Leah Koenig
Leah Koenig's writing and recipes have appeared in The New York Times, The Wall Street Journal, Saveur, Epicurious, Food52, BonAppetit.com, Departures, More, and Tablet, among other publications. Leah's most recent cookbook, Little Book of Jewish Appetizers (Chronicle Books) came out in August, 2017. Her previous book, Modern Jewish Cooking, (Chronicle) was published in 2015 and featured in Food52's Piglet cookbook tournament. In addition to writing, Leah also leads cooking demonstrations and workshops around the country and in further-flung locales from Toronto to Krakow. Prior to becoming a full-time writer, Leah worked for the Jewish environmental organization, Hazon, where she ran their food and agriculture-related programs.
Articles by Leah Koenig
Chicken Soup Around the World
The Jewish staple can be found in many different communities.
Jews on the Chocolate Trail
“Every time I put a piece of chocolate in my mouth, the entire world grinds to a screeching, blinding halt,” ...
Wissotzky Tea Company
The history of the Israeli tea giant.
Strawberry Rhubarb Blintzes
An unconventional treat for Shavuot or whenever strawberries and rhubarb are in season.