Welcome!

My newest cookbook, Shabbat: Recipes and Rituals From My Table To Yours, was released on September 5th.

I am the author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, as well as the co-author of 14 cookbooks including three New York Times bestselling cookbooks with Chrissy Teigen.

ABOUT ADEENA

xoxo
Adeena

My refreshed newsletter, where I’ll be visiting you weekly with dispatches from my life and kitchen. You’ll get access to a monthly original recipe just for subscribers; exclusive upcoming news about new books/projects, travel and eating suggestions for Israel and beyond, and more treats.

SHABBAT: Recipes and Rituals FROM MY TABLE TO YOURS

ABOUT THE BOOK

Recipes

CRISPY FETA PHYLLO & DATE BARK
Makes 32 triangles

Everyone’s making date bark! But I had to be different. This is more like a date BAKE. I decided to take this in a decidedly more savory direction, using feta and fresh herbs to bind the dates into perfect snackable form. Baking between phyllo sheets creates a crisp, slim (in looks only) baklava cousin. Loving these as a bite between meals, or served as an hors d’oeuvre with a glass of wine or an aperitif. Reheat in a warm oven whenever you need a hot one!

16 large medjool dates, pitted
4 sheets of phyllo dough (12x14 inch)
3 tbsp olive oil
1 ¼ cups crumbled feta
2 tablespoons fresh za’atar or oregano leaves (or 2 teaspoons dried)
Sesame seeds and flaky salt, for topping

Preheat the oven to 325°F. Open the dates arrange them, face down, on a large piece of parchment paper, in 4 rows of 4. Place another piece of parchment on top, smash the dates down with a rolling pin, then roll out to about ¼ inch thick. Gently unpeel the top layer of parchment, affix a layer of the phyllo on top, drizzle with 1 TB olive oil and brush all over. Press a second layer of phyllo on top, followed by a layer of parchment paper, cover with a baking sheet and flip. Remove the parchment paper (the dates should be on top), scatter the feta evenly over the dates, followed by the za’atar, then top with a layer of phyllo. Brush with 1 TB olive oil. Top with the last phyllo sheet and brush with 1 more TB oil. Roll the phyllo into the filling so it sticks to the top, then top with sesame seeds and flaky salt. Use a pizza cutter to slice 2-inch strips into the phyllo, then cut through the strips on the diagonal to form triangles. Bake until golden, 23 to 25 minutes. Cool, then separate into triangles.

#datebark

FREEKEH, ASPARAGUS & PRESERVED LEMON RISOTTO
(Serves 4 as a main, 6 as an appetizer)

Smoky, earthy freekeh (a grain that’s been grown around here for thousands of years) young green wheat, harvested and ideally dried over wood or branches right in the field, cooked, risotto style, shot through with springy asparagus, the funky tang of preserved lemon, and the freshness of herbs. This doesn’t need any cheese—it’s vegan if you use vegetable stock—but if you’re into that, by all means add! The result is creamy, lemony, bright, fresh, and decidedly grounded in the region I live and love. Enjoy!

1 1/2 cups cracked freekeh
4 1/2 cups vegetable or chicken stock
3 tablespoons olive oil, plus more for drizzling
1/2 onion, peeled and finely diced
3 cloves garlic, peeled and minced
1/4 cup (60ml) dry white wine
1 bunch asparagus, cut into 1-inch pieces
1 teaspoon minced fresh thyme
2 tablespoons minced flat leaf parsley
¼ cup chopped preserved lemon (seeds removed before chopping)
1 large tomato, grated

Cover freekeh with cold water, let sit 30 minutes, drain well, and set aside.

Bring the stock to a simmer in a saucepan and keep it hot, covered, while you make the risotto. Heat the olive oil in a wide saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, 5 to 6 minutes. Add the freekeh and garlic, then the white wine, and cook, stirring, until wine is mostly absorbed, 1 to 2 minutes. Ladle enough hot stock over the freekeh to just cover. Bring to a boil and cook, stirring, until almost all of the stock is absorbed. Add another ladleful of stock and continue cooking, adding more stock, until you’ve added about two-thirds of the stock and the freekeh is al dente, 16 to 17 minutes (or more as needed). Add the asparagus, parsley, and thyme, and continue to cook, adding more stock, until the freekeh is tender and most the stock is absorbed (you want some liquid to aid with the creamy texture), 3 to 4 more minutes. Drop in the preserved lemon and parsley, divide among bowls, and season with salt, spoon some grated tomato over the top and drizzle with oil.

#freekeh #risotto

I made Jay the cake I knew he would love, and he loved it (watch to the end for his reaction). Happy belated birthday @jayshofet, I love you the most. Amazing that this is the 11th time I get to wish you a special day. Here’s to many more, and all the candy-crusted cakes you could ever want.

MELTED CABBAGE, CHICKEN & BARLEY
(a perfect single-skillet dinner)
Serves 4

My iconic cabbage dish from Sababa now becomes a single-skillet meal with the addition of chicken thighs and barley. Almost as easy, even more delicious! The tender grains, the juicy chicken, and of course that melting, golden cabbage. Make it once and you’ll want to make it again and again!

4 large bone-in skin on chicken thighs (2 pounds), patted dry
1 small or ½ medium (1 ¼ lbs) cabbage, cut into thick wedges
2 tsp kosher salt, plus more for seasoning
½ tsp freshly ground black pepper
¼ c. olive oil
½ c. dry white wine
2 c. low sodium chicken broth or water
2 c. water, plus more as needed
1 c. pearl barley
4 shallots, peeled & halved
10 large peeled garlic cloves
4 sprigs fresh thyme
Finely grated lemon zest, for serving

Preheat oven to 350°F/175°C.

