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

A Guide to Israeli Food Markets

The shuk in an Israeli city can offer a glimpse into the lives of those who visit it.

Vegan Lemon Cheesecake

A creative variation on the essential Shavuot dessert.

Creative Mishloach Manot

Give a Purim gift that will delight its recipients.

Macaroons

Beyond Manischewitz's wildest dreams.

Orange and Maple Baked Tofu

What to eat on the birthday of the trees.

Roman Jews

Inside, and outside, the Ghetto.

A Tu Bishvat Seder For Every Personality

Tu Bishvat is not just for hippies anymore.

Creative Latke Toppings: Basil Pesto

It's not just sour cream and applesauce anymore.

Torzelli

Deep-fried curly endive.