Joanna O'Leary

Joanna Shawn Brigid "Bridey" O'Leary was born in Alexandria, Virginia, grew up in central Pennsylvania and Massachusetts, and now calls Houston, Texas home. She graduated from Harvard University with a degree in English and earned a PhD in Victorian literature from Rice University. Bridey serves as a culinary consultant, food historian, and travel/food critic for media outlets such as Let's Go travel guides, Wine Enthusiast, BlackBook, the Onion, Houston Press, Houstonia, ColinCowie Weddings, and Fit, Strong & Sexy.


Articles by Joanna O'Leary

The Jewish History of Macaroons

Everything you need to know about this classic Passover cookie.

Why American Jews Love Stella D’Oro Cookies

Spoiler: the Swiss Fudge cookies resemble shtreimel hats.

7 Jewish Chocolate Desserts to Enjoy All Winter

When the weather outside is frightful, and the newspaper headlines far from delightful, seek comfort in cocoa. We’re not simply ...

How to Infuse Honey for Rosh Hashanah

On Rosh Hashanah, there is a custom to eat apples dipped in honey to bring a sweet new year. As ...

5 Jewish Recipes to Make in a Bread Machine

Yes, you can make jelly in a bread machine.

5 Jewish Recipes to Make with Summer Peaches

Kugel, honey cake and roast chicken too.

The Brief History of Cholent (And Why You Should Be Eating It!)

One of the oldest Jewish foods is also the ultimate comfort food.

These German Jewish Pastries Are Like Rugelach — But Better

They are a sister of rugelach and the inspiration for cinnamon buns!