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

UNSTUFFED CABBAGE MEATBALLS
Serves 4 to 6

Everything you love about stuffed cabbage, but in saucy meatball form. This is the crowd-pleasing dish everyone seems to agree on. Freezes like a dream!

2 large onions, peeled
1 ¼ lbs ground 80/20 beef
1 c. finely chopped soft herbs, (mint, parsley) + more for garnish
1 egg
6 cloves garlic, minced
4 tsp kosher salt
1 tsp coarsely ground black pepper, + more to taste
½ tsp baking soda
¼ c. olive oil, + more oiling hands
3 TB tomato paste
a 1 ½ pound head cabbage, shredded (7 ½ c.)
⅔ c. long grain rice, rinsed
⅓ c. raisins
2 ½ c. low sodium beef or chicken broth
1 c. strained tomatoes, such as Pomi
6 TB red wine vinegar, + more if desired
¼ c. lightly packed dark brown sugar

Thinly slice one onion; reserve. Grate second onion on large holes of a box grater into a large mixing bowl. Add beef, herbs, egg, 3 cloves minced garlic, 1 tsp salt, 1/2 tsp pepper, and baking soda. Use your hands to gently mix well. Divide into 12 equal-sized pieces. Roll into balls with lightly oiled hands.

Heat a wide, high sided skillet over medium-high heat. Add the olive oil, then arrange the balls in the pan, leaving space between them. Cook until the bottoms are browned and easily release from the pan, 2 minutes, gently flip and cook 2 more minutes. Turn them on their sides and gently swirl the pan to brown further, 2-3 minutes. Transfer to a plate, leaving fat.

Add the sliced onion and cook, stirring to release brown bits from bottom of pan. Reduce heat to medium. Cook, stirring, until translucent, 6 minutes. Add remaining 3 cloves garlic and tomato paste. Cook, stirring, 2 minutes. Raise heat to medium-high. Add cabbage in 3 batches, adding 1 tsp salt with each batch. Cook, stirring, until wilted and reduced by nearly half, 5-6 minutes. Add rice and raisins; stir to combine. Add broth, tomatoes, vinegar, brown sugar and remaining ½ tsp pepper, bring to a boil, nestle in the meatballs, spoon some sauce over the top, return to a boil, reduce to low, simmer and cook, stirring occasionally, until the rice is cooked, 30-35 minutes. Season with more vinegar, salt and pepper if needed. Garnish with more herbs.

GENERAL TSO’S CHICKEN SCHNITZEL
Serves 4

Your favorite glazey Chinese sauce over your favorite fried chicken cutlet. Because I’m me, I added harissa to the sauce, and it really works. Spicy, sweet, savory, crunchy: make it instead of ordering takeout!

Sauce:
3/4 c. low-sodium chicken stock
6 Tbsp soy sauce
6 Tbsp honey
3 Tbsp harissa
2 Tbsp rice vinegar
1 tsp cornstarch

Schnitzel:
1 c. panko bread crumbs
2 Tbsp sesame seeds
1½ tsp kosher salt, plus more for seasoning
1 tsp freshly ground black pepper, plus more for seasoning
½ c. flour
¼ tsp cayenne pepper
2 eggs, beaten
Vegetable oil, for frying
4 thin-cut boneless, skinless chicken breasts (1 to 1¼ lbs)
Steamed broccoli, for serving

In a small saucepan, whisk broth, soy sauce, honey, vinegar, harissa, and cornstarch. Bring to a low boil, reduce heat to medium-low, and simmer until thickened, 3 to 4 minutes.

In a wide, shallow bowl, toss the panko with the sesame seeds, ½ tsp of the salt, and ¼ tsp of the pepper.

In another wide, shallow bowl, combine the flour and ¼ tsp each of salt and pepper.

In another bowl, whisk the eggs with the remaining ¼ tsp each of salt and pepper.

Keep the sauce warm over very low heat. Dip chicken in the flour, shaking off the excess, then in the egg mixture, letting excess drip off. Press the chicken firmly into the panko on both sides. Transfer to a plate, cover with plastic wrap, and refrigerate for at least 30 minutes and up to 8 hours to allow the crumbs to adhere to the chicken. Heat ½ inch oil in a large skillet over medium heat until a bread crumb sizzles on contact. Fry the schnitzels 2 at a time until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to cool slightly, and repeat with the remaining 2 schnitzels. Dip each schnitzel in the sauce and serve with broccoli.

BAKED ARTICHOKE CASSEROLE

Lucinda Scala Quinn @madhungry is someone I wish I got to see more (and cook with more). A legend in our industry, she has written multiple cookbooks (and worked closely for years with Martha Stewart, of course). She is one of the realest women I know, and I adore her. Her latest book, Mother Sauce, pays homage to Italian mamas and nonnas and the wisdom (culinary and otherwise) they impart. I made this easy, delicious casserole made from pantry staples and lots of soul. Lucinda, I started with toasted bread for the crumbs because that’s what I had in the house that day…I know you (and all of our nonnas in the sky) will look down upon me with kitchen forgiveness. Love you!

Adapted slightly from Lucinda Scala Quinn’s Mother Sauce cookbook
Makes 6 to 8 servings

1½ cups fresh breadcrumbs (I used dried)
1/3 cup chopped fresh flat-leaf parsley (plus more if desired)
1/3 cup finely grated parmigiano reggiano cheese (plus more if desired)
⅓ cup grated Romano cheese
1 tablespoon dried Italian seasoning (or some combination of dried thyme, oregano, marjoram, and basil)
3/4 teaspoon kosher salt
Freshly ground black pepper
⅔ cup (160 ml) extra virgin olive oil, plus more for the baking dish
¼ cup fresh lemon juice
2 garlic cloves, minced
Three 9-ounce packages frozen artichoke hearts (or three cans), thawed and drained
Preheat the oven to 325°F

Combine the breadcrumbs, parsley, cheeses, dried herbs, salt, and pepper in a medium bowl. Whisk together the olive oil, lemon juice, and garlic in a small bowl.

Rub the inside of a 13-by-9-inch baking dish with olive oil. Lay the artichoke hearts side by side in the dish. Distribute the crumb topping evenly over the artichokes, pushing it down in between them. Tap the dish on the counter to allow the crumbs to sink down into the cracks. Drizzle the olive oil dressing all over the crumb topping. Cover the dish with foil and bake for 30 minutes. Increase the temperature to 375°F (190°C), remove the foil, and bake for 10 to 15 minutes, or until the crumb topping is golden brown. Remove from the oven and serve warm.

