Podcast appearances and mentions of leah koenig

Robin Young and Karyn Miller-Medzon revisit their 2019 trip to Iceland when they explored the enduring presence of elves, or "hidden folk" in Icelandic culture. Also, on the first night of Hanukkah, Leah Koenig offers some recipes for the Jewish Festival of Lights. She's the author of "The Jewish Cookbook." And for dessert, Peter DiMario reflects on the new cookbook he co-wrote with Judith Choate. "Jiggle!" expands the repertoire of gelatin far beyond the Jell-O mold.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

This week, we're exploring Italy's best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome's “dirty” pasta, Rigatoni alla Zozzona. (Originally aired August 31, 2023.)Get the recipe for Rigatoni alla Zozzona here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

New York : à Ellis Island, dans la baie de l'Hudson, sur les terres de ce qui était, lors de la Nouvelle Amsterdam, les immigrés sont arrivés avec leurs cuisines, leurs spécialités, leur histoire, et leurs histoires. Les traditions séculaires ont perduré, d'autres saveurs et parfums se sont ajoutés sans supplanter les initiales, chose rare. New York est à la fois devenu spontanément un conservatoire culinaire historique juif et un exemple de mixité ! L'autre image qu'elle suggère est celle d'un mariage réussi au sein duquel chacun, dans le couple, garde son identité et ses racines, l'enfant né de leur union donne lui une suite nouvelle à leur histoire sans oublier d'où il vient.Il fallait une ville nouvelle, une page blanche, et libre pour s'affranchir, créer sans renier, faire perdurer les traditions séculaires avec une singularité nouvelle, la mixité et le grand bouillon de culture : New York.Avec Annabelle Schachmes, journaliste, social media addict, autrice, entre la cuisine juive, les petits plats mijotés ou encore cuisine italienne et street food, son dernier livre « Cuisine juive à New York » est publié aux éditions Hachette Cuisine. Pour la suivre sur les réseaux, Instagram.  Reportage chez Janet by Homer, avenue Victor Hugo à Paris, New York sans prendre l'avion et le meilleur pastrami de la ville ! Tout est fait maison, le pain, les sauces, les saumures, le pastrami coupé minute, juteux, fondant, savoureux ! Moïse Sfez est le fondateur de Janet, ce deli prénommé comme sa grand-mère pour respecter la tradition new-yorkaise, et de Homer Lobster, son aîné pourvoyeur de somptueux sandwichs au homard, comme à Boston. Pour aller plus loin- Isaac Bashevis Singer. Ombres sur l'Hudson, éditions Mercure de France, Au tribunal de mon père, éditions Livre de poche, Zlateh la chèvre et autres contes, éditions Larousse.- The bialy eaters, the story of a bread and a lost world, de Mimi Sheraton- Le livre de la cuisine juive, de Claudia Roden, Flammarion- Le livre de la cuisine juive, de Leah Koenig, éditions Phaïdon- La cuisine américaine, de Constance Bordes et Sheila Malovany-Chevalier. Hermé. Sur un air de : - Rhapsody in blue, de Gerschwin- La première minute de Manhattan, de Woody Allen (1979)- Laga, de Sahra Algan chez Danaya Music, 2024. En images  

