Leah Koenig
By Leah Koenig
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Forverts in English Jewish Dishes We Miss
The Eastern European Jews who immigrated to America in the early 20th century brought with them the flavors of home — hearty peasant foods seasoned with grease, onions and brine. Out of this gastronomic introduction emerged the delicatessen tradition and a canon of dishes that most Americans recognize today as traditional Jewish fare. Over the…
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Eat, Drink + Think Jam and Poppy Seed Kugel
Preparation time: 10 minutes Cooking time: 45 minutes Serves: 8-10 Hungarians have a particular fondness for poppy seeds, often pairing them with pastries and noodle dishes. Here, the dusky seeds add nutty flavor to a baked lokshen (noodle) kugel. The dollops of jam threaded throughout make this kugel equally appropriate as a side dish, a…
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Eat, Drink + Think Leah Koenig’s Chicken Hamin (Stew) With Bucatini
Preparation time: 15 minutes Cooking time: 8 hours 15 minutes Serves: 6 Like other Shabbat stews, this dish, hamin macaroni, cooks overnight, and is traditionally served at Saturday lunch. Any thick, long pasta will work in this dish, but bucatini holds up perfectly to the low and slow cooking. • 1 pound (455 g) bucatini…
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Recipes Borscht Crostini
This beautiful holiday hors d’oeuvre delivers all the best of Ashkenazi cuisine — the tangy and bright and creamy and crunchy — in one bite. Serves 6 3 medium beets, peeled, halved and cut into ½-inch chunks 4 medium carrots, peeled, halved lengthwise and cut into 2-inch lengths 3 tablespoons red wine vinegar 2 tablespoons…
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Recipes Pickled Cherry Tomatoes
Best if left in the refrigerator four to five days before eating, these pickles can be part of a festive Jewish cheese plate that might also include sour cherries, dried figs and slices of halvah. ½ cup apple cider vinegar ¼ cup white wine vinegar 1 cup water 1 tablespoon kosher salt 2 teaspoons sugar…
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Opinion Cutting Volunteering Programs Is A National Disservice
In many ways, the state of service and volunteering in the United States is strong – each year, about 65 million Americans contribute their time and energy to addressing the needs of individuals and communities. In mid-March, however, the current Administration proposed a 2018 budget that would eliminate federal funding for, among many programs, the…
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Eat, Drink + Think Meet the Founder of the Brand New Jewish Food Society
On a recent morning, I met Naama Shefi for breakfast at Zucker Bakery, a petite Jewish café and bakery in New York’s East Village. Shefi is the founder of the Jewish Food Society, a new project dedicated to preserving and revitalizing Jewish food traditions. And Zucker, which is owned by an Israeli pastry chef and…
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Eat, Drink + Think How a Star Israeli Baker Keeps It Classic and Fresh at the Same Time
Over smoked fish and coffee at Russ & Daughters Café on a recent morning, I asked Uri Scheft to tell me his favorite bread. “The last one that came out of the oven,” he said, without missing a beat. He was teasing, of course — but those words might as well be his professional mantra….
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