Podcast appearances and mentions of adeena sussman

What's in season right now? From crisp asparagus to the sweetest peas, tender greens, and fragrant green garlic, the farmers market is bursting with fresh flavors! But what do you cook with all the seasonal produce you bring home?Cooking with early spring produce is exciting, but it can also feel tricky. This week, we're exploring how to turn seasonal ingredients into delicious meals. By the end of this episode, you'll:Learn how to shop for and cook with peak-season ingredients like snap peas, green garlic, and strawberriesGet foolproof recipes like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store-bought frozen puff pastryDiscover easy techniques to bring out the best in fresh produce, like roasting your artichokes to caramelized perfection, and blending asparagus spears into a silky sauce for pasta. Listen now and get inspired to cook vibrant, seasonal meals with ease—straight from the farmers' market to your table!***Links:Mix of spring vegetables: Sheet-pan gnocchi with asparagus, leeks, and peas by Susan Spungen for NYT Cooking (unlocked), and Le Vignole - Italian spring vegetable stew from Italian food foreverArtichokes: Sonya's roasted artichokes, and also this lovely version from Adeena Sussman, and a sheet pan meal with chicken and artichokesAsparagus: Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbookFennel: Colu Henry's spicy citrus chicken with fennel and crushed olive pilaf from her SubstackSpring peas: Spring pea salad with dates and walnuts from Food Network Magazine Green garlic: Green garlic salsa verde from Wishbone Kitchen Rhubarb: Rhubarb tart using frozen puff pastry from Taste of Home (with video too!), and Strawbery rhubarb cobbler by Rich Rosendale***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack

Beloved cookbook author Adeena Sussman joins Zibby to discuss SHABBAT, a collection of good-for-the-soul recipes that embody the spirit and the pleasures of Shabbat—and an instant New York Times bestseller. Adeena shares how her love for cooking began in her childhood home, her path from journalism to recipe development, and her experiences co-authoring cookbooks—including moving in with Chrissy Teigen to collaborate on her bestselling books. She also reflects on the storytelling power of cookbooks, the meticulous process of recipe testing, and how living in Israel has shaped her approach to food and life.Purchase on Bookshop: https://bit.ly/3WHQR2bShare, rate, & review the podcast, and follow Zibby on Instagram @zibbyowens! Now there's more! Subscribe to Moms Don't Have Time to Read Books on Acast+ and get ad-free episodes. https://plus.acast.com/s/moms-dont-have-time-to-read-books. Hosted on Acast. See acast.com/privacy for more information.

Restaurant critic Bill Addison recruited Jenn Harris to help him divide and conquer as they determined LA's best restaurants. Culinary historian Jessica B. Harris lays out the symbolism and traditions of Kwanzaa. Adeena Sussman continues her mother's tradition of Shabbat and shares a recipe for her grandmother's potato kugel. Chef Brian Polcyn knows his way around a meat pie. Rose Levy Beranbaum preaches the glory of cake.

This week on the show, we are all about Shabbat.  First, we're sharing the latest installment of Beautifully Jewish, in which Stephanie Butnick and Tanya Singer explore all the beauty of Shabbat with the help of Adeena Sussman, author of the new cookbook, Shabbat: Recipes and Rituals from My Table to Yours, and AHYIN Judaica designer Micaela Ezra.  We're also showcasing our newest Tablet Studios podcast, Sivan Says: Taking the Torah Personally with Sivan Rahav-Meir. Each week, Israeli journalist and Torah scholar Sivan Rahav-Meir sits down with our own Liel Leibovitz to draw out practical advice from that week's Torah reading. Find it wherever you get your podcasts. Write to us at unorthodox@tabletmag.com, or leave a voicemail on our listener line: (914) 570-4869.  Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts. SPONSORS: Beautifully Jewish is brought to you with support from Lion Brand Yarns, a fifth-generation, family-owned business passionate about helping people enjoy the pleasures of working with yarn, and committed to creating a more colorful, connected, comforting, and caring world. Fire Dance, a tale of passion, fulfillment, and faith, is now streaming exclusively on ChaiFlicks, the Jewish streaming service. Starring Yehuda Levi and Noa Koler, the series paints a picture of an ultra-Orthodox community at the foot of the Sea of Galilee. Get 50% off a new subscription and a 7-day free trial with code FIREPOD at ChaiFlicks.com. Meir Panim has served over 1 million meals to Israelis in need since the start of the war, many of them displaced and jobless. Consider a donation to Meir Panim at israelcharity.org to bring hope to their Passover tables. The BGU MBA International Program is a one-year English-language MBA led by industry experts in Israel's innovation hub. Designed for global success, the program includes entrepreneurship masterclasses, networking opportunities, and hands-on startup idea development, all within a vibrant campus. Learn more here.  Berkeley Moshav is a multigenerational Jewish cohousing community in Berkeley, California. Open to all backgrounds and family types, Berkeley Moshav offers family-focused, Jewishly diverse living. To learn more, visit BerkeleyMoshav.org and sign up for an information session. Simplify your giving with the Jewish Communal Fund, the nation's largest Jewish donor-advised fund. Get started at JCFNY.org. The Institute for Jewish Spirituality is offering a spring Omer course called “Awareness in Action: Cultivating Character Through Mindfulness and Middot.” Building on the Institute's 25 years of teaching Jewish mindfulness practices, the course covers Tikkun Middot, the practice of developing desirable character traits. Register by April 7 at JewishSpirituality.org.

