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
Black Bean Hummus Recipe
Forget chickpeas, this black bean hummus offers an unexpected twist on the classic.
Honey Pomegranate Mandelbrot
These classic Ashkenazi cookies are updated with High Holiday flavors.
Saucy Seitan Brisket Recipe
A savory, seitan-based vegetarian brisket that captures the nostalgic, slow-braised flavors of the Jewish holiday classic without the meat.
These Italian Honey-Walnut Cookies are Perfect for Rosh Hashanah
Sfratti have a long Jewish history, which wasn't always sweet.
Jewish-Style Fried Artichokes Recipe
Carciofi alla giudia are a Jewish-Roman staple.
Mamaliga: Romanian Polenta with Black Beans
This comforting cornmeal porridge was once a staple of Jewish immigrants in the U.S.
Bamia: Jewish Libyan Okra with Tomatoes Recipe
This Libyan dish makes the perfect summertime side.
One-Pan Roast Chicken with Rosemary, Garlic and Potatoes
Flavorful pollo arrosto is a timeless Roman Jewish dish.
This Is the Difference Between Israeli and American Cheesecake
And we absolutely adore both types.