This week I finally got back to hosting, and I shared my Shabbat dinner menu on Substack, with musings about life and a recipe for delicious two-sauce bucatini, plus a non-recipe recipe for fish crudo with plums & preserved lemon.

You can find the link to xoxo Adeena on substack in my bio.

SPICE RUB SPATCHCOCK GRILLED CHICKEN

Use this method for evenly cooked chicken with juicy meat and crisp, golden skin. I took a delicious rub by @kenjilopezalt and adapted it slightly for sweet/salty/spicy/tangy results. Happy grilling!

Serves 4 to 6
1/3 c. paprika
1/3 c. light or dark brown sugar
1/4 c. kosher salt
4 tsp. ground mustard
2 tsp. freshly ground black pepper
2 tsp. ground coriander
1 TB dried oregano
1 TB ground sumac
1 TB garlic powder
1 TB onion powder
A 4 ½-pound chicken, patted dry
Half an onion
1 lemon, halved

Combine paprika, brown sugar, salt, mustard, pepper, coriander, oregano, sumac, and garlic and onion powders. Use kitchen shears to remove the backbone of the chicken. Flip the chicken breast-side up, then firmly press in between the breasts to crack the wishbone and flatten the chicken. Arrange chicken on a rimmed baking sheet. Coat generously on all sides with between ⅓ and ½ cup of the rub, making sure to coat between folds. Chill uncovered for at least 2 and up to 24 hours.

Heat a gas grill to 400°F, using one burner (or heat coals on one side of the grill). Use 2 long skewers to skewer the chicken from breast to thigh

Pierce half the onion with a fork and run over the grill grates. Arrange the chicken on the grill, back side down, over indirect heat. Grill until the underside is cooked, the skin is crisp and golden and a thermometer inserted into the thigh reads about 110°F, 30 to 35 minutes. Flip the chicken using grill tongs (or mitted hands). Grill, still over indirect heat, until almost golden and the thermometer reads about 140 to 145°F, 10 to 15 more minutes. Move the chicken to the direct heat and cook, still breast side down, until the skin crisps and is lightly charred in parts and the temperature reaches 160°F, another 5 to 10 minutes. During the last 5 minutes, grill the lemons cut side down over direct heat. Remove the chicken and lemon from the grill to a cutting board and let rest for 5 minutes, Remove the skewers, and cut the chicken into 8 pieces. Transfer with its juices to a serving plate with the lemon.

ISRAELI STAPLES PART 3:
CAST IRON OVEN PITAS
Makes 8

Make pita at home and you’ll never want to buy it again. Every country in this region has a similar bread. I was lucky enough to see local wheat being milled into flour in the lower Galilee with @galileat, and the pitas I tasted there reinforced once again the beauty and simplicity of homemade bread. A combo of regular & whole wheat flour creates the perfect nutty flavor. High temperature helps make that perfect, puffy pocket.

3 c. AP flour, plus more for shaping
1 c. whole wheat flour
1 ¾ c. warm water
4 tsp instant (rapid-rise) yeast
1½ TB sugar
2 TB olive oil
1 TB fine sea salt

In the bowl of a stand mixer, mix 1 c. of the AP flour, ½ c. of the whole-wheat flour, 1½ c. water, the yeast, and ½ tb of sugar. Rest, uncovered, until puffed & foamy, 20-25 min. Add the rest of the flour, remaining ¼ c. water and 1 TB sugar, the olive oil, and salt. Attach dough hook. Bring together over low speed, raise to medium, and mix until springy but still soft and sticky and pulls away from the sides, 5-6 min. (add flour by the TB if needed, but not too much). Cover with a towel; in a warm place until doubled in size, 45-60 min. Transfer to fridge for 45-60. Transfer to a floured work surface and shape into a 1-inch thick rectangle. Divide the dough into 8 equal pieces, then form each piece of dough into a ball, tucking the ends and pinching them together into a ball. Cover the dough balls and rise for 30 min.

Arrange a rack about 8 inches from the broiler, and set an inverted cast-iron skillet or sheet pan on the rack. Preheat the oven to the highest it will go (500° or 550°F). Gently flour each ball, use a rolling pin and roll each piece into a circle by rolling up and down, once to form an oval, rotate 90°, then roll once again to create a 5-inch round. Cover the rounds with a towel and let sit for 10-15 min, until they have puffed and doubled their height.

Uncover the dough, open the oven, and place as many rounds that fit flat on the pan, working quickly to close the oven. Bake the pita until it’s puffed and golden, 2-2½ minutes. Remove the pita with a spatula and repeat with the remaining pitas. Serve warm.

SOUR CHERRY & LABANEH CRUMBLE
Serves 8 to 10

Sour cherry season is ephemeral but worth catching! You could make a pie, but this crumble, with its tangy pour-over labaneh custard that almost separates into its own layer, is so much easier. It’s not instant gratification, but it’s damn near close. You can use regular cherries but they won’t have the puckery tartness of the sour ones; look for frozen ones as a worthy sub. I made it gulten-free so Jazzie (who filmed and edited this video, and is celiac) could enjoy it – it works like a dream, but so does regular flour.

2 ¼ pounds sour cherries, pitted (6 cups pitted), or frozen pitted (defrosted if you have time)

2 1/3 cups sugar
1 1/2 cups GF or regular flour
3 eggs, beaten
3/4 cup labaneh or sour cream
1/4 teaspoon salt
6 TB cold butter, cut into small cubes 3 tablespoons sesame seeds

Make cherries and filling:

Preheat oven to 375°F. Combine cherries and ¼ cup each sugar and flour in a bowl; transfer to a 9-inch round baking dish. Whisk together 1 1/3 cup sugar and ½ cup flour with the eggs, labaneh, and 1/8 teaspoon salt. Pour over the cherries.

Make topping: Combine remaining ¾ cup each sugar and flour with the butter, sesame seeds and 1/8 teaspoon salt in a medium bowl. Use your fingers to rub into a crumbly, sandy topping. Spread evenly over cherries and custard, arrange the dish on a rimmed baking sheet and bake until lightly browned and bubbly, 55 to 60 minutes. Cool slightly and serve warm, or chill uncovered for 4 to 6 hours. Slice or scoop onto dessert plates.

RECREATING TLV RESTO SUMMER SALADS
#2: THE @chacoli_tlv SALAD
Serves 4

How lucky am I that chef @yardenchick’s amazing restaurant, Chacoli, is a five-minute walk from my house. And how lucky am I that she walked over to demo her signature salad featuring fakus–Armenian cucumbers commonly found in many Palestinian and Israeli gardens. Originally grown in Armenia (hence the name) and beloved in many countries, fakus can be served both raw or cooked, and is actually a member of the melon family. Here, it’s served raw, mixed with watermelon, bitter greens, and shallots. It’s dressed for success with an herby, garlicky coating, feta, and almonds. Fakus is highly seasonal, but you can use cucumbers, stretching the season for this winning salad.

Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 lime
4 cloves garlic
1 cup tightly packed parsley leaves and tender stems
½ cup loosely packed mint leaves
½ cup tightly packed roughly chopped chives
1 cup olive oil
1 TB kosher salt

3 medium fakus (Armenian cucumber, or large Persian cucumbers) trimmed
¼ wedge from a medium watermelon, rind removed,
1 shallot, thinly sliced
15-20 fresh tarragon leaves (2-3 TB)
1 cup feta cheese, crumbled by hand, plus more for topping
½ cup toasted Marcona almonds or regular almonds, plus more for garnish
1 1/2 cups lightly packed arugula or watercress

Add the lemon and lime juice and zest, garlic, parsley, mint, chives, olive oil and salt to a blender. Blend on high until bright green and smooth, 30 to 45 seconds. (Dressing can be stored in the fridge for up to 3 days, shake to reincorporate.)

Remove the rind from the watermelon. Cut into 1-inch-thick planks. Cut the fakus/cucumber and watermelon into large, chunky, angled pieces. Add to a salad bowl with the shallot, tarragon, feta. and almonds. Pour ½ cup of the dressing on the salad, toss to coat, then add more dressing if desired. Right before serving, gently toss in the arugula. Transfer to a serving dish, mounding the salad as high as possible. Top with more feta and nuts if desired.

NEW YORK, JUNE 2025
Not the visit I anticipated in length or strength, but deep and meaningful all the same. Got to Manhattan and within short order I had an injury (literally) a foot and a war back home to contend with. But ultimately life is all about the people, and this trip was a reminder that my bonds run deep in the place I called home for nearly 20 years. (There were even special guests from other places whose schedules happened to overlap with mine.) Due to my injury I was sharply curtailed in what I could do and where I could go (and limited my ability to see so many dear friends) but many came to visit me on my couch on short notice to bring company, good cheer, and bagels. In addition to more time alone than usual, I also managed a wedding, a few meals out, lots of time with new babies in the family, and the trifecta of appetizing, deli, and Chinese (none pictured; decided to focus these pics on the people!). See you next time, 🍎

ISRAELI KITCHEN STAPLES:
SHEET PAN MOROCCAN FISH
Serves 4

The first in my new series making Israeli staples the Adeena way, this sheet pan Moroccan fish is the simplest, easiest dinner EVER! One sheet pan, delicious veg and spices, and fish filets lavished with preserved lemon and herbs. Comes together fast and disappears faster!

¾ lb cherry tomatoes
1 ½ lbs vine-ripened tomatoes, cut into wedges
Four 6-ounce fish fillets
3 red, yellow, or orange bell peppers,thinly sliced
1 large onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 ½ TB sweet paprika
1 TB ground cumin
1 ½ tsps kosher salt,
¼ tsp freshly ground black pepper,
½ c. olive oil, or more as needed
¼ c. chopped preserved lemon
⅓ c. chopped herbs

Preheat oven to 425°F. Arrange the tomatoes, peppers, and onions on a large rimmed baking sheet along with the paprika, cumin, salt and black pepper, drizzle with the olive oil and toss to coat.

Transfer to the oven and roast, stirring occasionally until the vegetables are slumped, browned in parts and the juices have released, 40 minutes.

In a small bowl combine the preserved lemon and herbs. Remove the veg from the oven and create 4 wells for the fish, nestle the fish in the wells, and top each fillet with the lemon-herb mixture. Return to the oven and roast until the fish is cooked and flaky, 10 minutes.

Since I visited these businesses a few short weeks ago, this residential area was subjected to a direct IRGC missile attack, damaging many of them and impacting all of them. This lovely corner of the city is just starting to develop its own character and scene. If you are in Tel Aviv, support them in any way you can. Here’s hoping things return to calm and normal in short order.

Nabi Yuna @_nabiyuna_
📍Yona Hanavi 43

Good Bagels @good_bagels
📍Allenby 50

Nomena @nomenaroasters
📍Allenby 54

Reading Bookstore @readingallenby
📍 Allenby 43

#telaviv #telavivcity

Using my time stuck in New York to try things that I can’t get at home but remind me of home. Starting with @fishwife 🐠🐟

ISRAELI KITCHEN STAPLES MY WAY PART 2: STUFFED GRAPE LEAVES
Makes 40

Using fresh grape leaves means they’re melt-in-your-mouth tender. Jarred are great, too! I added fresh apricots, which is optional. Make, you won’t regret!

½ c. pine nuts, toasted
¼ c. extra-virgin olive oil
1 large onion, finely diced
1 c. uncooked round rice, such as Arborio
⅓ c. + ½ c tomato paste
2½ c each . parsley, dill & cilantro leaves, finely chopped
¾ c. barberries, currants, or chopped unsweetened dried cranberries
2 ½ tsp kosher salt
1 1/4 tsp freshly ground black pepper
3-4 fresh apricots, pitted & sliced (optional)
12 whole pitted dried apricots or prunes,halved
1 c. chicken broth
1 c. water
3-4 TB lemon juice
2 TB silan or honey

If using jarred grape leaves, rinse, drain, pat dry & trim tough stems. For fresh, wash, trim & blanche in boiling water until darkened, 10-15 seconds. Cool & dry on clean towels. Heat oil in an 8- or 9-inch high-sided skillet or pot over medium heat. Add onion. Cook, stirring, until golden, 8-9 min. Stir in rice & ⅓ c. tomato paste. Remove from heat. Stir in chopped herbs, barberries, 1 ½ tsp salt & 1 tsp pepper. Transfer filling to a bowl; wipe out pot. Line bottom of pot with 2-3 grape leaves. Clear a work surface. Arrange a grape leaf, shiny side down. Spoon 1 to 1 ½ tsp filling centered 2 inches from bottom of leaf. Fold bottom over filling. Fold sides over toward center. Continue rolling, gathering & narrowing sides but not SUPER tight into a neat log. Continue with remaining filling & grape leaves. Arrange in a circular pattern from outside (in layers if needed). Tuck apricots & dried fruit between grape leaves; scatter pine nuts on top. Whisk broth, water, ¼ c. tomato paste, lemon juice, silan, 1 tsp salt, & ¼ tsp pepper in a bowl. Pour over pot, moving around so liquid fills gaps. Bring to a low boil over medium heat, reduce to a low simmer, cover w/an inverted dinner plate & a tight-fitting lid. Cook until leaves are tender and rice is cooked, 50 min - 1 hour. Cool at least 15 minutes. Invert onto a plate.

