Jews share their love through food all year long, but Valentine’s Day morning calls for a change of venue.
Leah Koenig looks at the primacy of meat in Ashkenazi cuisine and suggests that we give dairy another chance.
Looking around her local market the day before the storm, Leah Koenig realized that when a major snowstorm threatens, everyone becomes a Jewish mother.
Who knew that this tropical metropolis would boast an abundance of Jewish and kosher restaurants?
At a synagogue where she was to give a cooking demo for smoked-salmon hash — we have the recipe — Leah Koenig arrived to find tables laden with freshly made dishes straight from her cookbook.
At the Hazon Food Conference, Leah Koenig encountered fresh bagels as good as any found in NYC.
When a virus strikes, Leah Koenig reflects on the remedies of her youth, and how self-care changes when you have a child of your own.
At a new SOHO bistro with South African-Jewish inspiration, Leah Koenig sat down with a young restaurateur who just might turn out to be the next Danny Meyer.
As much as she loves the yearly ritual indulgence, Leah Koenig is ready to lighten things up. She’s starting with a protein-rich, date- and-almond-butter smoothie.
Eating breakfast is what you do to acknowledge and prepare for the new day. But after a lifetime of breakfasts and new days, the author’s father had eaten his fill.