New York : à Ellis Island, dans la baie de l'Hudson, sur les terres de ce qui était, lors de la Nouvelle Amsterdam, les immigrés sont arrivés avec leurs cuisines, leurs spécialités, leur histoire, et leurs histoires. Les traditions séculaires ont perduré, d'autres saveurs et parfums se sont ajoutés sans supplanter les initiales, chose rare. New York est à la fois devenu spontanément un conservatoire culinaire historique juif et un exemple de mixité ! L'autre image qu'elle suggère est celle d'un mariage réussi au sein duquel chacun, dans le couple, garde son identité et ses racines, l'enfant né de leur union donne lui une suite nouvelle à leur histoire sans oublier d'où il vient.Il fallait une ville nouvelle, une page blanche, et libre pour s'affranchir, créer sans renier, faire perdurer les traditions séculaires avec une singularité nouvelle, la mixité et le grand bouillon de culture : New York.Avec Annabelle Schachmes, journaliste, social media addict, autrice, entre la cuisine juive, les petits plats mijotés ou encore cuisine italienne et street food, son dernier livre « Cuisine juive à New York » est publié aux éditions Hachette Cuisine. Pour la suivre sur les réseaux, Instagram.  Reportage chez Janet by Homer, avenue Victor Hugo à Paris, New York sans prendre l'avion et le meilleur pastrami de la ville ! Tout est fait maison, le pain, les sauces, les saumures, le pastrami coupé minute, juteux, fondant, savoureux ! Moïse Sfez est le fondateur de Janet, ce deli prénommé comme sa grand-mère pour respecter la tradition new-yorkaise, et de Homer Lobster, son aîné pourvoyeur de somptueux sandwichs au homard, comme à Boston. Pour aller plus loin- Isaac Bashevis Singer. Ombres sur l'Hudson, éditions Mercure de France, Au tribunal de mon père, éditions Livre de poche, Zlateh la chèvre et autres contes, éditions Larousse.- The bialy eaters, the story of a bread and a lost world, de Mimi Sheraton- Le livre de la cuisine juive, de Claudia Roden, Flammarion- Le livre de la cuisine juive, de Leah Koenig, éditions Phaïdon- La cuisine américaine, de Constance Bordes et Sheila Malovany-Chevalier. Hermé. Sur un air de : - Rhapsody in blue, de Gerschwin- La première minute de Manhattan, de Woody Allen (1979)- Laga, de Sahra Algan chez Danaya Music, 2024. En images  

Daniel and Harry don their chef whites and sharpen their kitchen knives as they welcome food writer Leah Koenig for their biggest meal yet: a hearty discussion of 1996's "Big Night" co-directed by Campbell Scott and Stanley Tucci.Join them as they go on a spiritual journey through the film and celebrate the divine nature of a great meal.Leah's LinksBuy Leah's cookbook PorticoThe Jewish Table (Leah's Substack)Leah Koenig on InstagramMovie Trailer: https://www.youtube.com/watch?v=lQQhoYLsoHIIMDb: https://www.imdb.com/title/tt0115678/Connect with Jews on Film online:Jews on Film Merch - https://jews-on-film.printify.me/productsInstagram - https://www.instagram.com/jewsonfilm/Twitter - https://twitter.com/jewsonfilmpodYouTube - https://www.youtube.com/@jewsonfilmTikTok - https://www.tiktok.com/@jewsonfilmpod

In this reheated episode we speak with cookbook author and Jewish cooking expert Leah Koenig about what might be the greatest holiday food of all time: latkes! From the surprising role that cheese plays in the history of latkes to tips for frying them up perfectly, this is your latke playbook. And, yes, you should have a latke playbook even if you don't celebrate the holiday. We say, latkes for all! Our Sponsors:* Check out BetterHelp and use my code DIJFY for a great deal: https://www.betterhelp.com/* Check out Factor 75 and use my code dijfy50 for a great deal: https://www.factor75.com/* Check out Greenlight and use my code dijfy for a great deal: https://greenlight.com/* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Leah Koenig is the author of six cookbooks, including The Jewish Cookbook and Modern Jewish Cooking. Her latest book, Portico, is one of my favorites of the busy fall and taps into the rich history of Jewish food in Rome. On this episode Leah and I talk about the iconic dishes from Rome's Jewish ghetto, and talk about the years she took reporting this wonderful book. I hope you enjoy our conversation.Also on the show, Matt has a great talk with New York Times reporter Amelia Nierenberg. Amelia has long written compelling pieces that tie together food and current events, and we speak about her journalism career before digging into her latest story: How to Hijack a Quarter of a Million Dollars in Rare Japanese Kit Kats. It's great catching up with Amelia.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM LEAH KOENIG:This Cookbook Is a Must-Read Love Letter to Roman Jewish Cuisine [Saveur]Stop Being a Snob and Use Onion Powder [TASTE]Beef and White Bean Stew With Cumin [Bon Appetit]Abambar [Epicurious]

Hosted by Linda Gassenheimer   Portico author Leah Koenig takes us on a tour through the beautiful centuries old Roman Ghetto and she shares recipe tips for celebrating the Jewish New Year this weekend.     Jacqueline Coleman chats about all things Grenache/Garnacha in anticipation of the annual International Grenache Day with Carolina de Funes, and Eric Aracil.

