Softened matzo provides a convincingly noodle-like base for the rich ricotta and mozzarella, tangy marinara, and tender spinach threaded throughout the layers.
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Passover Pear Cake
Layered with juicy pears and perfumed with cinnamon, Leah Koenig’s moist and full-bodied cake makes a great Passover dessert, yes, but would be equally welcome any day of the year.
Orange-Scented Cheese Blintzes
Leah Koenig’s recipe for blintzes includes fragrant orange zest in the sweet cheese filling, making it a standout.
Classic Chicken Soup
Chicken soup simmered with garlic, parsley, and onions is the epitome of Jewish comfort food. Here’s Jewish cooking expert Leah Koenig’s simple classic.
Parsley Matzo Balls
Jewish cooking expert Leah Koenig never met a matzo ball she didn’t like. Hers are tender and fluffy, thanks to the glug of seltzer in the batter.
Grapefruit and Meyer Lemon Bundt Cake
Most citrusy pound cakes use just the zest and juice to flavor their crumb, but this citrus lover’s cake is particularly flavorful because it utilizes grapefruit and Meyer lemon zest, juice, and flesh. The bits of whole fruit in this beautiful bundt cake are folded into the cake and turn into little jammy pockets that, when baked, are just tart enough balance out the thick coating of sweet, zesty glaze.
