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

How your Bubbes recipes could land you your own show

How your Bubbe’s recipes could land you your own show

Published March 16, 2022

Create TV is launching a national video contest designed to seek hosts for a digital lifestyle series. Nine PBS Create airs 24/7 over the air on channel 9.4 and on Spectrum 184. This year, the Create Cooking Challenge: My Family’s Recipe is focused...

Margi Lenga Kahn

Challenging times call for a different kind of seder

By Margi Lenga Kahn, Special to the Jewish LightPublished 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...

Andrew Peterson

Cooking with heart

Ellen Futterman, EditorPublished February 6, 2020

Andrew Peterson cooks not only because he enjoys seeing others enjoy his food but also to honor his late mother, Arlene. She passed away when Peterson was in eighth grade in the Parkway School District.“Cooking was something that my mom found joy in,...

Florence Shultz of Chesterfield

Reader Recipe Exchange: Chocolate Chip Cookies

Florence Shultz, ChesterfieldPublished 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...

Photo: Michael Kahn

From “King Solomon’s Table” to yours


Joan Nathan, in her newest cookbook, “King Solomon’s Table,” takes us on a historical culinary journey to reveal the origins of heritage Jewish cooking. The fascinating chronology, stories and easy-to-follow recipes Nathan shares provide a backdrop...

Nathan Litz and his girlfriend, Caitlin Stayduhar, work together to run the business behind Sriracha Granada. Photo: Bill Motchan

Clayton native re-engineers Sriracha sauce

By Margi Lenga Kahn, Special to the Jewish LightPublished July 6, 2017

Passion fuels success and, in the case of Nathan Litz, that success is Sriracha Granada, a spicy-sweet green hot sauce he created in his home kitchen. This delicious condiment is now distributed nationwide. You can find it locally in grocery stores and...

Photo: Shannon Sarna

Passover breakfast idea: Quiche with veggie crust

By Shannon Sarna, The Nosher via JTAPublished April 6, 2017

Breakfast can be hard during Passover — no oatmeal, no toast and certainly no pancakes. (No, the boxed kind do not count.) I like making eggs or matzah brei or even shakshuka. But I am always looking for something a little different to serve as a satisfying...

Hanukkah Cookbooks

New cookbooks for a tasty Hanukkah

By Margi Lenga Kahn, Special to the Jewish LightPublished December 14, 2016

I know. You’re probably thinking you have too many cookbooks already. Enough is enough. That may be true for you, but nearly everyone I know, including me, would welcome a stunning new cookbook with well-written recipes guaranteed to invigorate the...

Dorothy Firestone

First look at Jewish Book Fest lineup; talking with Dorothy Firestone

Ellen FuttermanPublished August 3, 2016

Dorothy Firestone called last Friday morning to talk about a concern of hers. She’s worried that families don’t spend enough time around the table eating dinner together. “I know families are so busy today running in so many directions, with work,...

Short-Crust Plum Kuchen

By Margi Lenga KahnPublished August 19, 2015

IngredientsDough:½ tsp. salt1/3 c. ice water, plus an additional sprinkle or two if needed1½ c. plus 1 tbsp. all-purpose flour½ c. (1 stick) plus 2 tbsp. unsalted butter, cut into small pieces and refrigeratedFilling:10 medium-large Italian prune plums,...

Rabbi Elizabeth Hersh received a B.A. from Skidmore College and was ordained as a Rabbi from Hebrew Union College-Jewish Institute of Religion. She is fortunate to be involved in so many facets of the community including serving as the chaplain for JF&CS and an instructor for CAJE. This will be her fifth year serving as the visiting Rabbi in Decatur, Ill. She has also served congregations in both Sydney and Perth, Australia. When not writing her weekly BLOGS, she can be found running marathons.

The comfort of Jewish food

By Rabbi Elizabeth HershPublished June 14, 2012

He lives in a far away facility where there are no other Jewish residents. There are not many activities and the food is less than appetizing. I have sat with him at lunchtime and wondered what dietician approved the gravy-ladened slice of pork on a plate...

Laura K. Silver

A Mother’s Day I Won’t Soon Forget

By Laura K. SilverPublished May 18, 2012

Mother’s Day this year was nice-for the most part. I woke up to breakfast served by my husband. I received cards made by my kids. I spent the day at my Mom’s house. And to round out a pleasant day, I got my arm stuck in the freezer. Yes, that’s...

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