Leah Koenig
By Leah Koenig
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News Bubbe Cuisine Goes Innovative in Bay Area
We have all heard the story. A former lawyer — or investment banker, computer programmer or teacher — makes a gutsy career change, leaving the conventional job market behind to start producing small-batch artisanal sorbet. Or ricotta, chutney or sourdough bread. But what happens when enough of these craft food mongers start making similar products…
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News Bringing Real Bagels to the Motor City
Growing up Jewish in the suburbs of Chicago, I always harbored a bagel inferiority complex. The bagels I found at the grocery store and in the various bagel chains that sprouted in the 1980s and ’90s felt like impostors — swollen and tasteless and slathered with, of all ridiculous things, blueberry cream cheese. The bagels…
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News Making Foodie Resolutions for New Year
I think about food — pretty much all the time. As a food writer, I have the absurd fortune of getting paid to craft stories that inspire others to think about food. And at home, I fall into the cliché of people who begin plotting dinner before the morning coffee gets cold. So perhaps it’s…
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News South of the Border for Hanukkah
Mexico in December overflows with Christmas spirit. Virtually every home boasts a nativity scene and pots planted with bright-red poinsettias. And on Christmas Eve, families follow the solemn midnight Mass with a festive party filled with delicious food and a piñata for the kids. Unlike in America, where Hanukkah has become its own commercial and…
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News Baked With History and Ready To Eat
I did not grow up in a house bathed in the scent of freshly baked bread. My mother, an otherwise gifted cook, chose not to fuss with yeast or starters, which means memories of steaming-from-the-oven challah, rye bread and babka are not woven into my childhood nostalgia. And yet the hunger for baking must burn…
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Food Q&A: Tamar Adler on "An Everlasting Meal"
As the saying goes, too many cooks in the kitchen can be disastrous. But for Tamar Adler, author of “An Everlasting Meal: Cooking with Economy and Grace,” which came out this month, it’s a way of life. A former Harper’s magazine editor-turned chef, food educator and now cookbook author, Adler comes from a food-obsessed family….
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News One People Under a Sukkah
If I have one wish for Sukkot, my favorite Jewish holiday, it’s this: no more plastic fruit. Each year, Jewish people are commanded to fulfill the mitzvah of building a sukkah — a temporary shelter in which they eat (and sometimes sleep) throughout the weeklong holiday, which this year occurs from October 12 to 19….
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News Vilna’s Moosewood Cookbook
When most people think about the early high priestesses of vegetarian cooking, chefs and cookbook authors like Mollie Katzen, Deborah Madison and Madhur Jaffrey come to mind. Now, the YIVO Institute for Jewish Research in New York City is adding another name to the list: Fania Lewando. Next spring, YIVO will publish an English translation…
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