Kristin and Kate speak with cookbook author Adeena Sussman about her career, her new book and what its like working with Chrissy Teigen. A self described "late bloomer" Adeena shares her experience collaborating on over a dozen books, how she got her start and what she learned on the job as she hustled her way into food media. She talks about how she sees herself and her audience, what shabbat means to her and how she views social media recipe development. Finally, she discusses the value she sees in book events, how she stays organized and what her next book is about.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella  MentionsAdeena SussmanWebsiteInstagram The Little Rituals That Keep Us Going - The New York Times Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showSababa by Adeena SussmanShabbat by Adeena SussmanCravings by Adeena Sussman and Chrissy TeigenCravings: Hungry for More by Adeena Sussman and Chrissy TeigenCravings: All Together by Adeena Sussman and Chrissy Teigen

This week, Unorthodox is publishing daily dispatches from Israel.  Today, we catch up with cookbook author Adeena Sussman and take a trip to the Shuk HaCarmel, southern Tel Aviv's famous open-air market, to get a taste of how Israel's famed food scene has been impacted by Oct. 7 (and, of course, sample the delicious local wares).  For more eyewitness accounts from Israel, listen to the Testimonies Archive, a partnership between Tablet Studios and the USC Shoah Foundation.  Unorthodox's reporting from Israel was made possible thanks to support from the Natan Foundation, the Maimonides Fund, and Tablet. Write to us at unorthodox@tabletmag.com, or leave a voicemail on our listener line: (914) 570-4869.  Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts.

Hello and welcome to a new episode of Tasty Pages, a podcast from Cooking The Books! In this episode we discuss everything - seriously! Where else can you hear conversation about kagel exercises,  Thanksgiving dinner and new music from Andre 3000?! We also share listener answers to our question: What is the worst thing you've ever drank? Then, we talk about our featured cookbook, 'Shabbat' by Adeena Sussman. Next, Victoria shares some fun trivia about Israeli food for our Gastro Obscura segment. Lastly, Johnny brings things to a close with gut-busting Dad Thanksgiving food jokes. --- Support this podcast: https://podcasters.spotify.com/pod/show/tastypages/support

“If I'm developing a recipe for a client, or for my own books, I'm all about people telling me what they think about it, what it invokes for them, what they would do differently,” notes New York Times best-selling cookbook author Adeena Sussman about the collaborative nature of preparing recipes for readers. If there's anybody who knows what it means work in partnership in the kitchen, it's Adeena Sussman—the co-author of 15 books, including the best-selling Cravings series written in collaboration with model and television personality Chrissy Teigen. Adeena is also the co-author of The Sprinkles Baking Book, written with Candace Nelson, the noted pastry chef and founder of Sprinkles cupcakes. Adeena's latest solo book, Shabbat: Recipes and Rituals from My Table to Yours, celebrating (and reimagining!) the traditional foods that have long graced her family's Shabbat table, became an immediate best-seller upon publication in September 2023. The book is a follow-up to Adeena's 2019 cookbook Sababa, named one of the best cookbooks of the year by The New York Times, Bon Appetit, and Food & Wine. A lifelong visitor to Israel who has been writing about that country's food culture for almost twenty years, Adeena lives, cooks, and writes in Tel Aviv, in the shadow of that city's famed Carmel Market. Learn more about Adeena Sussman: Website Instagram Facebook Pinterest Please support the sponsors who support our show. Daniel Paisner's Balloon Dog & Horizontal Hold Unforgiving: Lessons from the Fall by Lindsey Jacobellis Film Movement Plus (PODCAST) | 30% discount Libro.fm (ASTOLDTO) | 2 audiobooks for the price of 1 when you start your membership Film Freaks Forever! podcast, hosted by Mark Jordan Legan and Phoef Sutton A Mighty Blaze podcast The Writer's Bone Podcast Network Misfits Market (WRITERSBONE) | $15 off your first order  Film Movement Plus (PODCAST) | 30% discount Wizard Pins (WRITERSBONE) | 20% discount

