Jewish Food Archives - Page 60 of 160 - St. Louis Jewish Light

A New York lox company has boomed during the pandemic — by selling smoked salmon from England

Amanda Gordon • Published March 3, 2021

(JTA) — Every Sunday growing up in northwest London, Simon Joseph would arrive home after playing football (American soccer) with friends and feast on toasted bagels with cream cheese and smoked salmon....

Star chef Alon Shaya helped a Holocaust survivor re-create recipes from his prewar youth

Margaret Littman • Published March 3, 2021

(JTA) — Visiting Yad Vashem a decade ago, Alon Shaya got to see some of the Jerusalem Holocaust museum’s culinary-related artifacts that aren’t always on display to the public.It was the James Beard...

Tips on where to find safe, heated patio dining

BY CHERYL BAEHR SPECIAL FOR THE JEWISH LIGHT • Published March 3, 2021

Deb Braman needed help. Though she and her two dear friends, Marla Shyken and Suzi Tozer, had gotten into a rhythm last summer and fall of meeting up for socially-distanced meals and conversation at Faust...

Why Chef AJ Moll has been feasting on his dream job for years

BY CHERYL BAEHR, SPECIAL TO THE JEWISH LIGHT • Published March 2, 2021

AJ Moll has had a lifelong passion for culinary, stretching all the way back to when he was a young kid reading the labels on the back of spice jars in his mom’s kitchen. However, he may not have pursued...

What does a first-time visit to Protzel’s Deli look like?

Dan Buffa • Published March 1, 2021

Walking into a deli hungry is no easy task. Whoever invented them chose to display at least 15-20 things on the menu. It's like voting for the Oscars in less than five minutes. Choices have to be made...

Make a blissful cake of chocolate and tahini

By Haim Silberstein • Published March 1, 2021

(Israel21c) — Is there nothing tahini can’t do? If you know of this nutritious, nutty sesame paste only as a topping for felafel, our two favorite bakers from Tel Aviv are here to show you how it makes...

How Sabrina Gornish became one of St. Louis’ most sought-after kosher bakers

Cheryl Baehr • Published February 23, 2021

Sabrina Gornish likes to joke that her dessert-making skills were honed by boredom.During one particularly light semester in college, Gornish passed the time watching the Food Network at the height of...

St. Louis sommelier explains Israeli wines, and where you can find them

Cheryl Baehr • Published February 19, 2021

As one of the foremost wine experts in St. Louis, sommelier Alisha Blackwell-Calvert has been responsible for assembling wine lists at some of the city’s top restaurants. Passionate about turning people...

Lost Tables | The story of Busch’s Grove

By Harley Hammerman, MD • Published February 18, 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...

Jewish restaurateur opens pop-up wine shop in unused dining area

Cheryl Baehr • Published February 18, 2021

In his twenty-plus years in the business, Jewish restaurateur William Roth has seen his share of ups and downs. Still, nothing prepared this veteran hospitality professional for the sustained challenges...

Local bakers ready to make your hamantaschen dreams come true

BY ERIC BERGER AND ELLEN FUTTERMAN, ASSOCIATE EDITOR AND EDITOR-IN-CHIEF • Published February 17, 2021

Toby Elefant has been baking hamantaschen for more than 30 years, so she isn't going to let the COVID-19 pandemic and absence of Purim parties keep her from triangulating dough this year. The University...

These 7 US bakeries will ship hamantaschen directly to you

Shannon Sarna • Published February 17, 2021

This piece originally appeared on The Nosher.It’s always great to bake hamantaschen and share them with friends and family. But this isn’t a normal year, of course, and it may be harder to find the...