Leah Koenig
By Leah Koenig
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News Romping Through Jewish Pumpkin Patch
In America, late October through November might as well be renamed “pumpkin season.” Across the country, people stock up on cans of pumpkin puree to stir into pies, pancakes and quick breads. They head to U-Pick pumpkin patches, as if on a pilgrimage, to pluck the plump orange gourds (which are native to this continent)…
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Food Six Questions for Cookbook Author Helen Nash
Whether or not they realize it, today’s Jewish food lovers, particularly the kosher-keeping ones, owe a debt of thanks to Helen Nash. Born in 1935 in Krakow, Poland, to a prominent Orthodox family, Nash, a longtime member of Manhattan’s Upper East Side society (she learned to cook as a newlywed, by taking lessons with culinary…
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Recipes Bite Your Tongue!
Like many American Jews who came of age in the late 20th century, I thought tongue was the grossest of meats. Chicken fingers and hamburgers were more my speed, and I could tolerate a spoonful of creamy chopped liver if I didn’t think about it. But beef tongue, the economy cut once prized at Catskill…
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News Julia Child’s Jewish Proteges
Julia Child, who would have celebrated her 100th birthday on August 15, is perhaps not the most obvious contender for a Jewish food icon. A broad-shouldered, aristocratic New Englander who spent years in France with her diplomat husband, Paul Cushing Child, she introduced mid-20th-century Americans to French cuisine (and to the notion that cooking should…
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News Cel-Ray Soda Grabs New Fans
Regardless of whether you have tried Dr. Brown’s Cel-Ray soda, you likely have an opinion about it. With its grassy smell and vegetal flavor, it’s one of those foods — like licorice or Vegemite — that one either craves or despises with equal vigor. For some, it’s an essential part of the deli experience, with…
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News Bakers Bound by Two Babkas
On my way to Ovenly, a former wholesale-only bakery that opened a retail shop in Brooklyn at the end of May, co-owner Erin Patinkin texted me to say she was out replenishing the shop’s stock of bananas and would return shortly. When I arrived, a team of four bakers was stationed in the Ovenly kitchen,…
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Food Pickling Across the Pond
In America, the traditional culinary practice of pickling and preserving foods has enjoyed a recent revival in restaurants and home kitchens alike. Now in England, Chef Jason Freedman at The Minnis — a farm (and sea) to table restaurant about an hour-and-a-half east of London in Birchington — is helping to re-introduce the joys of…
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News Boycotting Israel and My Olive Tapenade
In March, the Park Slope Food Coop in Brooklyn made history, or at least the national media, when its members voted down a proposal to ban Israeli-made products in political protest of the Israeli government’s treatment of Palestinians. Park Slope’s is not the first food cooperative to discuss such a boycott, nor the first to…
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