With Einat Admony, Leah Koenig & Adeena Sussman
Get inspired for the Jewish New Year as we celebrate the tableau of flavors that Israeli and Jewish food in the diaspora have to offer with Einat Admony, Leah Koenig and Adeena Sussman. Einat, an Israeli living in New York, is the author of Shuk: From Market to Table, the Heart of Israeli Home Cooking. Leah is the author of The Jewish Cookbook, a celebration of the diversity and breadth of contemporary global Jewish cuisine. Adeena, an American living in Israel, is the author of Sababa: Fresh Sunny Flavors From My Israeli Kitchen. They'll discuss the complex nuances of Jewish food and culture, with roots in Persia, Yemen, Libya, the Balkans, the Levant and all the regions that contribute to the evolving food scene in Israel and the diaspora. Rabbi Zac Kamenetz moderates this lively conversation.
Einat Admony is the author of Balaboosta and chef/owner of New York City's popular Balaboosta, Kish-Kash and Taïm restaurants, which have been featured in the New Yorker, New York Times and New York magazine, among other newspapers, magazines and websites. When Admony is not at her restaurants, she can be found at her home in Brooklyn, cooking for the crowd of family and friends who regularly gather around her dining table.
Leah Koenig is the author of 6 cookbooks including The Jewish Cookbook, Modern Jewish Cooking and The Little Book of Jewish Feasts. Her writing and recipes have also appeared in the New York Times, New York Magazine's Grub Street, Epicurious, Food52, TASTE, and Tablet magazine, among other publications. In addition to writing, Leah leads cooking demonstrations and classes all over the world.
Adeena Sussman is a cookbook author and food writer based in Tel Aviv. Besides Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, she is also the co-author of Cravings and Cravings: Hungry for More with Chrissy Teigen and The Sprinkles Baking Book with Candace Nelson. Besides co-authoring eleven cookbooks and writing Short Stack Editions' Tahini, she's written about Israeli cooking, food and culture for Food & Wine, the Wall Street Journal, Travel & Leisure, Conde Nast Traveler, Epicurious, Gourmet and many others.
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Get inspired for the Jewish New Year as we celebrate the tableau of flavors that Israeli and Jewish food in the diaspora have to offer with Einat Admony, Leah Koenig and Adeena Sussman. Einat, an Israeli living in New York, is the author of Shuk: From Market to Table, the Heart of Israeli Home Cooking. Leah is the author of The Jewish Cookbook, a celebration of the diversity and breadth of contemporary global Jewish cuisine. Adeena, an American living in Israel, is the author of Sababa: Fresh Sunny Flavors From My Israeli Kitchen. They'll discuss the complex nuances of Jewish food and culture, with roots in Persia, Yemen, Libya, the Balkans, the Levant and all the regions that contribute to the evolving food scene in Israel and the diaspora. Rabbi Zac Kamenetz moderates this lively conversation.
Einat Admony is the author of Balaboosta and chef/owner of New York City's popular Balaboosta, Kish-Kash and Taïm restaurants, which have been featured in the New Yorker, New York Times and New York magazine, among other newspapers, magazines and websites. When Admony is not at her restaurants, she can be found at her home in Brooklyn, cooking for the crowd of family and friends who regularly gather around her dining table.
Leah Koenig is the author of 6 cookbooks including The Jewish Cookbook, Modern Jewish Cooking and The Little Book of Jewish Feasts. Her writing and recipes have also appeared in the New York Times, New York Magazine's Grub Street, Epicurious, Food52, TASTE, and Tablet magazine, among other publications. In addition to writing, Leah leads cooking demonstrations and classes all over the world.
Adeena Sussman is a cookbook author and food writer based in Tel Aviv. Besides Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, she is also the co-author of Cravings and Cravings: Hungry for More with Chrissy Teigen and The Sprinkles Baking Book with Candace Nelson. Besides co-authoring eleven cookbooks and writing Short Stack Editions' Tahini, she's written about Israeli cooking, food and culture for Food & Wine, the Wall Street Journal, Travel & Leisure, Conde Nast Traveler, Epicurious, Gourmet and many others.
