Liza Schoenfein's profile photo

Liza Schoenfein

New York

Writer at Freelance

Freelance Food Writer at Forward

Contributor at Cool Beans

Author of Life, Death & Dinner; wielder of kitchen equipment and cameras; writer, editor, recipe developer; mother of giant boys.

Articles

  • Oct 1, 2024 | forward.com | Liza Schoenfein

    In her vibrant new cookbook, Sicily, My Sweet - and throughout a recent conversation - author Victoria Granof makes multiple references to sense memory. After all, it was that collection of smells, sounds, tastes and feelings that ultimately helped unearth her Sicilian roots. "Up until Ancestry.com, when we were actually able to do our DNA and confirm the suspicions, we just assumed that all our sense memories were Turkish," she told me.

  • Sep 28, 2024 | coolbeansmail.substack.com | Liza Schoenfein

    Heya, and welcome back to Cool Beans!This week, when we sat down with Philadelphia restaurateur Nok Suntaranon to gab about the meatless dish she makes On Repeat, she walked us through the prep for something that’s always on the menu at her southern Thai spot Kalaya: yum hed ruam, a seared mushroom salad.

  • Aug 10, 2024 | coolbeansmail.substack.com | Liza Schoenfein

    Greetings, and welcome back to Cool Beans! It was a treat talking with Washington Post food and travel editor Joe Yonan for this week’s edition of On Repeat, because not only is he the author of meat-free bibles like the upcoming Mastering the Art of Plant-Based Cooking and 2020’s Cool Beans(good title!), but he alsosays he’s found the secret to achie…Keep reading with a 7-day free trialSubscribe to Cool Beans to keep reading this post and get 7 days of free access to the full post archives.

  • Jun 29, 2024 | coolbeansmail.substack.com | Liza Schoenfein

    Hiya friends, and welcome back to Cool Beans! For this week’s On Repeat dispatch, we asked James Beard Award–winning chef Alon Shaya what plant-based dish he keeps in heavy rotation. The New Orleans–based co-founder of the Pomegranate Hospitality restaurant group pointed to his charred cabbage with olive oil. It’s something he makes at home for his family and also at eateries including Safta in Denver, Saba in NOLA, and Safta 1964 in Vegas.

  • Jun 25, 2024 | forward.com | Liza Schoenfein

    That was the conundrum Rabbi Benjamin Ross was considering when he ran into Liz Alpern - arguably one of the Jewish food world's leading proselytizers - at a wedding. Ross had just been dubbed director of adult engagement at Temple Shaaray Tefila (TST) on Manhattan's Upper East Side.

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Liza Schoenfein
Liza Schoenfein @LifeDeathDinner
30 May 20

The Harlem protests have been peaceful and powerful. #JusticeForGeorgeFloyd #BlackLivesMatter #protests #icantbreathe #Harlem https://t.co/aMVmJPLm9m

Liza Schoenfein
Liza Schoenfein @LifeDeathDinner
6 Apr 20

For the latest episode of the Life, Death & Dinner podcast, I spoke with the trio that co-owns @claynyc in Harlem to find out how they're adapting during this health crisis. Click here for the episode: https://t.co/cCHjrsfLrT https://t.co/f1Zx4iTX1c

Liza Schoenfein
Liza Schoenfein @LifeDeathDinner
30 Mar 20

For the latest episode of my Life, Death & Dinner podcast I had a fascinating conversation with Monica Von Thun Calderón of @GrandaisyBakery. It's incredible to hear how small business owners are handling this crisis. https://t.co/4osQyIJ3jQ https://t.co/2govVrKZ7N