Skip to Main Content
A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

Jewish Food

A tray full of Passover cookies includes from left: lemon-glazed almond cookies, chocolate-pecan tea cookies, maple coconut macaroons and chocolate and almond crisps. Photo: Michael Kahn

Recipe: Chocolate and Almond Crisps

Published April 18, 2019

You can certainly grate the chocolate for both this recipe and the Chocolate-Pecan Tea cookies or you could use a food processor with the metal blade. I simply set the chocolate onto a cutting board and...

‘Old school’ Passover popovers make a comeback

Sonya SanfordPublished April 10, 2019

This article originally appeared on The Nosher.Passover popovers fall into the category of “old school” Jewish food. Like mandel bread or matzah brei, they’re one of those dishes my grandmother always...

Photo: Leanne Shor

Want something decadent? Try this Red Wine Braised Short Ribs with Prunes recipe

Leanne Shor, The NosherPublished April 3, 2019

This article originally appeared on The Nosher.Braised short ribs are a decadent and delicious alternative to brisket for Passover, or anytime you want to serve up a very special meal. They are so tender...

Dr. Yoram Hahn (below), an Israeli gynocolgist, frequently eats at Sameem Afghan Restaurant in the Grove, which serves falafel balls (above). Photo: Eric Berger

Trending chickpea dish inspires loyalty, evokes memories for Israelis in St. Louis

By Eric Berger, Associate EditorPublished March 21, 2019

Tom Schmidt, owner of the barbeque restaurant Salt + Smoke, has been eating falafel at Al Tarboush Deli in University City since “before I could drive,” he said.“Their tahini spread is particularly...

Recipe: Sambusak el Tawa (Chickpea Turnovers)

Published March 14, 2019

Ingredients:Pastry Dough:2/3  up ice water1 tsp. table salt3 cups plus 2 tbsp. unbleached all-purpose flour1 cup plus 5 tbsp. unsalted butter (2 sticks plus 5 tbsp. cut into 1-inch pieces, placed on a...

Recipe: Boyoja Ungola Di-Purim (Haman’s Eyes Buried in Challah)

By Margi Lenga KahnPublished March 14, 2019

Ingredients:1 pound portion of unbaked challah dough, kneaded and risen for 1½ hours, or held overnight in the refrigerator. 2 hardboiled eggsDirections:Cut off a fist-size portion of the dough, set...

Photo: Michael Kahn

Recipe: Hadgi Badah (Cardamom-Almond Cookies)

By Margi Lenga KahnPublished March 14, 2019

Ingredients:2 c. all-purpose flour1 tsp. ground cardamom½ tsp. salt¼ tsp. double-acting baking powder1 1/3 cups sugar4 large eggsFinely grated zest of half of amedium orange2 cups blanched almond flour...

Photo: Michael Kahn

Try some tastes from Iraq this Purim

BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHTPublished March 14, 2019

Each of us is obligated to fulfill four Purim mitzvot: reading or listening to a reading of the Megillah (the Book of Esther); sending gifts of food to our friends and neighbors (shalach manot); giving...

In Portugal, Spain, Italy, France, England, Greece and Poland, Jewish dishes and culinary traditions from past Jewish communities live on.

Jewish cuisine survived inquisitions, expulsions

BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHTPublished March 1, 2019

Our people have faced centuries of anti-Semitism and expulsions. For example, in 1290, we were expelled from England. In 1349, the Black Death pushed us out of Germany. In 1492, the Spanish Inquisition...

Persian-inspired stuffed peppers provide a cozy meal for any day or Shabbat

Leanne ShorPublished February 13, 2019

This article originally appeared on The Nosher.I love finding the commonalities among different global cuisines, and it seems that every culture has its own version of stuffed vegetables. Each tradition...

Cookbooks

Feed your culinary passion with one of this year’s top cookbooks

By Margi Lenga Kahn, Special to the Jewish LightPublished December 27, 2018

There was a time when people with dietary restrictions had a hard time eating out at restaurants or enjoying a meal at a friend’s home. That has changed. Today, many restaurants offer alternative menu...

The Jewish food trends you’ll be seeing in 2019

Gabe Friedman, The Nosher via JTAPublished December 19, 2018

What a year — delis opened, delis closed, we talked about rainbow bagels, and reviewed the history of pickles in America. And now it’s time to look ahead to what will be happening in Jewish food...

Load More Stories