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
Vegetarian Chicken Soup Recipe
A schmaltz-free version of the Jewish classic cure-all.
Mom’s Apple Cake Recipe for Rosh Hashanah
When you need a break from honey cake.
Black Bean Hummus Recipe
Forget chickpeas, this black bean hummus offers an unexpected twist on the classic.
Honey Pomegranate Mandelbrot Recipe
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.