In this episode, we're excited about two new books: the cookbook ‘Portico' by Leah Koenig and ‘The Square of Sevens' by Laura Shepherd-Robinson. Then Dave shares highlights from the nominees for a renowned nonfiction prize. Links Portico: Cooking and Feasting in Rome's Jewish Kitchen by Leah Koenig Website for cookbook author Lean Koenig Leah Koenig's cookbooks The Food of Rome's Longstanding Jewish Community Gets Its Due The Square of Sevens by Laura Shepherd-Robinson The Baillie Gifford Prize for Non-Fiction The Wager: A Tale of Shipwreck, Mutiny and Murder by David Grann Time's Echo: The Second World War, the Holocaust, and the Music of Remembrance by Jeremy Eichler The Song of the Cell: An Exploration of Medicine and the New Human by Siddhartha Mukherjee Ultra-Processed People: The Science Behind Food That Isn't Food_ by Chris Van Tulleken Transcript of this episode. The Library of Lost Time is a Strong Sense of Place Production! https://strongsenseofplace.com Do you enjoy our show? Want access to fun bonus content? Please support our work on Patreon. Every little bit helps us keep the show going and makes us feel warm and fuzzy inside - https://www.patreon.com/strongsenseofplace As always, you can find us at: Our site Instagram Facebook Twitter Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we're exploring Italy's best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome's “dirty” pasta, Rigatoni alla Zozzona. Get the recipe for Rigatoni alla Zozzona here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Leah Koenig is the author of seven cookbooks including the acclaimed The Jewish Cookbook and Modern Jewish Cooking. Her newest cookbook, PORTICO: Cooking and Feasting in Rome's Jewish Kitchen will be published by W.W. Norton on August 29, 2023. (It is now available for pre-order) ​ Leah's writing and recipes can be found in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, and Food52, among other publications. She also writes a weekly newsletter, The Jewish Table, which shares recipes and stories from the world of Jewish food.    In addition to writing, Leah leads cooking demonstrations and workshops around the country and world. She lives in Brooklyn, New York with her husband and two children.    On this episode, Leah joins host Mitchell Davis and discusses kashrut as a major through-line of Jewish cuisine, navigating the world of cookbook publishing, and why climate change is our most burning issue today.   Follow Leah on Instagram: @leah.koenig   For more on Leah, visit: thejewishtable.substack.com & leahkoenig.com

Chef Eric Adjepong was a finalist on season 16 of Bravo's Top Chef and a contestant on season 17 of Top Chef All-Stars, where he earned consistent acclaim from judges and popularity among viewers. As a first-generation Ghanaian-American born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American, Caribbean, and American food, all in his elegant, artfully plated style. On this episode we talk about Eric's new children's book, Sankofa: A Culinary Story of Resilience and Belonging. We also talk about is forthcoming cookbook, as well as what it was like to compete on Top Chef. What a great conversation.Also on the show, Aliza and Matt continue to preview the exciting fall cookbook season, including early thoughts on new releases from Klancy Miller, Molly Baz, Nancy Silverton, Erika Council, Cheap Old Houses, Andrew Friedman, and Leah Koenig.MORE FROM ERIC ADJEPONG: ReachTV Orders ‘Cultural Eats' Starring Chef Eric Adjepong, From Chris Paul's Production Company [Variety]Sankofa [Official]

