In-Person
Sunday, December 11, 2022
10:15 AM – 11:15 AM (ET)

Seating is first come, first served and requires general registration.

There are lots of Jewish and Kosher cookbooks, but what make a Jewish Cookbook Jewish? Is it the food, the history, the tradition, the dietary laws? In this panel, Liza Schoenfein, former food editor of the Forward and author of the blog Life, Death & Dinner, discusses this question with cookbook authors Kim Kushner and Leah Koenig.

Kim Kushner is a culinary educator and the author of four bestselling cookbooks including The Modern Table: Kosher Recipes for Everyday Gathering. A graduate of the Institute of Culinary Education in Manhattan, she has developed recipes for Food & Wine and Chile Pepper magazines and has worked as a private chef. In 2005, she launched Kim Kushner Cuisine and now travels the world teaching her wildly popular cooking classes. Kim has appeared on the Today Show and has been featured in the New York Times International Edition, Huffington Post, Saveur, and the Chicago Tribune, and is recognized as a leader in redefining kosher cuisine; her cookbooks feature everyday recipes for delicious and artful dishes made from accessible, seasonal ingredients.  

Leah Koenig is the author of six cookbooks, including The Jewish Cookbook and Modern Jewish Cooking. She is currently at work on her next book, which explores Rome’s historic Jewish cuisine. Koenig’s writing and recipes can be found in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, and Food52, among other publications. She also writes a weekly newsletter, The Jewish Table, which shares recipes and stories from the world of Jewish food. In addition to writing, Koenig leads cooking demonstrations and workshops around the country and world.  

Liza Schoenfein is a longtime food writer, editor, and recipe developer and author of the blog “Life, Death & Dinner.” She is a frequent contributor to the food section of The Forward, where she was the food editor for several years. She was editor-in-chief of Jewish Living magazine and executive editor of Saveur, and has contributed to publications including Civil Eats, Cooking Light, Elle, Epicurious, Fitness, Rachel Ray, and Saveur. She splits her time between Manhattan and the Hudson Valley.