Leah Koenig

Experience

Leah Koenig began cooking in college while living in an environmental studies co-op, where she discovered the value and joy of feeding a community. She worked with farmers, food activists, and chefs at a New York non-profit before devoting herself to writing about food, culture, and agriculture full-time. Leah has contributed to such publications as Food52, New York Magazine, TASTE, Tablet, Better Homes & Gardens, and The Kitchen, among others. Her first cookbook The Hadassah Everyday Cookbook (2011) focused on recipes that combined iconic American and Jewish flavors with global cuisine. She continues to explore the world and build conversations through the food of the expansive Jewish diaspora with each cookbook. Her current work delves into the cooking of Rome's 2,000-year-old Jewish community whose cuisine predates our perceptions of what constitutes Jewish cooking. In addition to her writing, Leah shares her knowledge of Jewish cuisine through cooking classes and demonstrations held around the world.