Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner.
Liza Schoenfein
By Liza Schoenfein
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Food In an Expansive New Cookbook, Leah Koenig Takes on the Jewish Culinary Canon
What is Jewish cooking? “It depends entirely on whom you ask,” Leah Koenig answers in the introduction to her latest book, “The Jewish Cookbook,” which contains over 400 Jewish recipes from around the globe. “Jewish communities fanned out from the Middle East to places near and far,” she writes. “These communities were bound together by…
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Food Everything Is ‘Sababa’ In Adeena Sussman’s Long-Awaited Israeli Cookbook
Tel Aviv-based food writer and recipe developer Adeena Sussman radiates a golden glow — and not just because the California native’s ginger-colored hair refracts every ray of Mediterranean sunlight. What Sussman emits is a natural warmth and ease and generosity of spirit, which is captured in her approach to food and shared in the pages…
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Food This Purim, Try Apricot-Spiked Cocktails With Apricot-Filled Hamantaschen
Eat cookies. Wear costumes. Carouse until there’s no telling the difference between “blessed is Mordechai” and “cursed is Haman.” Give gifts of food and drink to friends, and money to the needy. Purim rocks. This year, I decided to crank up the volume on my holiday consumables, coming up with a killer cookie-and-cocktail pairing: buttery…
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Food Recipe: The Ultimate Hamantaschen — With Three Different Fillings
There’s a reason hamantaschen recipes stress the importance of working with well-chilled dough. The cookies I made last––rolling out a ball of the dough from leftover scraps without giving it enough time to chill in the fridge––didn’t hold their shape in the oven and caused the filling to leak out a little. For the fillings,…
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Food Recipe: A Not-So-Old-Fashioned Cocktail For Purim
Traditionally, an Old Fashioned is made by muddling a sugar cube with bitters before adding the shaken liquor. Here, we substitute honey simple syrup, made by combining one part honey (instead of the more typical sugar) and one part water, and simmering until honey thins completely. (Chill before using.) Makes one cocktail 1 dried apricot…
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Food I Heart Kim Kushner’s Kosher Cookies
I know, I know: Valentine’s Day is not a Jewish holiday. Still, when Kim Kushner’s new cookbook, “I Heart Kosher,” landed on my desk, my heart beat a bit faster as I flipped through the dessert section and read her recipes for marvelous meringue kisses, chocolate-dipped figs with pistachios & rose petals, and flourless chocolate-almond…
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Recipes Polar Vortex Beef Borscht
Photographs by Liza Schoenfein Prep Time: 20 minutes Cook Time: about 3 hours Serves: 8 2½ pounds beef chuck cut into 2-3 inch pieces 1 medium onion, chopped 4 cloves garlic, thinly sliced 32 ounces lower sodium beef broth ½ cup tomato paste ½ cup apple cider vinegar ¼ cup honey 4 dill fronds (about…
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Food How I Cracked the Shakshuka Code — and Made Some Awesome Eggs
‘I could really go for some tomato-egg right now,” my 15-year-old son, Teddy, said to me. “You what now?” I asked, confused but intrigued. “Tomato-egg,” he repeated. “I give up,” I said. “You know, Mom!” he mewled in mock exasperation. (I’m not sure I’ve ever seen Teddy reach real exasperation.) Tomato-egg? In retrospect, of course,…
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