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

Stefani Pollack

“Tzimmer down now” and enjoy St. Louis baker’s creative take on classic Passover dish

By Bill Motchan, Special to the Jewish Light April 1, 2021

The Jewish Light recently highlighted five prominent Jewish social media influencers with local ties. One of our featured influencers, Stefani Pollack, is a baker and cook extraordinaire with nearly 1 million Instagram followers. Pollack’s recipe for...

Fasolakia. Photo: Michael Kahn

Fasolakia

Margi Lenga Kahn September 19, 2019

Ingredients:½ cup olive oil1 lb. yellow onions, peeled and sliced2 cloves of garlic, roughly chopped6 whole peppercorns1 bunch parsley, coarsely chopped and divided 2 lbs. tomatoes, chopped (about 4  cups) or an equal amount of canned crushed tomatoes1½ ...

Prasa (Leek Stew). Photo: Michael Kahn

Prasa (Leek Stew)

Margi Lenga Kahn September 19, 2019

Ingredients:3-4 large leeks, root ends  and dark green portions discarded 2 large onions, peeled and  thinly sliced2 tbsp. olive oil2 large tomatoes, peeled, seeded and chopped½ c. extra virgin olive oil2 tbsp. chopped fresh dill½ c. waterHeaping...

Chershi karaa is a tangy, spicy pumpkin spread created by Libyan Jews and now a favorite among Israelis. Photo: Emily Paster

Savor the season with Libyan Jewish pumpkin spread

By Emily Paster, The Nosher via JTA October 19, 2018

October is upon us. I know because my Instagram feed is full of decorative gourds and pumpkin spice lattes.But as much as Americans truly love pumpkin, we are sometimes guilty of typecasting this nutritious vegetable as sweet and forget that pumpkin has...

Margi Lenga Kahn’s Fall vegetable tian is ready for the broiler. Photo: Michael Kahn

Recipe: Fall vegetable tian

BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT October 4, 2017

Ingredients:1 large eggplant, ends trimmed, and cut into ¼-inch slices 2-3 tbsp. olive oil, plus more for oiling baking dish Salt and pepper, to taste  3-4 ripe, medium tomatoes, cored, thinly sliced and set onto paper towels to drain 1 small...

Grilled Vegetables

BY MARGI LENGA KAHN August 12, 2010

1 cup olive oil 1/2 cup dry white wine 4 garlic cloves, unpeeled and lightly crushed 1/2 cup coarsely chopped fresh basil Grated zest of 1/2 lemon 1/2 teaspoon coarse kosher salt 1/2 teaspoon freshly ground black pepper 2 medium zucchini, trimmed and...

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