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Leah Koenig

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About the Author

Leah KoenigLeah Koenig's work has appeared in The New York Times, The Wall Street Journal, Saveur, Epicurious, CHOW, BonAppetit.com, Modern Farmer, More, Time Out New York, Hemispheres and Tablet, among other publications. She is the author of Little Book of Jewish Appetizers (Chronicle Books, 2017), Modern Jewish Cooking (Chronicle Books, 2015) and The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen (Rizzoli/Universe, 2011).

Berbere

Recipe by Leah Koenig

<em>Berbere</em>

This spice blend sits the heart of the Ethiopian pantry. Made with dried chili peppers and a lengthy list of other spices, it is both quite fiery and also complexly

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Doro Wot

Recipe by Leah Koenig

<em>Doro Wot</em>

Ethiopian Jews serve this fiery chicken stew for special meals. Heaps of onion, garlic and ginger meld together into a saucy base and get a big boost of flavor from

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Sweet and Sour Cabbage Soup

Recipe by Leah Koenig

Sweet and Sour Cabbage Soup

Beet borscht is undoubtedly the most popular sweet and-sour soup within the Ashkenazi soup canon. But this cabbage-based soup, called krautsuppe in German, is just as delicious. It is traditionally

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Yeasted Pumpkin Bread

Recipe by Leah Koenig

Yeasted Pumpkin Bread

Sephardi Jews traditionally eat foods made with pumpkin and squash on Rosh Hashanah, when they hold symbolic significance. Jewish traders also played a major role in spreading the New World

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Barley-Stuffed Mushrooms

Recipe by Leah Koenig

Barley-Stuffed Mushrooms

Mushrooms and barley were fixtures of the Eastern European Jewish kitchen, most notably paired in a nourishing bowl of mushroom barley soup. This appetizer also features the iconic duo, but

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Lahmajun

Recipe by Leah Koenig

<em>Lahmajun</em>

Jews hailing from Syria, Turkey, Lebanon and surrounding countries took the lead from their neighbors and fell in love with these small flatbreads topped with ground lamb or beef. The

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