Leah Koenig reflects on the transient nature of modern food trends, juxtaposing them with the enduring qualities of recipes rooted in tradition, such as her ...

Leah Koenig explores the humble yet beloved tradition of vegetarian chopped liver, highlighting its historical and cultural roots in Jewish culinary practice...

Leah Koenig invites readers to join her on a culinary journey through Sicily from May 16-22, 2027, focusing on the island's Jewish culinary heritage. The tri...

Leah Koenig shares a delightful recipe for "Rhubarb Cheesecake Pots," celebrating the vibrant pink colors and healthful benefits of rhubarb in light, no-bake...

Bagels, long a staple of Jewish-American food culture, are undergoing a transformation as they inspire a new wave of culinary creativity across the U.S. The ...

Leah Koenig, cookbook author, introduces a unique Scallion and Cheddar Babka, diverging from traditional sweet babkas with a savory twist. While typically kn...

Adeena Sussman's new cookbook, "Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes," emphasizes simplicity and flavor in cooking during challenging times. Sussman f...

Leah Koenig shares exciting opportunities for those interested in Jewish food traditions with events inspired by her course at NYU. Congregation Or Chadash i...

The article by Leah Koenig, featured in The Jewish Table, explores the rapid evolution of Jewish cuisine over the last quarter century, emphasizing two main ...

Leah Koenig's article celebrates the Artemis II mission coinciding with Passover, drawing a parallel between the mission's diverse, accomplished crew and the...