THE HABASTA SALAD
For better times (or right now)

This was recorded over the course of several years and many salad consumptions, which is a testament to the staying power of this dish from our fave @basta_telaviv It’s been an impossible week, filled with dread and despair. This salad is a constant. Only the fruit changes with the seasons, and it couldn’t be simpler. They chop the herbs at the restaurant (and you can, too), but here I leave them whole for the easiest preparation. Hoping for a time when all people can eat salad in peace. Love you all. (And of course @chefbae also filmed this salad!!! )

Good quality cow’s or sheep’s milk yogurt
Juice and zest of 1 lemon
Olive oil
Kosher salt and freshly ground black pepper
3-4 cups tender herbs, such as parsley, cilantro, mint, basil, tarragon
2 or 3 ripe apricots or plums, pitted and sliced
Toasted pine nuts

Combine yogurt, lemon zest, a bit of olive oil, and salt and pepper to taste in a bowl. Spread on a medium-sized plate or sloped bowl. Toss the herbs, apricots, and pine nuts with the lemon juice and some olive oil and season with salt and pepper to taste. Pile on top of the yogurt.

@aviramkatz @elonamir1

CHOCOLATE CHERRY NO-CHURN ICE CREAM
Serves 6 to 8

A simple sweet treat to make during complex times. No ice cream maker needed, just a love of one of summer’s elite flavor combinations. 🍒🍫 ft my @nu.tlv @studio_izen_ mug.

One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
2 cups (475 ml) heavy cream, chilled
2 cups cherries, pitted & halved (or frozen and defrosted)
6 flake-style chocolate bars, such as Cadbury flake or Elite mekupelet, crumbled, plus more for topping

Clear a flat surface in your freezer large enough to fit a standard loaf pan. Chill the pan in the freezer while you prepare the cream mixture.

In a small bowl whisk the condensed milk, vanilla, and salt.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until stiff peaks appear, 2 minutes. (Or beat the cream in a large bowl with an electric hand mixer or whisk by hand until stiff peaks appear.)

Gently fold ½ cup of the whipped cream into the condensed milk mixture to combine, then slowly fold the condensed milk mixture into the whipped cream until stiff peaks form, 1 ½ to 2 minutes. Gently fold the cherries and chocolate into the mixture.

Remove the pan from the freezer; gently spoon the mixture in, smooth the top, cover with plastic wrap, and freeze until hardened, at least 4 hours or overnight. The ice cream will keep in the freezer, stored in an airtight container, for up to 1 month.

OUR 8TH ANNIVERSARY

It may be a weird time to acknowledge milestones, but perhaps more important than ever. @jayshofet we’re apart on the 8th anniversary of our epic wedding, and we’re going on 11 years of together. From the minute I met you, it was different. Spicy. Saucy. Smart. Realer than real. We live in crazy times in a crazy place, but you are my ground, my air, my mirror, my truth serum, my safe room. No one is as passionate as you about what they believe, and I’m so blessed that one of the things you believe in the most is me. I love you. אוהבת אותך.

ALLENBY STREET PART 1

Welcome to a tour of Allenby Street, a sometimes overlooked strip that stretches from south to almost-central Tel Aviv and has been under major construction lately. Behind the barriers and chewed up roads sit many gems, from shops to restaurants and bakeries, all adding texture and flavor to the neighborhood. Check them out with me!

Norish Coffee @norish.cafe
📍Allenby 36

Super cool spot with great coffee, pastries and vibes. Art exhibitions and DJs at night.

The PhotoHouse הצלמניה @the.photohouse
📍Allenby 30

Historical prints of Tel Aviv & Israel. Great for gifts.

One Table / Rango Atelier @one_table_rango
📍Allenby 31

A stunning private event space/flower shop for up to 36 people.

Moran Gil Cakery @_moran_gil
📍Allenby 31

One of the best bakeries in town. Famous for their separate-slice cakes and cinnamon buns.

HERBY SCHNITZEL
Makes 4 to 5

SCHNITZEL! Nothing better or more satisfying than thin-cut chicken fresh-fried and full of flavor. Adding seasonings amps things up; here I added the Herbes de Carmel blend I developed with @laboiteny (link in bio to purchase) - adding dried green herbs is a revelation! This blend works great in kebabs, marinades—you name it! Enjoy and happy schnitzel-ing.

1 c. breadcrumbs
½ c. panko
¼ c. sesame seeds
1 tsp kosher salt, plus more for seasoning
2 tsp La Boite Herbes de Carmel blend
½ tsp freshly ground black pepper,
¼ tsp cayenne pepper (or more)
2 eggs, beaten
½ c. flour
Four or five (5- to 6-ounce) thin-cut boneless, skinless chicken breasts
Vegetable oil, for frying
Tahini sauce and lemon wedges, for serving

On a quarter sheet pan or shallow dish combine breadcrumbs, panko, sesame seeds, ½ tsp salt, Herbes de Carmel and ¼ tsp black pepper. Whisk eggs in another sheet pan/shallow dish. In a third sheet pan/dish combine flour with remaining ½ tsp salt and ¼ tsp black pepper.

Season chicken w/ salt & pepper. Dredge cutlets in flour, then the egg, shaking off/letting excess drip off, then the breadcrumb mixture, pressing firmly into chicken on both sides. Let breaded cutlets rest minutes before frying (this helps crumbs adhere better).

In a wide, heavy skillet heat ¼ inch oil over medium-high heat. Fry schnitzels until golden and crisp, 2-3 minutes per side. Drain on paper towels or a rack, season w/salt and pepper to taste, and serve hot w/ lemon & tahini.

CHEESE DANISH CHALLAH RINGS

Since many of us are already making challah for the upcoming holiday of Shavuot, borrow some of the dough to make these sweet, tender pastries. I use my classic Golden Challah recipe (I posted it on my Substack, free for all subscribers). Of course you can make simpler challah shapes and they’ll still be just as delicious. ENJOY!

