Jewish Food Archives - Page 57 of 160 - St. Louis Jewish Light

Recipe | The Legacy of 3 Jewish matriarchs live on in these cookies

Shared by Jennifer Indig • Published April 12, 2021

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...

Lost Tables | Remembering The Magic Pan

HARLEY HAMMERMAN, SPECIAL TO THE JEWISH LIGHT • Published April 9, 2021

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...

For his bar mitzvah, a grandson Is learning his ancestors’ recipes

Shared by Stella Hanan Cohen • Published April 9, 2021

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

Always-Perfect Oven-Poached Salmon

Shared by Evan Bloom • Published April 7, 2021

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...

No curveball here: Kohn’s kosher food stand will be at Busch Stadium this season

By Ellen Futterman, Editor-in-Chief • Published April 7, 2021

There are few sure things in Cardinals baseball, but one thing you can count on this season: Kohn’s kosher food stand will be operating at its usual Busch Stadium location, behind section 147. That...

Mix up a world of spices to rev up your recipes

By Margi Lenga Kahn | Special to the Jewish Light • Published April 7, 2021

To some extent, we all understand that adding spices to food can be transformative. Take, for example, a fresh-cut cucumber or a hardboiled egg. Eating either of these can be enjoyable, but sprinkling...

Roasted Mixed Vegetables

Recipe slightly adapted from “Mastering Spice” by Lior Lev Sercarz • Published April 6, 2021

This recipe uses only ground spices and, thus, it will not require a spice blender.Though there are specific vegetables included in the recipe, Sercarz says that any combination will work, so select the...

Seared Salmon

Recipe slightly adapted from “Mastering Spice” by Lior Lev Sercarz • Published April 6, 2021

Ingredients:Main Spice Blend:2½ tsp. coriander seeds (5 grams)1½ tsp. fennel seeds (3 grams)¾ tsp. Muntok white peppercorns (I used the white peppercorns I had) (2 grams)½ tsp. caraway seeds (2 grams)1...

Kugel is about more than just noodles

Shared by Mindy Martorana • Published April 5, 2021

This story originally appeared on Jewish Food SocietyRecipe Roots: Chesterfield, CT > Brooklyn > Long IslandIn her interfaith family — part Italian Catholic, part Ashkenazi Jewish — Mindy Martorana...

How to make Matzo Fried Chicken

Published April 2, 2021

This story originally appeared on Jewish Food Society. Shared by Ellen GrayRecipe Roots: Nacogdoches, TX and New York City > Bridgewater, NJ > Philadelphia > Maplewood, NJ When food writer and...

“Tzimmer down now” and enjoy St. Louis baker’s creative take on classic Passover dish

By Bill Motchan, Special to the Jewish Light • Published April 1, 2021

The Jewish Light recently highlighted five prominent Jewish social media influencers with local ties. One of our featured influencers, Stefani Pollack, is a baker and cook extraordinaire with nearly 1...

Lost Tables | Remembering Pratzel’s Bakery

By Harley Hammermann • Published April 1, 2021

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...