Sharon Lebewohl

Sharon Lebewohl
Did you know?

Abe Lebewohl Park was established in memory of Sharon’s father. It occupies a space in front of St. Mark’s-in-the-Bowery Church and hosts a green market and summer concert series in downtown Manhattan.

Sharon Lebewohl
Sharon's Featured Recipe
Bow Tie and Broccoli Salad

Click here for recipe

Sharon Lebewohl is a restaurateur, lecturer, cookbook author, food consultant, and co-host of a cooking DVD. She also is a guest lecturer at The Institute of Culinary Education and New York’s Jewish Community Center.


She is the author of The 2nd Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen, written with Rena Bulkin. In the book, Sharon tells stories about one of New York’s most famous delis when it was run by her father, Abe, and recreates its recipes. Abe Lebewohl was murdered in 1996 when he deposited the deli’s daily receipts at a local bank. More than 1,500 people attended Abe’s funeral and Sharon wrote the cookbook as a way to pay tribute to him. Following her father’s death, Sharon and her Uncle Jack ran the deli for 10 more years.


Abe Lebewohl owned the 2nd Avenue Deli for about 40 years and Sharon grew up down the street in a sprawling apartment. She recalls spending afternoons after school at the deli while her parents worked. She did her homework at one of the deli’s many tables and at the same time learned how to run a successful restaurant.


Sharon graduated from the French Culinary Institute in 2001 and since has been a culinary educator. In 2007, she produced a DVD with actor Mike Burstyn called A Sabbath Meal.


She has appeared on numerous television and radio shows including NBC’s Today Show, The Tony Danza Show, From Martha’s Kitchen (with Martha Stewart), Food Nation with Bobby Flay, and In Food Today with David Rosenzweig.


She serves on the executive committee of the Hazon International Food Conference and has relationships with The American Jewish Historical Society.


Sharon lives in New York and Miami.

Latest Recipes

Egg Salad with Onions and Mushrooms

Though you probably think of egg salad as archetypally American, Jews have been eating a mix of chopped egg, onion, and schmaltz for cent...

(1 Votes)

Chopped Liver

Chopped liver, like pâté de foie gras, dates from medieval Strasbourg, where both were originally created from goose livers raised by Jew...

(1 Votes)

Chicken Soup

(1 Votes)

Matzo Balls

Abe experimented until he came up with the lightest, fluffiest, most Jewish-motherly matzo balls imaginable.

(1 Votes)


This cut of beef, taken from the front breast section, is a traditional holiday meat. It requires long, slow cooking to become a richly f...

(1 Votes)

Gefilte Fish

Gefilte fish, today a prized delicacy, dates from the late Middle Ages in Germany, where it was conceived as a fish stretcher—an ancient ...

(1 Votes)

Mashed Potatoes

The Deli’s mashed potatoes aren’t very complicated. Each pound of potatoes serves about 3 people.

(1 Votes)

Meat and Potato Knishes

These Deli knishes (a variation on the real thing, since they’re not wrapped in pastry) are substantial enough to make complete meals in ...

(1 Votes)

Cream Cheese Rugalach

This is one of our favorite pareve desserts, because it tastes just as good as the version using dairy products. If you’d like to make th...

(1 Votes)


On Purim—which celebrates the victory of the Persian Jews over their enemy and King Ahasuerus’s chief adviser, Haman—Jews eat a triangula...

(1 Votes)
Cookbooks, etc

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