Greenwich-based food and lifestyle writer Rebekah Lowin has earned a reputation as the “Jewish Martha Stewart.” This rep is based on some pretty legit credentials: in addition to her blog, rebekahlowin.com, and her well-followed Instagram account (@rebekahlowin, 42K+ followers), she worked at Martha Stewart Living and has been featured by HGTV, Good Housekeeping, Forbes, and many more. She celebrates her moniker—and everything that comes with it—in her new book, A Year of Jewish Joy (September 8, HarperCollins Publishers). Rebekah will be in Westport on October 23 to discuss her book and share some of her Jewish-hostess-with-the-mostess tips at TKPlace, at TKTime. (You can also get a sneak peek at some of her delicious recipes on page TK, with her recipe for Hawaij-Spiced Apple Galette with Salted Honey.) Ahead of her visit, Westport Lifestyle sat down with Rebekah to talk about her roots, her inspirations, and her love of Westport.
Westport Lifestyle: Tell us about your background. Are you from Connecticut originally?
Rebekah Lowin: Yes, I grew up in Greenwich! My mom [an actress] was so creative, and we didn’t have much of a Jewish community nearby, so there was always a sense, to me, that Jewish life is something you do in your home. It was really important to set the table beautifully because, for us, that was the center of Jewish life. And I think one of the reasons I feel so free to be creative, and do things my own way, and put my own spin on things, is because my parents did. I wrote this book that you might think is about building community—and it would be wonderful if community comes about because of it—but to me, it’s about creativity within your own home. Even if you do all this just for your immediate family, that’s beautiful.
WL:How did you get into cooking and creating?
RL: I always had the creativity gene. I was a singer for a long time, like my grandmother, who was an operatic soprano. But my first internship was at the Good Housekeeping Research Institute, testing waffle makers and food processors. It was so fun. From there, I applied to Martha [Stewart Living], and got the job. When I was at Martha, I would have thoughts [while working on shoots] like: oh, this would be cool to do for Hanukkah. When it comes to cooking, I follow recipes very well. I am very much self-taught. I'm a meticulous person, and I think I bring that into cooking and baking. So it just naturally came together. The most fun part of being so niche is that there's not really anybody else who has created ideas for these holidays, so it is such a fun place to play.
WL:I know you’ll be at TKPlace promoting the book soon, which is so exciting, because I heard you love Westport!
RL: I do! I’m obsessed with Terrain. If I need inspiration, one of my favorite things to do is walk through Terrain. And then I drive home to Greenwich, which does take me like two hours. I also love Casa Me and The Blondinit. I’m just obsessed with Westport.
WL: Beyond locally, you’ve done collaborations with huge retailers and major lifestyle brands for Jewish holiday celebrations, but you wrote in the book that along the way you learned that it wasn’t necessarily representation you were craving, but community. What led you to that realization?
RL: In the Hanukkah chapter, I talk about how the lack of merchandise in big box stores forces us to shop our own homes, which is not only more economical, but also it gives your space more soul. Like if you're trying to decorate for Hanukkah or Rosh Hashanah, you can add a quilt from your grandmother, or print a family latke recipe and frame it. It’s about each other, and this more beautiful world that is maybe less materialistic and more homespun.
WL: What do you hope people take away from the book?
RL: [Working on this book helped me] realize that we all have this shared appetite for delight, whimsy, and beauty.It brings me immense, happy joy knowing that I'm going to finally get to take this creative work and hand it to people. I do things that have so much whimsy and fun, but at the end of the day, this is a serious tradition that's worthy of respect. I want to encourage anyone who's like, oh no, I'm not good at this or that: you can do it. You’ve never hosted Shabbat? You can start next week. And if you only do it next week, and you don't do it the week after? Fine! I just hope that my book is an open invitation to try.
Rebekah Lowin will appear in conversation with Sara Gaynes Levy on October 23 at TKPlace, TKTime. For tickets and more information, visit TK.com
This interview has been edited and condensed.
