The Jewish Table

3 days 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?

1 week ago | thejewishtable.substack.com | Leah Koenig

Hey there! This week’s recipe is a delight, but 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. Paid subscribers also have access to the entire recipe archive for dishes like Lemon Poppy Seed Kugel and Dilled Rice with Limas and Sugar Snaps, plus stories from around the Jewish world.

2 weeks ago | thejewishtable.substack.com | Leah Koenig

Dear The Jewish Table Readers,Apropos of the beautiful spring weather here in NYC, I am offering a super quick Shabbat Sale on subscriptions to The Jewish Table. Upgrade to a paid subscription this weekend, before Sunday, May 4, and receive 20% off the weekly or annual price. Paid subscribers get new recipes and stories from around the Jewish world in their inbox every week, plus a chance to connect with other readers, and access to special giveaways and perks.

2 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 a Crunchy Mushroom Reuben—and stories from around the Jewish world, plus 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.

3 weeks ago | thejewishtable.substack.com | Leah Koenig

Hey there! This week’s recipe is a delight, but 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. You will never miss a recipe or a story, and I’ll be eternally grateful for your support. Hello The Jewish Table Readers,This week, in honor of Earth Day, I’d like to introduce you to my friend Phil Aroneanu.