Welcome!

My new 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

IS AVAILABLE NOW!

North America:

AMAZON | INDIEBOUND | BARNES & NOBLE

Israel:

TAMATI | BAZAAR DELI | POMERANZ

ABOUT THE BOOK

North America, recently. Dear friends (a small sampling pictured here), lots of talks, meals, and the comfort of the old country. Special thanks to my hostesses @bonniestern @lipsonadina and host in absentia @leeschrager for making home away from home feel like home.

SPICY CHEDDAR-CUCUMBER RICE
Serves 1 as a main dish, 2 as a side dish

Leftover rice? Not for long. Grab all these kitchen staples and make this perfect five-minute dinner, snack, or even breakfast if you add an egg on top. This is a no-brainer winner. Enjoy!

2 cups cooked rice
⅓ cup thinly sliced scallion greens
1/3 cup chopped cilantro
1 to 1 ½ tablespoons harissa paste
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 Persian cucumber, sliced into thin half-moons
Kosher salt and freshly ground black pepper to taste

In a medium bowl combine the rice, scallions, cilantro, harissa, ¾ cup cheese, and salt and pepper to taste. Transfer to a microwave-safe dish, top with the rest of the cheese, and microwave until hot and bubbly, 90 seconds to 2 minutes. Top with the cucumbers.

#leftoverrice #ricebowl #cheesygoodness #leftovers

BRISKET RAGU PASTA

Leftover holiday brisket has a new home: your favorite pasta sauce. I defrosted a frozen cooked brisket (The Steffi’s Brisket recipe from the Shabbat cookbook)l separated the meat from the other stuff, and stirred the meat (about 1 1/4 pounds) into about 6 cups of marinara sauce (mine was homemade, but two large jars of store-bought would work as well). Warm through for an hour, add fresh basil and season with salt and pepper, and serve with your favorite gnocchi or pasta.

#leftovers #brisket #chanukah

CHAK CHAK
(Crispy Sweet Fried Dough)

Is YOUR manicurist also your cooking instructor? In Israel, the answer can often be yes. My beloved @angela.cosmetics came over and taught me how to make chak chak, a traditional dessert of honey-soaked fried dough her family brought over from Bukhara when they immigrated to Israel. A simple dough (made with a splash of vodka, which encourages flakiness) is rolled out thin, then fried and doused in sweet syrup. A perfect Chanukah treat, amazing served with a glass of hot tea.

3 eggs
⅛ teaspoon fine sea salt
3 tablespoons vodka
2 tablespoons sugar
3 ½ cups flour, plus more as needed
Vegetable oil, for deep frying
1 cup honey

Vigorously whisk the eggs and salt in a large bowl until fluffy, 30 seconds. Add the vodka and sugar and continue to whisk until dissolved, 30 seconds. Add 2 cups of the flour and continue to whisk until combined, and then add the remaining flour ½ cup at a time until a unified but stil sticky dough forms. Turn the dough onto a floured work surface and knead until bouncy and no longer sticky, 3 to 4 minutes. Divide the dough into 3 equal-sized balls; rest for 10 minutes. Roll out the dough using a rolling pin or pasta roller (starting from the thickest setting and moving progressively thinner) until the dough is about ⅛-inch thick. Let the rolled out dough rest briefly, then use a pizza cutter to slice the dough into ¼-inch wide strips.

Fill a medium-large pot halfway with neutral oil and heat to 360°F. Set a rack over a rimmed baking sheet. Working in batches, fry, moving around occasionally until golden, crisp and golden, 3 to 4 minutes. Drain and cool on the rack. In a small saucepan warm the honey until loosened, 1 minute.

Toss the fried dough and honey in a rimmed serving platter until coated. Using oiled hands, press the down so the pieces stick together. Serve with tea.

#chakchak #chanukah #jewishfood #telaviv

GET RID OF THAT FRYING AROMA!

Use warm/sweet spices to eliminate oily frying odors. I promise, this works! You can get this going before frying, or do it after. Fill a saucepan or deep skillet halfway with water. Add a cinnamon stick or two (or 1 teaspoon ground cinnamon), 1 or 2 star anise pods, 1 few whole cloves and allspices pods, and some fennel seeds if you feel like it. Bring to a boil, then reduce the heat and let it simmer on the stove for a couple of hours, monitoring the water level and adding more as necessary. Your kitchen will smell delicious. Happy Chanukah—and happy frying.

