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
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.
Sweet Potato-Pecan Kugel Recipe
A sweet and creamy treat inspired by the American South.
Iraqi Chicken Stuffed With Spiced Rice Recipe
A slow-cooked comfort dish perfect for Shabbat lunch.
Malabi with Salted Caramel Sauce Recipe
A sweet & salty take on this popular Middle Eastern dessert.
Matzah Pie with Leek and Spinach Recipe
A hearty vegetarian meal to enjoy during Passover.
Moroccan Orange and Black Olive Salad Recipe
Salty and sweet, this beautiful salad from Leah Koenig is sure to wow your guests.