Leah Koenig

Leah Koenig is the author of The Hadassah Everyday Cookbook.

Cooking Up Spain’s Jewish Past

Medieval Sephardic recipes come out of hiding at La Vara, a new restaurant in Brooklyn that reconnects Spanish cuisine with its Jewish roots

Silk Road Food

Bukharian Jews in Queens, N.Y., mostly émigrés from the Soviet Union, brought with them a cuisine that mixes the polyglot flavors of Central Asia

Farmville

The trend toward local and organic foods has also helped fuel a resurgence in Jewish farming, a seeming oxymoron that actually has a long and deep history in this country

Off the Table

After a kosher-certifying agency deemed quinoa, the South American grain-like seed, Passover-compliant, it’s become a darling of the Passover table. But now rabbis are having doubts.

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