WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD • A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's MediterraneanThe Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations. Read more

In Rorie Weisberg’s best-selling Food You Love That Loves You Back, tens of thousands discovered an incredible new lifestyle. One where gorgeous, craveable food just happened to be healthy… and they and their families felt more satisfied and energized than they thought possible. With this show-stopping sequel, you’re invited to experience all that — and more. In response to overwhelming requests from readers across the globe, Rorie has joined forces with Sara Goldstein, culinary chef and food stylist, to bring you a magnificent new variety of classic and contemporary recipes that will wow your family and guests… all clear, accessible, and full of wholesome ingredients that will make your healthiest lifestyle doable and delicious.In this book, you’ll find: -Over 200 recipes made with good-for-you ingredients — all gluten free! -Dozens of egg-free, nut-free, and vegan recipes, clearly indicated for easy navigation.-Bonus content to help you live more satisfied and energized than ever before… and much more. Read more

Cookbooks, Redefined Tired of hunting through endless recipes when you just want to get cooking? Now, here's a better way to find your next delicious dish! Danielle Renov, Instagram star and author of the bestselling Peas, Love and Carrots Cookbook, shakes up your kitchen with the brand-new Micro Peas Mini Cookbook series. Each volume zeroes in on one must-have ingredient, showing you how to whip up dishes that are quick, delicious, and totally doable. In the first of this kosher "mini cookbook" series, Danielle takes us on a culinary journey through the world of boneless chicken - both white and dark. From Greek Chicken Salad and Broiled Buffalo Chicken Wraps to Loaded Chicken Borekas and General Tso Chicken, this little book packs BIG flavor into every page. The recipes are easy to follow, delicious, and designed for your busy life.Includes kosher recipes for quick weeknight dinners and elegant Shabbat and holiday meals Stunning photos for every recipe An extension of the @peaslovencarrots community, where tens of thousands of people tune in daily for recipes and cooking tutorials, lifestyle tips, and all things family related! Read more

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. Read more

"We should all be cooking like Adeena Sussman."--The Wall Street Journal"Sababa is a breath of fresh, sunny air."--The New York TimesIn an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen. Read more

A celebration of Jewish kosher cooking and traditionThis expert cookbook offers all the recipes and information any cook needs to celebrate Passover, Rosh Hashanah, and many other Jewish holidays. 1,000 Jewish Recipes includes instructions for maintaining a kosher kitchen, information on the delicious culinary heritage of Jewish cultures, and tempting and easy-to-follow recipes such as Three-Cheese Knishes and Old-Fashioned Roast Chicken. Read more

Award-winning chefs and bestselling authors of the James Beard Award–winning Zahav, Michael Solomonov and Steven Cook invite you to cook the way they do at home, with 125 new recipes for simple and achievable meals.Since opening Zahav (the beloved, award-winning, and critically acclaimed restaurant in Philadelphia that serves a powerfully flavorful menu inspired by modern Israeli cuisine) fifteen years ago, co-owners chef Michael Solomonov and Steven Cook have learned at least two things: cooking at home isn’t anything like cooking at the restaurant, and, how to bring Zahav’s signature ideas to the home kitchen. As busy fathers, Mike and Steve have also learned that thinking ahead is key. Their secret: a strategically stocked pantry. Then it’s nothing, for example, to slather amba from a jar onto a spatchcocked chicken for an almost-instant roast chicken dinner, or to cook a leg of lamb coated with harissa (also from a jar!) in one pot—on a school night! When they make soups, with all the intense flavors they use at the restaurant, they make a lot of soup, always thinking of the freezer and those busy nights when there’s no time to cook.Even more than Zahav, their trailblazing first book, Zahav Home is a truly intimate affair—an invitation right into Mike's and Steve's home kitchens, with recipes tried and tested by them and their families. The 125 all-new recipes in this book include robust salads, abundant vegetables, hearty soups, easy lunches, and weeknight meals that taste as if they took hours to make. There are Sunday dinners, unforgettable desserts, and more, including:Tehina Caesar Salad with Gutsy CroutonsMatzo Ball SoupSesame Chicken with MatbuchaTwice-Baked Sweet Potatoes with LabnehSheet pan Kebabs: Yemenite, Kofte & MerguezHummus from the PotDate-Glazed Salmon FilletsBaby Apple CakesPistachio Sticky BunsYou’ll find features throughout titled “Making” that visually break recipes down into easy step-by-step, as well as “Method,” highlighting a foundational recipe, technique, or tip that can be used flexibly in countless dishes, like Schug, Garlic Confit, and some Hard-Cooked Egg Wisdom. Colorful and full of flavor, vitality, and warmth, Zahav Home is a treasure and worth its weight in gold (the meaning of Zahav!) Read more