With Einat Admony, Leah Koenig & Adeena Sussman
Get inspired for the Jewish New Year as we celebrate the tableau of flavors that Israeli and Jewish food in the diaspora have to offer with Einat Admony, Leah Koenig and Adeena Sussman. Einat, an Israeli living in New York, is the author of Shuk: From Market to Table, the Heart of Israeli Home Cooking. Leah is the author of The Jewish Cookbook, a celebration of the diversity and breadth of contemporary global Jewish cuisine. Adeena, an American living in Israel, is the author of Sababa: Fresh Sunny Flavors From My Israeli Kitchen. They'll discuss the complex nuances of Jewish food and culture, with roots in Persia, Yemen, Libya, the Balkans, the Levant and all the regions that contribute to the evolving food scene in Israel and the diaspora. Rabbi Zac Kamenetz moderates this lively conversation.
Einat Admony is the author of Balaboosta and chef/owner of New York City's popular Balaboosta, Kish-Kash and Taïm restaurants, which have been featured in the New Yorker, New York Times and New York magazine, among other newspapers, magazines and websites. When Admony is not at her restaurants, she can be found at her home in Brooklyn, cooking for the crowd of family and friends who regularly gather around her dining table.
Leah Koenig is the author of 6 cookbooks including The Jewish Cookbook, Modern Jewish Cooking and The Little Book of Jewish Feasts. Her writing and recipes have also appeared in the New York Times, New York Magazine's Grub Street, Epicurious, Food52, TASTE, and Tablet magazine, among other publications. In addition to writing, Leah leads cooking demonstrations and classes all over the world.
Adeena Sussman is a cookbook author and food writer based in Tel Aviv. Besides Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, she is also the co-author of Cravings and Cravings: Hungry for More with Chrissy Teigen and The Sprinkles Baking Book with Candace Nelson. Besides co-authoring eleven cookbooks and writing Short Stack Editions' Tahini, she's written about Israeli cooking, food and culture for Food & Wine, the Wall Street Journal, Travel & Leisure, Conde Nast Traveler, Epicurious, Gourmet and many others.
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Get inspired for the Jewish New Year as we celebrate the tableau of flavors that Israeli and Jewish food in the diaspora have to offer with Einat Admony, Leah Koenig and Adeena Sussman. Einat, an Israeli living in New York, is the author of Shuk: From Market to Table, the Heart of Israeli Home Cooking. Leah is the author of The Jewish Cookbook, a celebration of the diversity and breadth of contemporary global Jewish cuisine. Adeena, an American living in Israel, is the author of Sababa: Fresh Sunny Flavors From My Israeli Kitchen. They'll discuss the complex nuances of Jewish food and culture, with roots in Persia, Yemen, Libya, the Balkans, the Levant and all the regions that contribute to the evolving food scene in Israel and the diaspora. Rabbi Zac Kamenetz moderates this lively conversation.
Einat Admony is the author of Balaboosta and chef/owner of New York City's popular Balaboosta, Kish-Kash and Taïm restaurants, which have been featured in the New Yorker, New York Times and New York magazine, among other newspapers, magazines and websites. When Admony is not at her restaurants, she can be found at her home in Brooklyn, cooking for the crowd of family and friends who regularly gather around her dining table.
Leah Koenig is the author of 6 cookbooks including The Jewish Cookbook, Modern Jewish Cooking and The Little Book of Jewish Feasts. Her writing and recipes have also appeared in the New York Times, New York Magazine's Grub Street, Epicurious, Food52, TASTE, and Tablet magazine, among other publications. In addition to writing, Leah leads cooking demonstrations and classes all over the world.
Adeena Sussman is a cookbook author and food writer based in Tel Aviv. Besides Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, she is also the co-author of Cravings and Cravings: Hungry for More with Chrissy Teigen and The Sprinkles Baking Book with Candace Nelson. Besides co-authoring eleven cookbooks and writing Short Stack Editions' Tahini, she's written about Israeli cooking, food and culture for Food & Wine, the Wall Street Journal, Travel & Leisure, Conde Nast Traveler, Epicurious, Gourmet and many others.
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