Season chicken and cabbage generously on both sides with salt and pepper. Heat the oil in a heavy 10- or 12-inch lidded skillet over medium-high heat. Add chicken, skin side down. Brown, not moving chicken, until skin is golden and the fat is rendered, 4-5 minutes. Flip chicken and nestle cabbage wedges in between them. Brown until the bottom of the cabbage is browned, 5 minutes, In a liquid measuring cup or bowl combine the water, stock, and the 2 tsp salt & ½ teaspoon pepper. Carefully flip the cabbage, then add the wine, bring to a boil and boil until the wine reduces, 2 minutes. Add the broth/water mixture. Spoon the barley into skillet where the liquid us pooled, arrange the shallots and garlic cloves in the pan, scatter the thyme across the top, and return the skillet to a boil. Cover with parchment, then foil and a lid if you have one. Transfer to the oven and cook until the barley is cooked through (but still al dente), 45 minutes. Remove from the oven, raise the heat to 450° (220° C), uncover, add 1/2 - 1 cup more water if the skillet seems a bit dry, and return to the oven. Cook until the tops is golden and bubbly and the barley is swollen and starchy, 7 to 8 minutes. Remove the thyme sprigs, zest lemon over the top, and season with salt and pepper.

#skilletmeal #onepandinner #meltedcabbage

CHEESY SPINACH MATZA PINWHEEELS
Serves 4 To 6

Easy, cheesy & great for these last days when you’ve still got a few more matza days ahead of you. Soaking the matza can take a little trial and error: experiment with a piece or two (rinsing and soaking time) to get that perfect bendability. Take liberties here; change the filling and cheeses! Use broccoli instead of spinach! Make it more or less saucy according to your taste! This is a crowd pleaser!

4 or 5 matza boards
a 10-ounce package frozen spinach, defrosted, squeezed well, finely chopped
1 cup ricotta or full fat cottage cheese
1 cup shredded mozzarella, plus more for topping
½ cup grated parm
2 cloves minced garlic
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon chili flakes
a 12 ounce jar marinara sauce

Preheat oven to 375°F. Run the matza boards under water for 10-15 seconds and fold in a clean kitchen towel. Set aside until the matza is bendable, 10 to 15 minutes.

Combine the spinach, ricotta, mozzarella, parm, garlic, lemon zest, salt, pepper, and chili flakes in a bowl.

Coat the bottom of an 8-inch round casserole dish with ½ cup tomato sauce. Cut the matza into three or four equal-sized strips. Spread 3-4 TB filling on each of the matza strips: Roll into pinwheels and arrange them standing up in the dish. Drizzle with ½ marinara sauce (however much you like) and top with more mozzarella. Bake until the cheese bubbles, 25 to 30 minutes.

#passover #matza #matzah

MATZA POTATO CHIP CHOCO NUT CLUSTERS

My dear friend, WZO president @tova.dorfman, came over to make these amazing snacks with me and to explain why it’s important to make your voice heard by voting in the World Zionist Congress elections (voting until May 5th). It’s the the only democratically elected parliament of the Jewish people abroad! The @jewish.future Slate (#20)‘s platform promises to support Isreal experiences that connect us all through culture: food, art, travel, and more. This centrist slate focuses not on extreme messages but on bringing us together over what unifies us, rather than what divides us. To find out more check the link in my stories.

2 matza boards
1/2 cup almonds
⁠2 cup potato chips, lightly crushed
⁠4 tbsps olive oil
⁠6 tbsps maple
2 heaping tbsps light brown sugar
⁠1/2 tsp kosher salt
1 tsp vanilla extract
1/8 tsp baking soda
¼ cup chocolate chips

⁠Preheat oven to 250 F/125C. Crush matza into a bowl. Add almonds and potato chips. ⁠In a 2-quart saucepan over medium heat, bring oil, maple and brown sugar and to a boil. Cook, whisking occasionally, 4-5 minutes. Remove from heat; stir in salt, vanilla & baking soda. ⁠Immediately add syrup to the mixture; toss well, coating as evenly as possible. Transfer to a parchment lined sheet pan and bake, stirring halfway through, until the mixture is dry, 45 minutes. Press clumps together; scatter chocolate chips. Cool completely. Store in an airtight container for up to a week.

ROMESCO SAUCE
Makes 2 ½ cups

One of my favorite spreads EVER! Spanish inspired and usually thickened with a bit of stale bread, this version uses matza (though you can lave it out). So so delicious. Serve under asparagus as part of a holiday spread, or spread on matza (or bread the rest of the year).   3 large red bell peppers
1 whole head garlic  1/2 cup plus 2 TB extra virgin olive oil
¾ cup almonds or hazelnuts
1 large onion, cut into chunks 1 tsp kosher salt, or to taste
Freshly ground pepper to taste  4 small ripe tomatoes, halved
1/2 board matza, crumbled 1 tsp pimenton (smoked Spanish paprika), or regular paprika  2 TB red wine vinegar

Preheat the oven to 500°F. Place the peppers on a rimmed baking sheet. Roast until the outsides are black, 30 to 35 minutes. Remove peppers to a bowl, cover with plastic wrap, let cool.

