Leah Koenig
By Leah Koenig
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Recipes Talking ‘Toast’ and All Its Toppings
If you’ve dined out recently, you’ve probably encountered fancy toast — the du jour of piling artisanal ingredients (think house made ricotta and seasonal jam or poached eggs and shaved truffles) on top of warmed bread. Or perhaps you, like just about everyone else in America, have made some version of avocado toast at home….
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Food Sizing Up Sadelle’s With the Great Arthur Schwartz
Brunching with legendary Jewish-food authority Arthur Schwartz at New York’s hot new artisanal appetizing restaurant. I first met Arthur Schwartz in late 2006. I was 24, still fairly new to Brooklyn, and just beginning to dip a spoon into the field of food writing. Arthur was a lifelong New Yorker and a pioneer food writer…
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Food Hummus for Breakfast — a Philadelphia Story
Hummus topped with kale pesto is part of a splendidly satisfying Israeli-style breakfast at Dizengoff, one of Michael Solomonov’s five popular Philadelphia eateries. Michael Solomonov is having one heck of a year. Scratch that — he is having one heck of a decade. The Israel-born, Pittsburgh-raised chef now has five successful restaurants in Philadelphia. Thanks…
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Recipes Giving Jewish Breakfast Its Due
(Egyptian Beans and Eggs) is one of the many Jewish morning meals worth celebrating. “What is your favorite Jewish food?” I ask this question often — at Shabbat dinner with friends, when I interview someone for a story and whenever I lead a cooking demonstration. I ask it because the query tends to elicit smiles…
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Recipes Shakshuka Stuffed Peppers for Sukkot Breakfast
When I was growing up, like many children, I looked forward to Sukkot. Every year there was a sense of anticipation swirling about the crisp air on the cusp of fall. And of all the Jewish holidays, it was the most delightfully sensory — a chance to sniff the citrusy etrog, rattle the lulav branches…
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Food 6 Ways To Break Your Fast With Flair
Not that this isn’t an ideal meal — and with all due respect to tradition — but serving the same menu every year can grow a little stale. Oh, autumn: bringer of turning leaves, cozy sweaters and…lox and bagels. And noodle kugel, and a river of orange juice. Yes, for Jewish families fall means the…
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Recipes Leah Koenig’s Apple and Honey Granola
Rosh Hashanah is nearly here. Do you know where your apples and honey are? I certainly do. Honey is a perennial favorite, of course. And the moment I spot the first late-summer crop of apples at the farmer’s market, I swoop in, ready to make the most of apple and honey prime time. According to…
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Recipes Granola Baked Apples for Rosh Hashanah Breakfast
Here’s the thing about baked apples: They are kind of a terrible dessert. While certainly delicious, the homey, Jewish grandmother-approved confection lacks a certain gravitas needed to convince very full people to make room for a few bites of something more. They just can’t compete with a lineup of pies, cookies and cake. But here’s…
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