For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings.    Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen.   Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible. Read more

🌞🌞🌞 Discover the Heart of Mediterranean CuisineCraving meals that are both nourishing and satisfying? This cookbook is your key to mastering the timeless Mediterranean diet with ease and confidence!🍴 Why Choose This Cookbook?Effortless Recipes: Simple steps for incredible meals.Flavor-Packed Dishes: Celebrate fresh, wholesome ingredients.Balanced Nutrition: Fuel your body with optimal health in mind.📖 What's Inside:🥐 Breakfast: Energize your mornings with wholesome choices.🍅 Main Dishes: Vibrant, satisfying meals for any occasion.🥣 Soups & Salads: Light yet filling options to warm your soul.🍰 Sweet Treats: Guilt-free desserts to satisfy your cravings.🥦 Vegetarian Delights: Fresh and plant-based creations.⏰ Quick & Easy Meals:Each recipe is designed to fit seamlessly into your day—most take less than 30 minutes to prepare!📆 30-Day Meal Plan:Skip the stress of meal planning with a comprehensive guide to balanced, flavorful eating for an entire month.🛍️ Accessible Ingredients:Say goodbye to complicated shopping lists. Every recipe features simple, everyday ingredients you can find locally.🌿 Feel the Mediterranean Benefits:From heart health to weight management, this diet promotes overall wellness while indulging your taste buds.💡 Perfect for Every Skill Level:Whether you're starting out or looking to expand your culinary horizons, this cookbook makes healthy cooking a breeze.🚀 Take the First Step Towards a Healthier You👉 Ready to transform your kitchen and your health?⭐ Click “BUY NOW” and dive into the vibrant, flavorful world of Mediterranean cuisine! Your journey to better eating starts here. Read more

What's for Dinner? Is that the question you hear, night after night? And often, are you simply stumped? In this epic collaboration, the team behind Between Carpools, the popular lifestyle site for busy Jewish women, brings you the cookbook you really need with easy-to-prep dinner recipes your family will want to eat! So now you can finally say, "Dinner Done!" Since its inception, fans have turned to Leah Schapira, Victoria Dwek, Renee Muller, Esti Waldman, and Shaindy Menzer - the women behind Between Carpools - for the easy, practical recipes that simply work with their lives. Now, in Dinner Done, the team brings you: 150+ quick-to-prepare, family-friendly dishes that you ll turn to over and over. No pricey, hard-to-find ingredients needed! You already have most ingredients in your pantry! Beautiful photo for every single dish. A full chapter of super-quick, no-mess 9 x 13 recipes prepared directly in the pan in just minutes. Mix, bake, and serve! Chicken, Meat, Fish, and Dairy main dishes, plus lots of easy side dishes, salads, and soups! Yes, there's always room for a sweet treat. Dinner Done also includes the easy, delicious desserts you ll turn to when there's no time to fuss.The Between Carpools team also shares their favorite cooking hacks and tips throughout the book!So, now are you ready to answer the question, "What's for dinner?" It might be the No-Fry Hot Poppers that your boys will beg you to make again and again or a Crispy Chicken that's even better than any takeout or the Meat Pizza That Kids Love that s super easy for mom too or a Maple Salmon that ll make it into the rotation or, of course, No-Pot No-Cream Fettuccine Alfredo that will become your #1 go-to pasta dish. Read more