The author of Sababa returns with Shabbat: Recipes and Rituals from My Table to Yours. Woven throughout recipes like fig and pomegranate brisket and bubbe's extra-crispy potato kugel is a rich portrait of Shabbat in Israel, taking us inside the kitchens of local cooks who have shared their most beloved recipes. In conversation with Michael Twitty, a culinary historian and author of the James Beard Award-winning book, The Cooking Gene, and the 2023 National Jewish Book Council Award winner for Book of the Year, Koshersoul. 

This week, we dedicate the hour to rest and rice. First, we talk to Adeena Sussman about her Shabbat rituals, from cooking with a sense of spirituality, taking the time to unplug, and connecting with family and friends. She talks about iconic dishes she enjoys making and sharing during Shabbat, like her Jachnun Rolled Yemenite Sabbath Bread, and she sticks around to answer your cooking questions. Her latest book is Shabbat: Recipes and Rituals from My Table to Yours. Then, we enter the world of rice with Chef JJ Johnson, author of The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table. He talks to us about the rice he grew up eating, his research in West African culture, and cooking rice professionally and making it the center of the table, and he sticks around to answer your rice cooking questions. He left us his recipe for Crispy Rice Salad with Quick Pickled Onion.September 22, 2023 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

What if you took one day each week to slow down, chill out and enjoy relaxed meals and quality time with loved ones? It can be a life-altering habit to get into and it's just what chef and celebrated cookbook author Adeena Sussman helps us do with her latest book Shabbat: Recipes and Rituals from My Table to Yours. In this episode she shares strategies and inspirations for making weekend eating both restorative and sumptuously delicious.See omnystudio.com/listener for privacy information.

Cookbook author Adeena Sussman discusses "Shabbat: Recipes and Rituals from My Table to Yours." Plus, Mr. B Rockstar takes the spotlight in our series, "Speaking of Poetry," and the High Museum of Art's curator of photography, Gregory Harris, details their new exhibition, "A Long Arc: Photography and the American South since 1845."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's show, we're featuring two new cookbooks that we're excited about, and the stories of the authors behind them. James Park's new cookbook Chili Crisp: 50+ Recipes To Satisfy Your Spicy, Crunchy, Garlicky Cravings is a testament to how he's never really followed the rules — and why that's his secret weapon. Then we talk with Adeena Sussman, whose new book is Shabbat: Recipes and Rituals From My Table To Yours. Adeena spent years helping to write recipes for other peoples' best-selling cookbooks, including Chrissy Teigen's. Only recently did she start putting her own name on the cover — we talk about why.Sign up for our newsletter by September 29 for a chance to win one of these cookbooks! If you're already subscribed, you're automatically entered to win.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

What a thrill it is to have our friend Adeena Sussman back on the show. Adeena is the author of numerous cookbooks, having cowritten three with Chrissy Teigen, and the voice behind the best-selling Israeli food tome Sababa. Sussman is back with a great new book, Shabbat, and in this episode we talk about the multitudes of Jewish food around the world. We discuss what is so exciting about food in her home base of Tel Aviv and also go over some of the comforting and innovative new recipes in Shabbat. MORE FROM ADEENA SUSSMAN:Embracing My Whole Self, Through Food [Tablet]The Perfect Shabbat Dinner Meets You Where You Are [Conde Nast Traveler]Adeena Sussman's new cookbook includes Shabbat recipes from around the world [NPR]Mike and Adeena's Excellent Israeli Culinary Adventure [Via Sabra]FOLLOW, FOLLOW, FOLLOW:instagram.com/adeenasussmaninstagram.com/mattrodbardinstagram.com/taste

