The Jewish Table

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

The Jewish Table is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Hello The Jewish Table Readers,It is day three of five in photo shoot land, and I am currently ensconced in the gauzy, liminal world created inside a studio. There are mixing bowls and black Sharpies everywhere, a Nick Drake mix on the stereo, and sheet trays of cookies emerging from the oven at a dizzying clip.

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

The Jewish Table is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Hello again readers!I am currently elbow deep in flour (and sugar and butter and chocolate) at the photo shoot for my next cookbook, The Dessert Table. But despite the literal clouds of chametz I am currently swirling in, Passover begins Saturday night. I’ll share some behind-the-scenes glimpses of the photo shoot tomorrow.

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

Hey there! This week’s Passover-friendly 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.

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

Hey there! The Jewish Table turned 4 years old this week. If I didn’t have chocolate zucchini cake to prove it, I wouldn’t believe it. I started this newsletter on a whim. 4 years and more than 10,000 subscribers later (including 600 of you who keep the lights on with paid subscriptions), it has become an integral part of my life. Whether you were a founding subscriber, or you recently discovered The Jewish Table, I am so glad you’re here.

1 month 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 Chocolate Cherry Mandelbrot and Green Apple Farro Salad—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.