Leah Koenig
By Leah Koenig
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Recipes Recipes That Survived the Long Journey From Ethiopia
‘You want the onions, garlic and ginger to melt into one another,” Beejy Barhany told me while stirring a pot that would soon hold kik wot, a creamy yellow split pea stew from Ethiopia. On another burner, doro wat, a chicken stew studded with hardboiled eggs, bubbled under the lid. I stood close by, at…
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Recipes Recipes That Survived the Journey From Ethiopia
In this week’s edition of the Forward, Ingredients columnist Leah Koenig writes about the Shabbat traditions of the Ethiopian Jewish community. Savor the recipes below. Doro Wat The use of spice is very subjective in Ethiopian cuisine, so add or subtract to your liking. You can find berbere at specialty food shops, and order a…
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News Walk Down the Jewish Chocolate Trail
On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao by Rabbi Deborah R. Prinz Jewish Lights, 272 pages, $18.99 If there is one attribute that all Jews across the spectrum possess, it’s the pride we feel when a fellow Jew accomplishes something noteworthy. Many…
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Food 2012’s Best Jewish Cookbooks — Day 4
From our eight favorite books from the year — one for each night of Hanukkah — we present two below. They are all great holiday gifts for the passionate cook in your life or a treat for yourself. Check out the other books on our list from days 1-3. Best Cookbooks, Day 1 Best Cookbooks,…
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Food 2012’s Best Jewish Cookbooks — Day 3
From our eight favorite books from the year — one for each night of Hanukkah — we present two below. They are all great holiday gifts for the passionate cook in your life or a treat for yourself. Best Cookbooks, Day 1 Best Cookbooks, Day 2 The Smitten Kitchen Cookbook by Deb Perelman, Knopf, 336…
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Culture A Very Sussman Hanukkah
As anyone who has ever stood sweating and swearing in front of a spitting-hot pan of oil knows, the Hanukkah tradition of making latkes is hard work. It requires skill, patience, and a well-developed sense of humor. Luckily, Max and Eli Sussman, brothers and chefs living and cooking in Brooklyn, have all three — and…
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Food Behind the Scenes of ‘Oma and Bella’
Don’t miss Leah Koenig’s full story, “Berlin’s Jewish Comeback” For centuries, Jewish food traditions have been passed down from generation to generation. In kitchens around the world, parents and grandparents have guided youngsters as they roll their first matzo balls for soup, taste the batter for a sour cream coffeecake, or learn the sharp, malty…
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Food Berlin’s Jewish Comeback
This past May, a Jewish delicatessen opened in Mitte, Berlin’s central (and rather trendy) district. Founded by two disc jockeys in their 30s, Oskar Melzer (who is Jewish) and Paul Mogg (who is not), and serving up house-cured pastrami, chicken liver brulée, challah and matzo ball soup in a sleekly designed space, Mogg & Melzer…
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