Cream cheese, sugar, strawberries and a graham cracker crust isn’t all that different from yogurt, maple syrup, strawberries and granola, right?
For those of us who live to eat breakfast, here are the Jewish cookbooks that do it best.
Mother’s Day offers every excuse to abandon moderation for a morning and transform an already-decadent pastry into French toast.
Leah Koenig pays homage to an under-appreciated Passover workhorse: almond flour.
Whether you’re in the mood for a savory or sweet breakfast, these delicious matzo brei variations will keep you satisfied every morning during the Passover holiday.
Growing up, the author’s breakfast reading was limited to the cereal box. But her son, like Maurice Sendak, is Brooklyn born and bred — and already well read.
Leah Koenig talks to Simone Miller, an author of ‘The New Yiddish Kitchen,’ and gets the Paleo versions of two traditional Jewish breakfasts.
Let’s move beyond the triangular cookie and take the holiday to the breakfast table with a delectable, easy-to-make breakfast pastry.
On National Cereal Day, forget the Frosted Flakes and try one of these awesome alternatives.
Watching a taping of ABC’s food show The Chew leaves Leah Koenig feeling a little hungry for authenticity.