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

Easy Chocolate Fondue

A special chocolate treat for Tu Bishvat.

Hungarian Fruit Soup

A yummy fruit soup for Tu Bishvat.

Lemon Tart with Almond Crust

A zesty dessert for Tu Bishvat.

Vegan Walnut Pesto

A tasty dip for your Tu Bishvat seder.

Lima Bean Hummus with Toasted Peanuts

A different bean gives this hummus a slightly sweet taste.

Roasted Garlic Hummus

Hummus with a rich but subtle flavor.

Lentil Burgers

A yummy vegetarian dish with a nod to the biblical story of Jacob and Esau.

Bourekas

A crunchy Israeli classic.

Roasted Beets with Cilantro-Basil Pesto

Beets are a symbolic food eaten on Rosh Hashanah.