Leah Koenig
Leah Koenig is a freelance writer living in Brooklyn. She is working on her first cookbook, and more of her work can be found at leahkoenig.com.
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Leah Koenig is a freelance writer whose mostly food-related work has been published in The New York Times Magazine, Saveur, Gastronomica, Every Day with Rachael Ray, Culinate, and other publications. She writes a monthly food column for The Forward and a bi-weekly column on seasonal eating for Saveur.com.
Leah was the founding editor of The Jew and The Carrot, a blog on Jews, food, and contemporary life. Under her tenure the site won best new blog and best food and recipes blog in the 2007 Jewish and Israeli Blog Awards. Leah has also presented her food research at venues around New York City. Most recently, she gave a presentation on the Jewish cuisine of Rome for the Jewish Historical Society of New York. She lives in Brooklyn with her husband. Her personal Web site is leahkoenig.com.
Leah was the founding editor of The Jew and The Carrot, a blog on Jews, food, and contemporary life. Under her tenure the site won best new blog and best food and recipes blog in the 2007 Jewish and Israeli Blog Awards. Leah has also presented her food research at venues around New York City. Most recently, she gave a presentation on the Jewish cuisine of Rome for the Jewish Historical Society of New York. She lives in Brooklyn with her husband. Her personal Web site is leahkoenig.com.
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In Israel, Building Community With Breakfast
What happens when an Arab and a Jew open a guesthouse in Jesus' hometown? Culture and cake transcend religion.
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Recipe: Semolina 'Harissa' Cake
"Harissa" doesn't refer only to a North African hot sauce. It's also a moist, sticky cake like this one, made with geranium-flavored sugar syrup.
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The Breadbasket of America: New England?
Local and heritage wheat is sprouting throughout the Northeast, but can growers cultivate long-term success?