TRIBUTO: HISTORIAS QUE CONSTRUYEN MEMORIA DE LA SHOÁ, CON CECILIA LEVIT – Leah Koenig nació en Lodz, Polonia,  de padres actores. Su madre, Dina Koenig, fue una actriz respetada en Polonia y Rumania; su padre, Oskar Yosef Kamain, y su tío eran miembros de la banda de Vilnius («Di Vilner Trope«). Durante el Holocausto,  Lia y su madre vivieron en Chernivtsi en Ucrania y en Serbia en Moldavia, y luego huyeron al interior de la Unión Soviética, a la región del Uzbekistán soviético. Su padre se quedó con su banda en Polonia durante el Holocausto y murió de enfermedad en 1942. Después de eso, su madre se volvió a casar con el actor Yitzhak Havis, nacido en Serbia. Después de la Segunda Guerra Mundial, en su camino hacia el oeste, la familia se estableció en Rumania. En contra de los deseos de su madre, Koenig comenzó a estudiar interpretación en la Academia de Arte de Bucarest y comenzó a actuar en el Teatro Judío de la ciudad desde una edad temprana. Apareció en una amplia variedad de obras de teatro y fue más famosa cuando interpretó el personaje de Ana Frank, dirigida por Ginel Teodorescu. En 1961, Koenig emigró a Israel junto con su esposo Zvi Stolper, un actor y director sobreviviente del Holocausto de Transnistria. Bajo la influencia de su madre fallecida que no llegó a emigrar a Israel, Koenig renunció a incorporarse como estrella en el teatro ídish y comenzó a aprender hebreo. Después de completar sus estudios en ese idioma, fue aceptada como actriz en el teatro nacional Habima. Se convirtió en una actriz importante a la que llamaron “primera dama del teatro israelí”, ganando el premio de teatro de Israel 1987 y 1998, y otros numerosos galardones. Hoy tiene 95 años y vive en Israel.

Many of us grew up with rules or customs around food. For Aymann Ismail, a practicing Muslim, that meant not eating pork. But as he got older, he became curious about why eating pork was a line that even less observant Muslims wouldn't cross. So when a new loophole product hit the market, Aymann was faced with a choice — one that brought up questions of faith, tradition, and whether changing your food habits changes who you are.Check out Aymann Ismail's writing and podcasts, and find Leah Koenig's writing and cookbooks on her website.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell. Editing help this week from Fernanda Aguero.Transcript available at www.sporkful.com.

This week, we speak with cookbook author and Jewish cooking expert Leah Koenig about what might be the greatest holiday food of all time: latkes! From the surprising role that cheese plays in the history of latkes to tips for frying them up perfectly, this is your latke playbook. And, yes, you should have a latke playbook even if you don't celebrate the holiday. We say, latkes for all! 

Melina Schein is one of those spirits that is one of a kind. Born in Argentina and raised in Manhattan, NYC, Melina moved for love to a much, much smaller town, Vernon, BC, Canada. She had left the hustle of the Big Apple as an undergraduate in voice and piano accompaniment of The Juilliard School.She is a human of many talents that go beyond (or shall we say behind) the stage. She's a proud mama to a human and to a fur baby and a Jewish cooking maven, inspired by author and chef Leah Koenig. At the beginning of the pandemic Melina was an out-of-work opera singer and decided to make the best of her time by diving into her Jewish roots and cooking through the 400+ recipes in Koenig's 2019, The Jewish Cookbook. Her alter ego? The Saucy Soprano!In addition to chatting about her multi faceted career, we share lots of laughs, Melina opens up about mental health, and we get into our commonality of being grandchildren of Holocaust survivors.This was an amazing dialogue with great takeaways for all folks, regardless their walk of life and.Melina's Links:WebsiteThe Saucy Soprano WebsiteInstagram (@thesaucysoprano)Facebook (@thesaucysoprano)Getting Jewcy Links:WebsiteWatch This Episode on YouTubeInstagram (@getting_jewcy)Facebook (@gettingjewcy)

There are plenty of things we take for granted about walking into a grocery store: the fluorescent lights, the astoundingly inexpensive milk, the neatly stacked boxes of Nabisco cookies. But as Benjamin Lorr uncovers in his book The Secret Life of Groceries, there's more than meets the eye. Lorr went undercover as a Whole Foods fishmonger, boarded a shrimp-fishing boat in Thailand, and rode along with a truck driver in a quest to understand some of the unseen economics and labor that fuel our everyday commodities. In this episode, we talk about supply chain disruptions, neighborhood grocery tastemakers, and the origins of Trader Joe's.Also on the show, Anna sits down with author and journalist Leah Koenig to discuss the burgeoning world of TikTok and Instagram foraging.Additional reading:It Was a Big Year for TikTok Foraging [TASTE]Benjamin Lorr's ‘The Secret Life of Groceries' Book Being Adapted As TV Docuseries [Deadline]Buy the book: The Secret Life of Groceries

