Leah Koenig
The Kitchn
New York, United States
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Past articles by Leah:
Jam and Poppy Seed Noodle Kugel
Try this Hungarian twist on classic kugel this year. → Read More
Great-Grandma’s Cinnamon Pull-Apart Cake, Pieced Together by Taste Memory
A family recipe. → Read More
A Jewish-Style Brisket That Tips its Hat to Texas BBQ
Leah Koenig's sweet, smoky, and meltingly tender Jewish-style brisket also nods to her love of Texas BBQ flavors. Get the delicious recipe here! → Read More
8 Great Host Gifts for Rosh Hashanah
These gifts all play on Rosh Hashanah's most familiar thematic foods (apples and honey) and also offer a few surprising twists on traditional Jewish cuisine. → Read More
How I Clean My Kitchen for Passover (and Spring!)
Cleaning the kitchen for Passover is a surprisingly serious business. Here's what you need to do. → Read More
An Easy, Modern Menu for Hanukkah
Unlike most Jewish holidays, Hanukkah doesn't have a lot of formal rules, so there is a lot of room to play around and get creative. → Read More
Recipe: Gougères with Fig Jam
These puffed bites of dough start on the stovetop and finish with a swipe of savory fig jam. It's a sophisticated appetizer for your next party. → Read More
Recipe: Herb and Scallion Latkes
These fast and fancy latkes are filled with a handful of fresh herbs and scallions for a fresh take on the fried favorite. → Read More
Recipe: Fennel-Apple Bellinis
This winter cocktail starts with apple cider and Champagne and gets hints of sweetness from fennel syrup. → Read More
This Vibrant, Smoky Beet Hummus Is Appetizer Gold
This dish keeps the basic building blocks of hummus — chickpeas, tahini, olive oil, and lemon — and adds sweet roasted beets and smoky paprika. → Read More
14 Cookbooks That Teach Us About the American Food System
Recipes that show us what American growing, cooking, and eating really means → Read More
These Delicious Treats Fight Food Waste
From vegetable pulp granola bars to coffee husk flour → Read More
Organic's Newest Frontier is Booze
Meet the craft makers behind America's new generation of spirits → Read More
Why We Should Be Cooking Like Our Grandmas
Samin Nosrat, Darina Allen, Tamar Adler, and Patricia Tanumihardja on the importance of learning from previous generations in the kitchen → Read More
Is Food the New Internet?
How a tech-driven approach to "real food" could save America's food system → Read More
What's In Store For Our Food Systems (And the Smart Crops That Matter)
A pioneering researcher forecasts the future of organic foods → Read More
Festive Appetizers for Ringing in the Jewish New Year
For this Rosh Hashanah, turn to the global bounty of jewish cuisine to set a spread of delectable appetizers. → Read More
Recipe: Vegetarian Chopped Liver with Shallots
This vegetarian and kosher chopped liver starts with kidney beans and gets a big wallop of flavor from sautéed mushrooms and walnuts. → Read More
Recipe: Borscht Crostini — Quick and Easy Appetizers
These quick and easy borscht-inspired crostini take all the flavors of the beet-based soup and pile them on high on toasted bread for a tasty party app. → Read More
Jammy, Vibrant Moroccan Dips—One Red, One Green
This dip literally translates to "cooked stuff" in Arabic → Read More