LINDSAY GARDNER, THE JEWISH FOOD SOCIETY
• Published June 2, 2021
As a mom, she’s committed to investing in generational recipes and family history “so that my daughters understand that it means something and meant something and why… I think food, especially for children, is a way into that story.”
By Bill Motchan, Special to the Jewish Light
• Published March 31, 2021
Social media influencers are increasingly changing the media landscape by virtue of their popularity, with many having the power to affect purchasing among their many followers. Among the Jewish social media influencers with substantial audiences are...
(JTA) — Few people have any great solutions for this difficult moment in human history, but Sudeep Agarwala is one of them.As a yeast scientist, Agarwala spends much of his time thinking about the single-celled fungi that allow bread to rise. So when...
By Margi Lenga Kahn, Special to the Jewish Light
• Published March 26, 2020
What frightening and challenging times we are living in, when our daily lingo now includes “social distancing,” “self-quarantining” and “sheltering in place.”One of the four questions asked each year at the Passover seder is, “How is this...
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 her mother handed down to her, so she figured why...
Ingredients:Heaping ½ c. raisins, black or gold, soaked in ½ c. hot water for 30 minutes and drained (reserve water, if using).1 c. milk, almond milk or water (You can use the soaking water after draining the raisins and add enough other liquid of your...
Recipe adapted from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins
• Published August 31, 2018
Ingredients2 cups warm milk or water, about 110 degrees1/3 cup granulated sugar7 tbsp. unsalted butter or vegetable oil, plus more for oiling bowl and pan2½ tsp. active dry yeast (or 1 package)3 large eggs, lightly beaten1 large egg yolk, lightly beaten2...
Florence Shultz, Chesterfield
• Published July 26, 2018
From Florence Shultz of Chesterfield: I have always had a passion for cooking and baking. When I was growing up, I always helped my grandmother and mother cook. I have many great memories of baking with my two daughters, Charlotte and Melissa, when...
By Laura K. Silver, Special to the Jewish Light
• Published March 9, 2012
If you’re looking for a way to make math a fun part of your kid’s daily life, let me suggest baking. Of all the ways to get fractions to make sense, this one is the easiest and by far the most delicious. Last year, my first graders proudly announced...
DUBLIN -- Bagels have been granted equal status with soda bread in Ireland following a government decision to reclassify the traditionally Jewish favorite as ordinary bread for the purposes of taxation. Now bagels and other 'ethnic' breads such as naan,...
Submitted by Jackie Gerson Ingredients: 3 cups sugar 1-1/3 cup oil 6 eggs 1 cup cocoa 1-1/3 cup potato starch 1/2 cup chopped walnuts (optional) Directions: 1. Preheat oven to 350 degrees 2. Cream sugar and oil. 3. Blend in remaining ingredients in order...
"Flourless Chocolate Cake with Polka Dot Ganache" took top prize honors Sunday in the 2nd Annual St. Louis Jewish Light Cooking Contest, sponsored by the Light and the JCC.
This second installment of the cooking contest featured Passover desserts....
