Leah Koenig

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Nine Faiths, One Vegan Lunch at Windsor Castle

By Leah Koenig

On Tuesday November 3, His Royal Highness Prince Philip will host over 200 guests for lunch at Windsor Castle, the 900-year-old palace that serves as an official residence of his and Queen Elizabeth’s. But this lunch will be noticeably different from the roasted quail and crème fraîche typical to castle meals. Instead, the menu is entirely vegan and centered on seasonal, regionally sourced ingredients.Read More

Everything Is Explained

By Leah Koenig

Building a sukkah is serious business. It takes brawn and wit and a steady hammer. It takes dedication and a keen eye for design. After all, a sukkah is a sacred shelter — as mythic as a treehouse and as inviting as a dining room table. It is a place to stargaze, to spend time with family and friends and, most important, to savor the abundant edible joys of the fall harvest.Read More

A Morgenthau Favorite — The Tart and Tender McIntosh

By Leah Koenig

In most respects, Fishkill Farms operates like any of the dozens of sustainable family farms that dot New York’s Hudson River Valley. Each morning, a team of workers heads out into the field to plant and prune back weeds, or tend to the farm’s 50 acres of fruit trees. Nearby, chickens busily peck at the grass around their mobile coop, enriching the soil as they go, and laying eggs with yolks like ripe tangerines. Unlike its neighbors, however, Fishkill Farms has an unusual Jewish history — one that, it turns out, is remarkably well suited for the Rosh Hashanah table.Read More

30-Minute (Sabbath) Meals

By Leah Koenig

The other night I had eggs for dinner. Two of them fried over easy, slipped onto a slice of toast and plopped next to some sautéed zucchini with garlic. My total cooking time clocked in somewhere around 12 minutes — about as much energy as I had on a muggy summer evening after a day spent prostrating myself in front of a laptop. There was nothing gourmet about what I ate, except perhaps the pinch of za’atar that I sprinkled over the eggs en route to the table. But according to a recent New York Times Magazine article by Michael Pollan (author of “In Defense of Food” and “The Omnivore’s Dilemma”), my dinner practically qualified for a James Beard award, the food world’s most prestigious prize.Read More

The Pickle: No Second Fiddle

By Leah Koenig

Oh, the poor, humble pickle. Whether lying next to a hamburger or slipped as an afterthought into tuna salad, pickles routinely play second fiddle in American cuisine. Of course, with its greenish complexion and homely bumps, the fermented cucumber hardly qualifies as leading lady material. Still, something feels amiss when the pickle is not around. What good is falafel without that extra hit of something sour? Or pastrami without a few kosher dills parked nearby?Read More


 

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