Leah Koenig
By Leah Koenig
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Recipes Egyptian Breakfast: Ful Medames With Fried Eggs
The wine in this dish is an unexpected and nontraditional addition, but it adds delicious flavor. Don’t worry about drinking before noon — the alcohol cooks out before the beans touch your plate. Serve with pita for mopping up the sauce. For the Beans: 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 large…
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Recipes Why Breakfast Is Most Jewish Meal of the Day
Here’s the formula for a perfect Sunday morning: Take a bagel — preferably seeded — slice it in half, slather it with cream cheese and drape it with paper-thin slices of briny lox, red onion and tomato. Add coffee and The New York Times, and breakfast is complete. While bagels and lox deserve their title…
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Food The Next Generation of Challah
People tend to get cultish about challah. Ask a group of friends where to find the best ritual Sabbath bread, like I recently did on Facebook, and within minutes a torrent of impassioned odes to various bakeries will flow forth. The success of these bakeries — like The Challah Fairy and Silver Moon Bakery in…
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Culture The Next Generation of ‘the Seltzer Man’
If you believe what you read in the news, the seltzer man is on the brink of extinction. Every few years, some publication will run a wistful feature on the remaining stock of old-timers, dedicated men who still ride around New York making door-to-door deliveries of carbonated water, their crates of glass siphon bottles clanging…
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Culture Reclaiming Jewish Classics With a Trip To the Farmers’ Market
Wandering through the farmers market with a reusable tote bag and a beatific smile has become the ultimate in foodie clichés, and for good reason. There is little more satisfying to a home cook than tipping forth the day’s haul onto the kitchen counter — a pound of coral-colored rhubarb, say, a silky pile of…
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Recipes A Feast of the Forest
Erin Gleeson’s story reads like a modern homestead fairy tale: Hardworking city photographer meets and marries the man of her dreams (a reform rabbi named Jonathan), moves with him to a cabin in the woods and launches a blog chronicling the couple’s amazing feasts from her rustic, sun-drenched kitchen. That kitchen, which spills out onto…
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Recipes Craving the Flavors of the Persian Gulf
If love, like food, has the ability to nourish, then the absence of love can leave us with deep and unquenchable feelings of hunger. An emptiness that is complete and all-consuming, as if we have not eaten in years. Two books coming out this month, the novel “Tomorrow There Will Be Apricots,” by Jessica Soffer,…
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Food A South African Seder, Inspired by Lithuanian Roots
In the 1920s, when Esther Perkel was a young girl living in South Africa, she and her family traveled by tram and rickshaw to the Newtown Market in Johannesburg to buy bushels of fresh grapes grown in the vineyards around the Cape of Good Hope. Her family carted the grapes home shortly after Purim, where…
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