Cooking for Comfort: Noodles and Soup with Leah Koenig

NOTE: iphone and ipad users, CLICK HERE to register for class.

What's on the Menu:

• 20 Cloves of Garlic Borscht
• Egg Noodles for Passover

Is borscht the best soup in the world? We think so. With its vibrant color and its hearty, satisfying combination of beets, carrots and potatoes, it’s no surprise that classic red borscht has been made, re-made and adapted all over the world. Join guest chef Leah Koenig, author of “The Jewish Cookbook” and “Modern Jewish Cooking,” among others, for a class that serves up a truly great bowl of soup inspired by the culinary traditions of Jewish cooks in the diaspora. Leah’s version of this iconic soup features 20 (yes, 20) cloves of garlic, which turn out to be the perfect counterpoint to the stately root vegetables. And the real secret of her soup is in the finishing touches: generous doses of lemon juice, red wine vinegar, cider vinegar, dill and sour cream. The result is a soup that is warming and hearty while still feeling balanced and fresh. In short: it just may be one of the best soups ever. Then, you’ll learn the ingenious trick that Eastern European Jewish cooks devised to make Passover-friendly noodles, which start out looking like a crêpe and end up being the perfect addition to any chicken soup—or served alongside that rich, garlicky borscht. Whether you’re looking for a fresh Passover meal or just want to add a new winner to your soup rotation, this is the class for you.

About Leah: Leah Koenig is the author of six cookbooks including The Jewish Cookbook (Phaidon, 2019) and Modern Jewish Cooking. (Chronicle Books). She is currently at work on her next book, which explores Rome's historic Jewish cuisine.

Leah'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, Food52, and Tablet, 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, Leah leads cooking demonstrations and workshops around the country and world. She lives in Brooklyn, New York with her husband and two children.

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you'll need to cook along with us, if you choose.

After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.

Proceeds from live stream cooking classes support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.