By Eric Berger, Associate Editor
• Published October 24, 2019
When a Jewish Light food writer was looking for tips on matzah ball soup before Passover in 2008, she turned to someone who, to the unfamiliar, might have seemed an unlikely source: a Palestinian Muslim man.But Akram Ali-Hassan had been a chef at Kohn’s...
By Bill Motchan, Special to the Jewish Light
• Published August 9, 2018
An army marches on its stomach. So, too, does a major league baseball team, and for much of the past decade the St. Louis Cardinals players have been well fed by Simon Lusky, the Jewish team chef. This year, Lusky made a big transition from feeding ballplayers...
NEW YORK—Passover may be the mother of all kitchen yuntifs, but stay cool and don’t stress. Here are some of my favorite recipes from last Passover that you will love this Passover and all year.Last year, 99 percent of what I made for Passover weren’t...
By Margi Lenga Kahn, Special to the Jewish Light
• Published February 1, 2012
The dictionary defines a brasserie as "an informal French restaurant serving simple hearty food." That is exactly what Gerard Craft, our town's celebrity chef (and founder of Niche in the Benton Park neighborhood), had in mind when he opened Brasserie...
By Margi Lenga Kahn, Special to the Jewish Light
• Published November 2, 2011
You may know Erich Dahl as the creator of the most legendary French Onion Soup in St. Louis, but you probably didn't know that he trained as a pastry chef in Nazi Germany. During a recent afternoon with Dahl, I learned about the incredible, convoluted...
By Margi Lenga Kahn, Special to the Jewish Light
• Published April 13, 2011
When it comes to Matzah Brei, that perennial Passover favorite, there seem to be as many versions of this treat as there are Jewish families in St. Louis. There is something about the combination of matzah and eggs that brings out the creative muse...
