By Margi Lenga Kahn, Special to the Jewish Light
• 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...
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...
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...
