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

Red Lentil Soup with Middle Eastern Spices

Comfort foods are satisfying and can be healthful, too

By Margi Lenga Kahn, Special to the Jewish Light August 20, 2020

There is simplicity and an unspoken elegance inherent in most comfort foods. Every culture has them. They are the foods that console us and make us feel good.Here in America, popular comfort foods include gooey mac ’n’ cheese, beef stew with noodles...

Brisket tacos and carrot slaw

Brisket tacos repurpose a holiday favorite for summer

By Rebecca Firkser, The Nosher via JTA July 2, 2020

When I was growing up, I knew brisket as an island of meat in a sea of sweet brownish-red sauce with carrot-plank buoys. Every holiday, this was plunked in the center of the table alongside a loaf of bread. It was … fine. But nothing to write home about.Whoever...

Anya Corson started her fermented honey business, Anya’s Apothekere, around her mother’s dining room table in 2017. In three years it's grown into a thriving enterprise, selling to major grocery chains, Amazon, as well as on her website, anyasapothekere.com.

Home-born fermented honey business takes wing

By Kate Robbins, Special to the Jewish Light June 25, 2020

In late 2017, Anya Corson started her fermented honey business around her mother’s dining room table. “We grew up with Shabbat dinners and holidays always around this table and all the wonderful conversations and things that have happened around...

Margi Lenga Kahn

Common-Sense Healthy Eating

By Margi Lenga Kahn, Special to the Jewish Light April 19, 2020

An obsession with diets—all types of diets—for nutrition but mostly for weight loss has been a hallmark of American culture for generations. And sadly, it’s been a zero-sum game for most.Michael Pollan, acclaimed writer, professor of journalism...

Margi Lenga Kahn

Challenging times call for a different kind of seder

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

Zucchini, potato and Manchego pashtida.   

You are going to crave this easy Israeli quiche

BY LEANNE SHOR, THE NOSHER VIA JTA February 20, 2020

Americans don’t have nearly the appreciation that Israelis do for quiche. In the States, it’s an unimaginative brunch addition that never really shines. But in Israel, it’s the star of many lunch tables and an incredible dairy dinner. Not to mention...

Andrew Peterson

Cooking with heart

Ellen Futterman, Editor 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,...

Margi Lenga Kahn is the mother of five and grandmother of five. A cooking   instructor at the Kitchen Conservatory, she is working on a project to preserve  the stories and recipes of heritage cooks. She welcomes your comments and suggestions at margikahn@gmail.com.

Nourishing soup to warm the soul

By Margi Lenga Kahn, Special to the Jewish Light January 23, 2020

Every ethnic cuisine has at least one soup that is uniquely identified with the culture and the geography of that group. The Japanese have their ramen, the Italians their minestrone, the French their pistou, the Russians their borscht, the Mexicans their...

 Joan Nathan at a National Yiddish Book Center event in Amherst, Mass., in 2011

Joan Nathan’s Top 15 favorite Jewish foods

By Gabe Friedman JTA December 5, 2019

If you’re part of a Jewish family in the United States, there’s a decent chance you grew up in the vicinity of a Joan Nathan cookbook. Her many books, like “Jewish Cooking in America,” have been staples of the American Jewish experience for decades.Nathan,...

Cookbooks

Feed your culinary passion with one of this year’s top cookbooks

By Margi Lenga Kahn, Special to the Jewish Light December 27, 2018

There was a time when people with dietary restrictions had a hard time eating out at restaurants or enjoying a meal at a friend’s home. That has changed. Today, many restaurants offer alternative menu items to satisfy different dietary preferences and...

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Sean Gallup July 14, 2017

While the availability of less expensive kosher cheese has been a boon to observant Jews, greater culinary sophistication in the Orthodox community is also having an effect on the dairy market, experts say. (Sean Gallup/Getty Images)

Indelible Delis

BY GREG SVIRNOVSKIY, JUNIOR, MARQUETTE- HIGH SCHOOL May 11, 2017

From the mouth-watering frozen custard of Ted Drewes, to the hot toasted ravioli at Sportsman’s Grill, St. Louis is home to some great restaurants and food traditions  It’s the birthplace of the ice cream cone, gooey butter cake, and a delicious...

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A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.