By Margi Lenga Kahn, Special to the Jewish Light
• Published February 15, 2017
I recently presented a unique cooking demonstration to a gathering at Crown Center in University City. What made it unique was a remarkably contemporary vegetarian cookbook dating back before World War II. That book, originally written in Yiddish and...
Ellen Futterman, Editor
• Published December 21, 2016
Veggie Tales, Vilna styleIf you think the “farm-to-table” movement is a fairly recent trend, think again.The Alice Waters of Vilna, Lithuania, a woman by the name of Fania Lewando, was serving farm-to-table vegetarian food in the 1930s to Yiddish...
This easy side dish screams autumn, and is my way to feel like I am eating a nice bowl of pasta while also getting in a serving of whole grains and veggies. Add any combination of colorful fall vegetables that you like. The sweetness of the dried cranberries...
By Ellen Futterman, Editor
• Published January 18, 2012
Last Sunday, the Roth family of Creve Coeur lost their home and all of their possessions in an early morning fire. Luckily, none of the family-parents Jane and Boaz and daughters Liat, 12; Sela, 8, and Orli, 1-were hurt in the three-alarm blaze that gutted...
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...
