It's all about focusing on what's most important.
This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so delicious, recipe creator Leah Koenig says, "I sneak it straight from a spoon." Crisp arugula serves as the base for this bright, earthy salad. Topped with nutty almonds and a citrus-scallion dressing balanced with honey, this salad is special enough to serve at a holiday meal (Koenig includes it on her table for Passover, alongside her Chicken, Potatoes, and Leeks with Pine Nut Gremolata) but it is just as delicious as a quick, light lunch.
For the crispiest skin and most flavorful meat, roast bone-in, skin-on chicken thighs and legs over a bed of leeks and potatoes, where they render fat and absorb flavor. A quick turn under the broiler imparts a golden finish to the chicken before they're basted in pan juices and dressed with a zippy gremolata made from toasted pine nuts, garlic, and parsley. Cookbook author Leah Koenig loves to serve these during the Passover holiday, but they're a special dinner any night of the year.
Matzo ball soup gets a glow-up in this version by cookbook author Leah Koenig, with fresh parsley, dill, chives, and fennel fronds in the matzo balls themselves, plus more herbs, lemon zest, and edible flowers adding color and bright, spring flavors to each finished bowl of soup.
Cookbook author Leah Koenig's secret for the juiciest chicken burgers is grinding chicken breasts in the food processor, which guarantees the freshest blend and the best texture for these moist, tender burgers. Cutting whole chicken breasts into chunks and pulsing them in the food processor yields the smooth consistency needed for the burgers to hold together, and stirring a bit of mayonnaise into the mixture yields burgers that are juicy, tender, and light. Flavored with scallions, parsley, basil, and lemon zest, these chicken burgers are delicious enough to stand alone, but for a fuller meal, serve them with coconut rice and a green salad, or on brioche with harissa-honey mayo.
Buttery, garlic-scented, fruit-studded plov is beloved across a range of Central Asian countries, in countless variations.
The Bukharian Jews of Central Asia have ancient Persian roots, so it is no surprise that this layered rice pilaf dish is central to their cuisine. Spiced with coriander and cumin, brimming with beef (or sometimes lamb), shredded carrots, and chickpeas, it is a dish fit for Shabbat dinner or any celebration.
Leah Koenig’s flavorful twists on Hanukkah favorites.
For Ashkenazi Jews (those hailing from Central and Eastern Europe), latkes are the heart and soul of Hanukkah. Instead of frying batches of traditional pancakes, here the whole lot of shredded potato batter is pressed into a sizzling frying pan and finished in the oven. The oversized pancake emerges golden with a tender center and crackly shoestring curls around the perimeter. To amp this dish up for brunch, serve it topped with lox.