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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.
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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 below. You will never miss a recipe or a story, and I’ll be eternally grateful for your support.
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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.
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3 weeks 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 | 
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.
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1 month 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.
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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 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.
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1 month 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.
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2 months 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.
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2 months 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.