Today's daf is sponsored in honor of Rabbanit Dasi Fruchter and the South Philadelphia Shtiebel on their siyum of Mesechet Yoma! "We are so inspired by your learning and leadership. Sending so much love your way!! Love, Chayim and Rena Fruchter, Temim Fruchter, Yoshie Fruchter and Leah Koenig, Ora Fruchter and Bradford Jordan, Hannah Heller, Elliot Heller, Amy Supraner and David Fruchter, Debbie Robinson, Yehudit and Sam Daitch, Yechiel Robinson, Sarah Robinson, Rabbi Nissan Antine, Ariel Hart, Maharat Ruth Balinsky Friedman, Rabbi Steven Exler."

Study Guide Yoma 87 Today's daf is sponsored in honor of Rabbanit Dasi Fruchter and the South Philadelphia Shtiebel on their siyum of Mesechet Yoma! "We are so inspired by your learning and leadership. Sending so much love your way!! Love, Chayim and Rena Fruchter, Temim Fruchter, Yoshie Fruchter and Leah Koenig, Ora Fruchter and Bradford Jordan, Hannah Heller, Elliot Heller, Amy Supraner and David Fruchter, Debbie Robinson, Yehudit and Sam Daitch, Yechiel Robinson, Sarah Robinson, Rabbi Nissan Antine, Ariel Hart, Maharat Ruth Balinsky Friedman, Rabbi Steven Exler."

Le pluriel s’impose quand il s’agit de cuisine, et davantage quand il est question des cultures et de cuisines juives. Cuisine sans frontières, déracinée, migrante, réfugiée, construite au fil des siècles dans les marmites de son peuple et de ses diasporas, au Nord : en Europe Centrale, en Russie, et au Sud, issue de la péninsule ibérique, de Méditerranée et d’Orient. Des mondes aux saveurs incroyablement diverses, vivantes, régionales, incroyables. Des hommes et des femmes aux racines, aux rites, et symboles communs, se réunissant chaque semaine à travers le monde, autour d’une âme, une identité et d’une mémoire commune dont la cuisine est l’écho le plus chaleureux et expressif. Avec Florence Kahn, propriétaire et responsable de la boutique traiteur, boulangerie, pâtisserie de gastronomie Yiddish – 24 rue des Écouffes, dans le Marais à Paris. Sur facebook et surinstagram - Jessy Levy, directrice du restaurant La fille du boucher, 40 rue Cardinet dans le 17ème arrondissement à Paris. Le site du restaurant et Instagram - Leah Koenig, auteure culinaire, son dernier livre «Le livre de cuisine juive» est sorti en français aux éditions Phaïdon en 2020. Le site de Leah Koenig et instagram - Jonas Pariente a créé la web-série collaborative «Grandmas Project» partageant les recettes et les histoires de grands-mères du monde entier, filmées par leurs petits-enfants. En images Pour aller plus loin - Le livre de cuisine juive, de Claudia Roden – éditions Flammarion - Le livre de la cuisine ashkenaze, de Florence Kahn et Stéphan Lagorce – Hachette Pratique - Jérusalem, de Yotam Ottolenghi et Sami Tamini – Hachette. Programmation musicale When you’re smiling, tiré de la bande originale du film maudite Aphrodite de Woody Allen Happy, de Sandra Nkake Batwanes beek, de Warda.  