HAWAIJ-SPICED APPLE GALETTE WITH SALTED HONEY GLAZE
Hawaij is an irresistible, heady spice blend that has roots in Yemenite Jewish cooking. The fragrant tradition endures in two distinct versions today: There’s a savory hawaij used for soups and stews, and a blend meant for coffee (often called "kafe hawaij" or “hawaij for coffee”). But the wonderful warmth of the latter is equally at home in baked goods.
Serves 8 to 10 | Time: 4 hours
For the crust
1 1/4 c. (162g) all-purpose flour
1 1/2 t. (7g) granulated sugar
1 t. (3g) hawaij-for-coffee spice blend
1 1/2 t. (5g) Diamond Crystal kosher salt
3 1/2 oz. (7 T./100g) unsalted plant-based butter or margarine (stick-style), cubed and well chilled
3 T. (45mL) ice water
For the filling
2 lb. (910g) tart apples (6 to 7 medium), such as Granny Smith, peeled, cored, and cut into roughly 1/4-inch-thick slices (about 6 c.)
1/3 c. plus 1 T. (80g) granulated sugar
2 T. (16g) all-purpose flour
1 1/2 t. (8mL) apple cider vinegar
1 T. (9g) hawaij-for-coffee spice blend
1/2 t. Diamond Crystal kosher salt
For assembling the galette
All-purpose flour, as needed
1 egg, for egg wash
Turbinado sugar, for sprinkling
For the glaze and finishing
1/3 c. (80mL) honey
1 T. (15g) packed light brown sugar
1 T. (14g) unsalted plant-based butter or margarine (stick-style)
1/4 t. Diamond Crystal kosher salt
Flaky sea salt, for finishing
Make the crust: In the bowl of a food processor, pulse the flour, granulated sugar, hawaij, and salt. Add the butter and pulse until the mixture resembles peas and lentils. Drizzle in the ice water and pulse just until the dough holds together when pressed between your fingers. Transfer to a clean surface and knead just 2 or 3 times until it comes together. Shape into a 1/2-inch-thick disc, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to 2 days.
Make the filling: In a large bowl, toss together the apples, granulated sugar, flour, vinegar, hawaij, and salt.
Assemble the galette: Line a rimmed baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 14-inch disc about 1 /8 inch thick. (If it cracks as you start, cover with plastic wrap and let rest for 5 minutes before rolling again.) Transfer the dough to the prepared pan by rolling it onto the pin, then unrolling it onto the baking sheet. Mound the apples in the center, leaving a 11/2-inch border. Fold the edges up over the filling and refrigerate until firm, at least 30 minutes.
Preheat the oven to 375°F. In a small bowl, whisk the egg with 1 tablespoon water. Brush over the crust and sprinkle with Turbinado sugar. Bake until the crust is golden, 50 to 55 minutes, tenting loosely with foil after 30 minutes if the apple edges begin to brown too quickly.
Make the glaze: While the galette is still hot, combine the honey, brown sugar, butter, and kosher salt in a small saucepan over medium heat. Cook, stirring, until smooth and slightly thickened, 1 to 2 minutes. Brush half of the glaze over the apples, then let the galette cool completely, at least 1 hour. Finish with a light sprinkle of flaky sea salt before serving.
Slice and serve with the remaining glaze for drizzling (if it firms up, gently reheat on the stovetop to loosen).
The dough can be prepared up to 2 days in advance, tightly wrapped, and refrigerated, or frozen for up to 1 month (thaw overnight in the refrigerator). The unbaked galette can be assembled up to 1 day ahead; cover it loosely in plastic wrap, refrigerate on a parchment paper–lined baking sheet, then brush the crust and bake as directed. Leftovers keep at room temperature for 1 day or can be loosely covered and refrigerated for up to 3 days.
From A YEAR OF JEWISH JOY: Inspired Recipes, Rituals, and Traditions for Beautiful Celebrations, by Rebekah Lowin, published by Harvest, September 8, 2026. Reprinted courtesy of HarperCollins Publishers.
"The most fun part of being so niche is that there's not really anybody else who has created ideas for these holidays."
"I wrote this book that you might think is about building community—and it would be wonderful if community comes about because of it—but to me, it’s about creativity within your own home. Even if you do all this just for your immediate family, that’s beautiful."