Instant New York Times bestsellerNamed a Best Cookbook for Fall 2023 by the LA Times, Food & Wine, Eater, WBUR, and Simply RecipesThe author of Sababa returns with a collection of good-for-the-soul recipes that embody the spirit and pleasures of ShabbatAs a child, Adeena Sussman looked forward to the magic of Shabbat—the traditional Jewish day of rest—all week. A treasured time when family and friends come together to relax, unwind, and revel in one another’s company during open-ended, tantalizing meals, Shabbat has been practiced all over the world and throughout history. In Sussman’s home, then and now, the Shabbat table is a centering force, a nourishing place where one and all are welcome. It’s an opportunity every week to feed the soul. Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart techniques and sound prep. Nostalgic, cozy mains like Fig & Pomegranate Brisket and Bubbe’s Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry & Feta Salad,and Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba(pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it’s easy to punch up flavor and find something delectable to slather on challah. And from the showstopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there’s always something special for dessert. Woven throughout the recipes is a rich portrait of Shabbat in Israel, where it is practically a national holiday. Taking us inside the kitchens and traditions of local cooks who have shared their most beloved recipes, Shabbat brings to life Sussman’s adopted home country with transporting, slice-of-life storytelling. Deeply personal and brimming with life, Shabbat inspires us all to embrace the delights of Shabbat. Now more than ever, Shabbat cooking is what we all need. Read more

Delicious recipes and beautiful art and photos worthy of space in your kitchen and on your coffee table!An extension of the @peaslovencarrots community Danielle has built, where tens of thousands of people tune in daily for recipes and cooking tutorials, lifestyle tips, and all things family related!With 254+ approachable recipes and 186+ gorgeous photos that draw inspiration from Danielle's Sephardic and Ashkenazi roots, there is plenty in here for every person and every occasion!Filled with tips + tricks, stories, anecdotes, and insights that leave us laughing, teach us how to be better cooks, and make us proud of our lives in the kitchen and of the food that we serve to beloved friends and family. Read more

THE GREATEST HITS of KOSHER: In this epic collaboration, the world’s top kosher cookbook authors come together to bring you the greatest collection of their most iconic recipes + best new creations. As you turn the pages, you’ll keep saying, “I love this one! And this one, too!”. Best of Kosher Features 84 of kosher’s most popular recipes, with each authors’ latest adaptations and tips + 45 brand-new recipes — your favorite authors’ best! Meet the authors and hear their behind-the-scenes stories + fun facts you didn’t know. Recipes from: Chanie Apfelbaum, Between Carpools, Miriam (Pascal) Cohen, Victoria Dwek, Susie Fishbein, Rivky Kleiman, Sina Mizrahi, Renee Muller, Naomi Nachman, Danielle Renov, Daniella Silver, Leah Schapira, & Rorie Weisberg Read more

Bring family and friends together over delicious kosher meals from Melinda Strauss’s Jewish family kitchen.In Eat Jewish, Jewish social media influencer and Modern Orthodox Jew Melinda Strauss (@therealmelindastrauss) pairs over 100 traditional and modern kosher recipes with key stories and insights into Jewish tradition, history, and culture. Addressing commonly asked questions about Jewish tradition along the way, Melinda celebrates the idea that food has no boundaries and welcomes anyone to make Jewish food and experiment with kosher recipes.What this book showcases most of all—and what binds it together—is family. Melinda’s most popular food videos are of her family recipes—whether they’re inspired by a Jewish holiday, her daughter’s favorite Sabbath dishes, or her parents’ and grandparents’ recipes dedicated to their children and grandchildren—which Melinda is eager to share with the world.With these versatile recipes, you can explore Jewish cooking in your home kitchen, no matter your skill level. Featuring a mouthwatering photo for each recipe, learn how to make:Passover BagelsBaked Gefilte FishMatzo Brei (Sweet and Savory)Bagel, Lox & Cream Cheese HamantaschenSumac & Za’atar ChickenBarbecue Brisket SoupNora’s BroccoliS’mores Coconut MacaroonsCinnamon Bun Challah Bread Puddingand more!Enrich your life with delicious Jewish dishes and the history behind them. Whether you want to learn more about Jewish culture, are searching for new recipes to add to your weekly Sabbath menu, or want to teach your children about traditional Jewish meals and holiday celebrations, Eat Jewish is sure to satisfy both your palate and your thirst for knowledge. Read more

“A must-have for all serious bread bakers; an instant classic.”―Peter Reinhart, author of Bread RevolutionTrue rye bread―the kind that stands at the center of northern and eastern European food culture―is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country BouleRounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike. 42 color photographs Read more

