This story originally appeared on The Jewish Food Society “It always was a party when we got together,” cookbook author Judy Bart Kancigor says of her family when she was little. Judy grew up...

At the turn of the twentieth century, a staple on the street and at fairs was the penny waffle. The waffle man would bake the crisp delicacies on his waffle iron, sprinkle them with powdered sugar and...

Although the pandemic has taken its toll on dozens of St. Louis area businesses, it’s also spurred some new ones to open. Among them, Lefty’s Bagels, co-owned and operated by brothers-in-law, best...

This story originally appeared on MyJewishLearning.com Did you know that some of America’s most popular candies (Tootsie Rolls! Peeps! Peanut Chews!) were invented by Jews? How and why this came...

St. Louis vegetarians and vegans – along with anyone who loves bold, flavorful food – have a new destination for Mexican-inspired fare. Terror Tacos, a restaurant from brothers Bradley Roach and...

This story originally appeared on Jewish Food Society. Recipe Roots: Halych, Ukraine > Wichita, Kansas > Southern California Tucked into Esther Steinberg safety deposit box in Wichita,...

Jake Cohen, a Culinary Institute of America-trained chef, accomplished food writer and rockstar cookbook author is ready to share his secrets for his perfect Shavuot brunch. Cohen will be hosting “Shavuot...

Old Bay — the zesty, saliferous, burnt orange spice synonymous with seasoning shellfish — was invented by Gustav Brunn, a German Jewish refugee who landed in Baltimore after spending two weeks in Buchenwald...

This story originally appeared on JewishFoodSociety.org In Jennifer Indig’s family, there are always her grandmothers’ cookies: thin mandlebread from grandma Mitzi and shortbread cookies topped...

Ever wondered what happened to that restaurant you once loved and have memories of dining at with your family and friends? We did! There is an amazing website called Lost Tables, dedicated to celebrating...

This story originally appeared on JewishFoodSociety.orgRecipe Roots: Recipe Roots: Spain > Rhodes, Greece > Marmarise, Turkey > Élisabethville, Belgian Congo (present-day Lubumbashi, Democratic...

Recipe Roots: Vancouver > Ventura, California > San FranciscoGrowing up in 1980s California, Evan Bloom’s idea of Jewish food wasn’t limited to the Ashkenazi culinary canon of his family’s...