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
White Wine Braised Leeks
Leeks and onions are considered symbolic foods for Rosh Hashanah.
Green Beans with Honey Tahini Glaze
Beans are symbolic on Rosh Hashanah because their Talmudic name sounds like the Hebrew "to increase."
A Guide to Israeli Food Markets
The shuk in an Israeli city can offer a glimpse into the lives of those who visit it.
Creative Mishloach Manot
Give a Purim gift that will delight its recipients.
