Jewish Food Archives - Page 58 of 160 - St. Louis Jewish Light

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...

Dough using almond flour makes perfect Passover pizza

By Cheryl Baehr, Special to the Jewish Light • Published March 31, 2021

Chef AJ Moll could not help but be struck by the pizza recipe that came across the screen one day when he was watching a documentary with his wife. The show, “Fat Head,” chronicled the journey...

Jewish Food March Madness: Brisket looking to upset #1 Bagels

BY ALEC BARIS, DIGITAL CONTENT MANAGER • Published March 30, 2021

After hard-fought battles across the board, only eight foods remain in this year’s Jewish Food March Madness. Moving forward, expect to see some high-leverage, drama-filled matchups, with a trip to the...

Reviving a nearly-lost passover preserving tradition

Shared by Jon Greenberg • Published March 30, 2021

This recipe originally appeared on Jewish Food SocietyRecipe Roots: Rochester, NY > Teaneck, NJ In the late 1970s, while attending graduate school, a friend showed Jon Greenberg a copy of “The Rochester...

How matzah is made

By Haim Silberstein • Published March 30, 2021

(Israel21c) -- To get you in the mood for Passover, ISRAEL21c paid a visit to Matzot Aviv in Bnei Brak, to find out how this vital holiday staple is made. It’s not as easy as you might think! Join...