Ellen Futterman, Editor
• Published December 14, 2016
KISSfestTwo of rock’s most enduring legends, who also happen to be Jewish, will be at the new Rock and Brews, 17258 Chesterfield Airport Road, Chesterfield on Jan. 11 for the restaurant’s official grand opening. KISS front men Paul Stanley (born...
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...
For many families, the Yom Kippur break-fast is a bagels and schmear-filled inevitability — just add some lox, maybe some slices of tomato and orange juice, and everyone is happy.For other families, the break-fast is one of the most important meals...
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 Margi Lenga Kahn, Special to the Jewish Light
• Published September 21, 2016
A traditional Rosh Hashanah meal is highlighted by chewy challah, light-as-air matzah balls, rich noodle kugel, and, of course, an array of delicious cakes, cookies, and chocolates. I can’t wait. However, for those with Celiac disease or an allergic...
By Margi Lenga Kahn, Special to the Jewish Light
• Published August 4, 2016
Ingredients4 cups cherry tomatoes, rinsed and patted dry2 tbsp. extra virgin olive oil¼-½ tsp. coarse kosher salt¼ c. fresh basil leaves, torn in half2 cloves garlic, peeled and quarteredDirectionsHeat oven to 450 degrees.In a medium bowl, toss together...
By Margi Lenga Kahn, Special to the Jewish Light
• Published August 4, 2016
Serve as an appetizer or with a salad.Ingredients3 tbsp. olive oil, divided12 c. seasoned dry breadcrumbs1 medium onion, peeled and chopped8 oz. Baby Bella (cremini) mushrooms, washed, stems trimmed, and mushrooms grated onto a double layer of paper towels2...
By Margi Lenga Kahn, Special to the Jewish Light
• Published August 4, 2016
IngredientsDough1 package active dry yeast (2½ tsp.)¾ c. whole milk, dividedApproximately 3 cups unbleached, all-purpose flour⅓ c. sugar, divided1 large egg1 large egg yolk2 tbsp. half-and-half, plus more for brushing1 tsp. salt½ c. (1 stick) unsalted...
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...
