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...
This recipe originally appeared on The Nosher.You’ve heard of the wandering Jew, but have you heard of the wandering Jewish cookie?As Jews move from country to country, they pick up recipes, spices and dishes along the way. Sometimes, even after a Jewish...
Story and Photo by Sheri Silver, The Nosher via JTA
• Published May 21, 2020
A quick search for “Instant Pot recipes” will yield hundreds of ideas for savory dishes — chilis, pasta, soups, casseroles and more.But did you know that you can also use your Instant Pot to make dessert? And that your Instant Pot just happens...
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 March 5, 2020
This recipe originally appeared in The Nosher.Bringing new life to hamantaschen was a challenge. People are dead set on their favorite flavors like classic poppy seed and apricot. Of course, newer directions such as Nutella and rainbow funfetti are a...
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...
INGREDIENTS Frangipane:¾ c. almond flour¼ c. granulated sugar2 tbsp. flourPinch salt2 tbsp. unsalted butter, at room temperature1 large egg, lightly whisked½ tsp. vanilla extract½ tsp. almond extractFruit:1 large or 2 small Pink Lady or Honey...
INGREDIENTS1 large tomato, stem removed and tomato cut into chunks2 cups cubed fresh, seeded watermelon 1 tsp. red wine or champagne vinegar¼ c. almonds ¼ c. extra-virgin olive oil2 tbsp. minced red onion½ of an English cucumber, unpeeled...
Ingredients:4 medium cucumbers, peeled, seeded and cut into 1-inch pieces (about 1½ cups)1½ tsp. coarse kosher salt1 large garlic clove, halved2 large cantaloupes, peeled and seeded and cut into 1-inch chunks1/3 c. tightly-packed cup mint leaves,...
By Emily Paster, The Nosher via JTA
• Published October 2, 2019
This recipe originally appeared on The Nosher.Sephardic chicken soup with lemon and egg, or sopa de huevos y limon, is a traditional first course for breaking the Yom Kippur fast among Jews from Turkey, the Balkan states and the Greek port city of Thessaloniki...