While peppers are cooling, reduce oven heat to 375°F. Trim outer papery skin from garlic. Place on a piece of aluminum foil and drizzle with 1 TB olive oil. Season with salt and pepper. Seal garlic. Place almonds on a small rimmed baking sheet. Place onions and tomatoes on a baking sheet and drizzle tomato halves with 2 TB olive oil. Season with salt and pepper. Nestle garlic on the sheet pan and place in oven along with the almonds. Roast almonds until fragrant, then remove from oven (10 minutes). Roast veggies until tomatoes are slumped and onions and garlic are soft, 35 to 40 minutes.

Unseal peppers, remove skins and seeds. Place crumbled matza in bowl of food processor and process until fine, about 30 seconds. Add roasted pepper, onion, tomato, and as many roasted garlic cloves as you want with the salt, paprika and almonds and process just until some texture remains, about 20 seconds. With processor running, add 1/2 cup olive oil in a slow stream to emulsify sauce. Add red wine vinegar and pulse several times. Season to taste with salt and freshly ground pepper.

#passover

BEEF STOCK
Makes 9 cups concentrated or 15 cups regular + stock & 1 cup beef fat

Once you make it you’ll be hooked! It’s simple and will enhance anything you make, like my French Onion Matza Ball Soup.

4 pounds meaty beef bones (knuckle or marrow)
Olive oil
1 jumbo onion, cut into large pieces
2 large carrots, cut into large chunks
3 large celery stalks, cut into large pieces
1 head garlic, outer papery layers removed
½ small bunch fresh parsley
3 bay leaves
10 whole peppercorns
2 tablespoons tomato paste

Preheat oven to 400°F (200°C). Arrange bones in an even layer on a rimmed sheet pan. Lightly coat bones with oil. Roast until golden-brown, 30 minutes. Remove from oven. Scatter onion & carrot & celery around bones, nestle garlic head, and roast until nicely browned, 20 more minutes.

Transfer to a 6-quart pressure cooker. Add parsley, bay leaves, peppercorns & tomato paste. Add 9-10 cups cold water to cover; bring level to max-fill line (m). Do not let water exceed the max-fill line (Or add everything to a pot after roasting, cover with water, bring the pot to a boil, then simmer on low heat, partially covered, for 10-12 hours.)

Seal pressure cooker, bring to high pressure. Cook 1 hour 45 minutes. Let the pressure release naturally. Strain through fine-mesh strainer, pressing any marrow out of bones. Use back of a spoon to press liquids out of veg. Discard solids. Transfer to a large container. Skim fat immediately or chill in fridge until fully cooled; stock will become jelliied & easy to skim fat from top. Store fat in fridge for 2 weeks or freezer 3 months.

Divide into smaller containers or ice cube trays. To use, combine ½ cup stock with 3/4 cup water.

🎗️HAZELNUT CAKE W/ CHOCOLATE GANACHE🎗️
Serves 8 to 10

More alluring than almonds, tastes like Nutella, and easy to make!

¾ c (150 g) sugar
12 oz/340 g blanched hazelnuts (or 3 ¼ c ground hazelnuts)
2 tsp baking powder
1/2 tsp fine sea salt
Juice & finely grated zest of 1/2 lemon
6 eggs
1 ½ tsp vanilla
3/4 c (180 ml) coconut milk (or heavy cream)
1 ¼ c (6 oz/170 g) semisweet chocolate chips or chopped chocolate
Thinly sliced strawberries, for garnish

Preheat oven to 325°F. Coat a 9-inch high sided cake pan or Springform pan w/cooking spray. Remove 2 TB sugar from the ¾ cup, sprinkle into the sprayed pan, and swirl to coat with sugar. Grind hazelnuts in a food processor until very fine, 35 to 45 seconds. Add baking powder and ¼ tsp salt; pulse to combine.

Moisten a paper towel w/ lemon juice. Wipe inside of a large bowl and whisks of an electric hand mixer, then dry with another paper towel. Separate eggs into two bowls. Use hand mixer to beat egg whites and a tiny squeeze of lemon juice on high speed until stiff peaks form, 2 minutes. In the second bowl beat the egg yolks with the remaining sugar, 1 teaspoon vanilla, and the lemon zest until fluffy and pale yellow, 1 ½ to 2 minutes. Beat in the ground hazelnut mixture until uniform (it will be very thick).

Use a rubber spatula to fold 1/3 of egg whites into yolk mixture (this will get easier as you go). Repeat with the second 1/3 of the whites, then fold in the remaining whites until no streaks remain.

Set a rack on top of a rimmed baking sheet. Transfer batter to prepared pan. Bake until top of the cake shrinks from sides of pan, 55 min. Cool slightly, release, and set over the rack to cool completely. Place chocolate in a medium bowl. In a small saucepan warm coconut milk and remaining ½ tsp vanilla and ¼ tsp salt until almost boiling. Pour over chocolate, wait 1 minute, then stir until smooth. Cool (ganache should still be pourable). Pour ganache slowly over the cooled cake, letting it drip over the sides. Transfer to a serving platter and garnish with strawberries.

#passover #glutenfree

GLASS TEA INFUSER HOST GIFT

Because you can only gift (or regift) so many bottles of wine! Be a guest that gets an invite for life by giving your host a glass tea infuser filled with fresh mint (and other herbs), edible flowers, cinnamon sticks, pieces of crystallized ginger, whole spices like star anise and cardamom pods—whatever combination you like. Assemble just before leaving the house. Then, all your host has to do is fill with boiling water for a gorgeous aromatic pot of herbal tea. Check my stories for links where to get a similar infuser in both the USA and Israel.

