Jewish Food Archives - Page 80 of 160 - St. Louis Jewish Light

Matzo Balls (Potato Kneidlach)

Published September 21, 2016

Recipe from The New Yiddish Kitchen, by Miller and Robins. Prep Time: 10 minutes. Cook Time: 35 minutes. Makes: 6-8 servings (about 20 small dumplings)Ingredients36 oz. (1 litre) water of chicken...

Chocolate Covered Almond Butter-Date Drops

Published September 21, 2016

Ingredients4 ounces Medjool dates, pitted and chopped2 tbsp. water, plus more as needed1 cup natural almond butter, at room temperature1 tbsp. honey1/4 tsp. fine sea salt8 oz. bittersweet chocolate, chopped1...

Gluten-Free Challah

Published September 21, 2016

(Recipe adapted by Carol Rubin from recipe in The New Yiddish Kitchen, by Miller and Robins)Ingredients2 1/2 tsp. (7g) active dry yeast1/4 c. (60 ml) warm water (about 110 degrees)3 tbsp. (45 ml) honey,...

2016 Fall arts guide

BY PATRICIA CORRIGAN, SPECIAL TO THE LIGHT • Published September 7, 2016

If arts organizations celebrated significant anniversaries with fireworks displays, the skies over St. Louis would be ablaze. This fall marks 50 years for the St. Louis Repertory Company and Dance St....

Arts leaders sing enthusiastically about favorite restaurants

BY PATRICIA CORRIGAN, SPECIAL TO THE JEWISH LIGHT • Published September 7, 2016

St. Louis is a great restaurant town, serving arts patrons and arts leaders alike. We asked movers and shakers in the arts community where and what they like to eat. Here are their responses. Warning:...

Roasted Cherry Tomatoes

By Margi Lenga Kahn, Special to the Jewish Light • Published August 4, 2016

Ingredients4 cups cherry tomatoes, rinsed and patted dry2 tbsp. extra virgin olive oil¼-½ tsp. coarse kosher salt¼ c. fresh basil leaves, torn in half2 cloves garlic, peeled and quarteredDirectionsHeat...

Vegetarian Spinach and Ricotta Torta

By Margi Lenga Kahn, Special to the Jewish Light • Published August 4, 2016

Serve as an appetizer or with a salad.Ingredients3 tbsp. olive oil, divided12 c. seasoned dry breadcrumbs1 medium onion, peeled and chopped8 oz. Baby Bella (cremini) mushrooms, washed, stems trimmed, and...

Caramelized Cinnamon-Sugar Picnic Rolls

By Margi Lenga Kahn, Special to the Jewish Light • Published August 4, 2016

IngredientsDough1 package active dry yeast (2½ tsp.)¾ c. whole milk, dividedApproximately 3 cups unbleached, all-purpose flour⅓ c. sugar, divided1 large egg1 large egg yolk2 tbsp. half-and-half, plus...

Beat the heat with an easy, fun picnic

By Margi Lenga Kahn, Special to the Jewish Light • Published August 3, 2016

If these hot summer days have you thinking that no one will join you for a picnic, think again. Pick a shady spot in your yard or a park and invite friends and family to a potluck picnic party that includes...

A Jew and a Catholic walk into a brewery…

By Eric Berger, Staff Writer • Published July 20, 2016

Fifty years ago, when the Second Vatican Council issued the Nostra Aetate ( In Our Time ) document that condemned the Roman Catholic Church’s history of anti-Semitism and aimed to open up relations with...

Zaatar fried chicken makes deep frying worth the hassle

Story and Photo By Chaya Rappoport, The Nosher via JTA • Published July 13, 2016

Look, I’m going to be honest with you: Deep frying is a huge pain. It’s hot, it’s splattery, sometimes things come out raw and it’s not exactly healthy. Fun stuff, right?BUT! Big, big but. It is...

Fresh pineapple adds refreshing note to roasted chicken recipes

Story and Photo By Ronnie Fein, The Nosher via JTA • Published July 13, 2016

I make chicken so often that my kids once told me we were all going to grow feathers and start clucking. But they never complained that it was the same old chicken because it never was. There are few...