Makes six (recipe can be halved or double)

2 lbs challah dough, risen & punched down
2 eggs & 2 egg yolks
two 8-ounce packages block-style cream cheese, softened
1 c. confectioners’ sugar
Finely grated zest of 1 lemon
1 tsp vanilla extract
1/2 tsp fine sea salt
Decorating sugar

Transfer dough to a lightly floured surface. Line two 12-inch round pizza pans with parchment. Divide dough into 8 pieces. Form 2 pieces of dough into balls. Use a rolling pin to roll into each into a thin 12-inch circle. Use a cookie cutter or a sharp knife to cut three, 4- to 5- inch discs from the dough. Divide among pizza pans, leaving space between rounds. Divide each of remaining 6 dough pieces into 3 smaller pieces (18 pieces total). 3 at a time (leave unused logs covered) roll pieces into a 16-inch tapered ½-inch-thick logs. Rest for 5 minutes, then braid into six gorgeous 12-inch-long challahs. Arrange a braid on top of each disc in a circle, pinching ends. Beat the 2 whole eggs in a small bowl. Brush danishes all over with the egg. Rise, uncovered, in a warm, draft-free place until puffed and doubled in volume, 45 min- 1 hour. Near the end of dough rising, set a rack in the center of the oven; preheat to 350°F. In a medium bowl whisk or beat the egg yolks, cream cheese, confectioners’ sugar, lemon zest, vanilla and salt until smooth. Fill the centers of the six risen danishes. Brush again with egg, then sprinkle with sugar. Bake until golden and the filing is slightly cracked, 25-30 minutes.

A beautiful day in the Lower Galilee region of Israel with @galileat, a very special travel company that shows you a delicious and relatively unseen part of this country’s food culture. Come along with me!

This region is home to the majority of Israel’s 150,000 strong Druze community, as well as a sizable Christian Arab community. It’s a region filled with history, culture, delicious food, and unmatched hospitality. I was so lucky to spend a day meeting people and sampling delicious food, experiencing some things I had only heard about.

Reach out to @galileat to set up your own amazing experience. (PS, not a sponsored partnership: I was compensated with a full heart and belly).

CHOCOLATE TAHINI POT DE CREME
(AKA Pudding!)
Serves 4

Decadent, dairy-free, and delicious, this pudding is richness personified. Tahini, coconut milk, and chocolate–what’s not to love? So rich, complex in flavor but relatively easy to pull off. Enjoy!

3/4 cup full fat coconut milk, shaken
2/3 cup semisweet or bittersweet chocolate chips
1/2 cup tahini
1 egg plus 1 egg yolk
2 TB sugar
1 tsp vanilla
½ tsp fine sea salt
Dairy-free or regular whipped cream, for topping

Preheat the oven to 300°F/150C. Set a rack in the center. Arrange two 8-ounce or four 4-ounce ramekins or ovenproof glass jars in the center of a rimmed baking sheet or roasting pan. Put a kettle of water on to boil. In a medium saucepan, heat the coconut milk until just bubbling around the edges. Remove from the heat, add the chocolate, and let sit for 1 minute, and whisk until the chocolate is melted. Whisk in the tahini. In a large spouted measuring cup or medium mixing bowl whisk the egg, egg yolk, and sugar until smooth. Continue whisking and add ½ cup of the chocolate to the the egg mixture. Whisk in the remaining chocolate mixture, vanilla, and salt until smooth. Divide among the two ramekins. Transfer to the oven and carefully fill the pan with boiling water so it comes halfway up the sides of the ramekins. Arrange a sheet of foil over the top of the ramekins. Bake until the custard is set but the center jiggles, 22-25 minutes. Remove from the oven. Using tongs, transfer ramekins to a plate on the counter until they room temperature, then cover and refrigerate until set and chilled, 2 to 3 hours. Serve with whipped cream.

SUMMER FRUIT SUMMER ROLLS
w/ Salted Coconut Tahini Sauce

Summer crept up on us, and all of a sudden lush, ripe fruit is absolutely everywhere. Lately I’ve been making these gorgeous, colorful, juicy, and (equally important) NO COOK - NO BAKE summer rolls, encasing the bounty of the season in chewy, pliable summer rolls more usually associated with savory fillings. The salty-sweet coconut-tahini sauce is positively drinkable! Customize these with the fruit you’ve got, make sure not to overload the rolls, and stick to fruit that’s ripe, but not mushy. You know what to do!

¼ cup full-fat coconut milk
¼ cup pure tahini paste
2 tablespoons light brown sugar
¼ teaspoon kosher salt
8-inch rice wrappers.
Fresh mint leaves
Firm, ripe fruit (mango, pineapple, dragon fruit, peaches, kiwi, figs, berries, etc.)

In a small bowl combine the coconut milk, tahini, brown sugar, and salt until smooth.

Clear a clean work surface or cutting board. Fill a shallow bowl halfway with water. Dip a wrapper in the water for 5 seconds, then arrange on the work surface. Arrange a few mint leaves in lower third of the wrapper, then top with layers of fruit, being careful not to overstuff). Gently fold the bottom over the fruit, then roll, burrito style. Serve with the dipping sauce.

BREAD OF THE SEVEN HEAVENS
Kiortosh-Inspired Challah For Shavuot

A gorgeous new twist on challah with deep meaning and centuries-old history? Sign me up. Also known as Har (Mount) Sinai Challah, this decorative bread has roots in the upcoming holiday of Shavuot, a harvest festival which also celebrates the story of the Jewish people receiving the Torah at Mount Sinai. During the so-called Golden Age of Jewry centered in Spain, pre-Inquisition Sephardic Jews celebrated the story by making decorative, seven-ringed, mountain-shaped challahs adorned with different symbols from the Torah. I took inspiration from this delightful tradition, using three cans to build a foil-wrapped pyramid around which I created a seven-ringed challah based on a Hungarian Kiortosh pastry. I couldn’t believe it worked!!! I brushed the long coils of challah with egg, distaff with cinnamon sugar, and baked it into something that actually looked like a mountain. Then, since dairy foods are the stars of Shavuot, I filled the cooled bread with sweetened vanilla cream and decorated the serving dish with juicy, seasonal cherries.

Find out more about this bread at @foodishanu.

@anumuseum בשיתוף

SPAGHETTI ZUCCHINI CARBONARA
By Micaela and her Mama
Serves 4 to 6

My friend, the Roman Jewish tour guide and foodie Micaela Pavoncella (@jewish_roma) and her mother, Vivi, came over to cook their famous zucchini carbonara. Obviously a kosher replacement for the original recipe’s cured pork, the zucchini lends caramelized sweetness and springy goodness to the proceedings. (There is also a version of this recipe in @leah.koenig’s excellent Roman Jewish cookbook, Portico.) There were so many laughs, impeccable Jewish mother vibes, and good cheer I really
needed. And that pasta! Make it! SO delicious, and also perfect for Shavuot!

vegetable oil, for frying
1 teaspoon kosher salt, plus more for seasoning and the water
2 ½- 3 cups finely grated Parmigiano Reggiano cheese, plus more for serving
2 eggs plus 1 egg yolk
½ teaspoon freshly ground black pepper, plus more for seasoning
1 ½ pounds zucchini, cut into ¼-inch cubes
1 pound spaghetti

Heat 2-3 inches vegetable oil in a very large (10- or, ideally, 12-inch) heavy skillet over medium-high heat. At the same time fill a large pot halfway with generously salted water and begin bringing it to a boil.

