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

Seitan Brisket

A wonderful vegetarian equivalent to the traditional meal dish.

Pumpkin Challah

Perfect for an autumnal Shabbat.

Honey Pomegranate Mandelbrot

Pomegranate is not only good for you, but is also a traditional Jewish food.

Kosher Dieting

Great tips to stay healthy.

Apple Cake for Rosh Hashanah

When you need a break from honey cake.

Bamia (Okra) with Tomatoes

A Libyan dish for before Tisha B'Av.

Tabbouleh

A summer salad.

Vegetarian Chicken Soup

A schmaltz-free version of the Jewish classic cure-all.

Chicken Soup Around the World

The Jewish staple can be found in many different communities.