#fryinghack #shallowfry #latkes #latketrick #latke #friedfood #kitchenhack #kitchensmells

SFINGE (Moroccan Doughnuts)

There’s nothing like a fresh-fried Moroccan sfinge doughnuts for Chanukah, and my dear friend @nofar_zohar’s version—her mother’s recipe—is legendary for a reason. Simple dough, hand-mixed and kneaded and fried to perfection. There are some interesting techniques here: the way she stretches and mixes the dough, and also how the baking powder is only added after the first rise, which makes the donuts extra crispy at the end. A simple dredge in sugar, and you’re ready to serve these, hot and crispy. Happy Chanukah!

1 kg (2.2 pounds) flour, sifted
900 ml (3 3/4 cups) lukewarm water
3 TB (45 g) white sugar
2 TB (20 g) instant yeast
1 tsp (5 g) fine salt
2 TB (30 ml) arak or vodka
2 tsp (10 g) baking powder
1/2 cup sugar, for finishing
Sunflower or other neutral oil, for deep frying
Carrot, for frying
Bowl of ice water mixed with ice cubes

Use your hands to mix the water, sugar, arak, yeast in a large, wide bowl until dissolved. Gradually add flour and salt. Using patting movements similar to slapping the dough knead by hand until there are no lumps and you get a sticky but uniform dough, 5 minutes. Seal with plastic wrap followed by a damp towel; rest in a warm place until doubled in volume, 40 to 45 minutes.

Unseal the dough and sprinkle the baking powder all over the dough. “Fluff” the dough with your hands, slapping and pulling (watch the video!) until all the volume and air has been removed, 1 minute. Cover with a damp towel and let it rest again until doubled in volume, 10 to 15 minutes.

Arrange the sugar in a wide, lipped bowl. Fill a wide, high-sided pot with 3 inches oil and heat to 375°F. Place the carrot in the oil.

Uncover the dough. Dip your hands in the ice water, then pinch off 2-3 tablespoons of dough, piece of dough and form and stretch a hole in the middle. Carefully place in the oil, repeat with 2-3 more pieces of dough, then then use a small ladle or metal spoon to ladle oil over the dough until they form crispy bubbles, 2-3 minutes per side. Drain on a rack or paper towels. While still hot, dredge the sfinge in the sugar until coated. Serve hot or room temperature.

#sfinge #jewishfood #chanukah

446. Second Chanukah in the dark. 🎗️🕎 📷 @dina__kraft #bringthemhomenow

TAHINI RICE KRISPY TREATS
Makes 16 squares

Happy holidays. I love you. That’s all. Make these delicious rice krispy treats with an adeena-tahina twist. They’re nutty, crunchy, sweet, salty, and they don’t need to be fried—a bonus this week. XOXO

4 cups crispy rice cereal
¾ cup tahini
4 teaspoons olive oil
1/4 cup honey
1 teaspoon vanilla
½ teaspoon fine sea salt, plus flaky salt for topping
¼ cup toasted sesame seeds
½ cup marshmallow fluff, or more to taste*

Line an 8 x 8 inch baking pan with parchment. Whisk the tahini, olive oil, honey, vanilla, salt, and sesame seeds in a large bowl.

Add the cereal, toss to coat, then add the fluff and mix in with your hands or a spatula. Transfer the mixture to the prepared pan, spread out, sprinkle generously with flaky salt and press down very firmly (another slightly smaller square pan works great for this). Freeze 1 hour, then cut into 16 equal-sized squares.

*you can also start out by melting 3/4 cup marshmallows in a large pot, then adding in the other ingredients, adding the tahini last.

#tahini #ricekrispytreats #ricekrispies #tahinirecipes #dessertrecipe #nobakedessert

MARSHA’S DAIRY NOODLE KUGEL

Happy almost Chanukah! I recently visited my new friend Marsha at a @jasaseniors center where together we made her famous Noodle Kugel. JASA day centers serve as community hubs for older adults looking for friends, community, and nourishment of all kinds. Marsha’s kugel is a dish that reminds her of the holidays with her parents, daughter, and grandchildren .

JASA is an amazing organization that helps 40,000 New York area seniors and provides 900,000 meals a year for seniors at risk—-1 in 10 older New Yorkers faces food insecurity!

I hope you’ll join me in supporting JASA EATS so no older adult has to worry about their next meal.