Do you crave downtime and the chance to truly unwind, but struggle to prioritize it in your schedule? What if you could slow down and make time once a week for a special meal where you disconnect from the stresses of your daily life and (re)connect with friends and family? For acclaimed cookbook author and culinary consultant, Adeena Sussman, the ancient tradition of Shabbat is a beautiful way for her to connect to her past while also grounding her in the present. Her new book, Shabbat: Recipes and Rituals from My Table to Yours, encourages people from all walks of life to embrace the power of food to facilitate love, connection, and community through the wonders of cooking. There is nothing more natural than sitting down and sharing a meal with those you love. This conversation will empower you to gather around the table and unplug together in a satisfying and meaningful way. In this episode, you'll learn:  The power of food to connect friends and family Why Shabbat can be seen as a cultural construct rather than a religious one How to embrace your food story and pass it along to loved ones  Ways preparing a meal can be simplified while still feeling special How cooking allows you to discover something deeper about yourself A powerful tip that will change how you cook, eat, and gather around the table Whether it's a lavish feast or something straightforward, you'll feel inspired to get in the kitchen and create new rituals with food that infuse rest and relaxation! Resources Mentioned: Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook Shabbat: Recipes and Rituals from My Table to Yours Cravings: All Together: Recipes to Love: A Cookbook   Learn More about Adeena Sussman: Website: adeenasussman.com LinkedIn: @adeena-sussman Instagram: @adeenasussman Facebook:@AdeenaSussmanChef X: @adeenasussman   Learn More about Elise Museles: Food Story: Rewrite the Way You, Eat, Think, and Live Website: elisemuseles.com Instagram: @elisemuseles Facebook: @elisemuseles

For The New York Times best-selling author, Adeena Sussman, cookbooks aren't just a collection of recipes — they're love letters.At just nine years old, Adeena was tackling complicated recipes in her family's kosher home. Yet, she was more interested in fostering connections than mastering recipes. Adeena relished the shared stories and camaraderie that occurred when family, friends, and guests gathered together for meals. Adeena's early success writing articles for Gourmet Magazine, The Wall Street Journal, and Bon Appetit, positioned her to co-author cookbooks with over a dozen high-profile personalities, most notably, Chrissy Teigen. Eventually, Adeena would re-discover her unique voice and create two cookbooks of her own — a journey that led her to Israel where she used food to navigate a new way of life.Have a seat at the table as Gil and Adeena explore the cultural dynamics and personal passions that inspire Adeena's culinary pursuits.More about storymarkTMstorymark is brought to you by itrek studios. itrek is a non-profit that inspires tomorrow's leaders through peer-led, week-long Israel Treks to experience Israel's innovation, diversity and complex reality firsthand. For more on itrek's mission, visit itrek.org.storymark is hosted by Gil Galanos. Our Producer is Patrick Emile. Our Associate Producer is Rebekah Sebastian. Our Editor is Zev Levi. Special thanks to the itrek marketing team.Connect with storymarkWant to continue the story?Sign up for the storymark newsletter which will keep you up-to-date on show news and future guests: storymarkpodcast.orgDid you enjoy this episode?Help us spread the storymark word!Please rate and review storymark on Apple Podcasts, Spotify, or wherever you listen. Want to see the faces behind the voices? Follow us on Instagram: @storymarkWant to say hello or recommend a guest?Drop us a note: storymark@itrek.org Hosted on Acast. See acast.com/privacy for more information.

The name Maya Kaimal may be familiar to many. She runs an amazing packaged foods company that sells delicious premade South Asian sauces and dals in more than 10,000 stores across the United States. She is grocery store royalty. But we wanted to have Maya on the show to talk about her time working at Saveur in the early 2000s and how she transitioned from that job to launching her eponymous food brand. We also talk about her excellent new cookbook, Indian Flavor Every Day. We really hope you enjoy our conversation.Also on the show, Aliza and Matt catch up about three things they are into right now, including Razza, tropical fruit smoothies, Lexie Park of @eatnunchi, hop tea, and Adeena Sussman's forthcoming fall book, Shabbat. MORE FROM MAYA KAIMAL:The Queen of Indian Sauces [TASTE]Feast of Harmony [Saveur]3 Food & Drink Brands With Hudson Valley Roots [HV Mag]FOLLOW, FOLLOW, FOLLOW:instagram.com/mayakaimalinstagram.com/mattrodbardinstagram.com/taste

