Liza Schoenfein

Liza Schoenfein is the senior food writer for the Forward. She is also a writer and recipe developer and author of the blog Life, Death & Dinner. She was editor-in-chief of Jewish Living magazine, executive editor of Saveur, and was the editor ofGoodhousekeeping.com and Parenting.com. She has written articles and developed recipes for a wide range of publications including Elle, Saveur, Self, Fitness, Cooking Light, Country Living and Epicurious.com. She is working on a cookbook and a memoir about food and family.

Hanukkah Then And Now: In Search Of The Historic Latke

Jane Ziegelman and Liza SchoenfeinDecember 19, 2019

Back in the day, for Jewish cooks, the most important ingredient in Hanukkah latkes was buckwheat.

Iconic UES Jewish Bakery Shares Its Recipes, Just in Time For Thanksgiving

Liza SchoenfeinNovember 17, 2019

“The city just keeps losing these iconic places that we all grew up going to and loving. It really makes me sad.”

Feasting on Alsatian-Jewish Food With Yotam Ottolenghi, At The Cloisters

Liza SchoenfeinOctober 24, 2019

“Alsace is the only place in France that kept its Jewish culinary identity.”

In an Expansive New Cookbook, Leah Koenig Takes on the Jewish Culinary Canon

Liza SchoenfeinSeptember 12, 2019

Unlike just about every other cuisine in the world, Jewish food is not distinguished by geography, Koenig argues.

Everything Is ‘Sababa’ In Adeena Sussman’s Long-Awaited Israeli Cookbook

Liza SchoenfeinSeptember 2, 2019

In Sussman’s long-awaited cookbook, the people of Tel Aviv’s Carmel Market play a large role.

Recipe: The Ultimate Hamantaschen — With Three Different Fillings

Liza SchoenfeinMarch 18, 2019

There’s a reason hamantaschen recipes stress the importance of working with well-chilled dough. The cookies I made last––rolling out a ball of the dough from leftover scraps without giving it enough time to chill in the fridge––didn’t hold their shape in the oven and caused the filling to leak out a little.