Leah Koenig
By Leah Koenig
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Food Not Your Bubbe’s Recipes — Writing a Contemporary Jewish Cookbook
The world is not short on Jewish cookbooks. At the risk of blatantly stereotyping here, I would venture to say that if there’s one thing the Jewish people love more than books, it’s food and eating. So perhaps it’s no surprise that books specifically designed to celebrate food and lead to more eating would be…
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News From Bean to Bar
When it comes to chocolate, I have enjoyed something of a fairytale childhood. Chicago, where I grew up, has long been a center of candy manufacturing — at one time simultaneously home to the buttercream chocolates of Fannie May, Dove’s chocolate-dipped ice cream bar, and Frango’s ethereal mint-chocolate meltaways. Some afternoons, when the wind blew…
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Food The Spice of Life
In this week’s Ingredients column Leah Koenig writes about Lior Lev Sercarz, the master spice blender behind La Boîte à Epice. Lev Sercarz, who has blended spices for Chef Daniel Boulud and Zahav restaurant’s Michael Solomonov, speaks with Koenig in this video about his spiced cookie business La Boîte à Biscuits.
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News The Spice of Life
Lior Lev Sercarz has one seriously impressive spice cabinet. Since 2006, he has delivered the best salts, peppers and cinnamons, along with 120 other herbs and spices from around the globe, to chefs and home cooks alike through his company, La Boîte à Epice. The company, which crafts custom spice blends, is the realization of…
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Food Beyond Latkes: A Hanukkah Turkey Fry
Cross-posted from Saveur. Last Sunday, my friends Anna and Naf deep-fried a turkey in their Brooklyn backyard. I’ll admit that I balked when the invite came – with Thanksgiving and its parade of leftovers still fresh in my digestive memory, I really wasn’t craving more turkey. But my friends had chosen this particular Sunday because…
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News Sharing His Holiday Spirits
This year, New Year’s Eve falls on a Friday. The auspicious convergence offers an extra opportunity to party, or to infuse the Sabbath table with even more simcha (joy) — and also to celebrate a Jewish bartender who fuses his faith with his passion for spirits. The Forward spoke with Ari Moffic Silver, a former…
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News A Jewish Food Writer Explores France
Author and Jewish food connoisseur Joan Nathan may be best known for her award-winning cookbooks on Jewish cuisine in America and Israel. But long before any of those projects began, there was Paris. Like so many people, Nathan first fell in love with food in the City of Light, where she traveled as a teenager…
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Culture How America Came To Think ‘K’ Is OK
Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority By Sue Fishkoff Schocken, 384 pages, $27.95 Anyone who has ever spent time label gazing while at the supermarket has surely noticed the alphabet city of hekhshers — OU, OK, Kof-K, Star-K, KSA, cRc — staring back from a jar of…
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