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

Bourekas

A crunchy Israeli classic.

Pumpkin Cranberry Cupcakes

Pumpkin and squash are symbolic foods for Rosh Hashanah.

Date Coconut Rolls

For your Rosh Hashanah table.

Beyond Apples and Honey: Symbolic Foods for Rosh Hashanah

Recipes for traditional and meaningful Jewish new year delicacies.

Orange and Pomegranate Salad

The pomegranate has long been a symbol of fertility, and thus of the unlimited possibles for the Jewish New Year.

Roasted Beets with Cilantro-Basil Pesto

Beets are a symbolic food eaten on Rosh Hashanah.

White Wine Braised Leeks

Leeks and onions are considered symbolic foods for Rosh Hashanah.

Green Beans with Honey Tahini Glaze

Beans are symbolic on Rosh Hashanah because their Talmudic name sounds like the Hebrew "to increase."

Black Bean Hummus

A new twists on a Middle Eastern staple.

Malabi

A creamy Middle Eastern pudding.