Liza Schoenfein
The Jewish Daily Forward
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Past articles by Liza:
Out of a literal melting pot comes a literally stellar chicken soup
In 'Home Is Where the Eggs Are," Molly Yeh draws on her Chinese-Jewish heritage to create a stellar chicken soup. → Read More
A new gardener’s first carrots for Rosh Hashanah – The Forward
However you serve this celebration of the carrot and the season, may it help augur in a happy, healthy, and prosperous New Year. → Read More
Better-than-honey cake Italian honey cookies – The Forward
Italian honey cookies for Rosh Hashanah for people who don’t like honey cake → Read More
Chefs share recipes for Sukkot, the outdoor holiday we need right now
Chefs share recipes for Sukkot, the outdoor holiday we need right now → Read More
Rosh Hashanah cooking during COVID — recipes & advice from food pros
Rosh Hashanah cooking during COVID—19 recipes & advice from food pros → Read More
WATCH: A Rosh Hashanah treat
Two timeless delicacies — both traditional Rosh Hashanah sweets — are presented step by step with recipes and a video. → Read More
The 6 worst things people have done to hummus
For International Hummus Day, we review the worst variations of the classically simple dish of chickpeas and tahini. → Read More
This NYC Bakery Is Now Selling Cake Wrapped In An Etgar Keret Story
Israeli writer Etgar Keret has lent his name to a new cake line at Breads Bakery. → Read More
In an Expansive New Cookbook, Leah Koenig Takes on the Jewish Culinary Canon
With “The Jewish Cookbook,” Leah Koenig's recipes offer a taste of home -- wherever that may be. → Read More
Leah Koenig’s Chicken Hamin (Cholent) With Bucatini
Easy recipe for chicken hamin (Israeli cholent) with chicken drumsticks, eggs, and bucatini pasta. → Read More
Has Breads’ Bakery Owner Opened NYC’s Most Authentic Middle Eastern Restaurant?
Gadi Peleg of Breads Bakery has opened Lamalo Restaurant in the Arlo hotel in NYC's NoMad area. → Read More
This Purim, Try Apricot-Spiked Cocktails With Apricot-Filled Hamantaschen
Easy hamantaschen recipe with apricot-pistachio and hazelnut-chocolate fillings, and an apricot liqueur Old Fashioned cocktail. → Read More
Recipe: The Ultimate Hamantaschen — With Three Different Fillings
There’s a reason hamantaschen recipes stress the importance of working with well-chilled dough. The cookies I made last––rolling out a ball of the dough from leftover scraps without giving it enough time to chill in the fridge––didn’t hold their shape in the oven and caused the filling to leak out a little. For the fillings, quantities vary depending on whether you choose to fill your… → Read More
Recipe: A Not-So-Old-Fashioned Cocktail For Purim
An Old-Fashioned cocktail with apricot liqueur -- a Purim cocktail with a twist. → Read More
I Heart Kim Kushner’s Kosher Cookies
A review of Kim Kushner's "I Heart Kosher" cookbook's dessert recipes. → Read More
Polar Vortex Beef Borscht
The key to this dish is the balance of flavors. → Read More
A Fresh, Tomato-ey Take On Shakshuka
There’s a good reason shakshuka is becoming more and more popular in American cities. → Read More
L’Chaim To This Hanukkah Holiday Spritz Cocktail
Holiday Spritz 1½ ounces gin 1½ ounces pomegranate juice ¾ ounce simple syrup 4-5 drops orange or angostura bitters 3 ounces dry sparkling wine, such as prosecco or cava Rosemary sprig and cherry for garnish * Fill a cocktail shaker with ice. Add gin, pomegranate juice, simple syrup and bitters. Shake vigorously for about 10 seconds. * Pour into a stemmed glass and top with sparkling wine.… → Read More
Latke Fatigue? Try These (Oven) Fried Foods This Hanukkah Instead
This year, I just couldn’t muster enthusiasm for yet another latke. I had other ideas. → Read More
How To Cook The Ottolenghi Way
Review of Yotam Ottolenghi's 'Simple' cookbook full of vegetarian, Middle Eastern recipes for those "short on time" or to be "made ahead". → Read More