joan Nathan's 12th cookbook, "My Life in Recipes," takes readers through her family story.
View All