The James Beard Award-winning chef and co-owner of Philadelphia’s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, (“an utter and total revelation”), and Eater (“Zahav defines Israeli cooking in America”). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov’s food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called “Jerusalem in a bowl.” It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that’s a celebration in itself. All Solomonov’s dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.“Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers’ preconceptions . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut.” —Publishers Weekly (starred review) Read more

New York Times BestsellerThe much-anticipated new cookbook from the author of the beloved New York Times bestseller Jew-ish, Jake Cohen, a fun and inspiring collection of recipes melding traditional Jewish flavors and modern influences.nosh /näSH/verb: eat food enthusiastically or greedily; eat between meals.“Here bubuleh, I made you a tuna sandwich to nosh on while I get closer to death without any grandchildren.”For New York Times bestselling author/food world darling Jake Cohen, noshing isn’t just a habit, it’s a lifestyle. Noshing is about hospitality, after all, whether that means keeping your fridge stocked with turkey club ingredients for the perfect midnight snack, or stashing a Big A** Lasagna or Braised Brisket in the freezer in case friends show up hungry and unannounced.In the follow-up to his beloved bestseller Jew-ish, I Could Nosh brings Jake’s signature modern flair to over 125 traditional Jewish recipes that are soon to become everyday favorites and new holiday traditions. With this cookbook, readers can nosh morning, noon, and night, with creative, must-cook recipes, including:Jake’s famous Challah recipe, now with new variations like Chall-zones, Pletzel, Monkey Bread, Babka, and Sufganiyot (jelly donuts)A whole chapter dedicated to Schmears to up your bagel game, including Hot Honey Schmear, Preserved Lemon and Harissa Schmear, and Za’atar-Tahini SchmearLatke Tartines with sweet and savory optionsEverything Bagel PanzanellaPomegranate-Glazed Lamb Meatballs with Herby Israeli CouscousJewish Penicillin, aka chicken soup, plus recipes for Kreplach, Bondi, or Fluffy Matzo BallsSoupless Chicken SoupKugel Fries—like kugel, only friedTzimmes Cake with Cream Cheese FrostingCrispy Persian Rice TreatsI Could Nosh is the natural next step for Jake—it traces his journey towards a deeper understanding of his Jewish identity, and gives readers even more reinvented classics that they can cook any day of the week—whether that’s a quick, weeknight meal, or an over-the-top spread for entertaining. With a whole lot of creativity, and a dash of chutzpah, this collection is a must-have for food lovers everywhere, whether they’re Jewish, Jew-ish, or not Jewish at all. Read more

This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text. Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon. When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic. Read more

"We should all be cooking like Adeena Sussman."--The Wall Street Journal"Sababa is a breath of fresh, sunny air."--The New York TimesIn an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen. Read more

Instant New York Times bestsellerNamed a Best Cookbook for Fall 2023 by the LA Times, Food & Wine, Eater, WBUR, and Simply RecipesThe author of Sababa returns with a collection of good-for-the-soul recipes that embody the spirit and pleasures of ShabbatAs a child, Adeena Sussman looked forward to the magic of Shabbat—the traditional Jewish day of rest—all week. A treasured time when family and friends come together to relax, unwind, and revel in one another’s company during open-ended, tantalizing meals, Shabbat has been practiced all over the world and throughout history. In Sussman’s home, then and now, the Shabbat table is a centering force, a nourishing place where one and all are welcome. It’s an opportunity every week to feed the soul.    Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart techniques and sound prep. Nostalgic, cozy mains like Fig & Pomegranate Brisket and Bubbe’s Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry & Feta Salad,and Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba(pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it’s easy to punch up flavor and find something delectable to slather on challah. And from the showstopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there’s always something special for dessert.    Woven throughout the recipes is a rich portrait of Shabbat in Israel, where it is practically a national holiday. Taking us inside the kitchens and traditions of local cooks who have shared their most beloved recipes, Shabbat brings to life Sussman’s adopted home country with transporting, slice-of-life storytelling. Deeply personal and brimming with life, Shabbat inspires us all to embrace the delights of Shabbat. Now more than ever, Shabbat cooking is what we all need. Read more