recipes + stories from the world of jewish food, by leah koenig
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 339 | Founded | 5 years ago | Last Issue | 6 days ago |
| Active | |||||
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A Grown-Up Fruit Cocktail
Hello! This week’s recipe is available to all subscribers of The Jewish Table. But most recipes for dishes like the Tomato Sandwich with Dill Pickle Mayo, Chicken Salad with Roasted Grapes, and Spinach Boureka Galette (plus the entire recip...
Eggplant Caviar
A fancy name for an irresistible summer dish
The Jewish Table is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.
Raisin Challah with Cinnamon-Honey Butter
In a world of going viral, be timeless
This week’s Raisin Challah with Cinnamon-Honey Butter recipe is just for paid subscribers. So are the Cardamom-Rose Iced Coffee, Chicken White Bean Cholent and most of the recipes in the The Jewish Ta...
Best Ever Vegetarian Chopped Liver
Plus: Heartbreak in aisle 2 at the Park Slope Food Coop
This week’s Best Ever Vegetarian Chopped Liver recipe is just for paid subscribers. So are the Saucy Moroccan Fish Tacos, Grilled Chicken Skewers with Lemony-Herby Drizzle and most of...
Come to Sicily With Me!
Plus: My NYC Jewish Food Bucket List
The Jewish Table is a fully reader-supported publication. Becoming a paid subscriber is the number one way to support an author, so thank you for considering!
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Authors
The writers behind this newsletter.
Writer / author of The Jewish Cookbook (@phaidonsnaps), Modern Jewish Cooking, and the Little Books series (@ChronicleBooks). Mama to Max/Bea, Brooklynite
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