Karen sits down with food writer and Israeli cuisine expert Adeena Sussman for a chat all about how Adeena came to serve as an ambassador of Israeli flavors to diaspora audiences, what it was like for Adeena moving to Israel seven years ago after meeting her husband Jay, and how the perspective she's gained learning to navigate Israeli food culture as an outsider has reaped unexpected rewards. Of course, they also chat about Adeena's favorite Rosh Hashanah recipes, and easy ideas for giving your High Holiday table a little bit of Israeli flair wherever you are in the world! You'll find out:   - The story of how Adeena became an unlikely Israeli food expert -  How a spontaneous blind date led to marriage and a move to Tel Aviv for Adeena -  What it's like living smack in the middle of Tel Aviv's Shuk HaCarmel market -  How putting her personal life first paid off for Adeena – and led to even greater career success -  What it's like adjusting to Israeli culture as an American -  Why Adeena believes in being unapologetically Jewish more than ever since moving to Israel -  What Rosh Hashanah means to Adeena -  How Adeena's grown into owning the things that make her different -  Adeena's top Rosh Hashanah recipes -  How to infuse your High Holiday season with Israeli flair -  What it's like celebrating Jewish holidays in Israel -  How Adeena decorates for Rosh Hashanah  -  All about Adeena's upcoming Shabbat cookbook – and why Adeena wholeheartedly endorses your Shabbat, your way -  What it was like spending lockdown at Chrissy Teigen and John Legend's house – and how Adeena helped Chrissy explore her Jewish roots   LINKS:   Adeena on Instagram https://www.instagram.com/adeenasussman/   Adeena's website https://www.adeenasussman.com/   Sababa https://www.adeenasussman.com/books   Adeena's tahini and olive oil granola https://www.instagram.com/p/CdB3fSjgPKi/   Adeena's cabbage, apple, and pomegranate slaw https://www.adeenasussman.com/apple-pomegranate-slaw   Adeena's sheetpan honey harissa kitchen https://www.adeenasussman.com/sheepan-chicken   Adeena's matzo cinnamon toast crunch https://www.instagram.com/reel/CcVqUW6jyxF   Smashing Life, my private Jewish community https://smashinglife.club/     JMeetups.com, where you can find love across our global Jewish community http://jmeetups.com/

Welcome to Times Will Tell, The Times of Israel's weekly feature podcast. This week, we speak to culinary expert, cookbook author and chef Adeena Sussman, whose bestselling book 'Sababa' took Israeli cooking and translated it for the larger, global audience. We catch Sussman after a week of culinary arts workshops at a summer camp in the Pocono Mountains of Pennsylvania, where she brought her homemade pita, hummus and roasted tomatoes, as well as fruity gazoz -- a fizzy soda water drink elevated with fresh fruit and homemade syrups -- chocolate-dipped dates topped with flaky salt and preserved lemons to the campers and young staff members. Sussman speaks about what she's learned about translating her ingredients and recipes for audiences outside of Israel. That experience keeps her cooking and teaching fresh and dynamic, particularly as she moves toward the final stages of her next cookbook, "Shabbat." IMAGE: Cookbook author Adeena Sussman shows how to mix tahini in the Camp Ramah in the Poconos kitchen (Courtesy Jessica Steinberg)See omnystudio.com/listener for privacy information.

On today's episode, I'm chatting with the world leading human design expert and founder of My Human Design, Jenna Zoë. If you're not familiar with human design, similar to astrological birth charts, human design is a system based on the exact date, time, and birth place of an individual and is used as a tool for deeper self-knowledge. Human design unlocks your genetic design and aids you to live life in the most authentic way in accordance to your profile and unique gifts. Jenna breaks down everything from the five energy types, what to look out for in your chart, how profiles align to your life's calling, using it as a tool for child development & parenting styles, and so much more.    To check out Today's hot tip Sababa by Adeena Sussman, click HERE. To learn more about My Human Design, click HERE.  To connect with Jenna, click HERE. To connect with Siff, click HERE. To learn more about Arrae, click HERE.   To learn more about Icing & Glitter, click HERE.  Produced by Dear Media

We often think of religion as this thing you learn about through texts. Through studying in a seminary. Through quiet contemplation. But as far as the Bible is concerned, religion is so much more than that! It's embodied, it's traditional, it reaches every single nook and cranny of our lives. And it's deeply sensory. It's about sights, sounds…even smells and tastes! So what can we learn about religion, about culture—about life—from the world of food? To unpack this, Rabbi Ari spoke with celebrity food writer and influencer Adeena Sussman, author (and co-author along with Chrissy Teigen, Candace Nelson, and others) of numerous NYT-bestselling cookbooks. They talked about the revolution in Jewish and Israeli cuisine in the last decade; what you can uniquely learn about a culture through food; the insight cooking gives you into the immigrant experience; the role the Sabbath plays in shaping Jewish cuisine; what Adeena learned from sharing Jewish cuisine with Chrissy Teigen; where she'd eat in Israel if she only had one place to choose; and much more! Good Faith Effort is a production of Bnai Zion and SoulShop.