The Saucy Soprano interviews the woman behind the cookbook that started it all: author Leah Koenig and The Jewish Cookbook! All the way from Brooklyn, NY, Leah discusses what goes into producing a cookbook of such epic proportions, and her thoughts on The Saucy Soprano's journey of cooking through each and every one of her recipes!For more content like this, and to follow The Saucy Soprano's culinary and personal pandemic journey, subscribe to The Saucy Soprano blog HERE. Don't forget to check out The Saucy Soprano on Instagram HERE and Facebook HERE.Host: Melina Schein (The Saucy Soprano)Guest: Leah Koenig

What happens to a place when restaurants disappear? There’s something deeper than just the exchange of the food that’s lacking. Small interactions in so-called third spaces that add up to give eaters a sense of identity within their own city. The spaces, rooms, great effort and expense that go into the counters, tables, curtains, wallpaper, plateware — it’s all the great and fragile theater of dining. Restaurants provide an incalculable amount of culture, texture and humanity. In this week’s edition of “In the Weeds,” Daniel Navarro shares the story of his family’s restaurant, El Cochinito, in Silver Lake. Next, Leah Koenig explores different ways to celebrate Hanukkah through a global lens. Pastry chefs Sally Camacho Mueller and Charles Olalia describe Christmas in the Philippines and seasonal sweets. Chris Smith celebrates collards and their significance in Southern cuisines. Chef and television host Maneet Chauhan introduces snacks found along Indian railways.

In this blended favorite from the archive, Faith and the gang reminisce about a fabulous meal they shared in New Haven. Check to see if your favorite restaurant is offering curbside pick-up! Plus, Faith talks to author Suzy Scherr about cooking and cleaning with baking soda. And, doesn’t a comforting bowl of Matzo Ball Soup sound good right about now? Faith talks to Leah Koenig about her book, Modern Jewish Cooking, and the recipes Leah’s updated while honoring tradition. Support the show.

It's Hanukkah, friends! And in an attempt to build a human menorah, host Rachel Belle invited Mark Oppenheimer, Stephanie Butnick and Liel Leibovitz into the studio, hosts of the world's leading Jewish podcast, Unorthodox! (We are still five "candles" short, if you know anyone). Together, we attempt to tackle the most important Jewish food topics of our time: is it more Jewish to wrap your leftovers in tin foil or plastic wrap? Is it a good idea to blend schnitzel and Israeli salad into a savory smoothie? And the most shocking topic of all: are bagels even a Jewish food anymore?  Food writer and cookbook author, Leah Koenig joins the show to share the history of bagels, cream cheese and lox in America. And we revisit the biggest bagel scandal of 2019, the tweet that rocked the nation: Bagelgate! A couple of St Louis food writers weigh in on the St Louis tradition of "bread slicing" bagels.  All this and, of course, the last meal reveals of Mark, Stephanie and Liel! Buy Mark, Liel & Stephanie’s new book, The Newish Jewish Encyclopedia!

This week, we're chatting with Leah Koenig, author of The Jewish Cookbook and several other books and articles about Jewish cuisine around the world about why one country's comfort food is another's haute cuisine. She's also a mama of two with great tips for getting dinner on the table fast and building your own family food traditions. Plus an Unrelated on girls, sports and body image.  TAKE OUR LISTENER SURVEY! We want to know more about you, and what you think of Comfort Food. Please take our quick and easy survey so we can keep making this podcast better and better. Thanks so much!  Visit our show notes at comfortfoodpodcast.com for all the links and recipes discussed in this episode. Send questions to comfortfoodpodcast@gmail.com or find us on social: @v_solesmith and @yummytoddlerfood.  

This week, we're chatting with Leah Koenig, author of The Jewish Cookbook and several other books and articles about Jewish cuisine around the world about why one country's comfort food is another's haute cuisine. She's also a mama of two with great tips for getting dinner on the table fast and building your own family food traditions. Plus an Unrelated on girls, sports and body image.  TAKE OUR LISTENER SURVEY! We want to know more about you, and what you think of Comfort Food. Please take our quick and easy survey so we can keep making this podcast better and better. Thanks so much!  Visit our show notes at comfortfoodpodcast.com for all the links and recipes discussed in this episode. Send questions to comfortfoodpodcast@gmail.com or find us on social: @v_solesmith and @yummytoddlerfood.  

This week, we're chatting with Leah Koenig, author of The Jewish Cookbook and several other books and articles about Jewish cuisine around the world about why one country's comfort food is another's haute cuisine. She's also a mama of two with great tips for getting dinner on the table fast and building your own family food traditions. Plus an Unrelated on girls, sports and body image.  TAKE OUR LISTENER SURVEY! We want to know more about you, and what you think of Comfort Food. Please take our quick and easy survey so we can keep making this podcast better and better. Thanks so much!  Visit our show notes at comfortfoodpodcast.com for all the links and recipes discussed in this episode. Send questions to comfortfoodpodcast@gmail.com or find us on social: @v_solesmith and @yummytoddlerfood.  

