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

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...

Pandemic job loss led local Jewish baker to start new business making gluten-free treats

BY CHERYL BAEHR SPECIAL TO THE JEWISH LIGHT • Published March 24, 2021

Baking has always been a part of life for Haley Beth Organ. Some of her fondest childhood memories relate to being in the kitchen with her father. Making treats to share with friends was the way she got...

Kosher barbecue saves Kansas City business

Mike Sherry • Published March 22, 2021

The onset of the COVID-19 pandemic led to a reality check for Steve and Denise Ellenberg, whose catering company is a staple of local Jewish celebrations.The Jewish couple has run Overland Park-based Ellenberg...

Building his own tradition, Jake Cohen blends Ashkenazi flavors with his husband’s Mizrahi family recipes

Shared by Jake Cohen • Published March 19, 2021

This story orignally appeared on JewishFoodSociety.orgRecipe Roots: Basra, Iraq > Tehran > Ramat Gan, Israel > Istanbul > Basel, Switzerland > Gainesville, Florida and New York City ||...

Mmmm….Savory Chicken Soup with Spiced Matzo Balls

BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT • Published March 19, 2021

You will need your homemade chicken soup (or purchased rich chicken broth) to prepare the chicken soup recipe below.Plan to make the matzo ball aromatics using the recipe below the soup recipe. Once completed,...

Chinese-Spiced Braised Brisket

BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT • Published March 19, 2021

IngredientsOne 2¼ to 2 ½ lb. brisket1½ tbsp. five spice powder Coarse kosher salt and freshly ground pepper, to taste2 tbsp. olive oil, divided, plus more as needed1 oz. fresh ginger, peeled and finely...

Spiced Coconut and Butternut Squash Mash

BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT • Published March 19, 2021

Ingredients2½ to 3 lbs. butternut squash, cut in half vertically and seeds removed1 tbsp. olive oil⅓ c. finely shredded unsweetened coconut, for garnishing2 tablespoons coconut oil1 tsp. mustard seeds1...

Passover rituals spiced by each culture’s Seder plate

BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT • Published March 19, 2021

The Passover holiday has always been awe-inspiring for me. To think that millions of Jews across the world gather with family and, in other years, with friends on the same night(s) around a seder plate...

What’s the top Jewish food? Enter our bracket challenge

Published March 18, 2021

Follow the St. Louis Jewish Light on InstagramWe are participating in “March Madness” for the first time ever. No, The St. Louis Jewish Light is not becoming a college basketball site; we’re making...