Adeena Sussman has had a pretty intense five years: co-authoring two bestselling cookbooks with Chrissy Teigen, getting married and moving to Tel Aviv, and writing her first solo (and wildly successful) cookbook, Sababa, named a Best Fall 2019 Cookbook by the New York Times, Bon Appétit, and Food & Wine. But finding her lane - and success - didn't come overnight. It came out of a winding path, trial and error, odd jobs, and eventually co-authoring over a dozen cookbooks. While working on her next book, Shabbat, Adeena opened up about her orthodox upbringing; how almost burning down a famous author's apartment ended up being a blessing in disguise; coming to realize something she loved could be an actual job, and being open to try new things - always.  

Welcome to The Times of Israel's Daily Briefing, your 15-minute audio update on what's happening in Israel, the Middle East, and the Jewish world, from Sunday through Thursday. Today's panel comprises our United States correspondent Jacob Magid and culture editor Jessica Steinberg, along with host Amanda Borschel-Dan. On President Reuven Rivlin's final day in office, we discuss lingering resonance in US policy from his farewell tour to the White House last week. Among issues covered was the Israeli linkage of the prisoner swap with Gaza reconstruction -- which the Biden administration has promised to bring up with Cairo. Next, Magid gives an in-depth look at the recent peaceful evacuation at the new wildcat hilltop settlement at Evyatar. What kind of deal was struck between the settlers, government, and defense officials -- and does this set a "dangerous" precedent? Tel Aviv's DocAviv festival is running through July 10 with in-person screenings -- or online for Israeli residents. We hear about a few of the choice selections. And finally, learn about the refreshing pre-state Israeli soft drink Gazoz, making a comeback in trendy Tel Aviv, and now the feature of a new cookbook by Benny Briga and Adeena Sussman. Discussed articles include: US opposes conditioning Gaza reconstruction on return of IDF troops' bodies ‘Illegal even under Israeli law': US pans establishment of new Evyatar outpost Settlers vacate illegal Evyatar outpost under deal that keeps it intact Featuring musical documentaries, Docaviv festival launches with 116 films Breezy summer drink concocted in Tel Aviv gets book of its own Subscribe to The Times of Israel Daily Briefing on iTunes, Spotify, PlayerFM, Google Play, or wherever you get your podcasts. PHOTO: President Reuven Rivlin in 2020. (Haim Zach/GPO) See omnystudio.com/listener for privacy information.

A conversation on slowing down, the power of curiosity, accepting change as a natural state of the world,  and how to navigate those changes in your life leading. Featuring Anna Murphy.Anna Murphy is a leadership and mindfulness coach helping her clients create fulfilling change in their lives. Anna leads workshops with curiosity and creativity, challenging others to better understand who they are and who they want to become. She is a meditator, explorer, dancer, horseback rider, dreamer, yogi, rock climber, and personal growth enthusiast. Find her coaching website here.RecommendationsTime Shifting – Stephan Rechtschaffen"Hey Ma" – Bon IverFreekah & Roasted Grape Salad – Sababa by Adeena Sussman

In the 1970’s, cookbook author Adeena Sussman’s parents knew something was missing from their Jewish community in Palo Alto, California. To fill the void, they opened the most unlikely shop in town. Find Adeena’s family recipe for cheese blintzes on Jewish Food Society’s digital archive.

In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. We hope you enjoy this conversation between Adeena Sussman and Devra Ferst as much as we did!

Today’s Daf Yomi page, Pesachim 39, finds the rabbis in a culinary mindest, as they declare that no other bitter herb has quite the pungent profile as horseradish. Famed cookbook author Adeena Sussman joins us to talk about the bitterest of bitter herbs, why it's a perennial star at the Seder table, and what happens when you mix it with a bit of mayo and eat it with a nice, rich meat. How is horseradish like 2020? Listen and find out.

Episode Description: I've been obsessed with Adeena for quite some time so buckle up and get ready to meet the queen of all things recipe development! And get ready to book a ticket to Israel - because it sounds like a dream!!    Adeena's Cookbook: https://amzn.to/2FjW8Zu Adeena's Instagram https://www.instagram.com/adeenasussman/ Gaby's Cookbook: https://amzn.to/321t68b   Produced By Dear Media

Hello and welcome to the another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'Sababa' by Adeena Sussman. You can purchase this book here: https://amzn.to/319ESye --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tastypages/support

It's almost Passover and there are no eggs to be had in Israel, so host Amanda Borschel-Dan speaks with star chef Adeena Sussman for some hot takes and easy tips on how to feed the kids. Next, to help spice up the Haggadah portion of the festive meal, we speak with David Arnovitz, who is the Editor in Chief of the new Exodus volume of the wonderfully illustrated Koren Tanakh of the Land of Israel series. It's a must for all Jewish book shelves. Arnovitz discusses the tensions of being a Jewish publishing house, which adheres to an Orthodox religious perspective, yet brings to life the past 200 years of academic research. As he explains, the scientific and archaeological research gives the story of the 10 plagues even deeper meaning. Image: Adeena Sussman in her Tel Aviv kitchen. (Courtesy of Dan Perez)

Adeena Sussman's new Israeli cookbook Sababa took the food world by storm, and everyone else. With prose as effortless as her recipes look, she tells the story of her life in Israel through the best edibles on offer, filtered through Israel's kaleidoscope of cultures. This season of the Tel Aviv Review is made possible by The Van Leer Jerusalem Institute, which promotes humanistic, democratic, and liberal values in the social discourse in Israel.

