At an event at the fabulous Los Angeles cultural center, Leah Koenig demonstrated once again that bagels are just the beginning of what a Jewish morning meal can offer.
Whether with cocktails or an Israeli breakfast, fried green olives are a savory way to celebrate the miracle of the oil.
By the time Leah Koenig first tasted one, the bialy seemed to be dying out. But today, it’s enjoying a solid comeback in New York City.
Despite her sworn fealty to the French press, when she first tasted the bracing beverage, with its soft foam and deep hint of cardamom, Leah Koenig was hooked.
A new cookbook is an ode to crisped break, offering 50 recipes — some homey; others gourmet — for all manner of toast toppings.
Leah Koenig takes iconic Jewish-food writer Arthur Schwartz to brunch at a hot new appetizing restaurant — a highlight of her exploration into Jewish breakfast foods.
Inspired by the savory jeweled rice dishes eaten by Persian Jews, this recipe tops rice pudding with a rainbow of dried fruit, nuts and spices.
On a recent trip to Philly, our breakfast columnist Leah Koenig made a pilgrimage to star-chef Michael Solomonov’s Dizengoff restaurant for a memorable morning meal.
The morning meal isn’t getting the respect it deserves. Here are a few breakfast dishes to celebrate.
Loaded with vegetables, this hearty breakfast readily evokes the harvest abundance, making it a fitting morning meal to enjoy in the sukkah.