Add a piece of zucchini to the hot oil; if it sizzles on contact, the oil is ready. Add the zucchini and fry, stirring often, until deeply golden, 16 to 18 minutes. Lift out with a strainer and transfer to a bowl. Cook the spaghetti to one minute less than al dente according to the package instructions.

While the pasta is cooking, in a large bowl vigorously whisk the parm, eggs, pepper, and salt until thick and creamy. Add the zucchini and toss to coat. When the pasta is done, lift it out of the water and transfer the pasta directly to the bowl and toss to incorporate, adding ¼ cup of pasta water at a time to achieve your desired consistency.

Season with salt and pepper to taste, divide among bowls, and serve with more parm.

#carbonara #shavuot #carbonarapasta

BAKED FETA-PHYLLO STICKS
With Toasted Sesame & Honey Drizzle
Makes 12

If you’ve ever had feta me meli in a Greek restaurant, you know how good it is! In the classic version a generous slice of feta is wrapped in phyllo, brushed with olive oil, sprinkled with sesame, baked until crispy, then lavished with honey–you know it’s one irresistible dish. Here, I sized the recipe down into individual sticks, which makes them perfect finger food–or first course served alongside a small salad. Firmer feta keeps all the cheese inside the phyllo, but don’t fret: if you use a softer cheese and some oozes out and caramelized on the pan while baking, you’re only winning. I add black sesame seeds and a hint of spice (because don’t you know me by now???). Of course, these are ideal for the upcoming Jewish holiday of Shavuot, where dairy foods are front-and-center.

3 sheets phyllo, defrosted
an 8- to 9- ounce block (NOT crumbled) firm feta cheese, patted dry
3-4 tablespoons olive oil
1-2 TB black sesame seeds
1-2 TB white sesame seeds
Honey and flaky salt, for drizzling
Chili flakes (optional)

Preheat the oven to 350°F.

Cut the feta into ½ inch-thick planks, then into about 12 ½-inch-thick sticks

Keep the three sheets of phyllo covered with a towel. Arrange one sheet of phyllo on a clean work surface and brush lightly with olive oil. Using a pastry cutter or scissors, cut the sheet lengthwise, then crosswise, into four equal-sized rectangles. Arrange a feta stick on the top third of each rectangle and roll it, folding the sides in burrito-style. Arrange on a parchment lined baking sheet and repeat with the remaining phyllo and Feta. Brush with more olive oil, sprinkle with black and white sesame seeds, and bake until crisp and golden, 15 to 20 minutes. Drizzle generously with honey and sprinkle with flaky sea salt.

CHARITY’S JOLLOF RICE
Serves 4 to 6

2 jumbo onions, roughly chopped
A 4 ½-inch piece ginger, peeled & roughly chopped
6 cloves garlic
3 tomatoes, cored and quartered
2 hot chilies, roughly chopped
6 TB plus ½ cup canola oil
Four chicken quarters, rinsed and patted dry
3 tsp kosher salt
4 TB bouillon powder
3-4 sprigs rosemary
8 bay leaves
⅓ c. tomato paste
1 tsp curry powder
1 tsp finely grated nutmeg
3 ½ c. long-grain rice, rinsed
1 head romaine lettuce, chopped
1 c. cherry tomatoes, halved
2 carrots, peeled & sliced
1 red onion, thinly sliced

Preheat broiler. Blend 1 onion, 3 inches ginger, 2 cloves garlic, & ½ c. water in until smooth. Toss tomatoes, 1/2 the remaining onion & 4 cloves garlic with chilies & 1 TB oil on a foil lined baking sheet. Broil until tops are browned, 5-6 minutes; cool. Heat a dry Dutch oven over medium-high heat. Add chicken; brown until lightly golden, 3-4 minutes per side. Season with 1 ½ tsp salt; pour blended mixture around chicken. Fill blender with 2 c. water, swish to clean & add to the pot. Add bouillon, rosemary & 4 bay leaves. Cover & cook until the sauce thickens, 20 minutes. Remove chicken to a plate; reserve sauce. Add broiled vegetables & remaining ginger to the blender; blend until smooth. In a separate pot heat 5 TB oil over medium heat. Add remaining ½ onion & tomato paste. Cook, stirring until onion is translucent, 5 minutes. Add blended tomato mixture, remaining 2 TB bouillon, bay leaves, curry powder & nutmeg. Cook, stirring, until sauce has darkened & thickened. Add rice; stir to coat. Add 3 c.water toreserved pot, scraping up bottom with a wooden spoon. Strain directly into the rice pot; discard rosemary & bay leaves. Raise heat to high, bring to a boil, stir, reduce heat to low & cover the pot with a towel-wrapped lid. Cook, adding more water if needed, until rice is soft, 20 to 30 min. While rice is cooking, heat the ½ c. oil in a large pot over high heat. Fry chicken until browned, 6-7 minutes per side. Combine lettuce, cherry tomatoes, carrot & red onion in a bowl. For each serving, pack a small rounded bowl with rice, cover w/ a dinner plate, invert & remove the bowl. Serve with chicken & salad.

STRAWBERRY SUMAC SMASH 🍓
Makes 2 cocktails

Strawbs season is ending where I live and just beginning where you live! Luckily we thought ahead and filmed the making of this tangy, sweet and summer-ready cocktail made special with the addition of a zesty, sumac-centric syrup (the syrup makes a little extra for rounds two and three). Get shaking!

½ cup sugar
½ cup water
4 limes
¾ cup (132 g) chopped strawberries, plus 4 strawberries for mashing
3 tablespoons ground sumac
Pinch of salt
1/2 cup vodka
½ cup seltzer
Ice cubes
Mint sprig

Peel wide strips of zest from one of the limes. Juice the limes.

Bring the sugar, the water, lime zest strips and chopped strawberries to a simmer over medium-low heat in a small saucepan, stirring to dissolve the sugar.