12 ounces medium or thin egg noodles
3 eggs
3/4 cup sugar
1 lb. cottage cheese
1 cup sour cream
1 tbsp vanilla
1/4 teaspoon fine salt
6 TBS cup (3/4 stick) melted butter, divided
1/2 cup golden raisins
1 1/4 cups cornflakes

Preheat oven to 350F. Cook the noodles according to package directions; drain and rinse. In a large bowl beat together eggs and sugar until fluffy, then add cottage cheese, sour cream, 3 tablespoons melted butter, vanilla, and salt. Fold in noodles and raisins. Put the rest of the melted butter on bottom of a 9 x 13 inch baking dish; crush 3/4 cornflakes over the butter. Pour noodle mixture into pan. Crush the remaining cornflakes on top and bake until the noodles are set and the top is lightly browned, 35 to 40 minutes.

#kugel #jewishfood #hanukkah #chanukah #chanukkah #holidaycooking #comfortfood #homecooking

HERBY CHEESY LATKE TOTS
With Crispy Sage, Parsley & Parm
Serves 6 to 8

My classic latke recipe, shaped into tots, then tossed with crispy sage, parm, parsley, lemon zest, and salt. Perfect for night #7, when you can’t look at another plain latke again- but just as satisfying, crispy, salt, and savory as the original.

½ cup fresh sage leaves
2 large Russet potatoes (2 pounds), scrubbed and peeled
1 medium onion
2 eggs
1/4 cup potato starch
2 1/2 teaspoons kosher salt, plus more for seasoning
Large carrot, trimmed, for frying
Neutral oil, for frying
¼ cup finely chopped parsley
½ cup freshly grated parm, or more as needed
Finely grated zest of 1 lemon
Flaky sea salt

Heat 1⁄4 cup of the oil in a 10- or 12 inch skillet over medium heat. Add the sage and frt until crisp, 5 to 10 seconds. Lift out onto a paper towel/ reserve the oil. Use the large holes on the side of a box grater or the grating disc on a food processor to grate the potatoes and onions into a large bowl. Set up 2 more bowls nearby. Lift the potatoes and onions out and squeeze as much liquid (really squeeze! Not too much at a time!) as you can into the second bowl (don’t discard the liquid!), then place the squeezed potatoes and onions into the third bowl. Add the eggs, salt, and potato starch to the potatoes and onions. Into the sink gently tip out the squeezed potato-onion liquid, leaving behind a thin sludgy layer of potato starch. Add the starch to the latke mixture and mix everything well. By the heaping tablespoon, shape the mixture in 2 x 1 inch “tots”, squeezing out extra liquid. Arrange on a sheet pan as you shape. Reheat the oil in the skillet over medium heat (don’t worry, they’ll still crisp, without burning). Add the carrot to the oil. Fry until golden and crisp, 2-3 minutes per side. Drain on paper towels, arrange in a bowl and toss with the crispy sage, parsley, parm, and lemon zest. Season generously with flaky salt.

#jewishfood #latkes #asmr #herbs #tatertots #latketots #chanukah #hanukkah #chanukkah

LEMON PISTACHIO COOKIES
From Jessica Seinfeld’s Not Too Sweet

@jessseinfeld has a new cookbook out filled with less-sugar and often gluten- and dairy-free sweets. Perfect for holiday cookie swaps & parties! These cookies are really easy to pull together, simultaneously crisp and chewy, and perfect with a cup of coffee or tea. If you’ve never baked with coconut sugar, it’s similar to brown sugar. Looking ahead to Passover, these are going into my rotation!

3/4 c. (90 g) raw, shelled pistachios
1/4 c. (46 g) coconut sugar
1 1/4 c. (135 g) super-fine almond flour, spooned and leveled
1/4 tsp kosher salt
Finely grated zest of 1 lemon
1 large egg white
1 TB fresh lemon juice
2 TB honey
1/2 tsp vanilla extract
1/2 tap almond extract
1/4 c. (29 g) confectioners’ sugar, plus more for rolling

In a food processor combine pistachios and coconut sugar. Pulse several times until finely chopped. Pour into a medium mixing bowl. Add almond flour, salt, and lemon zest; stir together, making sure no lumps of almond flour remain.

In a small mixing bowl, use a fork to beat the egg white lightly. Stir in lemon juice, honey, vanilla, and almond extract. Pour into pistachio mixture; stir well until evenly incorporated (it will be a little sticky). Refrigerate for 30 minutes.

Set an oven rack in the middle of the oven. Preheat to 350°F. Line a large rimmed sheet pan with parchment.

Dust a work surface with a little confectioners’ sugar. Gather up the chilled dough; shape into a ball. Roll in confectioners’ sugar, then shape into a 16-inch-long log. Cut crosswise into 1-inch pieces. Roll each piece between the palms of your hands to shape into a ball.

