JL;DR

In anticipation of Rosh Hashanah, Leah Koenig shares her delightful Herby Green Apple and Farro Salad recipe—a fresh and flavorful dish perfect for fall gath...

Leah Koenig presents a Rosh Hashanah recipe for Rice and Caramelized Onion-Stuffed Chicken, inspired by Syrian Jewish cuisine. While not Syrian herself, Koen...

Leah Koenig shares the joys of creating an early autumn fruit platter, highlighting the seasonal transition as kids return to school and she nears the comple...

This edition of The Jewish Table newsletter introduces a recipe for Zucchini Coconut Soup, which is available exclusively to paid subscribers. The newsletter...

This article from The Jewish Table reflects on the art of writing a good recipe, highlighting the process of developing reliable and memorable recipes. The n...

The text discusses the Koenig-Fruchter family's participation in the Klez Kanada festival, a gathering focused on klezmer music and Jewish culture near Montr...

Despite the centrality of figs in Jewish tradition, there is a lack of fresh fig recipes in Jewish cuisine due to their delicate nature and exceptional taste...

Dan Pashman, an acclaimed food writer and creator of the podcast The Sporkful, recently released a cookbook titled "Anythings Pastable," featuring inventive ...

The text discusses the author's upcoming road trip with their family to a reunion in Nebraska, mentioning they will enjoy various foods along the way such as...

The text discusses a recipe for a majestic six-strand challah bread. It invites readers to subscribe for a weekly newsletter to receive more stories and reci...

The text discusses a recipe for Chicken with Peppers (Pollo con Peperoni) from Portico. It seems to be a popular dish worth trying out.

The text discusses a recipe for Dilled Rice with Limas and Sugar Snaps, which is a variation on a traditional Persian dish called Baghali polo. Persian cuisi...

Leah from The Jewish Table newsletter is collaborating with Gertie, a popular Brooklyn Jewish diner, for a Shabbat dinner on July 12 featuring dishes from PO...

The discussion revolves around the author's initial plan to share a recipe for a Jewish-inspired Bloody Mary, but following the recent presidential debate, t...

The text discusses the author's experience at The Fancy Food Show, a multi-day trade show where specialty food producers gather. The author highlights the va...

The author reflects on the disappointment of her cookbook, "Portico," not winning a James Beard Media Award despite high hopes and extensive efforts. She dra...

The newsletter shares personal reflections on parenting milestones and the joys of summer with family. It discusses the tradition of skewered foods in Jewish...

Shavuot is discussed as an all-night holiday commemorating the giving of the Torah. While some celebrate with all-night study sessions, the writer prefers a ...

The text discusses a new cookbook titled "The Jewish Holiday Table" that features diverse Jewish recipes and personal essays from around the world. The autho...

The article discusses the author's enthusiasm for cherries and introduces a recipe for Sweet Cherry Quick Jam. Cherries have a prominent place in Jewish cuis...

The text discusses the author's experience with baking challah and how they lost their motivation for it over the past year. They introduce a new recipe for ...

The article discusses a recipe for "Sheet Pan Matbucha," a Moroccan tomato and pepper-based condiment. The author shares their love for matbucha and explains...

The text discusses the importance of uplifting voices of peace amidst the conflict in Israel and Gaza, highlighting the need to move the conversation towards...

The text discusses a Persian Cucumber Salad with Yogurt and Walnuts recipe shared by renowned cookbook author and food writer Joan Nathan as part of her late...

The author acknowledges an error in a subscription discount offer where only educational institutions were allowed to subscribe due to a mistaken setting. Th...

A newsletter promotes a paid annual subscription to The Jewish Table and shares a last-minute Passover recipe for Chicken with Clementines, Dates, and Capers...

The author discusses the joy of experiencing a solar eclipse in NYC and shares photos capturing the magical moment. They also mention a new Mexican Jewish co...

The text discusses the popularity of quinoa during the week of Passover in a recipe for Quinoa and Cauliflower Pilaf. It emphasizes the significance of inclu...

In the text "Friday Kibbitz: What's Your Favorite Artichoke Recipe?" the discussion likely revolves around different ways to prepare and cook artichokes. Par...

The text discusses the author's discovery of artichokes in a grocery store and their enthusiasm for preparing roasted artichokes. The author expresses excite...

The text is about a recipe for "Cake Mix Hamantaschen," a less traditional version of the classic Purim treat. The recipe uses cake mix to simplify the bakin...

The author reflects on losing two subscribers to her newsletter, The Jewish Table, due to differing views on Zionism and Israel. Despite the personal impact,...

The text discusses a recipe for Saucy Harissa Meatballs, inspired by the book "Bread and Jam for Frances" by Russell and Lillian Hoban. The recipe promises a...

The text discusses the classic Jewish dish of borscht and introduces a recipe for Fennel and Beet Borscht from the upcoming cookbook "Nosh: Plant-Forward Rec...

The text discusses the author's love for stewed prunes despite their reputation. The author expresses enjoyment for plump, citrusy prunes and encourages read...

Blueberry buns, a specialty of Toronto's Jewish community, have a fascinating history. In the 1920s, a Polish Jewish immigrant named Annie Kaplansky started ...

The author is experimenting with food fusion and developing recipes for their next cookbook. This week, they created a Jewish fusion side dish called Roasted...

The article discusses the concept of "Jewish food" and its significance. The author, along with a fellow cookbook author, explores the idea of what it means ...

This newsletter discusses the new album "The Lines" by the band Sandcatchers, led by Yoshie Fruchter. Yoshie grew up in a family that valued Jewish music and...

In this text, the author begins by sharing a recipe for Dried Fruit and Walnut Bread and mentions that it is inspired by the upcoming Jewish holiday, Tu Bish...

The Portico Winter & Spring Events for 2024 have been announced. There will be various events taking place in different cities. In Toronto on February 8, the...

The author of this blog post reflects on the absence of snow in New York City and proceeds to share a recipe for Spanakopita Beans. They mention that while t...

The author of The Jewish Table celebrates reaching 500 paid subscribers and shares their excitement about receiving a collection of Jewish cookbooks from a f...

The Best of The Jewish Table, 2023 is a compilation of favorite recipes and newsletters from the year. Some highlights include a Majestic Boureka Pie, a reci...

This article discusses the cultural phenomenon of Jewish people eating chicken soup on Christmas, offering a recipe for a "Very Jewish Christmas Chicken Soup...

In this article, the author poses the question to the readers: "What's the best thing you cooked this year?" Numerous readers respond with their favorite Jew...

The author starts off by offering a special Hanukkah subscription discount and lists things that are helping to slow their heart rate amid current turmoil, s...

In this article, the author explores the topic of new Hanukkah food traditions. They discuss how some families have embraced new culinary traditions to celeb...

In this recipe from The Jewish Table, the author provides a simple and delicious recipe for Spiced Gelt Hot Chocolate, just in time for Hanukkah. The recipe ...

This newsletter begins with a recipe for Sweet Corn Elotes Latkes, inspired by Mexican street corn. The author shares personal reflections on the recent Isra...