Melina Schein cooks Leah Koenig’s recipes, one by one
This new cookbook celebrates Jewish cuisine as multi-faceted and global.
In her new cookbook, Leah Koenig serves up appetizers that push the boundaries between traditional and modern.
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.
Food editor Liza Schoenfein chatted with Leah Koenig recently about her new cookbook, and the hidden, bittersweet benefit of not having a bubbe.
Softened matzo provides a convincingly noodle-like base for rich ricotta and mozzarella, tangy marinara and tender spinach.
The week-long bread ban may be most challenging at breakfast. Leah Koenig comes to the rescue with a delicious matzo-based granola.
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.
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.
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.