Leah Koenig's profile photo

Leah Koenig

New York

Writer at Freelance

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Articles

  • 4 days 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.

  • 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 below. You will never miss a recipe or a story, and I’ll be eternally grateful for your support.

  • 2 weeks 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.

  • 2 weeks 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.

  • 3 weeks 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.