On a trip to Romania, Leah Koenig discovered a delicious porridge, which she’s making this summer topped with seasonal plum compote.
Leah Koenig visits a New York City food truck that serves a popular Israeli morning meal, and finds that time can be as flexible as a recipe.
Embarking on her project to tell the Jewish breakfast story week by week, Leah Koenig begins with the beauty of a classic Israeli meal.
A delicious recipe for a savory crustless pie is the perfect addition to a classic Israeli breakfast.
Bagels and lox tell only a fraction of the Jewish breakfast story. With her new weekly column, Leah Koenig plans to tell you the rest of it.
Softened matzo provides a convincingly noodle-like base for rich ricotta and mozzarella, tangy marinara and tender spinach.
The week-long bread ban may be most challenging at breakfast. Leah Koenig comes to the rescue with a delicious matzo-based granola.
This twist on a Roman Jewish recipe is cooked in a sweet and tangy mixture of honey and red wine until it sighs and falls apart at the touch of a fork.
With all due respect to the classic pairing of beets and goat cheese, there are other ways to serve cooked beets! This fresh, fabulous salad is an excellent example.
Just in time for Rosh Hashanah, a new crop of producers is offering dry, nuanced, sophisticated honey wines. This mead is not for Renaissance fairs.