By Cathleen Kronemer, NSCA-CPT
• Published June 14, 2012
One of my favorite all-American celebrations is almost upon us. Father’s Day has always been special for me, since my birthday often falls on the same day, or at least the same weekend. Growing up, I recall sharing my special day with my dad; and...
By Margi Lenga Kahn, Special to the Jewish Light
• Published April 25, 2012
EdgeWild Restaurant and Winery is a great option for an enjoyable evening of delightful food, wine and conversation. Whether you choose to sample wines in the bar area or around the fire pit, or dine in one of the two spacious dining rooms, there’s...
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...
Jewish Opportunities & Learning for Teens (JOLT) will begin its third trimester on Feb. 9, featuring eight Thursday evenings for students in grades 8-12 to socialize and learn with other teens. Trimester three includes a special Purim celebration...
"Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." - Auguste Escoffier Chicken soup is not the only soup that nurtures the body and feeds the soul. On a cold winter...
By Margi Lenga Kahn, Special to the Jewish Light
• Published November 16, 2011
Everything about Tucci & Fresta’s Trattoria gives you the sense that the Hill may have finally arrived in Clayton. The décor is stylish without being stuffy—bold colors, dark wood, framed artwork set against textured gold walls. The menu is bountiful,...
By Margi Lenga Kahn, Special to the Jewish Light
• Published September 21, 2011
Rosh Hashanah, which celebrates the birth of the world, is the most regal of all the Jewish holidays. I can recall as a child being amazed at how different our synagogue looked for the holiday, with the Torah crowns and breastplates polished until they...
by Margi Lenga Kahn, SPECIAL TO THE JEWISH LIGHT
• Published August 10, 2011
Nothing recharges my love of cooking more than a trip to the farmers market. Ripe peaches and blackberries, a rainbow of sun-warmed tomatoes, eggplants and onions, peppers in flavors from sweet to spicy, fresh-picked corn. It doesn't get much better than...
