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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

Perfect Passover Brownies

Published April 7, 2011

Submitted by Adinah Raskas Ingredients: ¾ cup oil 2 cups sugar 1 cup potato starch ¼ cup cocoa 1 tsp. vanilla 4 eggs dash of salt 1 cup chopped pecans Directions: 1. Preheat over to 350 degrees. 2. Grease a 9x 13 pan. 3. 2. Mix ingredients, as listed....

Quick and elegant Amaretto cookies

By Linda Morel, JTA, recipe courtesy "The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy" by Paula ShoyerPublished March 29, 2011

If you've ever been to Italy and sipped a cappuccino, you may have been lucky enough to enjoy these almond-flavored cookies, which are a favorite of Shoyer's.Ingredients:Parchment paper8-ounce bag slivered almonds (about 1 3/4 cups)1 cup sugar1 tablespoon...

Cookbooks showcase Jewish authors’ passion for French cuisine

Ellen F. Harris, Special to the LightPublished December 1, 2010

Dining in Paris transformed the careers of two American Jewish women:  Dorie Greenspan and Ina Garten.Greenspan was working toward a doctorate in gerontology 30 years ago when she had an epiphany over a strawberry tartlet in Paris.  She took every cooking...

At Thanksgiving, a cornucopia of Jewish sides

By Linda Morel, JTAPublished November 22, 2010

NEW YORK — The best thing about Thanksgiving is that it invites Americans of all religions and ethnic backgrounds. On the same autumn Thursday, most American families eat turkey and a cornucopia of side dishes. No country has been more welcoming to...

Plum Chicken Salad

Published September 29, 2010

From Mark Bittman's new book, The Food Matters Cook Book: 500 Revolutionary Recipes For Better Living. Makes 4 servings ; Time: 30 minutes with leftover cooked chickenNote: Firm plums are perfect here, but chicken tastes good with almost any fruit, so...

Ann Lenga’s Hollipshes (Stuffed Cabbage in Sweet and Sour Sauce)

BY MARGI LENGA KAHNPublished September 22, 2010

1 medium head of green cabbage, about 2 pounds, core removed 1 pound lean ground beef ½ cup uncooked rice, rinsed and drained 2 eggs Salt and fresh ground black pepper, to taste Sauce Ingredients 2 cups water 1 large unpeeled apple, cored and coarsely...

Hollipshes for Sukkot

by Margi Lenga Kahn, Special to the Jewish LightPublished September 22, 2010

While it is customary to serve any stuffed vegetable on Sukkot, no dish is more traditional among Jews the world over than stuffed cabbage rolls. These compact packages, with their tasty fillings and rich sauces, symbolize the abundance of the fall harvest...

Amy’s Aromatic Apple Cake (non-dairy)

Published September 15, 2010

(Serves 16)  Ingredients:For the Pan:2-4 tbsp margarine3 tbsp sugar1 tbsp cinnamon1 tsp ginger1/2 tsp nutmegPinch of ground clovesFilling:5 apples, peeled, cored, cut in eighths1/2 tsp ground cloves1 tsp ground cinnamon2 tsp ground ginger1 tsp ground...

Adrienne’s Baby Food Muffins

Published September 15, 2010

Ingredients: Muffins:1 cup granulated sugar2 eggs beatenl/2 tsp. vanillal/2 cup vegetable oil1 jar of junior size plum baby food1 cup unsifted flour1 tsp. baking powderl/2 tsp. salt1/4 tsp. ground cloves1/4 tsp. ground nutmegLemon Glaze:1/2 cup confectioner's...

Mom’s Apple Cake

Published September 1, 2010

(Recipe from smittenkitchen.com) Ingredients 6 apples, (Mom uses McIntosh)
1 tablespoon cinnamon
5 tablespoons sugar2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2...

Honey-Orange Roasted Figs

Published September 1, 2010

(Adapted from Bon Appétit, October 2005) 3/4 cup fresh orange juice 2 1/2 tablespoons honey 1 pound fresh Black Mission figs, rinsed, patted dry, and quartered Preheat oven to 375°F. Boil orange juice and honey in small saucepan over medium-high heat...

Lemon and Rosemary Chicken

Published September 1, 2010

(Adapted from Saveur Magazine, March, 2010) Ingredients 1 3½-lb. chicken, cut into 8 pieces 1⁄2 cup extra-virgin olive oil 1⁄2 cup fresh rosemary leaves 1⁄4 cup fresh lemon juice 10 cloves garlic, thinly sliced Zest of one lemon, finely grated...

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