Put the 1/4 cup of confectioners’ sugar in a shallow bowl. Roll the balls in the confectioners’ sugar to lightly coat. With your thumb and forefinger, give them a little squeeze in the middle to make them oblong with little indentations.

Place cookies on prepared sheet pan, spacing 1 inch apart (they won’t spread). Bake until set and light golden brown underneath and at the edges, 15 to 16 minutes. Cool completely in the pan set over a wire rack. Store in an airtight container up to 1 week.

#glutenfree #cookieswap

So many of you have been asking about the carrot in the frying oil! An old North African cooking technique, the carrot attracts tiny particles from the items that are frying, preventing them from burning in the oil. This prevents the oil from darkening and makes it last longer per batch. Also, the carrot helps regulate the temperature of the frying oil. I used to peel the carrot, but recently I have stopped doing that. And some people snap larger carrots, and half, feel free to, but that is also optional. I do just recommend trimming off any fuzzy carrot tops because those would burn faster if still attached. Thank you @kimkushnercuisine for clueing me in all those years ago. 🥕🥕🥕

#carrot #fryinghack #shallowfry #latkes #latketrick #latke #friedfood #kitchenhack

S’MORES LATKES
Makes 14 to 16 (recipe can be halved)

If you’re making latkes for 8 nights, try something different for one of them. It’s not that serious, people! (But it is delicious). I took my crispy latkes (removed the onions from the mix) and topped with traditional s’mores ingredients (I like Lindt chocolate bars because they’re thin and very melty). If you have a brulée torch that works the best but you can broil, too. Kids of all ages will love these. As always make sure to squeeze out the potatoes very well after grating - ensures crispiness. I use potato starch to keep it gluten-free, light, and crisp!

2 very large Russet potatoes (2 pounds), scrubbed and peeled
2 eggs
1/4 cup potato starch
2 1/2 teaspoons kosher salt, plus more to taste
Freshly ground black pepper
Large carrot, for frying
Neutral oil, for frying
Semisweet or bittersweet chocolate bars, cut into 1 ½ inch squares.

Use the large holes on the side of a box grater to grate potatoes into a large bowl. Set up 2 more bowls nearby. Lift potatoes out; squeeze as much liquid (really squeeze! Not too much at a time!) as you can into the second bowl (don’t discard the liquid!). Place squeezed potatoes into the third bowl. Add the eggs, potato starch, salt, and pepper to the potatoes. Into the sink gently tip out the bowl with the squeezed potato liquid, leaving behind potato starch; Add to latke mixture and mix well.

Preheat oven to 450°F/225°C. Heat 1⁄4 cup oil in a 10- or 12 inch skillet over medium heat. Add the carrot to the oil. Two generous tablespoons at a time, spoon the mixture into the pan, pressing down gently, and fry until each side is golden and crisp, 2-3 minutes per side. Drain on paper towels, season with salt and arrange the latkes on a parchment-lined baking sheet. Top each latke with a square of dark chocolate, followed by a marshmallow. Transfer to the oven and bake until the marshmallows are browned, 4 to 5 minutes. Remove from the oven and use brulée torch to toast the tops (or you can raise the broiler to high and broil, watching carefully, 1-2 minutes.) Sprinkle with flaky salt.

#latkes #jewishfood #hanukkah #chanukah #chanukkah #latke #smores #winterrecipes

INSTANT MATZO BALL SOUP?!?!

Yep, you heard that right. @nooishfoods spent years developing the recipe for this instant soup complete with two matzo balls that are better than you think they’re going to be!

All you do is combine the contents with water, microwave for a few minutes, and you’ve got a steaming bowl of comfort on the go. Is it your grandmother‘s classic artisan matzo ball recipe? No. Is it pretty damn impressive for a cuppa soup? Yes! The matzo balls are somewhere between floater/sinker, with both density and lightness in each bite.

I bought these with my own money so these opinions are mine alone. I wanted even more of the carrots, which were surprisingly tasty when rehydrated. And maybe there could be some noodles in the next iteration so it could be a one-two punch matzo ball – noodle soup?

My guess is we’ll see the evolution of this product over the years. You can buy a four-pack for $40. Not cheap, but I love the cool packaging and the convenience, and I can imagine this in a pantry, on a camping trip, in a college dormitory or anywhere that someone needs a warming meal in a bowl. Another way to support a small business this holiday season and to get your Jewish penicillin on. So impressed with @snathan for having a dream, seeing it through and crushing this launch. 🥣🥣🥣

Kosher and vegetarian!

