Almondy Vodka Limonana

Using almond syrup, which you can find at any liquor store and in many supermarkets, gives this minty spiked lemonade (“limonana” is a hybrid of the two Hebrew words for mint and lemon) a major upgrade. If you don’t have almond syrup, use a tiny drop of almond extract instead! You could also omit the alcohol and swap in seltzer.

CARDAMOM & CINNAMON COLD BREW

A cinnamon stick and whole cardamom pods infuse right into the coffee as it brews in the fridge.
It’s basically the shuk in a glass.

Sour Lime and Pomegranate Chicken Wings

Dried Persian limes come in two shades—black and a sort of walnut-y tan—and are traditionally dropped whole into Persian stews and soups to add a hint of citrus and the singular funk that only fermentation can. I wanted to spread the love to other preparations, so I crushed the limes into a powder to form the base for a dry rub that perfectly counterbalances the fattiness of chicken wings (you can also find dried lime powder on Amazon and Kalustyans.com).

Pistachio Pesto

Pistachio pesto is a great way to use up basil and nuts you have lying around.

Overnight chicken soup

This is the way my late mom, Steffi, used to cook her chicken soup: overnight for at least 12 hours, sometimes longer, until the soup turned golden, rich, and gorgeous. The chicken, wrapped in cheesecloth, gives everything it has to the soup. It defies logic, but the meat, and even the whole vegetables that simmer alongside it, emerge in shockingly good shape.

Roasted Sheetpan Cherry Tomatoes

One of the most enduringly popular “recipes” in Sababa, and I put that word in quotes because these practically makes themselves. Dead simple, versatile, and the best way to cook your tired, your poor, your shriveled quarantine tomatoes yearning to be used.

Savory Shabakia

This recipe was made with my dear friend, Nofar Zohar.

In my Tel Aviv kitchen, Nofar taught me how to put a savory spin on a Shabakia—a classic Moroccan delicacy made with flaky, rose-shaped fried pastry. Instead of the typical sweet toppings, we used our razor-sharp Wüsthof Classic Ikon crème knives to slice and dice our way to a bright, lemony ceviche salad using market-fresh produce and fish. It was all set atop creamy yogurt with and artful drizzle of basil oil and a squeeze of cherry tomato seeds. A crispy, crunchy, and fresh spin on Chanukah cooking. You can watch how we did it on Instagram.

TLV Seven Layer Dip

Summer is dip time, and this one hits all the right notes. It’s something I grew up eating in the USA, retrofitted for my life here in Israel.

Sheetpan Honey Harissa Chicken

A sweet, easy and delicious way to feed the masses this Rosh Hashanah or all year round.

PASSOVER (MATZA) DUBAI CHOCOLATE🍫🍫🍫

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Spiced Silan Bourbon Cocktail

The caramelized, dark, and complex flavors of both bourbon and silan make them seem like long-lost friends reunited in a glass. By infusing the silan with the warmest of spices plus a bit of a kick courtesy of a dried hot chili, you’ve got a winning elixir on your hands. The longer you infuse the syrup, the deeper its flavors become. I like to serve this cocktail with my Seeded Za’atar Crackers, at cocktail hour; the sweet-edged drink and the super-savory, crunchy crackers are a killer combination.

QUINOA FRITTERS WITH LEMON-HORSERADISH MAYONNAISE