Jewish Food Archives - Page 65 of 160 - St. Louis Jewish Light

Why you should be cooking your chicken soup in the oven

Rachel Myerson • Published October 16, 2019

This recipe originally appeared on The Nosher.My mom serves matzah ball soup every Friday night (#momgoals), and she’s always made it in the oven. When I left home and found myself without my weekly...

Peach, Apple, and Blackberry Frangipane Galette

By Margi Lenga Kahn • Published October 4, 2019

INGREDIENTS Frangipane:¾ c. almond flour¼ c. granulated sugar2 tbsp. flourPinch salt2 tbsp. unsalted butter, at room temperature1 large egg, lightly whisked½ tsp. vanilla extract½ tsp. almond extractFruit:1...

Watermelon and Tomato Gazpacho

By Margi Lenga Kahn • Published October 4, 2019

INGREDIENTS1 large tomato, stem removed and tomato cut into chunks2 cups cubed fresh, seeded watermelon 1 tsp. red wine or champagne vinegar¼ c. almonds ¼ c. extra-virgin olive oil2 tbsp....

Chilled Watermelon with Blueberries, Strawberries, and Toasted Pistachios

(Recipe adapted from “Suqar,” by Greg and Lucy Malouf) • Published October 4, 2019

INGREDIENTSLime Syrup1/3 c., plus 1 tbsp. sugar½ c. water1 tsp. vanilla extractJuice of 1 small limeFruit mixture1 3-4 lb. seedless watermelon, rind removed and flesh cut into 1-inch balls2 pts. fresh...

Cucumber and Cantaloupe Salad

By Margi Lenga Kahn • Published October 4, 2019

Ingredients:4 medium cucumbers, peeled, seeded and cut into 1-inch pieces (about 1½ cups)1½ tsp. coarse kosher salt1 large garlic clove, halved2 large cantaloupes, peeled and seeded and cut into...

Late-season melons bring sweetness to Yom Kippur meal, before or after fast

By Margi Lenga Kahn, Special to the Jewish Light • Published October 4, 2019

With farmers markets open well into October, you can still pick up the last of the tomato and corn crop, along with fall vegetables and fruits including eggplant, squash, chard, salad greens, broccoli,...

Sephardic chicken soup with lemon and egg: A Balkan twist on the ultimate comfort food

By Emily Paster, The Nosher via JTA • Published October 2, 2019

This recipe originally appeared on The Nosher.Sephardic chicken soup with lemon and egg, or sopa de huevos y limon, is a traditional first course for breaking the Yom Kippur fast among Jews from Turkey,...

5 gorgeous Rosh Hashanah recipes from Israel’s top chefs

By Jessica Halfin, My Jewish Learning via JTA • Published September 26, 2019

Rosh Hashanah menus, while traditional and delicious, can also get a little stale year after year. With Israeli food trending across the globe, now is a perfect time to add some authentic Israeli flavors...

Jewish classics, minus the gluten

By Ellen Futterman, Editor • Published September 19, 2019

When Diane Packman’s third and youngest child went off to college, she started to think about what she might do with her free time, besides walk the dog and exercise. She always loved cooking, a skill...

Jews of Greece inspire Rosh Hashanah recipes

By Margi Lenga Kahn, Special to the Jewish Light • Published September 19, 2019

I have always enjoyed Greek food, the distinctive flavors of fresh parsley, dill, garlic, oregano, cinnamon, allspice and honey, and the use of fresh lemon in so many dishes. And, of course, the luscious...

Apple Cake with Brown Sugar Glaze

Shared by Diane Packman • Published September 19, 2019

Ingredients for cake:3 eggs1½ cups oil2 tsp. vanilla1¾ cup granulated sugar3 cups apples of your choice chopped1 cup nuts (optional)1 cup coconut3 cups gluten-free flour (Better Batter)1 tsp. cinnamon1...

Black Bean Brownies

Shared by Diane Packman • Published September 19, 2019

Ingredients1 16 oz. can black beans, drained and rinsed2 eggs11 Medjool dates pitted½ cup applesauce unsweetened1 tsp. espresso powder (or ½ tsp. ground espresso)1 tbsp. vanilla½ cup cocoa powder½...