Leah Koenig makes a noble attempt to re-examine a classic Eastern European breakfast food. It’s beloved by many — just not by her.
On her son’s first birthday, Leah Koenig processes some of the trials of her pregnancy while celebrating the joy of watching her one-year-old relish his food.
As part of her exploration of the wide world of Jewish breakfast, Leah Koenig introduces a Russian breakfast beverage that’s captured her imagination since childhood.
Leah Koenig takes a delicious breakfast and makes it even better with a secret (if suspect-sounding) ingredient that enhances the flavor of everything it touches.
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.