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Faye Levy
James Beard Award winner
- Discipline
- Other
i. Biography
Culinary writing is at its most useful when it solves a problem at the stove, and Faye Levy has built a column on that premise. Since 1990, her work for *The Jerusalem Post* has been marked by practical judgment: recipes framed as answers, technique presented without fuss, and ingredients chosen for what they can do in a home kitchen. Levy’s own line about avocado spread makes the method plain—an everyday substitution, explained with enough specificity to be acted on. In her hands, Jewish and international dishes are not treated as abstractions; they are written as workable food, and Parisian Passover Coconut Macaroons reads the same way, as a recipe that is meant to be used.
The Climb
Editorial discipline came early through work close to the mechanics of recipe development. Faye Levy worked as an assistant to Ruth Sirkis and as cookery editor at La Varenne, positions that sharpened the structure of her writing and the precision of her editing. Those roles sit behind the clarity of her later columns: food writing that is careful on the page and practical in execution, with no wasted movement between idea and instruction. That foundation carried into her long tenure at *The Jerusalem Post*. Since 1990, Levy has written as a columnist with a steady remit and a consistent register, translating dishes across Jewish and international cuisines for readers who need the recipes to hold up in real kitchens. The work has long depended on cultural fluency, but the craft is in the delivery: specific enough to guide, restrained enough to leave room for the cook.
Today
Since 1990, Faye Levy has served as culinary columnist for *The Jerusalem Post*, writing from a base of Jewish and international cooking and keeping the language accessible to home cooks. Her style draws on classic European techniques and global flavors, but the point is utility rather than display; the recipes are built to be approached, not admired from a distance. Parisian Passover Coconut Macaroons shows that balance clearly, joining tradition to practical instruction without losing either.
Signature
Faye's signature dishes include The B.L.A.—Bagel with Lox and Avocado, Fish Stock, Parisian Passover Coconut Macaroons, and Uncle Herman's Potato Latkes.
In Their Words “I wanted a more nutritious spread than cream cheese, and I happened to have on hand a ripe avocado, which is rich in beneficial monosaturated fat and organic minerals.”
Recognition
Faye's honors include James Beard Award and International Association of Culinary Professionals award.
Profile updated July 2026
FAQ
Asked of Faye
What is Faye Levy's current role?
As of 2026, Faye Levy is culinary columnist.
Where did Faye Levy work before?
Faye Levy's earlier career included Ruth Sirkis and La Varenne.
What recognition has Faye Levy received?
James Beard Award.
