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5 days ago | 
washingtonpost.com | Leah Koenig
How to use them: Try stirring a tablespoon or two of ground flaxseeds into your favorite banana bread, cookie or muffin recipes. They are virtually undetectable in the final baked good, while meaningfully amping up the nutritional density. Flaxseeds’ mildly earthy flavor tastes great in Flaxseed and Cracked Pepper Crackers and Jan O’Halloran’s Brown Bread, and they lend hearty texture to Flaxseed Crab Cakes and Beet, Quinoa, Black Bean and Flaxseed Burgers.
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1 week ago | 
thejewishtable.substack.com | Leah Koenig
Hey there! This week’s recipe is just for paid subscribers to The Jewish Table. If you’ve found your way here but are not yet subscribed for the paid weekly newsletter, you can do that here or below. You will never miss a recipe or a story, and I’ll be eternally grateful for your support. You wouldn’t believe looking out the window today at yet another cool, gray, drizzly New York morning, but today is the last day of school.
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2 weeks ago | 
thejewishtable.substack.com | Leah Koenig
Hey there! This week’s recipe is just for paid subscribers to The Jewish Table. Paid subscribers also have access to the entire recipe archive for dishes like this Summery Veggie Melt and Coconut Chicken Curry, plus stories from around the Jewish world. You can upgrade to paid here or below. Your support means the world to me—thank you!When the world shatters my heart, as it has done so often lately, where do I turn? To community. To music. To the ancestors.
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3 weeks ago | 
thejewishtable.substack.com | Leah Koenig
This week’s newsletter and recipe are going out to everyone, but *most* of my newsletters are just for paid subscribers. Paid subscribers get weekly recipes—like Grilled Goddess Chicken and Romanian Summer Stew—and stories from around the Jewish world. You also support my work, which makes all the difference to me as a full-time freelance food writer and cookbook author. If you’ve been thinking about upgrading to paid, you can do that here or below.
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1 month ago | 
thejewishtable.substack.com | Leah Koenig
Hey there! This week’s recipe is just for paid subscribers to The Jewish Table. If you’ve found your way here but are not yet subscribed for the paid weekly newsletter, you can do that below. You will never miss a recipe or a story, and I’ll be eternally grateful for your support.
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1 month ago | 
dailyherald.com | Leah Koenig
Coconut milk can be confusing. It comes in multiple, often similarly named iterations that are not the same thing and can be found in various aisles throughout the supermarket. Scott Suchman for The Washington Post; food styling by Lisa Cherkasky As a food writer and recipe developer (not to mention my household’s primary cook), I spend a lot of time at the grocery store. I have my routes through the store mostly mapped out, but there is one product that continues to confuse me: coconut milk.
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1 month ago | 
thejewishtable.substack.com | Leah Koenig
Paid subscribers to The Jewish Table get weekly recipes like Grilled Goddess Chicken and Spanakopita Beans, plus stories from around the Jewish world and a chance to interact with other readers. You also support my work, which makes all the difference to me as a full-time freelance food writer and cookbook author. If you’ve been thinking about upgrading to paid, you can do that here or below. Thank you! xoMy mom made (and continues to make) a mean barbecued chicken dinner.
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1 month ago | 
detroitnews.com | Leah Koenig
As a food writer and recipe developer (not to mention my household’s primary cook), I spend a lot of time at the grocery store. I have my routes through the store mostly mapped out, but there is one product that continues to confuse me: coconut milk. The nondairy liquid made from coconut flesh and water can be found throughout the supermarket, including the refrigerated dairy case, the international foods aisle and the baking aisle.
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1 month ago | 
thejewishtable.substack.com | Leah Koenig
Hey there! This week’s recipe is just for paid subscribers to The Jewish Table. If you’ve found your way here but are not yet subscribed for the paid weekly newsletter, you can do that below. You will never miss a recipe or a story, and I’ll be eternally grateful for your support. This week I have a flaky, cheesy, Shavuot-friendly recipe for Iraqi-Jewish sambusak for you. But first, let’s have a check in. How are you doing out there, friends?
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1 month ago | 
saveur.com | Leah Koenig
By Leah KoenigUpdated on May 9, 2025In this bright spring pasta dish of morels and asparagus, dried morels are rehydrated in boiling water, then the water is used to cook the spaghetti—infusing it with an earthy, mushroomy flavor. If you can get your hands on fresh morels, this recipe is just as delectable made with the fleeting fungi—just skip straight to boiling the pasta in step 2. Either way, a simple sauce of cream, parmesan, and lemon allows the main ingredients to shine through.
