Ingredients:Carrots: 3 lbs. carrots, trimmed, scraped, washed and patted dry ¼ cup olive oil 2 tsp. coarse kosher salt Charmoula Sauce: 1 cup lightly packed, fresh, flat-leaf parsley leaves 1...

Ingredients:3 ¾ cup unbleached all-purpose flour, divided, plus more for shaping  1 ½ tsp. fine sea salt  1 ½ tsp. granulated sugar  2 tbsp. vegetable oil, plus more as needed for shaping  2...

There is no substitute for eating a dish in its place of origin, preferably made in a home kitchen by hands that hold the muscle memory of thousands of meals. For me, a close second is stumbling across...

Nick Riggio, a University City resident and member of Kol Rinah, explained that when he injured his knee some years ago, he wanted to show his appreciation to his co-workers for covering for him by making...

When Barbara Kopperman Becker was growing up in St. Louis, her mother, Mariam Kopperman, would bake a chocolate banana cake on Thursday to have for Shabbat dessert. “It was a ‘dairy cake,’ because...

The holiday of Purim is rife with secrets. Queen Esther hid her religious beliefs from King Achashveros. Her Uncle Mordechai discovered a secret plot to kill the King. And King Achashveros did not know...

When I was little, living in Columbus, Ohio, we would visit my Grandma and Zadie’s house and she always had something sweet to eat. One of my favorites was her Thumbprint Wine Cookies. When we moved...

When I get sick, I crave comfort food (because God forbid I miss a meal, even with 102 temperature!). My favorites are Kraft macaroni and cheese — yes, the box kind — and my Granny Rose’s kasha varnishkes. For...

Welcome to “Reader Recipe Exchange,” a new monthly feature in the Jewish Light. We kicked this month’s off with a couple of staff heirloom recipes, now we’d like to hear from you.Please share your...

Winter has arrived, and it won’t be leaving anytime soon. For me, someone who abhors cold weather and everything that comes with it – snow, ice, below-zero wind chills – the prospect of heading outdoors...