#matzoballsoup #jewishfood #instantsoup

FUNNEL CAKE INSPIRED MINI LATKES
Makes 40 mini latkes

Crunchy, salty mini latkes dusted with a snowdrift of confectioners’ sugar: it’s funnel cake-inspired flavors you should not knock until you try! The use of a carrot in the frying oil is a trick I learned from my friend @kimkushnercuisine , who taught me that it attracts tiny particles in the oil which prevents it from burning and also helps regulate the temperature of the oil.

I adapted my classic latke recipe slightly (no pepper, though you could!); make sure to squeeze out the potatoes and onions very well after grating - ensures crispiness. I use potato starch to keep it gluten-free, light, and crisp. Fry, top, and serve hot. I promise it’s heaven for the sweet-and-savory lovers among us!

2 very large Russet potatoes (2 pounds), scrubbed and peeled
1 medium onion
2 eggs
1/4 cup potato starch
2 1/2 teaspoons kosher salt, plus more for seasoning
Large carrot, trimmed and halved lengthwise, for frying
Neutral oil, for frying
Confectioners’ sugar

Use the large holes on the side of a box grater or the grating disc on a food processor to grate the potatoes and onions into a large bowl. Set up 2 more bowls nearby. Lift the potatoes and onions out and squeeze as much liquid (really squeeze! Not too much at a time!) as you can into the second bowl (don’t discard the liquid!), then place the squeezed potatoes and onions into the third bowl. Add the eggs, salt, and potato starch to the potatoes and onions. Into the sink gently tip out the squeezed potato-onion liquid, leaving behind a thin sludgy layer of potato starch. Add the starch to the latke mixture and mix everything well.
Meanwhile, heat 1⁄4 cup of the oil in a 10- or 12 inch skillet over medium heat (don’t worry, they’ll still crisp, without burning). Add the carrot halves to the oil. By the heaping tablespoon, spoon the mixture into the pan, pressing down gently, and fry until each side is golden and crisp, 2-3 minutes per side. Drain on paper towels, season with salt, arrange on a serving platter and dust very generously with confectioners’ sugar.

#latkes #jewishfood #asmr #funnelcake #funnelcakes #latkes #glutenfree

SHEET PAN LATKE BOARD
Serves 8 to 10
There are cheese boards and charcuterie boards, and now there are latke boards. This is a variation on my classic latke recipe, but oven-fried as one giant crispy-bottomed piece (yes, sort of like a thinned-out kugel) on a sheet pan. Cut into squares and serve with a whole host of sweet and savory toppings. It’s so party-perfect you may never go back to individual latke frying again. You can top the board for your guests, or set up a bar and let people get creative. Mix it up however you like! If you’re a fan of one topping, blanket the whole thing with that. Most of all, have fun. If you like super thin crispy board, use a bit less potato than called for.

For the latkes:

1 1/2 - 1 3/4 lbs skin-on Russet potatoes, scrubbed (depending on your sheet pan size)
1 med-large onion, peeled
2 eggs
2 tsps kosher salt, plus more to taste
½ tsp freshly cracked black pepper
3-4 TB potato starch, cornstarch or flour
1/4 - 1/3 cup olive oil

Arrange a rack in the center of the oven; Preheat to 450°F. Grate the potatoes & onions on the large holes of a box grater into a large bowl. Using both hands, squeeze out and discard as much of the liquid from the potatoes; transfer them to a second bowl. Add the oil to a quarter-sheet pan (or 9 x 13 inch glass metal baking dish); place to the oven an heat until the oil is very hot but not smoking, 7 to 8 minutes. During last 2 minutes of oil heating stir the eggs, salt, pepper, and potato starch into the potato-onion mixture.

Carefully remove the sheet pan from the oven. Quickly pour and spread the latke batter across the pan; tip and spoon any excess oil over the top. Bake until deep golden brown and crisp, 23 to 25 minutes (or longer as needed). Cut into squares and top with the toppings of your choice:

Toppings:

🍋Gravlax, sour cream, dill, lemon zest, capers
🐟Sour cream + fish eggs + green onion
🥑Avocado + chili crisp
🍳Horseradish sour cream + quail egg
🍐Pear Gorgonzola
🍯Pomme persimmon
🍇Labaneh + jam
🍎Apple butter

What are you topping your board with?