#passover #hostessgift #hostgift

FRENCH ONION MATZA BALL SOUP
Serves 6 to 8

In February I had the pleasure of collaborating with chef @olivia_ostrow on a dinner in Miami where we served French onion matza ball soup to reflect our shared cooking style. I came home and developed this rich onion soup recipe–bolstered with white wine, beef stock, and balsamic–which I highly recommend either for a slightly unconventional seder night, or during Passover week to serve with leftover matza balls. The secret ingredient here is time; let those onions get meltingly soft and sweet over low heat; get those podcasts on, call your best friend, or organize your kitchen so you can stay nearby and stir. (If you have homemade beef stock you’re batting 100!) The rest is truly simple, and one of the best soups you’ll ever taste.

⅓ cup olive oil, schmaltz or beef fat
4 pounds yellow onions, cut into ¼-inch slices
1 tablespoon kosher salt, plus more to taste
freshly ground black pepper to taste
1/2 cup dry white wine
6 cups beef stock
3 sprigs thyme
1 bay leaf
1 tablespoon balsamic vinegar
2 tablespoons freshly minced chives or parsley, for garnish

In a large, wide pot, heat the oil over high heat. Add the onions and cook, stirring often, until softened and just beginning to brown slightly in parts, 9 to 10 minutes. Reduce the heat to low and cook, stirring often, until the onions have reduced to about 1 ½ cups, 1 ½ to 2 hours (it’s worth it).During caramelizing, if the bottom of the pan appears to darken too much, add 1 tablespoon water, scrape up browned bits, and continue cooking. Season with salt and pepper. Add the wine and cook, stirring, until mostly absorbed into the onions, 3 to 4 minutes. Add the stock, thyme, bay leaf, and vinegar, salt and pepper, bring to a boil, reduce the heat to medium-low and simmer until the soup thickens, 15 to 20 minutes. Remove the thyme sprigs and bay leaf and season with more salt and pepper. Ladle the soup into bowls and add a matzo ball to each bowl. Garnish with chives or parsley.

#passover #matzahballsoup

PASSOVER (MATZA) DUBAI 🍫🍫🍫
Makes 10 smaller bars or 4 larger ones

I’ve been holding back on the Dubai craze, but if you can’t beat ‘em, join ‘em! Dubai chocolate usually features crunchy shreds of kadaif, but I quick-caramelized matza with honey, then crumbled it into the creamy, salty-sweet pistachio filling. It’s a revelation! I used @soupercubes for their supreme nonstickiness, but any silicone chocolate molds will do. Thank you @pastryschiff — I used your recipe for general guidelines and perfect chocolate tempering!

1 ½ cups roasted salted shelled pistachios
¼ cup sugar
¼ cup olive oil
1 teaspoon vanilla extract
1 teaspoon kosher salt, plus more for seasoning the matza
2 tablespoons dairy-free spread or butter (optional)
2 matzahs
¼ cup honey
1 3/4 cups (10 ounces) semisweet chocolate chips or chopped 🍫

In a food processor, process the pistachios, sugar, olive oil, vanilla & salt, & dairy-free butter until creamy, 5 to 6 minutes.

Preheat oven to 350°F. Line a baking sheet with parchment; spray with cooking sprary. Brush each matza with honey on both sides and sprinkle with salt. Bake until the honey darkens and bubbles, 13-15 minutes. Cool completely, crush, and incorporate with the pistachio filling.

Melt half the chocolate in a microwave-safe bowl in 15-second increments, stirring in between, until smooth. A little at a time, begin adding the unmelted chocolate, stirring constantly until each addition is melted. Tempering the chocolate will make it shiny.

In larger chocolate bar molds or quarter-cup 10-compartment Soupercubes (which I did), use a pastry brush to completely coat the inside with chocolate. Chill until chocolate is hard, 30 to 40 minutes. Fill each chocolate mold almost to the top with filling and chill 30 minutes.

Gently microwave chocolate for 10 seconds. Pour the chocolate evenly across the top of the bars. Use an offset spatula to spread the chocolate all over the top. Chill until hard, 45 minutes. Gently unmold; they should pop right out of the molds. Chill for up to 3 weeks.

#passover #dubaichocolate #pesach

SPRINGY SCHUG-A-CHURRI BRISKET
Serves 12 to 14

A new take on the classic. Savory. Herby. Lighter. Happy seder menu planning!

12 cloves garlic
10 shallots, halved
4 jalapeños (seeded), coarsely chopped
1 c. tightly packed parsley leaves & tender stems
1 c. tightly packed cilantro leaves & tender stems
4 TB olive oil
1 1/2 TB red wine vinegar
finely grated zest & juice of 1/2 small lemon
1 tsp ground black pepper
1 TB + 1 tsp kosher salt
5 ½ - 6 lb. (2nd cut) brisket
¼ c. tomato paste
1 bottle dry white wine
2 TB honey, + more for drizzling
3 c. beef stock
4 medium potatoes, peeled & quartered
2 large parsnips, peeled & cut into large chunks
3 celery ribs

Make schug-a-churri:

Process garlic in food processor until finely minced, 20 seconds. Add jalapeños & 4 halved shallots; pulse until finely minced, 30 pulses. Empty into a bowl; pulse parsley & cilantro until finely chopped, 20-25 pulses. Add to bowl; stir in 2 TB olive oil, vinegar, lemon zest & juice, 1 tsp salt & ½ tsp black pepper.

