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

Barley Soup with Miso

Published January 1, 2016

Makes 12 servingsThe addition of miso adds a delicate Asian flavor; the bright green dill, a nice jolt of color.Ingredients:2 medium onions3 garlic cloves4 celery stalks, peeled4 medium carrots, peeled1...

Grated Potato Pancake

Published January 1, 2016

Makes 12 servingsThis large pancake is fun to serve to a large gathering — you just cut it into cake-like wedges — and it’s not greasy. Another plus: You can prepare it ahead of time and reheat before...

Roast Turkey

Published January 1, 2016

Makes 12 to 14 servingsYou do not have to wait for Thanksgiving to serve this dish, as it is easy to make and quite tasty. I often serve it when I have many guests to feed.Ingredients:14-pound turkey3...

Dill Potato Latkes With Caper & Lemon Creme Fraiche

Published January 1, 2016

Can’t find creme fraiche? Substitute sour cream or Greek yogurt for an easy fix. Ingredients6 medium-large Yukon gold potatoes, peeled and cut into large chunks2 small onions, or 1 medium-large onion,...

Blood Orange And Goat Cheese Salad

Published January 1, 2016

Ingredients:3 blood oranges, peel removed and cut into sections1 naval orange, peel removed and cut into sections¼ cup chopped pecans or walnuts2 ounces crumbled goat cheese2 tablespoons olive oil1 tablespoon...

Peanut Butter & Jelly Sufganiyot

Peanut Butter & Jelly Sufganiyot

Published January 1, 2016

IngredientsFor the sufganiyot:1½ tablespoons dry yeast1 teaspoon sugar½ cup lukewarm water2½ cups all-purpose flour¼ cup sugar2 large eggs2 tablespoons unsalted butter, room temperature½ teaspoon...

Sweet Cinnamon Latkes

Published January 1, 2016

(Recipe adapted from Joy of Kosher, by Jamie Geller)Ingredients4 large russet potatoes (about 2 1/2 pound)3 large eggs, beatenPinch of kosher salt2 tsp. ground cinnamon3 tbsp. sugarCanola oil, for frying1/4...

Samosa Latkes

Published January 1, 2016

Prep: 15 minutes. Total: 40 minutes.Russet potatoes are the best for baking.Ingredients:3 baking potatoes, peeled and shredded1 medium onion, finely chopped1/2 cup frozen peas, thawed1/4 cup matzah meal2...

Rice Krispie Treat Hamantaschen

Published January 1, 2016

Ingredients:6 cups Rice Krispies10 oz mini marshmallows - DO NOT substitute fluff3 Tbsp butter or margarineLollipop sticks15 oz bar of semi-sweet chocolateSprinkles, candy or other decorative itemsDirections:Grease...

Braided Pastry

Published January 1, 2016

Make your standard yeasted challah dough. After the dough has risen overnight in the refrigerator, roll it out on your counter into a rectangle, approximately 14 by 10 inches, with a short end facing you....

Bombay Salmon with Jasmine Rice

Published January 1, 2016

Prep: 8 minutes. Total: 40 minutes.A salmon steak is cut across the fish to form a slice containing the bones. A filet is taken from the side of the fish, leaving the bones behind.Ingredients:1/4 cup olive...

Persian Cucumber Salad

Published January 1, 2016

Prep: 4 minutes. Total: 10 minutes.Ingredients:3 Persian cucumbers or 1 English cucumber1/3 cup red wine vinegar1 tablespoon honey1 tablespoon minced shallots2/3 cup olive oil1/2 teaspoon kosher salt1/4...

Load More Stories