Feel free to substitute any other vegetables for those listed. Ingredients:2½c. unbleached all-purpose flour (360 g)2sticks (½ pound) unsalted butter, cut into pieces and kept cold2tsp. fine sea salt¾c. ice water2 tsp. freshly squeezed lemon juiceRough...
By Margi Lenga Kahn, Special to the Jewish Light
• Published March 8, 2017
The festival of Purim, the most joyous of all Jewish holidays, celebrates the victory of the Jews of Persia over their enemies. Esther, queen to King Ahasuerus, learned from her Uncle Mordecai that Haman, the king’s Prime Minister, had secured an irrevocable...
By Eric Berger, Staff Writer
• Published February 1, 2017
St. Louis Jews want to eat at a kosher Mediterranean or Israeli-style restaurant in University City, according to a new survey published by Chabad of Greater St. Louis. That location and style of restaurant is the sort that garnered the most interest...
By Shannon Sarna, The Nosher via JTA
• Published December 21, 2016
It’s sufganiyot season, and there are few things that make me as enthralled as legitimate, cultural/religious reason to eat copious amounts of freshly fried donuts.Sufganiyot, or donuts, are traditionally round fried donuts filled with raspberry jam...
By Margi Lenga Kahn, Special to the Jewish Light
• Published November 16, 2016
A Thanksgiving Day feast without a turkey is like a seder meal without matzah. While each family has its own traditional array of side dishes, almost all of us include that iconic bird on our menu, even if some of us depart from the conventional roasted...
By Shannon Sarna, JTA
• Published September 28, 2016
Some people take great pride and pleasure in planning their Rosh Hashanah menus for weeks or months in advance, chugging away at kugels and cakes and soup to put in the freezer. I know my grandmother and Aunt Ruth both did their High Holidays cooking...
BY PATRICIA CORRIGAN, SPECIAL TO THE LIGHT
• Published September 7, 2016
If arts organizations celebrated significant anniversaries with fireworks displays, the skies over St. Louis would be ablaze. This fall marks 50 years for the St. Louis Repertory Company and Dance St. Louis, 40 years for the Black Rep, 30 years for STAGES...
BY PATRICIA CORRIGAN, SPECIAL TO THE JEWISH LIGHT
• Published September 7, 2016
St. Louis is a great restaurant town, serving arts patrons and arts leaders alike. We asked movers and shakers in the arts community where and what they like to eat. Here are their responses. Warning: Reading this article will make you hungry. Gene...
By Margi Lenga Kahn, Special to the Jewish Light
• Published August 3, 2016
If these hot summer days have you thinking that no one will join you for a picnic, think again. Pick a shady spot in your yard or a park and invite friends and family to a potluck picnic party that includes some of the ideas below. I guarantee that the...
Story and Photo By Chaya Rappoport, The Nosher via JTA
• Published July 13, 2016
Look, I’m going to be honest with you: Deep frying is a huge pain. It’s hot, it’s splattery, sometimes things come out raw and it’s not exactly healthy. Fun stuff, right?BUT! Big, big but. It is also, when done right, one of the best things in...
Story and Photo By Ronnie Fein, The Nosher via JTA
• Published July 13, 2016
I make chicken so often that my kids once told me we were all going to grow feathers and start clucking. But they never complained that it was the same old chicken because it never was. There are few foods as versatile as this worthy bird, so it was...
By Margi Lenga Kahn, Special to the Jewish Light
• Published August 19, 2015
IngredientsStreusel:½ cup brown sugar2 tbsp. flour1 tsp. cinnamon2 tbsp. butter, coldPinch of saltDough and kuchen:2¼ tsp., or 1 package, active dry yeast, or 2 tsp. instant yeast¼ c. warm water, approximately 110 degrees2 c. plus 2 tbsp. all-purpose...