Faith and the gang celebrate Hanukkah with Leah Koenig, the author of Little Book of Jewish Feasts. Once you’ve tried Leah’s cinnamon-dusted fried chicken, you’ll never make fried chicken any other way. Plus, get the recipe for Balsamic and Brown Sugar Brisket and more of our favorite kitchen tips, including one from a listener in Old Lyme. Faith shares the results of a Cooks Illustrated taste test: Which butters are best? And she also tips you off to a New York City must-visit: Boulay at Home. Support the show.

Leah Koenig is a food writer who has penned six cookbooks, including Little Book of Jewish Sweets (following Little Book of Jewish Appetizers and Little Book of Jewish Feasts). Her most recent book, The Jewish Cookbook, is a 400-recipe tome.*Full show notes coming soon. See acast.com/privacy for privacy and opt-out information.

Jenny reached out to the host of her favorite foodie podcast to see if she would be interested in collaborating on a recommendations episode - just in time for the holidays! We cover a range of types of books - cookbooks, essays, memoir - and have a few titles from the backlist to recommend as well. The second season of the Skillet podcast goes live the same day this episode, so I hope you'll give both a listen!Download or listen via this link: Reading Envy 171: Foodie Recommendations with Jen Nathan OrrisSubscribe to the podcast via this link: FeedburnerOr subscribe via Apple Podcasts by clicking: SubscribeOr listen through TuneIn Or listen on Google Play Listen via StitcherListen through Spotify Books discussed: Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver The Nordic Baking Book by Magnus Nilsson Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton-MartinNotes from a Young Black Chef by Kwame Onwuachi  Nothing Fancy: Unfussy Food for Having People Over by Alison RomanWomen on Food ed. by Charlotte DruckmanSmall Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia TurshenThe Modern Cook's Year by Anna JonesMixtape Potluck Cookbook by Questlove South: Essential Recipes and New Explorations by Sean Brock The Jewish Cookbook by Leah KoenigThe Best American Food Writing 2019 edited by Samin NosratOther mentions:ASAP's Farm Tour (Western North Carolina)Chef's Table - Magnus Nilsson (tv show)Nilsson - Thick Oven-Baked Pancake with Apple on JennyBakesThe Cooking Gene by Michael TwittyTop Chef Season 13Kith and Kin Where I Come From by Aaron SanchezAlison Roman on InstagramFeed the Resistance by Julia TurshenDorie GreenspanBaking with Julia by Dorie Greenspan and Julia ChildBaking: From My Home to Yours by Dorie Greenspan Keep Calm and Cook On podcastJones - Whole-wheat spelt, date, and molasses scones on JennyBakesJones - Cauliflower rice with fried eggs and green chutney on JennyBakes Chef's Table episode with Sean BrockHeritage by Sean BrockBrock - Peanut Butter Chess Pie on JennyBakesBest American Food Writing 2018 edited by Ruth ReichlThe Bitter Southerner Related Episodes (and Posts):Episode 064 - Reading Down the Rabbit Hole with guest Tracy Landrith Episode 143 - Reading the Pain with KalaRecommended Reads in Biography and Memoir: Foodie (July 2017)Stalk us online:Jenny at GoodreadsJenny on TwitterJenny is @readingenvy on Instagram and LitsySkilletpodcast.comJen is @skilletpodcast on InstagramJen is @skilletpod on TwitterSome of these links are Amazon affiliate links, where I do get a minor kickback when people click on them. Since I never beg for donations, I don't feel too bad about it.

Leah Koenig believes that the stories around food are as important as the recipe themselves. She has become the mother of modern Jewish cooking,  about which she is the author of six notable books. Her most recent, The Jewish Cookbook,    features more than 400 recipes from a round the world, each connected to a fascinating story. She a culinary scholar thanks to her combination education in environmental studies and religion. And, Leah believes that the power of food is ultimately about how it allows a moment of connection between cultures. Leah shares her story with author and chef Rozanne Gold, including how agriculture connects deeply to to jewish traditions; wonderful recipes  such as spinach walnut pate, and the importance of chicken rendered schmaltz; and -- what make chicken soup great.  

