Leah Koenig
By Leah Koenig
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News Bar Refaeli: Resident Water Specialist
Back as a bored Hebrew school kid in suburban Chicago, I passed the time by staring at the map of Israel that hung on every classroom wall in my synagogue. Although I’d never traveled there, I knew the shape and topography of the country remarkably well — the ironically shrimp-shaped swath of brown, ringed by…
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Life The Return of the Tam Tam
Last year, all hell nearly broke loose when, due to apparent technological and budget issues, Manischewitz failed to deliver Tam Tam crackers, a popular Passover snack. As JTA reported: The outcry was immediate; Jewish consumers coast to coast mourned the absence of the beloved cracker. Stories ran not only in the Jewish media but The…
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News Deconstructing Cholent
The first time I came face to face — or rather, spoon to mouth — with a bowl of cholent, at the age of 24, I had no idea what it was. While I was growing up in a nonobservant home, my family had no need for such a meal, a hearty stew that simmers…
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News Yid.Dish: Apple and Pear Crisp
According to Raymond Sokolov’s book, Why We Eat What We Eat, “Before Columbus, there were no apples in the Americas. Settlers brought seeds and grafts, hoping to recreate their old way of life.” Any American who has ever given a teacher an apple (or seen a movie where such an exchange occurred), uttered the words,…
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News Yid.Dish: Cranberry Bread
2 cups of flour 1/2 to 3/4 cup of sugar 1 1/2 teaspoons of baking powder 1/2 teaspoon of baking soda 1 teaspoon salt ½ stick of softened butter ½ cup applesauce 1 beaten egg The zest of one orange 3/4 cup of orange juice 1 teaspoon of cinnamon 1/2 teaspoon of freshly grated nutmeg…
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News Yid.Dish: Whole Grain Chocolate Chip Cookies
From Myra Kornfeld’s The Healthy Hedonist ½ cup softened unsalted butter or 7 tablespoons coconut oil ¾ cup maple sugar, sucanat or evaporated cane sugar 1 egg (or egg substitute for vegans) 1 ½ cups whole wheat pastry flour or whole grain spelt flour for wheat-free ½ teaspoon baking soda Pinch of salt 1 cup…
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News Yid.Dish: Cardamom Scented Oatmeal
Slush. Snow. Wind. Cold. It’s been that kind of weekend around here in Brooklyn and – so I’ve heard – in pretty much the rest of the country. Aside from a brief foray outside en route to the gym, and two neighborhood Chanukah parties this evening (including one in my building, to which I didn’t…
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Food Curried Sweet Potato Latkes From Joan Nathan
Curried Sweet Potato Latke from Joan Nathan’s Jewish Cooking in America 1 lb sweet potatoes, peeled ½ cup all-purpose flour 2 tsp. sugar 1 tsp. brown sugar 1 tsp baking powder ½ tsp cayenne pepper 2 tsp curry powder 1 tsp cumin Salt and freshly ground pepper to taste 2 large eggs, beaten ½ cup…
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