Make brisket:

Preheat oven to 300°F. Season brisket w/ 1 TB salt & ½ tsp pepper. Heat a large, wide Dutch oven over high heat. Add 2 TB oil; sear brisket until deeply golden, 5-6 min per side. Remove brisket to a sheetpan. Add tomato paste & wine, whisk, bring to a boil & reduce 2 minutes. Add stock, 1 cup schug-a-churri & honey; return the brisket to the pot. Nestle remaining shallots, potatoes, parsnips & celery, bring to a boil, top with ⅓ c. schug-a-churri. Cover w/ parchment, close lid & cook until tender, 5-6 hours. Remove from oven, season sauce with salt, spoon some sauce on the top, cool 30 minutes, cover & chill unsliced 5 hours & up to 24 (if you have time). To serve, preheat oven to 300°F. Remove brisket to cutting board; slice against the grain. Remove & discard hardened fat from sauce. Arrange sliced meat & vegetables in oven-safe dish; pour sauce over top & in between slices. Seal with parchmen, then foil. Warm 30-45 min. (or keep warm on hotplate or low oven). Drizzle with honey. Serve with more schug-a-churri.

IRIT’S BEEF SOUP OVER MATZA
Serves 6 to 8

My dear friend Irit is a human mood-enhancer who owns a tiny Yemenite eatery so close to my house I can sometimes hear her down the road. She came over to make her famous Yemenite Beef Soup, which she seasons with chicken soup powder (yep) and hawaiij, a cumin-and-pepper spice blend that’s at the heart of many long-cooked Yemenite dishes. Some Ashkenazim (Eastern European Jews) don’t use cumin, coriander or cardamom on Passover, so feel free to season with more turmeric, black pepper, and other spices to your liking. She serves the soup over crumbled matza (a form of fatut, which can be prepared sweet or savory), which soaks up all the delicious, super-savory flavors. Bitter greens are eaten to cut the soup’s richness and symbolize Passover traditions and the season of Spring.

2 pounds beef shoulder or stew meat, cut into cubes
Two 2- to 3-inch thick marrow bones
6 small potatoes, peeled
5 small onions or 2 to 3 medium onions, peeled and halved
4 large carrots, peeled, cut into 3-inch chunks
2 heads garlic, papery layers removed
1 large bunch cilantro, washed, stems removed
1 large bunch parsley, washed, stems removed
2 heaping TB hawaijj soup blend (recipe below)
1 ½ - 2 TB chicken soup powder
1 TB kosher salt
1 TB tomato paste
Hilbeh (fenugreek dip; recipe in Sababa), for serving
Arugula & watercress leaves, for serving
Crumbled Matzah, for serving
Lemon wedges

Fill a large (at least 6-quart) pot halfway with water and bringto a boil. Add the meat, return to a boil, reduce the heat to medium-low and simmer, skim and discard any scum, until the water is clear, 15 minutes. Add the potatoes, onions, carrots, garlic, cilantro and parsley. Bring the pot back to a brief boil, add the hawaijj, soup powder, salt and tomato paste. Reduce the heat to a simmer, cover, and simmer until meat is soft, 3 hours. Uncover and serve with hilbeh, crumbled matzah, greens & lemon.

Hawaiij Soup Blend (makes ¾ cup):
Combine ¼ c. ground black pepper, ¼ c. ground cumin, 3 TB ground turmeric, 2 TB ground cardamom, and 2 TB ground coriander. Store in airtight container for up to 6 months.

#passover #jewishfood

PARM RIND, MUSHROOM & ORZO BROTH
Makes 6 cups

I’ve been stashing my parmesan rinds—those stamped, hard ends of parmigianao reggiano wedges—into a Ziploc bag in the freezer for exactly this opportunity: The chance to make a fragrant, umami-packed broth that’s as filling as chicken soup—but vegetarian. If you want to use the broth as a stock, skip the mushrooms and orzo, then freeze the soup in one-cup portions.

7 or 8 parmesan rinds
8 cups water
1 ounce dried mushrooms
3/4 cup uncooked orzo pasta
1 1/2 teaspoons kosher salt, plus more to taste

Combine the parmesan rinds and water in a saucepan, bring to a boil over high heat, reduce heat to medium-low and simmer, partially covered, stirring often to release any rinds that stuck to the bottom of the saucepan, til the rinds soften and the aroma of parm permeates your kitchen, 1 hour 30 minutes. Strain out the parm rinds. While the parm broth is simmering, cover the mushrooms with 1 cup boiling water in a small bowl. Soak the mushrooms until soft, 30 minutes. Strain, pressing the solids, into a bowl, then tip the bowl into the broth, leaving any sand and other residue at the bottom of the bowl. Return to a boil, add the orzo and salt, return to a boil, and cook until the orzo is tender, 11 to 12 minutes. While the orzo is cooking, finely chop the mushrooms and add them to the broth; warm through. Divide the broth, mushrooms, and orzo among bowls. If you like, chop up the chewy parm ends and add them to the soup. YUM!

CRISPY QUINOA SALAD
PASSOVER 2025 RECIPE #1

Like its rice-based cousin, you may just find yourself topping every salad with crispy quinoa from now on–Passover or not. Springy asparagus, creamy avocado, & purple cabbage blend with a bright basil dressing you’re going to want to make in batches.