#latkes #latkerecipe #fryingasmr #asmr #jewishfood #jewishholiday #chanukkah #hanukkah #chanukah #jewish

CHOCOLATE-BAMBA MIX-IN ICE CREAM

With the holidays rapidly approaching, sometimes you want the easiest dessert to balance out the complexities of frying latkes or decorating cookies. If you’re a peanut butter cup fan, this one’s for you. Start with good chocolate ice cream, then fold in Bamba—Israel’s ubiquitous peanut-flavored puff—for the simplest, most delicious confection. You can make this in advance by doing the mix-in, then packing into a container and freezing.

1 pint chocolate ice cream, softened
1 cup Bamba snacks, plus more to top

Cut the ice cream from its container onto a quarter-sheet pan. Sprinkle the Bamba on top and use two bench scrapers or spatulas to mash the Bamba into the ice cream. Divide among bowls and top with more Bamba.

#peanutbutterlover #teampeanutbutter #bamba #peanutbutterchocolate #chocolateicecream #peanutbuttercups

SEARED TOFU & PINEAPPLE CURRY
(Gaeng Pajari)

I was so honored when @kuhnnok sent me an advance copy of her amazing new book, Kalaya Southern Kitchen, named for her award-winning Philly restaurant. Filled with gorgeous recipes and stories, it’s her amazing lifelong culinary story writ large and delicious. From the age of four, helping her mom at her curry paste stand in Thailand to her ascendance in the food world and continued success (her new episode of Chef’s Table is airing now), Nok is one of the most inspiring people in our industry. This pineapple curry is distinctive and different, just like Nok. Can’t wait to cook my way though the rest of this one.

4 TB canola oil
1 TB sweet paprika
½ c. Red Curry Paste (recipe in pinned comment, or store-bought)
1 TB white miso
3 1/4 c. canned coconut milk
1 cinnamon stick
1 star anise
½ ripe pineapple, peeled (not cored) cut into 6 rounds
1 (14-ounce) package extra-firm tofu
1 TB soy sauce
3 red hot chilies, halved lengthwise, seeded, cut into 2-inch pieces
4 or 5 makrut lime leaves, torn

In a wide pot, heat 2 TB oil over medium heat. Add paprika; stir until fragrant. Add curry paste & miso. Cook, stirring, until fragrant. Stir in 1 cup coconut milk; increase heat to high. When sauce bubbles, add pineapple slices (it’s fine if they overlap); add 2 cups coconut milk, submerging pineapple (add water to cover up to ½ cup). Add cinnamon stick & star anise; reduce heat to low; simmer, flipping once, until pineapple cores are fork-tender & oil has separated, 45 min - 1 hour. With 20 minutes left cut tofu into 12 equal pieces; pat dry with towels. In a large nonstick skillet heat remaining 2 TB oil over high heat. Add tofu in a single layer. Reduce heat to medium; sear until golden brown, 5 min. per side. Transfer to a plate. When pineapple is cooked, store in soy sauce & tofu. Add chilies; cook 1-2 min. Add lime leaves; cook until fragrant, 1-2 min. Finish with remaining ¼ c. coconut milk. Transfer pineapple and tofu to a platter; pour sauce over top. Serve with jasmine rice.

#curry #tofucurry #thaifood #southernthai #asmr

HELP SMALL BUSINESSES, TREAT YOURSELF - HOLIDAY GIFT BOX

So many of you have asked how you could support local businesses here so I was extra excited when my friends at @onkaiten, @rishlakish_oliveoil, and @adamalaadam agreed to partner with me on a Chanukkah gift box.

The idea came to me when I was visiting @noymeirayala, the owner of Rish Lakish olive oil, and found out that she is one of the driving forces behind Adama La’Adam, which helps Israeli farmers reduce food waste, turning “imperfect” produce that would otherwise go into the trash into delicious pickles, jams, jellies, and hot sauces.

Here’s what’s in the box! Ayala’s signature olive oil made from local Suri olives; two types of preserves, like the grapefruit jelly and onion jam here—perfect for latkes, cheese boards, and so delicious! And a bottle of hot sauce.

The boxes are packaged and shipped by Kaiten, an Israeli company that showcases small artisan businesses here and around the the world. The perfect gift for a loved one or yourself. I can’t wait for you to get your box!

Order from the link in my bio. Order this week and you’ll have guaranteed shipping to the US by Chanukah!

The products are all kosher, vegan and gluten free.