Leah Koenig believes that the stories around food are as important as the recipe themselves. She has become the mother of modern Jewish cooking,  about which she is the author of six notable books. Her most recent, The Jewish Cookbook,    features more than 400 recipes from a round the world, each connected to a fascinating story. She a culinary scholar thanks to her combination education in environmental studies and religion. And, Leah believes that the power of food is ultimately about how it allows a moment of connection between cultures. Leah shares her story with author and chef Rozanne Gold, including how agriculture connects deeply to to jewish traditions; wonderful recipes  such as spinach walnut pate, and the importance of chicken rendered schmaltz; and -- what make chicken soup great.

This episode we welcome Leah Koenig (https://www.leahkoenig.com/)into our kitchen for her latest cookbook, Little Book of Jewish Sweets. (https://www.booklarder.com/books/info/little-book-of-jewish-sweets) A writer and recipe developer, Leah chats about how she became interested in food, her non-profit background and how she modernizes traditional dishes. Enjoy this talk and purchase your copy of Little Book of Jewish Sweets here. (https://www.booklarder.com/books/info/little-book-of-jewish-sweets) Little book of Jewish Sweets https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/U8EgM98l.jpg Special Guest: Leah Koenig.

Faith and the gang celebrate Hanukkah with Leah Koenig, the author of Little Book of Jewish Feasts. Once you’ve tried Leah’s cinnamon-dusted fried chicken, you’ll never make fried chicken any other way. Plus, get the recipe for Balsamic and Brown Sugar Brisket and more of our favorite kitchen tips, including one from a listener in Old Lyme. Faith shares the results of a Cooks Illustrated taste test: Which butters are best? And she also tips you off to two New York City must-visits: a hot chocolate cart for the holidays and Boulay at Home. Support the show.

We’re celebrating Easter and Passover with more ideas for baked hams—and not one, but two—authorities on Jewish cooking share recipes for old-school brisket, chocolate-almond meringues, and oh-so-many ways with matzo. First, Leah Koenig, the author of Modern Jewish Cooking, shares recipes for freshened-up classics, then, in our final segment, David Kirschner, the recipe creator behind the book Matzo, shares some fun ways with everybody’s favorite unleavened cracker.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang play the game, "What's the most interesting meal you ate this week?" and their answers are bound to make you hungry (and thirsty). Plus, we get ready for Passover with recipes and ideas from Leah Koenig, the author of Modern Jewish Cooking. Whether you cook the classics, like Matzo Ball Soup, or put a spin on your Seder dishes (think: Spinach-Matzo Lasagna!), Leah's got you covered. Plus, we'll get a food flick preview from Harriet Dobin, the director of the Hartford Jewish Film Festival, happening from March 31 through April 10. This festival is the place to be for food and film lovers alike. Finally, Alex Province shares a beautiful Rosé wine we want to buy by the case. Join us. The post Best Meals of the Week, Passover Recipes & More appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Martha Frankel’s guests this week are Christina Crook, Leah Koenig and Liza Donnelly.  

Prepping for Passover? Tune in to this week’s Eat Your Words as host Cathy Erway chats with author Leah Koenig about her new book “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen.” Talking about how she fell in love with cooking plus how she rediscovered these traditional bites, Leah details how she was able to put her unique stamp on the cuisine with 175 recipes that showcase the handmade, seasonal, and vegetable-forward dishes. From soups to sweets that go beyond the traditional, Leah explains how she also incorporates regional influences from North Africa to Central Europe. After the break, Cathy gets the scoop on some of Leah’s greatest cooking successes and her thoughts on treading the line between traditional and progressive holiday foods. This program was brought to you by The International Culinary Center. “Of all the Jewish holidays, Passover is the hardest one to get crazy with because if there’s no matzo ball soup on the table people with throw a fit!” —Leah Koenig on Eat Your Words