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
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.
7 Egg-Free Desserts for Passover
You can cut down the eggs you buy for Passover with this list of decadent desserts.
These Moroccan Hanukkah Donuts and Italian Pastries Have a Surprising Connection
Sfenj. Sfingi. Two donuts with remarkably similar names. There has to be a connection, right?
Tfina Pkaila Is the Ultimate Tunisian Jewish Comfort Food
A slow-cooked, spinach-based stew that's packed full of flavor.