We go through the ins and outs of cookbooks with Clarkson Potter’s Editorial Director Raquel Pelzel and acclaimed cookbook author Adeena Sussman. We start off discussing the beast of a cookbook proposal that happens before you even get a book deal. From there, we break down what goes into a book start to finish, from how many times a recipe is tested to how you think about promotion. Having both written solo books and co-authoring others, Adeena chats working on Chrissy Tieghan's cookbooks and Raquel covers what it was like making a cannabis cookbook with Bob Marley's daughter. Want to stay up to date on the latest The Feedfeed episodes? To hear more conversations with Jake Cohen, Julie & Dan Resnick and their guests innovating and disrupting Food Media, subscribe to The Feedfeed (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s Podcast Store and follow The Feedfeed on thefeedfeed.com and Instagram @thefeedfeed. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.  

New York-area listeners: Enter to win a spot at our first-ever Unorthodox Shabbat dinner, January 3rd at the Freehand New York. This week on Unorthodox, we’re getting into the Hanukkah spirit.  But first, a discussion of the terrifying anti-Semitic shooting at a Jersey City kosher market that killed four people. Then, Rabbi Ari Lamm explains the real story of Hanukkah, which is less about oil and miracles and more about Jews battling each other over assimilation. And since the holiday season is synonymous with movies, we talk to Clive Owen and Howard Shore, the star and composer of The Song of Names, which opens in theaters on Christmas. The film, based on the novel of the same name by Norman Lebrecht, features Owen as a Hasidic violin prodigy. We also chat with Rabbi Daniel Cohen of Temple Sharey Tefilo-Israel in South Orange, NJ, about how he incorporates the latest technology into his work. Let us know what you think of the show: email us at Unorthodox@tabletmag.com or leave a message at 914-570-4869. Come see us on tour! December 19 – St. Louis: Book talk with Stephanie and Liel January 8, 2020 – Westport, Connecticut: Book talk with Mark and Liel February 6, 2020 – Scotch Plains, New Jersey: Book talk with Stephanie & Liel February 9, 2020 – Wyomissing, Pennsylvania: Book talk with Mark and Liel February 26, 2020 – Naples, Florida: Book talk with Stephanie and Mark March 12, 2020 – Boca Raton, Florida: Book talk with Stephanie and Liel Copies of The Newish Jewish Encyclopedia will be sold and signed at each event. Like the book? Leave us a review on Amazon or Goodreads. Subscribe to our weekly newsletter to get new episodes, photos, and more. Follow Unorthodox on Twitter and Instagram and join our Facebook group. Get your Unorthodox T-shirts, sweatshirts, and baby onesies here. Sponsors: Hebrew College’s vibrant and pluralistic community trains aspiring rabbis, cantors, and educational leaders. Learn more at hebrewcollege.edu/explore. Applications for Fall 2020 are due January 15, 2020. Adeena Sussman’s cookbook Sababa shares the vibrant flavors of Israeli home cooking, and makes a great Hanukkah gift for the foodie in your life. Get a copy of Sababa online or at your favorite bookstore Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Unorthodox, we’re very literally all over the place. First, we bring you News of the Jews from our live show earlier this week at the Valley of the Sun JCC in beautiful Phoenix, Arizona. Then we call Wall Street Journal reporter Louise Radnofsky to figure out why so many figure skaters perform to the Schindler’s List theme song. Stephanie sits down with Sarah Hurwitz, a former speechwriter for Michelle Obama and the author of the new book Here All Along: Finding Meaning, Spirituality, and a Deeper Connection to Life—in Judaism (After Finally Choosing to Look There). She tells us about rediscovering and embracing Judaism while working in the White House, how she’s using the skills she honed as a speechwriter to make Judaism more accessible, and the advice she has for people who want to make Jewish practice a bigger part of their life but aren’t sure how to do so. Our Gentile of the Week is Jackson Crawford, a professor of Old Norse mythology, who chatted with Mark while we were in Denver last month. He tells us about translating Norse poetry, bringing an ancient world to life through his YouTube channel, and the strange conspiracy theories circulating about him on the internet. Let us know what you think of the show! Email us at Unorthodox@tabletmag.com or leave a message at 914-570-4869. Come see us on tour! December 15 – New Haven, Connecticut: Brunch and book talk with all three hosts December 19 – St. Louis: Book talk with Stephanie and Liel January 8, 2020 – Westport, Connecticut: Book talk with Mark and Liel February 6, 2020 – Scotch Plains, NJ: Book talk with Stephanie & Liel February 9, 2020 – Wyomissing, PA: Book talk with Mark and Liel February 26, 2020 – Naples, FL: Book talk with Stephanie and Mark March 12, 2020 – Boca Raton, FL: Book talk with Stephanie and Liel Copies of The Newish Jewish Encyclopedia will be sold and signed at each event. Like the book? Leave us a review on Amazon or Goodreads. Subscribe to our weekly newsletter to get new episodes, photos, and more. Follow Unorthodox on Twitter and Instagram and join our Facebook group. Get your Unorthodox T-shirts, sweatshirts, and baby onesies here. Sponsors: Soom Foods makes delicious tahini products that are dairy-free, nut-free, gluten-free, and certified kosher. Try the pantry sampler, which includes their tahini, chocolate sweet tahini halva spread, and silan date syrup. Head to soomfoods.com and use code UNORTHODOX to get 15 percent off your order.Adeena Sussman’s cookbook Sababa shares the vibrant flavors of Israeli home cooking, and makes a great Hanukkah gift for the foodie in your life. Get a copy of Sababa online or at your favorite bookstoreHarry’s limited-edition holiday sets are the perfect gift this season. Get $5 off any shave set when you go to Harrys.com/UNORTHODOX. (Free shipping through Dec. 16.) Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode Lara interviews Adeena Sussman about her first solo cookbook, Sababa. Adeena chats about life in her expanding community in Tel Aviv, focusing on the home cook and finding her own voice. Enjoy this interview and purchase your copy of Sababa (https://www.booklarder.com/books/info/sababa-fresh-sunny-flavors-from-my-israeli-kitchen)here. sababa https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/cLyCF5qy.jpeg Special Guest: Adeena Sussman.

