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Leah Hadad

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About the Author

Leah HadadLeah Hadad once worked as a lawyer, but her lifelong love for cooking and baking led her to start Tribes-a-Dozen and develop its signature product, Voilà! Hallah, a line of all-natural, kosher challah bread mixes. Her calling now is to revive the tradition of baking challah at home. Leah draws on her Yemenite-Israeli roots as she is mixin' traditions in her kitchen for family and friends in Washington, DC.

The Flavors of Memory

by Leah Hadad

The Flavors of Memory

Israeli food writer and personality Gil Hovav’s newly translated memoir, the third in a trilogy, paints a picture of 1960s Jerusalem and one family that has played an extraordinary part in Israeli history.

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Hungarian Jewish Flódni Cake

Recipe by Leah Hadad

Hungarian Jewish <em>Flódni</em> Cake

On a visit to Hungary last summer, I discovered flódni, a traditional cake of Jewish Budapest. The Jewish community preserved the flódni tradition, which now has a wider audience in the Hungarian beyond the Jewish community and has come to symbolize the diversity of Hungarian society. With five layers of dough and four distinct fillings—poppy

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Flódni to Remember

by Leah Hadad

<em>Flódni</em> to Remember

Meet flódni, the sweet specialty of Jewish Budapest, a humble, but towering cake of five layers of dough and four different traditional Jewish fillings—apple, walnut, poppy seed and plum jam.

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Israeli Cheesecake, Kind of

Recipe by Leah Hadad

Israeli Cheesecake, Kind of

Suddenly longing for the Israeli cheesecake I remembered fondly, I embarked on a search spanning two continents for that classic recipe. I bridged present and past, finally putting together the long-lost recipe thanks to the help of newly found old friends, my sister and the Internet. Alas, the old-country recipe called for ingredients not readily

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Hearty Head of Cauliflower

Recipe by Leah Hadad

Hearty Head of Cauliflower

Roasted whole cauliflower head is all the rage right now. Israeli chef Eyal Shani is famous for his whole roasted cauliflower, which is parboiled in salted water and then roasted. Here, I streamline the method by removing the parboiling step, instead roasting the whole cauliflower wrapped in foil so that it retains its nutrients and

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