Leah Koenig
‘The Saucy Soprano’ blogs traditional Jewish food, with a side of raunch
Melina Schein cooks Leah Koenig’s recipes, one by one
The Little Book Of Jewish Feasts Is Bigger Than It Looks
This new cookbook celebrates Jewish cuisine as multi-faceted and global.
‘Little Book’ Offers Big Ideas For Jewish Holiday Hors D’Oeuvres
In her new cookbook, Leah Koenig serves up appetizers that push the boundaries between traditional and modern.
Leah Koenig
The best food writing isn’t only about food. It’s about considering the world — a community, a region, a country — at a moment in time, through its flavors, textures, ingredients, cooking methods and dining traditions.
Leah Koenig Dishes on ‘Modern Jewish Cooking’
Food editor Liza Schoenfein chatted with Leah Koenig recently about her new cookbook, and the hidden, bittersweet benefit of not having a bubbe.
Spinach-Matzo Lasagna
Softened matzo provides a convincingly noodle-like base for rich ricotta and mozzarella, tangy marinara and tender spinach.
Matzo Granola With Walnuts and Coconut
The week-long bread ban may be most challenging at breakfast. Leah Koenig comes to the rescue with a delicious matzo-based granola.
A Perfectly Modern Passover
A Seder made up of dishes from Forward contributing editor Leah Koenig’s new cookbook offers delicious recipe revelations just in time for the holiday.
Roasted Beet Salad With Preserved Lemon
With all due respect to the classic pairing of beets and goat cheese, there are other ways to serve cooked beets! This fresh, fabulous salad is an excellent example.
Nouveau Middle East Food Goes West
Attracted by the sun and year-round fresh produce, New York chef Sara Kramer has resettled in California, where she’s opening two Mideast-inspired restaurants.