Leah Koenig is the author of The Jewish Cookbook, Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen, and The Little Book of Jewish Appetizers.
Israeli and Middle Eastern restaurants change what’s on the menu in London
After making a name for himself as a kitchen wunderkind on ‘Chopped,’ he built a huge following online. Now, at age 20, he’s publishing his first cookbook. And, oh, by the way, all the recipes are kosher.
After decades of collecting recipes from around the Mediterranean, she comes back to her own kitchen in her new cookbook
Consider a bowl of a humble but heartwarming everyday classic: mushroom barley
At Chicago’s Masa Madre bakery, the owners blend their backgrounds to create new recipes, from their popular cinnamon churro babka to their dulce de leche-filled sufganiyot for Hanukkah
New plant-based products aren’t technically treyf. But that doesn’t mean kosher-keeping Jews are ready to try them.
Matzo for Rosh Hashanah? Ham for Hanukkah? Challah for Passover?
Learn how to make everything from almodrote to sofrito in your own kitchen
Renowned New York chef Peter Hoffman preserves the city’s past in his new memoir, ‘What’s Good?’
How delicatessens became associated with stars—on the walls, at the tables, and on the menus
Jake Cohen reinvents classic recipes—from brisket and tahdig to challah and pigs in a blanket—in his new cookbook
Why Yiddish culture scholar Barbara Kirshenblatt-Gimblett’s impressive book collection includes more than a thousand Jewish cookbooks
Jewish women pastry chefs bring their heritage to restaurant menus
Award-winning chef Rozanne Gold opened American eyes to Israeli cuisine—decades before it became trendy
‘The Chicken Soup Manifesto’ explores the universal appeal—and regional variations—of a culinary classic
The Jewish Food Society delves into the people and the stories behind the dishes it hopes to pass down to a new generation
Burlap & Barrel found success bringing seasonings from around the globe to American restaurant kitchens. Then the pandemic came, and changed the whole business.
Large gatherings on Friday nights are out, but baking challah is on the rise
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