recipes + stories from the world of jewish food, by leah koenig
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 336 | Founded | 5 years ago | Last Issue | 7 days ago |
| Active | |||||
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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!
Rhubarb Cheesecake Pots
A no-bake, low(er) carb, springtime-forward take on a Jewish classic
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!
Are You Ready for the Bagel Revolution?
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!
There’s been a whole lot of bagel-focused chatter out there recently. Have you n...
Scallion and Cheddar Babka
A savory bake for Shavuot and springtime
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
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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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