Simmer until the strawberries soften, 2 to 3 minutes. Remove from the heat and stir in the sumac and salt; steep 1 hour. Press the syrup through a fine-mesh sieve, discarding the solids (you’ll have one cup, enough for more cocktails later)

To make 2 drinks, mash 2 or 3 strawberries each in the bottom of a cocktail stirring glass or shaker. Add 4 ounces (1/2 c.) lime juice, 3 ounces (6 TB) vodka, and 2 ounces (1/4 c). syrup. Add ice, stir (or shake in a cocktail shaker) and divide among two glasses. Garnish with strawberry slices and mint.

#cocktailrecipe #strawberryseason

SUNSETS in TLV #1: MIGDALOR CAFE

Magical places exist all over Tel Aviv, and this is one of the most entrancing: @migdalortlv, a bar/cafe just over the pedestrian bridge that begins at the end of the north port area. It’s busy all day, but sunset time is the play here. Order from the giant menu screen (or an actual human), grab a seat overlooking the beach, and sip on sangria, cocktails and coffee drinks accompanied by cheese plates, sweets and other yummy small stuff. As the weather gets better Migdalor gets busy, so come a little early like we did and just…relax. It’s a novel concept, and a good reminder of what a little setting sun and lapping waves can do for your central nervous system.

📍Migdalor Cafe
1 Rekhav’am Ze’evi Gandhi St., Tel Aviv
Open 7 AM - 9 PM daily

#telaviv

RED ROASTED CAULI OVER LABANEH
With La Boite/Adeena Rub Adom Blend

Roasted cauliflower over creamy labaneh? Delish. Deeply seasoned roasted cauli over herby, lemony labaneh? OVER THE TOP yum. I use the Rub Adom that I developed in partnership with @laboiteny. It’s made with a blend of different paprikas and other spices with a hint of heat, and takes the guesswork out of spicing and seasoning, working magic on veggies, fish, meat, chicken, tofu-you name it! You can order Rub Adom and my other 2 La Boite spice collabs either individually or as a set; check out the link in my bio!

1 medium cauliflower, cut into florets (7 to 8 cups)
6 tablespoons olive oil
1 ½ tablespoons Rub Adom spice blend
3/4 teaspoon kosher salt, divided
freshly ground black pepper, for seasoning
½ cup labaneh or greek yogurt
¼ cup chopped parsley, dill, or a combo, plus more for topping
finely grated zest of 1 lemon

Preheat the oven to 400°F/200°C.

Line a large baking sheet with parchment paper. Separate the cauliflower into bite-sized florets.

Toss the cauliflower with 5 tablespoons of the olive oil, Rub Adom, ½ teaspoon of the salt, and pepper to taste in a large bowl.

Spread evenly onto the baking sheet and roast until tender and browned around the edges, for 25 to 30 minutes. Remove from the oven, cool slightly, and season with more salt and pepper to taste

Whisk the labaneh, remaining tablespoon olive oil, parsley/dill, lemon zest, and 1/4 teaspoon salt in a bowl.

Spread the labaneh on a serving plate and top with the cauliflower. Season with salt and pepper to taste and top with more herbs.

#roastedcauliflower #glutenfree #vegan

CRISPY RICE PAPER WRAPPED FISH
With Preserved Lemon Aioli

Want crispy fish without the messy batter? Try these, using rice wrappers you probably have in the back of the cabinet! They’re gluten-free, crunchy AF, and the fish stays super juicy and tender. The exteriors won’t get as dark as traditionally battered and fried fish–but they will get just as crispy crunchy. The lemony, mildly spicy aioli is the perfect counterpart to the rich fish sticks. YUM!

Makes 12 pieces

Neutral oil, for frying
¼ cup mayonnaise
1 tsp dijon mustard
1 TB finely chopped dill
1 TB finely diced preserved lemon
1 TB finely diced jalapeño
1 ½ pounds skinless white fish fillets, such as branzino, tilapia, or sea bass
12 8-inch rice paper rounds or square wrappers
Kosher salt, for seasoning

Combine the mayonnaise, mustard, dill, preserved lemon, and jalapeño in a small bowl, stir to combine and set aside.

Fill a small saucepan halfway with oil and heat over a low flame to 350°F.

Pat the fish very dry with a paper towel and cut into approximately 3 x 1 inch strips.

Fill a shallow bowl (and large enough in diameter to fit the wrappers) halfway with water. Arrange next to a clean kitchen towel spread out on the counter. Fully submerge the wrapper into the water for 5 seconds, then immediately transfer to the towel. Arrange the fish in the bottom third of the wrap, season with salt and wrap by pulling by puling the bottom over the fish (not too tightly) then rolling, folding over the sides as you roll (like a burrito; make sure not to wrap too tight and leave a bit of space between the fish and the wrap). Repeat for the remaining fish and pieces.

A couple at a time gently lower the wrapped fish into the oil, basting with oil while cooking, and flip. Cook until crisp and puffed (the fish won’t get super browned). 2 minutes per side. Use a strainer or spider to lift the fish from the oil using a slotted spoon. Repeat with remaining fish. Season with salt and serve with preserved lemon aioli.

#glutenfree #ricepaper #easyrecipeideas

Lately (ish). A highly non comprehensive carousel of plates and people I relished recently. Shabbat shalom.

SWEET & TART SPICE-BLEND SALMON

Several years back I developed a mini-line of spice blends with my friend @cheflior from @laboiteny, and they are SO GOOD! This one—which contains Persian lime (or limun omani) powder, sumac, and other spices, was inspired by a classic recipes from my Sababa cookbook. It lends puckery tartness and rich spicy depth to whatever in touches—in this case salmon fillets I brushed with pomegranate molasses. Try it on wings, tofu, or steak—even stir a bit into hot rice for a complex, aromatic flavor experience. All three spice blends available over on Laboite.com!

Center-cut salmon fillets (skin-on or skinless)
Kosher salt
Pomegranate Molasses
La Boite Sour Lime Seasoning
Salad greens, for serving

Preheat the oven to 350°F. Pat salmon dry and arrange on a parchment-lined baking sheet. Season with salt, then brush with pomegranate molasses. Sprinkle generously with La Boite/Adeena Sour Lime Seasoning. Bake to desired doneness, anywhere from 9 to 13 minutes. Serve with greens.

#easydinner #salmonrecipe #spiceblends

CHARRED BROC, CASHEWS & DATES
With creamy tahini dressing

Growing up, many of us had a version of this salad, made with a sugary mayo dressing and golden raisins. I swapped in a creamy tahini dressing for the mayo, charred the broccoli, and replaced the usual raisins with clearly superior medjool dates. Comes together fast and SO YUMMY!

