Leah Koenig

Leah Koenig is the author of The Hadassah Everyday Cookbook.

A Halva-Inspired Recipe for Rosh Hashanah

Ringing in the Jewish New Year with an artisanal tahini and honey spread

From Challah to Jalapeños, Latin American Jews Redefine a Culinary Heritage

There is no single unifying cuisine, but Jewish food from Central and South America is coming into its own

Venerable Michigan Deli Traces Its Culinary Roots All the Way to Budapest

Zingerman’s has added a range of Hungarian items—from soups to pastries—to its menu, and now it’s leading European food tours

Red, Delicious: How Paprika Became Jews’ Favorite Hungarian Spice

Sweet or hot, stewed in goulash or rubbed on chicken, this versatile spice is a staple of the Jewish-American kitchen

Philadelphia’s Jewish Dining Scene Steps Into the Big Leagues

From bagel bakeries and hummus joints to upscale kosher eateries, new restaurants have changed the city’s culinary profile

New Film Tells the Story of New York’s Russ & Daughters

‘The Sturgeon Queens’ documents 100 years of the iconic appetizing shop

Not Your Grandmother’s Halva: The Humble Sesame Seed Gets a Makeover

Joyva continues almost a century of market dominance, but two new companies are turning sesame into something trendy

Israeli Chefs Bring a New Spin on Middle Eastern Food to America

Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?

Beyond Gefilte Fish

Sick of gray balls of mystery fish floating in jelly? Think outside the jar, and try a Sephardic recipe instead.

The Finest of the Fats

Food writer Michael Ruhlman develops a taste for Jewish cuisine’s key ingredient in The Book of Schmaltz

To Brine or Not To Brine: Cooking Kosher Turkey for Thanksgiving

If you’re buying a kosher turkey, here are a few essential tips for making a perfect Thanksgiving dinner

The Classic Kiddush Trio

How schnapps, herring, and bowtie cookies became standard fare in shul—and why they’re making a comeback

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

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