Watch acclaimed food writer Leah Koenig whip up some modern takes on North African Jewish classics just in time for Rosh Hashanah in this online, interactive class via Zoom. Feel free to cook and bake along with her or just enjoy the demonstration. There will be a moderator fielding questions throughout the demonstration.
Leah will be making a Couscous with Winter Squash and Chickpeas. In Morocco, Jews customarily serve couscous topped with a stew of seven vegetables on Rosh Hashanah—the number seven representing that the holiday falls on the seventh month of the Jewish calendar. She’ll also bake a Yeasted Pumpkin Bread (Pan de Calabaza). Sephardi Jews traditionally eat foods made with pumpkin and squash on Rosh Hashanah. This recipe’s sunset-colored challah-style braid is particularly beautiful and just right for serving on an autumnal Shabbat or at any fall meal. (Word on the street is that we will be selling our version of this during October.)
Leah Koenig is the author of six cookbooks including The Jewish Cookbook (Phaidon, 2019)—a 400+ recipe collection of Jewish dishes from around the globe, and Modern Jewish Cooking (Chronicle, 2015). The Jewish Cookbook was named a "Best New Cookbook" for Fall 2019 by Bon Appetit, Food & Wine, Eater, The Kitchn, and Forbes. As a freelancer, her writing and recipes have appeared in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Epicurious, Food52, Departures, and Tablet, among other publications. In addition to writing, Leah leads cooking demonstrations and workshops around the country (and now via Zoom!). She lives in Brooklyn, New York with her husband and two children.
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