Leah Koenig
By Leah Koenig
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News The Pickle: No Second Fiddle
Oh, the poor, humble pickle. Whether lying next to a hamburger or slipped as an afterthought into tuna salad, pickles routinely play second fiddle in American cuisine. Of course, with its greenish complexion and homely bumps, the fermented cucumber hardly qualifies as leading lady material. Still, something feels amiss when the pickle is not around….
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Food Yid.Dish: Classic Tabbouleh
I grew up eating my mother’s American tabbouleh–starchy, lemon-doused bulgur salad. This was the 1980s, when many American Jews were incorporating “Israeli-style” foods into their culinary repertoire. But while my mom’s tabbouleh was delicious, I later discovered that it hardly resembled the authentic version, which features a higher ratio of painstakingly chopped fresh parsley and…
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News Swine of the Times
Last December, the blogosphere ignited over a culinary curiosity called the Bacon Explosion. Best visualized as a pork lover’s jellyroll, the dish calls for a weave of bacon wrapped around sausage and smoked on the grill. The original post on bbqaddicts.com received 835 comments (and counting), including one that read: “I feel sorry for the…
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News Yid.Dish: Strawberry Rhubarb Blintzes
Blintzes are most often described in relation to other foods. They are “like pancakes” but thinner, “like Russian blini” except without the yeast, or “like crepes,” just folded a little differently. Still, blintzes are a delicacy all their own. Originally from the Ukraine, fillings like cheese, potato, and kasha were folded inside the blintz wrappers…
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News Cheese and Thank You
Blame my Midwestern roots, or the 10 years I’ve spent as a vegetarian, but no single category of food can make me swoon like cheese. I have been known to devour a block of cheddar, sliver by salty sliver, over the course of an afternoon. And when Shavuot rolls around — celebrating the giving of…
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News Yid.Dish: Italian Jewish Fried Artichokes
Like many Jewish travelers, I have a tendency to seek out the Jewish connections in any city I visit. Stumbling across a generations-old deli, say, or a stone building etched with a Star of David from its former life as a synagogue, helps me feel at home when I am abroad. For Jews spending time…
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News Green Engagements: The Search for Kosher Organic Caterers
Three months into planning our wedding, my fiancé and I found ourselves playing the unlikely role of matchmaker. As a farmers’ market shopping, eco-minded Jew, I wanted the food at our reception to be fresh, local and organic. Meanwhile, my fiancé’s Orthodox family required anything we served to have the kosher stamp of approval. After…
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News Life After Seder
The heat is on. With Passover looming on the horizon, home cooks everywhere have begun their annual quest for the perfect Seder meal. But with so much culinary energy dedicated to the first two nights of the holiday, one important detail tends to get overlooked: what to eat on the other six hametz-free days. The…
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