A 1 ¾ pound head broccoli
4 TB live oil, plus more for oiling the knife
½ tsp kosher salt, plus more for seasoning
6 tablespoons plus 1/4 cup water
¾ cup cashews
½ cup pure tahini paste
1 ½ tablespoons sugar
2 lemons, one finely zested and both juiced (1 TB zest, 6 TB juice)
Freshly ground black pepper, to taste
½ red onion, halved and thinly sliced
1 hot red chilli, seeded if desired, roughly chopped
4 medjool dates, pitted and chopped

Peel the tough outer layers off broccoli stems. Cut large, long pieces including the stalks. Heat a large skillet over medium-high heat. Just before adding broccoli, add 3 TB oil to the skillet. Add the broccoli, flat sides down. Season with salt, add 3 TB water, cover and cook until the underside is charred on the edges, 3 minutes. Flip, add 3 more TB of the water, recover, and continue cooking until the underside is charred and broccoli is bright green and pierceable with a fork, 2-3 more minutes. Remove to a baking sheet to cool.

In a separate pan heat the remaining 1 TB oil over medium-low heat, add the cashews and toast, shaking the pan to cook evenly until golden, 6 minutes. Transfer to a paper towel lined plate; season with salt.

In a small bowl whisk the tahini, sugar, ½ teaspoon salt, lemon zest, ¼ cup water, 6 TB lemon juice until creamy.

Roughly chop the broccoli. Combine the broccoli, onion, red chili, dates and cashews in a salad bowl. Drizzle some of the the dressing on top; toss to coat. Serve with extra dressing.

#brocolli #saladrecipe #shabbatfood

TOMATOES FOR THE SOUL

On a recent visit down south, we visited @gillers.farm, where, on Kibbutz Netiv Ha’Asarah on the the Gaza Envelope, Naama Giller shared with us how she became a tomato farmer and cheesemaker—the latter under the mentorship and guidance of Kibbutz Be’eri artisan Dror Or, who was tragically murdered on October 7th. We weren’t there at a time when they were milking their goats and sheep to make their well-regarded cheeses, but we did get to revel in the beauty of their tomato greenhouses, where they grow multiple varieties for seed (and snacking - those black tomatoes, wow!). Something Naama said to me about 10/7 really stuck with me: “That event was just an event of a few hours of danger, but after, with all the people you lost, we are still trying to return to a routine, to a new reality.” During a gorgeous late-winter rainstorm we visited the greenhouses, which smelled of tomato vines and danced with colors; the joy of nature amid the reality of the pain and the pangs of regrowth. We plucked ripe, juicy tomatoes of many varieties, sneaking bites before she packed them up for us to take home. Back in Tel Aviv I spread thick labaneh on a platter, cut the tomatoes into different shapes and sizes, drizzled with olive oil, and lavished with tart sumac and a drift of flaky sea salt. Whether you get your tomatoes from someone like Naama or from the store, make yourself a salad like this one. Because sometimes, tomatoes can do a little more than fill your appetite; they can heal a little bit of your soul.

GREEN SPAGHETTI (VEGAN!)
Serves 4

So easy to make, so rewarding to eat. This recipe proves you don’t need cream, butter, or cheese to produce a silky, satisfying and gorgeously green dinner pasta. I used gluten-free spaghetti
and it came out great; regular pasta, and of course any shape you choose, work perfectly as well.

1 teaspoon kosher salt, plus more for the boiling water
a 5-ounce box or bag baby spinach
1 ½ cups frozen peas, defrosted
2 cups lightly packed basil
3 large cloves garlic
⅓ cup olive oil
¼ teaspoon freshly ground black pepper
1 pound spaghetti (or other pasta)

Fill a large pot halfway with generously salted water; bring to a boil. Add the spinach and cook until wilted and bright green, 10-15 seconds. Remove the spinach to a bowl, leaving the water in the pot.

Combine spinach, and any juices, peas, basil, garlic, olive oil, salt and pepper in a blender and blend until smooth, 20-30 seconds.

Bring the pot of water back to a boil and cook the pasta to al-dente according to the package instructions, Drain, reserve 1 cup of the pasta water. Return the pasta to the pot, add the sauce and stir to coat, adding ¼ cup pasta water at a time if needed to coat the pasta. Season with more salt and pepper to taste.

#vegan #glutenfree

CRISPY OVEN BAKED FALAFEL BOARD
Makes 8 generous squares

I’ve clearly got a thing for boards—and so do you, based on the 64,000 people who shared my latke board back in December! Here’s my falafel version, which comes out of the oven crisp and delicious without any frying. Bake, then then top to your heart’s content with allll the falafel-stand greatest-hit condiments (plus a few new additions). CHAG SAMEACH 🎗️

1 cup dried chickpeas
1 cup coarsely chopped parsley (leaves and tender stems)
1 cup coarsely chopped cilantro (leaves and tender stems)
½ medium onion, coarsely chopped
3 garlic cloves
½ small jalapeño, seeded & coarsely chopped
2 tsp kosher salt, plus more for seasoning
¾ tsp ground cumin
¾ tspground coriander
1 ½ tsp sesame seeds
¾ tsp nigella seeds
½ tsp baking soda
1 egg
3 TB olive oil
3 TB neutral oil

Toppings:

Green tahini, Labaneh, Harissa/Labaneh, Hummus, Cabbage salad, Pickles, Pickled Onions & Pickled Veg, Herbs, Preserved lemon, Israeli salad, Feta, Schug, Amba

Place chickpeas in a bowl, cover with 5 inches water, & soak in the refrigerator for 24 hours; drain & pat dry. (To quick soak, cover in 4 inches water, bring to a boil, boil 5 minutes, turn off heat, let stand 1 hour, then drain and proceed).

Preheat the oven to 450°F. Place the chickpeas in the bowl of a food processor; process until pulverized into large crumb-like pieces, scraping down sides of bowl if necessary, 20 to 30 seconds. Add parsley and cilantro to processor with onion, garlic, and jalapeño; pulse until unified and bright green 20 to 30 seconds. Add egg salt, cumin, coriander, sesame seeds, nigella seeds, and baking soda; pulse until incorporated, 15 pulses.
Heat the 3 TB each oil in a quarter sheet (or 8 x 12 inch) baking dish in the oven until very hot but not smoking, 6 to 7 minutes. Carefully remove the pan from the oven. Working quickly, add batter to pan; spread out, coating the top with any pooled oil or a bit of extra oil. Return to oven; bake until crisp and deeply golden, 23 to 25 minutes. Use a sharp knife or pizza cutter to cut into squares; serve hot. Top with toppings of your choice.

#falafel

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

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