Leah Koenig
Leah Koenig's writing and recipes have appeared in The New York Times, The Wall Street Journal, Saveur, Epicurious, Food52, BonAppetit.com, Departures, More, and Tablet, among other publications. Leah's most recent cookbook, Little Book of Jewish Appetizers (Chronicle Books) came out in August, 2017. Her previous book, Modern Jewish Cooking, (Chronicle) was published in 2015 and featured in Food52's Piglet cookbook tournament. In addition to writing, Leah also leads cooking demonstrations and workshops around the country and in further-flung locales from Toronto to Krakow. Prior to becoming a full-time writer, Leah worked for the Jewish environmental organization, Hazon, where she ran their food and agriculture-related programs.
Articles by Leah Koenig
Lima Bean Hummus with Toasted Peanuts
A different bean gives this hummus a slightly sweet taste.
Beyond Apples and Honey: Symbolic Foods for Rosh Hashanah
Recipes for traditional and meaningful Jewish new year delicacies.
Orange and Pomegranate Salad
The pomegranate has long been a symbol of fertility, and thus of the unlimited possibles for the Jewish New Year.
Roasted Beets with Cilantro-Basil Pesto
Beets are a symbolic food eaten on Rosh Hashanah.
White Wine Braised Leeks
Leeks and onions are considered symbolic foods for Rosh Hashanah.
Pumpkin Cranberry Cupcakes
Pumpkin and squash are symbolic foods for Rosh Hashanah.