#hanukkah #jewish #oliveoil #foodrescue #foodwaste #curatedbox #giftset #holidaygiftset #giftsforfoodies

TUNA MELT FOR THE FISH-PHOBIC
Makes 2 sandwiches

My nephew Jack (and his siblings, TBH) recoils even at the smell of canned tuna—much less the idea of tasting it. On his recent visit to Tel Aviv I challenged him to expand his palate. Things started out a bit fishy, but by the end, we started to tuna corner (see what I did there?) Watch through to see Jack’s evolution.

Two 5-ounce cans tuna in water, well drained
2-3 tablespoons mayonnaise
1 1/2 teaspoons harissa
1 TB finely chopped preserved lemon
¼ cup finely diced celery
Half a small red onion, finely diced
1 cup shredded cheddar cheese
1 frena or pita bread, split
1 tablespoon olive oil
Freshly ground black pepper, to taste
Salt, to taste
1 vine-ripened tomato, sliced

Arrange a rack in the top third of the oven. Preheat the broiler. In a medium bowl whisk the mayonnaise, harissa, preserved lemon, celery, and onion. Add the tuna and stir until combined; season with salt and pepper to taste.

Heat a skillet over medium-high heat. Spread the tuna across the top of the bread. Add the oil to the pan, and place the sandwich in the pan. Cook until the bottom is crisped, 2 to 3 minutes. Transfer the skillet to the oven and broil until the cheese is bubbly and golden, 2 to 3 minutes. Season with salt and pepper and top with tomatoes. Repeat with the remaining ingredients for a second sandwich.

#tunamelt #tuna #cannedtuna #nephewlove #telaviv

ISRAEL’S GREATEST SUPERMARKET

@merkaza_ is a small chain of supermarkets in Northern Israel founded and operated by the Hamud family, who come from the Druze city of Yarka. You’ve gotta see this place to believe it. It’s less of a store and more of a mini-city, with two floors and thousands of square feet of produce, meat, fish, restaurants, housewares, and immaculate good vibes. It’s worth a field trip just to see such a beautifully run and sticked store, and the prices are great, too. Check it out the next time you’re up north in Israel. Thanks @theisraelbites for taking me!!!

#merkaza #סופר #shoppingcenter #supermarketreview #groceryshopping #groceryhaul #oxo #lodge #northernisrael

This year’s 2024 @sharsheretofficial Pies For Prevention bake sale has come to a close! To date more than $110,000 was raised this year. Truly incredible. Thank you to the amazing volunteer bakers all over the world, and all of you who purchased pies and made donations to support Sharsheret’s important work supporting women and their families living with a diagnosis of ovarian cancer. There’s no cure, but there is a lot of beautiful support. I dedicate this post to my mother and grandmother, Steffi Sussman and Ann Nadrich, who both succumbed to this disease. My hope is future generations will see a cure. Shabbat shalom to all.

OLIVE OIL HARVEST AT RISH LAKISH

I recently had the great honor of visiting @noymeirayala at @rishlakish_oliveoil, considered one of the best–if not THE best–olive oil producer in Israel. I first got to know Ayala–a scholarly, dynamic and intellectual farmer/renaissance woman– during the pandemic, when she became a lifeline for the food world, connecting businesses with consumers, farmers with customers, updating everyone on how we could help each other ad generally lifting the spirits of anyone who came in contact with her.

Each year she produces liquid gold from Rish Lakish’s 4,000 dunams (1000 acres) of land in the ancient northern village of Tzipori. She uses both modern and ancient equipment and methods that ensure the best quality oil with relatively low environmental impact, coaxing gorgeous oils from her 3,000 organic, sustainable, biodynamic fruit trees (yes, olives are fruit).

Though every harvest is a challenge, last year and this year have been near positively Herculean. Ayala and her team began harvesting earlier than usual in case the war cut the harvest short, and she is the mother hen to her workers, most from Thailand. Though many Thai workers fled Israel after 10/7, all but one of hers remained, and she is as loyal to them as they are to her. Watching first-of-the-season olive oil being made is positively life-affirming.

Seeing the magical, almost neon-green oil emerge from the press, then having the privilege of sampling the fruit of the vine in its purest expression, lifted my spirits–as did Ayala’s always amazing energy and passion for her craft. Nature soldiers on in spite of the circumstances surrounding it - as do the most resilient of people.

Watch this space for an exciting way to support Rish Lakish as the holidays approach.

#oliveoil #oliveoiltasting #rishlakish #ancientolivetrees #oliveharvest #olivefarm #שמןזית #שמןזיתישראלי

CANDIED PINK GRAPEFRUIT SLICES

My pink-grapefruit obsession hasn’t abated; if anything, it’s only gaining speed. I recently wondered what would happen if you candied whole slices of grapefruit—juicy flesh and bitter, spongy pith and rind—with nothing more than sugar and a hot broiler. It works! You may have to play with the proportions of sugar and the broiling time based on your oven, but check it out and let me know what you think!

