Before arriving in Panama City with my husband and son last week, we spoke with friends who had made the trip, and they told us to get ready for the fruit. They were right. The tropical metropolis is overflowing with stunningly sweet pineapples, mangos, melons and guavas (and many other species I could not readily…
Leah Koenig showing a New Jersey congregation how to make her smoked-salmon hash with lemon-mint vinaigrette — and we have the recipe. It wasn’t my birthday yesterday morning, but if I hadn’t looked at the calendar I easily could have been fooled. The morning started out early (thanks to a 5:15 a.m. wakeup call from…
A participant at the Hazon Food Conference, Rabbi Jonathan Rubenstein (white beard) demonstrated challah braiding and bagel rolling. Alexander Rapaport of captured a moment. For a certain type of food- and sustainability-loving Jew (count me in on that list), and really for anyone who enjoys eating well, attending a conference or event at the Isabella…
I am a miserable sick person. A few coughs and sneezes I can handle without much of a problem; but when a bad virus hits — one of the sore throat, coughing, faucet nose, headache, sneeze-y and achy bones variety, like the one I just finished plodding my way through — I am pretty much…
A rosewater waffle topped with thick yogurt, berries and honey syrup, and poached eggs served over slices of grilled tomato and salty haloumi at Jack’s Wife Freda. Within a few minutes of opening on a recent weekday morning, the tables at , an eclectic bistro in New York City, were nearly filled. Even for Soho,…
Writer Leah Koenig (left) as a preschooler, with her father, Richard Koenig. Something strange happened the day after my father died. I woke up the next morning hungry for breakfast. Everything else has shifted. The shape of my family tree had changed. Nearly everyone I loved was sad all at once. I realized that I…
French toast with za’atar butter and seared tomatoes from “Modern Jewish Cooking.” Images by . A few Sundays ago, I cooked brunch in front of 60 strangers — on stage. I was at the Skirball Cultural Center, the gorgeous Jewish cultural mega-ship based in Los Angeles, doing an event in support of my new book,…
The perfect accompaniment to a glass of sparkling wine, fried olives are also a great addition to an Israeli-style breakfast. Sometimes the best dishes on a restaurant’s menu are the simplest ones. I love , the modern-Israeli eatery in New York run by chef Einat Admony. Admony’s cooking is inspiring across the board, from her…
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