Leah Koenig

Lost Foods of New York City: Vichyssoise:

Lost Foods of New York City is a column celebrating the food and drink that once fed the city, but have disappeared. Plus, the recipes. This time: Vichyssoise

Bio: Leah Koenig is a freelance food writer and cookbook author. Her work has been published in The New York Times, Saveur, Gastronomica, Food Arts, Everyday with Rachael Ray, CHOW, Tablet magazine and The Forward among other publications. She's the author of The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen (Rizzoli, 2011). Leah lives in Brooklyn with her husband, musician Yoshie Fruchter. Visit leahkoenig.com for more information.

Latest Articles:

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Lost Foods of New York City: Vichyssoise

Lost Foods of New York City is a column celebrating the food and drink that once fed the city, but have disappeared. Plus, the recipes. This time: Vichyssoise

Jan. 3, 2013

 
Article

Lost Foods of New York City: Chicken à la King

Lost Foods of New York City is a column celebrating the food and drink that once fed the city, but have disappeared. Plus, the recipes. This time: Chicken à la King.

Oct. 22, 2012

 
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Dirt Candy chef Amanda Cohen offers a new approach to veggies, and a new kind of cookbook to match

New York restaurant Dirt Candy reimagines what vegetables can do, and with a new cookbook, reimagines how to read about cooking too.

Sep. 10, 2012

 
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Lost Foods of New York City: Brooklyn Blackout Cake

Pioneered by the Ebinger Baking Company in Flatbush, Brooklyn, the Blackout Cake is a lost classic that haunts the sweet dreams of older Brooklynites.

Aug. 21, 2012

 
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Lost Foods of New York City: Date-nut bread sandwiches at Chock Full o' Nuts

While there's been some confusion over the exact form of the famed Chock Full o' Nuts coffee shop's signature date-nut sandwich, there's no denying its deliciousness.

Jul. 16, 2012

 
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Lost Foods of New York City: Biscuit Tortoni

Inspired by the famed Café Tortoni in Paris, this confection melded ice cream and cookie crumbles and once graced the city's ritziest menus.

Jun. 13, 2012

 
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When New York was king of beer

Beer Here, at the New-York Historical Society, explores the history of the New York region's brewing, and serves up suds in a mini beer hall

Jun. 1, 2012

 
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Lost Foods of New York City: Gesztenyepüré, Hungarian Chestnut Puree

The dessert made its way to America with the Hungarian immigrants who settled in New York City from the mid-nineteenth to the early-twentieth centuries. They brought with them a zest for culture and the arts, and the hearty, rib-sticking fare—chicken paprikash, beef goulash, apple and cabbage strudel and, of course, gesztenyepüré, that had graced their dinner tables in the Old Country.

Apr. 26, 2012

 
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Fatty Crab’s Zak Pelaccio pairs great food with music and drink at a party for his new book (and gives us a recipe)

Zak Pelaccio of the Fatty Crab empire shares his thoughts on good eats, good music, and the good life in general on the occasion of his new book

Apr. 18, 2012