1 ¾ c. uncooked quinoa, rinsed, or (5 ¼ c. cooked quinoa)
3 large lemons
3/4 c. olive oil, divided
1 tsp.kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
¼ tsp. cayenne, or spicy paprika
4 c. packed basil leaves
1 large bunch thin asparagus, trimmed, cut into ½- inch pieces (2 cups)
1 clove garlic
5 c. thinly shredded red cabbage
2 c. halved cherry tomatoes
2 small avocados, diced
1 TB finely diced seeded jalapeño

Preheat oven to 425°F. Bring a large pot of generously salted water to a boil, add quinoa & cook until the white squiggle appears, 13 to 15 min. Drain well using a fine-mesh strainer; spread on a large rimmed baking sheet. Zest & juice one lemon directly onto it along with ¼ c. olive oil, ½ tsp. salt, ¼ tsp. black pepper & the cayenne. Stir to incorporate. Roast, stirring occasionally, until browned around the edges & partially crisped, 35 minutes. Remove from oven, reduce temperature to 300°F, stir, & return to the oven until dry & crisp, 10 min. (Quinoa will crisp more as it cools.)

Refill pot halfway with salted water; bring to a boil. Prepare an ice bath. Line a baking sheet with a clean towel. Add asparagus to boiling water; cook until bright green & crisp, 1 to 2 min. Transfer to ice bath for 1 to 2 min., then to the towel-lined baking sheet to dry. Add basil to boiling water until wilted, 10 to 15 seconds; transfer briefly to ice bath. Lift out, squeeze out excess liquid & transfer to a bullet-style blender. Add juice of remaining 2 lemons, remaining ½ c. oil, garlic clove, & remaining ½ tsp. salt & ¼ tsp. pepper; blend until bright green & smooth, 30 seconds. Add cabbage, tomatoes, asparagus, avocado & jalapeño to a large salad bowl. Pour dressing over top, add a generous amount (or all) of crispy quinoa, & toss to coat.

#pesach #passover #jewishfood

SHAWARMA CAULI TACOS
w/ Tahini-Chipotle Crema
Makes 6 to 8 tacos

Wow, these are GOOD! And so easy, hearty and filling that I promise you they’re great for a Meatless Monday or any day. I did a very modified shawarma blend, but feel free to use a premade one if you have it or spice the taco filling as you like. A creamy, spicy crema, avo slices and the freshness of cilantro sprigs round out the tacos.

Crema:
1/2 cup sour cream, mayo, or a combo
3-4 tablespoons pure tahini
1 tablespoon finely chopped chipotle en adobo

Filling:
1/4 cup olive oil
2 cups cauliflower florets, cut very small
Kosher salt for seasoning, plus 1/2 teaspoon
1 large onion, thinly sliced
1 1/2 teaspoons sweet paprika
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper

Corn tortillas, warmed
Sliced avocado & cilantro sprigs, for serving

Whisk the mayo, tahini, and chipotle in a small bowl. Season with salt and pepper to taste. Heat a large heavy or cast-iron skillet over high heat for 2-3 minutes. Add 2 tablespoons of the oil, then add the cauliflower. Cook, stirring, until lightly charred and slightly softened, 3 to 4 minutes. Push the cauliflower to the side (or remove to a plate if using a smaller skillet), add the remaining 2 tablespoons oil, then add the onions and cook, stirring, until softened and lightly golden, 7 to 8 minutes. Stir the cauliflower back in to the onions and add the remaining 1/2 teaspoon salt with the pepper, paprika, cumin, and turmeric. Reduce the heat to medium, and cook, stirring, adding a splash of water if needed, until the cauli is almost tender, 4 to 5 minutes. Season with more salt and pepper to taste. Spread some of the crema on each tortilla, top with cilantro sprigs, then filling, and finish with avocado slices. YUM!

CHOCO TAHINI CARAMEL TART
(But make it Purim. Free recipe on Substack)

Earlier this week over on Substack, I shared this Purim-ified version of the Tahini Caramel Tart from Sababa. A sesame-studded chocolate shortbread crust, a salty-sweet tahini caramel filling? We nicknamed this one the @gal_gadot of tarts because this dessert has SUPERPOWERS. (Should we also call it the Queen Esther of tarts?) Even the hamentaschen haters (I know you’re out there) among us will be seduced by this large-format version. A colder dough will help you achieve maximum Super(wo)man results, so leave a few extra minutes for chilling time (it’s all in the recipe). Head over to my Stack for the recipe. Happy Purim, and #bringthemhome🎗️🎗️

TORTILLATASCHEN WITH PRESERVED LEMON SALSA

A little departure from the sweet, but still festive and fun and just what I personally would want to eat and give for Purim once I’ve had my fill of hamantaschen. The charred salsa comes together in a snap (yes! That’s preserved lemon because, Adeena) and making the little tortilla dipper chips is like edible art therapy; the only special equipment you need is a bunch of toothpicks and a tiny bit of time. Kids love to work on these, so let them have at it while you char those tomatoes and jalapeños. Happy Purim, and 🎗️🎗️🎗️.

Large corn tortillas (or corn/flour blend), as many as you like
Olive oil
Kosher salt
5 ripe, firm tomatoes
2 jalapeño peppers
1/2 small red onion, finely chopped chopped
1/2 cup finely chopped cilantro
2-3 tablespoons finely minced preserved lemon (or 2 TB lemon or lime juice)

Preheat the oven to 350. Brush both sides of the tortillas with oil and season with salt. Use a 2-inch cookie cutter to cut circles out of the tortillas. Pinch each round into a triangular shape, securing with toothpicks to create empty hamantaschen shapes. Arrange on a baking sheet and bake until lightly golden and crisp, 11 to 12 minutes. Cool, then remove the toothpicks.

