Welcome! This blog is a work-in-progress, or rather a chronicle of the work-in-progress that will result in the publishing of my second cookbook: THE MODERN JEWISH COOKBOOK (Chronicle Books, 2015).


The Modern Jewish Cookbook will offer more than 175 recipes that bring the tastiest Jewish dishes, both old world and new, to today’s seasonal kitchen. It will be geared towards any cook who craves the briny, creamy, tangy, crisp and soul-satisfying flavors of Jewish food.

My philosophy when it comes to all traditional cooking is simple: history is important, but should not stand in the way of creativity or innovation. My favorite Jewish recipes are those that take familiar, crave-worthy dishes and spin them in a new, personal direction. 

This blog primarily focuses on the measuring, weighing, mixing, salting, whisking, roasting, tasting, adjusting and accidentally burning my fingers that goes along with writing a cookbook. And also the fretting. Food is about love, after all, and there is no love without a little fretting.


Hi, I’m Leah Koenig - a food and travel writer whose work has appeared in The New York Times, The Wall Street Journal, Saveur, Food Arts, CHOW, Time Out New York, Hemispheres and Tablet. I contribute a monthly column to The Forward, and a bi-weekly column to Saveur.com called One Ingredient Many Ways

I live and cook in Brooklyn with my musician husband, Yoshie Fruchter. (Yes, we are a living cliche.) For more info about my writing and my first cookbook, check out my website. And be in touch at lkoenig23 [@] yahoo [dot] com.