By Rebecca Firkser, The Nosher via JTA
• Published October 3, 2022
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...
Bill Motchan, Special to the Jewish Light
• Published August 3, 2022
Jennifer Silverberg is one of the premier food photographers in the United States. The Jewish St. Louisan won first place in the national American Photographic Artists food photography competition last year. She was also named one of Lurzer's Archive...
Ethel G. Hofman and Jordan Palmer, JNS
• Published July 28, 2022
There is just something about a farmers' market. Living in south St. Louis, I am fortunate enough to live very close to Tower Grove Park, where every Saturday, my wife and enjoy taking our dogs to the Tower Grove Farmers Market, where we browse, and check...
By Margi Lenga Kahn, Special to the Jewish Light
• Published 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...
By Kate Robbins, Special to the Jewish Light
• Published 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...
By Margi Lenga Kahn, Special to the Jewish Light
• Published 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...
By Margi Lenga Kahn, Special to the Jewish Light
• Published 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...
BY LEANNE SHOR, THE NOSHER VIA JTA
• Published 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...
Ellen Futterman, Editor
• Published 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,...
By Margi Lenga Kahn, Special to the Jewish Light
• Published 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...
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,...
By Margi Lenga Kahn, Special to the Jewish Light
• Published 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...