Heat a large cast-iron skillet (or comal) over high heat. Add the jalapeños and tomatoes and char slightly, turning a few times, 4 to 5 minutes. Cool completely, then finely chop the tomatoes and jalapeños. Add to a bowl with the onion, cilantro, and preserved lemon. Season with salt, if desired. Serve the chips with the salsa.

#purim #hamentaschen #hamentashen #jewishfood

RESILIENCE IN SDEROT
The amazing @adi_rozen_ is helping bring the southern Israeli city of Sderot back to life one (kosher) bite at a time, and she took me along for a delicious and emotional morning in Sderot, which was hit particularly hard on October 7th. By the end of the day, some 40 Israelis had been tragically murdered by H*m*s terrorists— almost 30 of them at the central police station. Rozen, who founded @sipurculinary (Culinary Story) six years ago, to showcase all things edible in her region, has returned to giving food tours in Sderot, where 98 percent of its citizens have returned after vacating in the wake of 10/7. Her culinary tour showcases the strength and determination of Sderot’s citizens as well as its delicious offerings, and as she walks through town, hugging friends and shaking hands, it’s clear that Adi—who lives on nearby Kibbutz Netiv Ha’asarah—is deeply connected to this place. She took us to sample world-class (really!) French pastries at @oryosss made by Or Shocron, a single mom who was drafted into reserve service last year; Tunisian/North African street food at @laburika_sderot that rivals the best you’ll find anywhere in the country( and don’t miss the house-made limoncello), delicious lemony harira soup at pi_tasbich made by a member of a family of singers and artists, and beloved red- and green-topped hummus at @ahummussheltchina, a celebrated institution which was reopening for the first time since that fateful day. Our server pointed to the corner table where recently released hostage Keith Siegel always sits (his son is an owner). “We’re so happy he’s back,” she told me. “We’re waiting for him with open arms.” Contact Adi to book a tour today - I promise you’ll go home full in more ways than one.

SPICY GARLICKY TOMATO PASTA
Serves 2 to 3

Is your brain as full as mine is? I thought so. For nights (or days) when you need something substantial with no mental lift, make this perfect pasta dish. It’s a cousin of the epic labaneh-tomato pasta from Sababa—just a little lighter (no yogurt or cream), and spicier with the addition of harissa . If you don’t have garlic confit in the house (ya should - make some! Link to a reel in my stories), roast a few cloves with the tomatoes! The rest comes together faster than you a say “linguine.” Enjoy!

1 pound (or more) cherry tomatoes
6 TB olive oil (from garlic confit, or regular olive oil)
8 ounces dry linguine or pappardelle pasta
Kosher salt and freshly ground black pepper to taste
10 cloves confit garlic (or 5 cloves regular)
Finely grated parm (at least 1/2 cup, but as much as you like)
1 tablespoon harissa, or more to taste

Preheat the oven to 425°F. Toss the tomatoes in 3 TB of the olive oil right on the sheet pan, season with salt and pepper, and roast until first and slightly charred in spots, 20 minutes. While the tomatoes are cooking, bring a large pot of generously salted water to a boil. Cook the pasta to al dente, reserving 1 cup pasta water before draining (don’t rinse). In the pasta pot combine remaining 3 tablespoons oil with the garlic confit cloves and cook, mashing, 1-2 minutes. Add the tomatoes and harissa to the pot, mash slightly, bring to a boil over medium heat, reduce and simmer until slightly thickened, 3-4 minutes. Return the pasta to the pot and cook, stirring, until warmed through, 2-3 minutes. Add in the cheeses, then add pasta water if needed to achieve desired consistency (I didn’t need it, but to each their own). Season with more salt and pepper.

Can a bagel with all the works make you feel at home? At Tel Aviv’s @cafexoho (now kosher!) I’d say their delish bagel, smear, and house cured salmon is the gateway to a cozy experience you all need to have. I must confess I hadn’t been for a minute, and their new location is spacious, inviting, and (for you singles) filled with cute peeps working on laptops, drinking speciality coffees (the chai was perfectly not-too-sweet), and eating fluffy stacks of pancakes, Mexican-inflected dishes (the quesadilla! Wow!) and all kinds of cookies and sweet treats. The owner, Xoli, is a special soul who lives to nourish while building community at the same time. They’ve done all sort of good works since 10/7, and are super humble about it. They have a lovely array of food items, gifts, (and signed books - mine!) for sale, and what you always get for free is the kindest welcome and the most priceless intabgible of all - great hospitality.

📍73 Ben Yehuda St, Tel Aviv

#telaviv #bagels #israeltravel

I’m still writing from the road—now from Jackson Hole, WY, where I’ve been a guest of the lovely Jewish community. Small-town communities completely do it for me and my soul.

As I road-trip through the US it felt fitting to present you with a most delicious hash brown recipe ideal for your home breakfast right now, today. You know you have a potato, some oil, and butter in the house - you want these!

I learned the method when I wrote the America’s Best Breakfasts cookbook with @leeschrager and photographer @evansungnyc way back in the day. It’s a road-trip look at breakfast across the USA, and it’s one of my favorites. I just shared one of my favorite recipes from Blue Moon Cafe in Baltimore on Substack. Enjoy!