1 pink grapefruit
Demerara sugar (Sugar In The Raw)

Preheat the broiler. Use a sharp knife to thinly slice as many rounds of grapefruit as will fit on a sheet pan. Sprinkle 2-3 teaspoons sugar on each round and spread it all over, including over the rind. Broil until the sugar is deeply caramelized, liquefied and bubbly, 2 to 4 minutes. Remove from the oven, let cool, and eat like candy.

#candiedfruit #grapefruit #fruithack #candiedfruits #candy #2ingredients #easyrecipe

THE GREENSPAN COCKTAIL
(Grapefruit, Pom, Tequila, Bitters)
Makes 2 drinks

I invited @michalgspan over to make drinks with me, and we had the BEST chat. Can’t wait to hang out, schmooze, and have more deep conversations. L’Chaim!

Juice of 1 medium pomegranate (1/2 cup)
Juice of 1 small grapefruit (1 cup)
1 cup ice
Juice of 1 lime, + lime wheels for serving
4 ounces blanco tequila
1 tablespoon maple syrup
4 dashes bitters

Combine everything in a cocktail shaker and shake vigorously. Strain into two ice-filled rocks glasses and garnish with lime.

#cocktailrecipe #cocktailhour #telaviv #pomegranates

CARDAMOM & CINNAMON ICE CREAM

The second in my mix-in series, this one starts with a pint of coffee ice cream, to which you add, very simply, ground cinnamon and cardamom. It’s the flavors of Turkish coffee/my house cold brew coffee from Sababa, transferred to this simply amazing treat. Never did so little add up to so much in flavor. Of course, adjust the spices to your liking. Start with a good coffee ice cream - that’s all!

1 pint coffee ice cream, softened
½ teaspoon ground cinnamon, plus more for topping
½ teaspoon ground cardamom
Pinch flaky salt, plus more for topping
Olive oil for drizzling

If you have time, chill a rimmed quarter sheet pan. Remove the ice cream from the container (I like to cut through mine with a sharp knife) onto the sheet pan or a metal bowl. Add cinnamon, cardamom and a pinch of flaky salt and use two pastry scrapers or large wooden spoons to mash the mix-ins into the ice cream. Work fast to avoid too much melting! Transfer to bowls, sprinkle with flaky sea salt, and finish with a drizzle of olive oil.

#icecream #coffeeicecream #turkishcoffee #mixin

TALES OF RESILIENCE: BE’ERI DAIRY

Since the 1990s Dagan Peleg has been making cheeses on Kibbutz Beeri, where 101 residents, including his cheesemaking partner Dror Or and Dror’s wife, were murdered on October 7th (their children were taken hostage into G*za and returned in a deal). Earlier this year I visited Beeri Dairy on a slow day, where they were brining newly molded cheeses and painting wax on Gouda-style varieties before sending them to age. Dagan and Dror studied cheesemaking around the world and brought their expertise back to Beeri, their reputation grew, and their cheeses were sold all over Israel. Though Dagan says it’s hard to continue without Dror, he also sees it as his mission to continue their shared tradition of quality artisan cheesemaking. The dairy is still working on limited capacity, selling to very few locations but hoping to ramp up when things go back to “relatively normal”. I bought this Camembert-style Beer Dairy Calanit cheese at Cafe Otef Reim in Tel Aviv, roasted it with grapes and dried sage, and drizzled it with a simple harissa honey. Dagan, thank you for sharing of yourself and your craft, and for your resilience. Dror Or, this one’s for you and your memory.

ROASTED CHEESE & 🍇 W/HOT HONEY

1 wheel camembert or brie cheese
Cluster of grapes
Sage leaves
Olive oiul
Honey
Harissa

Preheat the oven to 400°F. Arrange the cheese and grapes in a small parchment-lined ovensafe dish. Drizzle with olive oil and top with a few sage leaves. Season the grapes with salt and pepper. Bake until the grapes are shriveled and the cheese is bubbly, 20-25 minutes. While cheese is baking, combine honey and harissa to your liking. Sizzle the cheese and grapes with the hot honey.

#kibbutzbeeri #cheesemaking #hothoney #bringthemhomenow

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xoxo Adeena

SHABBAT: Recipes and Rituals FROM MY TABLE TO YOURS

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xoxo
Adeena