(JTA) — As soon as news broke this week that the Food and Drug Administration was suspending federal testing of commercially produced milk, the Orthodox Union’s hotline lit up.
The flood of inquiries...
Streit’s, the kosher food company that’s best known for its matzah, is celebrating its 100th anniversary this year.
And while many things have changed since the matzah bakery was first opened...
Jordan Palmer, Chief Digital Content Officer
• Published April 7, 2025
As someone who’s written about beer and whiskey for over a decade, I always get the same question around this time of year: Is beer kosher? But Jewish drinkers should be asking a more specific question—is...
By Margi Lenga Kahn, Special to the Jewish Light
• Published April 2, 2025
Passover, like other Jewish holidays, is steeped in tradition, especially when it comes to food. When most of us think of a traditional Passover meal, our menu would include gefilte fish, matzah ball soup,...
Recipe adapted from The Jewish Food Society and shared by Michel Thouati, whose family comes from the Andalusian part of Spain.
Ingredients
For the fish and coating:
1 c. matzo cake meal
1 ½ c....
Recipe adapted from Little Book of Jewish Feasts, by Leah Koenig. Recipe can easily be doubled.
Ingredients
¼ c. olive oil
1 large yellow onion, finely chopped
6 garlic cloves, peeled and sliced...
Ken Dubinsky and his company, Haystack Sourcing Solutions, have partnered with Schnucks and Every True Tiger, to create Brew with the Crew premium coffee blends.
Each of the six different bags features...
By Margi Lenga Kahn, Special To The Jewish Light
• Published April 1, 2025
Not everyone is a fan of sardines. Perhaps you have tried them and enjoyed them, or didn’t enjoy them, or perhaps you are thinking, “Why would I want to eat sardines?”
Sardines are among the healthiest,...
(Recipe adapted from “The Magic of Tinned Fish” by Chris McDade.)
Ingredients
3 tbsp. golden raisins
¼ c. panko breadcrumbs
3 tbsp. olive oil, divided
1½ tbsp. diced onions
2 tbsp. pine...
(Recipe adapted from “Tin to Table” by Anna Hezel)
The recipe makes plenty of salsa verde. If you’re a surf ’n’ turf kind of person, grill a nice steak to enjoy with your sardines and this sauce....
Jordan Palmer, Chief Digital Content Officer
• Published March 31, 2025
"Lost Tables" continues to bring St. Louis’ restaurant history to life—one bite at a time. Jewish St. Louis restaurant historian Dr. Harley Hammerman, known for his deep dives into local dining history,...
Jordan Palmer, Chief Digital Content Officer
• Published March 30, 2025
Some of the best conversations happen over a good meal, and for Alex Rich and Ben Poremba, that’s exactly the idea behind "Jews in the Lou."
Filmed at Deli Divine and produced in partnership with St....