LEMONY TAHINI-COATED KALE CHIPS

True, everything kale has been said and done, but I always come back to these chips, from the out-of-print @shortstackeds Tahini cookbook, when I need a crunchy fix. The tahini adds a textural element atop these deliciously brittle mini-trees. The fish sauce adds a potent dose of umami-packed saltiness
but to keep these completely vegan, swap in nutritional yeast.

A 6- to 8-ounce bunch curly kale, tough stems and stalks removed (4 cups tightly packed)
5 tablespoons lemon juice
1/3 cup pure tahini paste
1 tablespoon blond miso, or more if desired
1 tablespoon fish sauce or nutritional yeast
2 tablespoons olive oil

Preheat oven to 125C/250F. Line two large baking sheets with parchment. Rip the kale into pieces. In a large bowl whisk together the lemon, tahini, miso, fish sauce, and olive oil . Add the kale and, using your hands, toss the kale with the sauce to really coat the leaves and get the sauce into all those crevices. Arrange on the baking sheets and bake, turning the thicker or more coated leaves once if necessary, 60 minutes. Cool completely before serving.

@sobewff you were very good to me. Thank you @leeschrager for bringing us all together every year, for the opportunity to see so many friends, and to feel so supported by my chef/food community. Two festival dinners including a preview of the amazing new @aviv.southbeach and a night at @ostrowbrasserie, a beautiful event in Bal Harbour, boating, late-night parties, and a bit of breathing. ☀️🌊

PISTACHIO & BLOOD ORANGE GALETTE

This recipe is a bit of a sleeper from the Shabbat cookbook and ’tis DEFINITELY the season. Make it while blood oranges are still around (like, this week—though regular oranges work really well, too). A baked orange is a revelation! The base is a creamy, dreamy pistachio frangipane; it all comes together in the processor, which you can also use to make the super-flaky crust. Then again, you could use a store-bought crust to make your life easier. Do you! Just make this. Full recipe (free) over on my Substack. 📷 @danpdanp @nuritkariv_

WHERE TO SNACK ON TRAIN TRACK PARK
(Tel Aviv’s Park Hamesila)

I remember the days when Tel Aviv’s Park HaMesila (Train Track Park) was nothing more than an abandoned ravine being used as a giant parking lot. That all changed in 2020, when the park opened as a mile-long park that became an instant magnet for people looking for a bit of chill smack in the middle of a very busy neighborhood. Once a stop on the old Jaffa-Jerusalem railroad line, today it winds lazily, housing green spaces and a bunch of charming and delicious cafes and restaurants.

Here are five places to stop during the day, in chronological order walking from north to south, for a coffee, pastry, or one of Tel Aviv’s most coveted bowls (or cones) of ice cream.

Stay tuned for Part 2, all about nighttime spots on the Mesila.

📍 @miragetelaviv - Good coffee and pastries (turns into a resto for dinner)

📍 @cassata.telaviv - Excellent Ice cream in flavors like toasted rice and brown butter/sage. Expect lines.

📍 @_elifelet - Great house-made pastries (including several GF options), excellent tea, and wine.

📍 @rogershouse - Classic, with fresh squeezed juice, a good beer and wine selection, and good sandwiches

📍 @lovecoffeetlv - One of the city’s first, and still popular, cold brew spots. Hot coffee, too.

#mesila #telaviv

FEDERAL DONUTS FRIED CHICKEN
Serves 4 to 6

Did you know I coauthored a fried chicken cookbook? Yes, and with none other than @leeschrager, founder of the NY and South Beach Wine and Food Festivals, who is simply obsessed with fried chicken. It’s an amazing road trip book we collaborated on with @evansungnyc. I met Lee when I almost burned down his apartment as a fledlgling food styling assistant some 15 years ago (a story for another day), and the rest is history. I worked on all three of his books and we became dear friends. In the Fried and True book is a fried chicken recipe from none other than my dear @mikesolomonov, with whom I am doing a dinner at Lee’s Festival next week at Mike’s new restaurant, Aviv, in the 1hotel South Beach, The circle is full, my friends. This recipe, from @federaldonutsandchicken, gets a double fry and a saucing in a super salty savory Asian-inflected dizzle. It’s easy - see you both next week in Miami, Lee and Mike!

For the Chicken:
1 whole chicken, cut into 8 pieces
Kosher salt for seasoning, + 1 TB
2 c. cornstarch
1 c. all-purpose flour
vegetable oil for frying

For the Sauce:
1/4 c.chili-garlic sauce
1/4 c. soy sauce
3/4 c. kecap manis (sweet soy sauce)
3 TB apple cider vinegar
Asian pickles of your choice

The night before, liberally season chicken with kosher salt; arrange in a single layer on a rimmed baking sheet. Refrigerate overnight, loosely covered with parchment paper.

In a small bowl combine the chili-garlic sauce, soy sauce, kecap manis and vinegar.

Fry #1: Fill a large (at least 8-quart) pot halfway w/ oil;heat to 300°F. Set a baking rack on top of a rimmed baking sheet. In a large bowl whisk the cornstarch, flour and the 1 TB salt. Whisk in 1 ½ c. water to make a crepelike batter, adding water by the tablespoonful if the batter feels too thick. Dip the chicken in the batter, shaking off excess. Fry in batches until the chicken is golden, 12-13 minutes; drain on rack.

Fry #2: Increase the oil temperature to 350°F. Fry chicken until crisp and color deepens, 6 to 7 more minutes. Cool slightly on the rack, then coat liberally with the sauce. Serve with pickles.

#friedandtrue #federaldonuts

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xoxo Adeena

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Adeena