Adeena Sussman's new cookbook, "Sababa" is a beautiful reflection of her new life in Israel. But what is "Sababa" — and what does the book and its delicious recipes have to say about a transplanted American's experience of a complex country, its food, and its people? Sound editing by Rex Jannot.

Live from Detroit with Jackie Victor of Avalon International Breads and Phil Goldsmith of New York Bagel, plus a road trip to Zingerman's Deli in Ann Arbor, MI We talked carbohydrates and community on stage at the JCC of Metro Detroit with two Jewish guests who run Detroit institutions: Jackie Victor, CEO and co-founder of Avalon International Breads, and Phil Goldsmith, fourth-generation owner of New York Bagel. Jackie tells us about opening a bakery in downtown Detroit in the 1990s (much to the surprise of her family and the realtor), and how that bakery continues to champion sustainability and community even as it’s become the largest bread distributor in the area. Phil tells us about taking over the family business, which was founded in Detroit by great-grandfather Morris Goldsmith in 1921, explains how chains like Panera and Einstein Bros Bagels have changed the landscape of bagel-making throughout America (he recently added blueberry bagels to the menu), and clues us into what a ‘dogel’ is (you can buy them online!). Since that wasn’t enough food for us, the next morning we made a pilgrimage to Zingerman’s Deli in Ann Arbor, MI. We ate sandwiches and rugelach and sat down with owner Ari Weinzweig, who told us about the surprising Jewish anarchist roots of his iconic deli (his latest book is a pamphlet called Going into Business with Emma Goldman), his favorite menu offerings, and the upcoming Zingerman’s Food Tours trip to Israel. Let us know what you think of the show: Email us at Unorthodox@tabletmag.com or leave a message at 914-570-4869. Come see us on tour! December 5 – Port Washington, New York: Book talk December 6-7 – Encinitas, California: An Unorthodox Shabbat and Unorthodox live show December 9 – Phoenix: Unorthodox live show December 15 – New Haven, Connecticut: Brunch and book talk December 19 – St. Louis: Book event Copies of The Newish Jewish Encyclopedia will be sold and signed at each event. Like the book? Leave us a review on Amazon or Goodreads. Subscribe to our weekly newsletter to get new episodes, photos, and more. Follow Unorthodox on Twitter and Instagram and join our Facebook group. Get your Unorthodox T-shirts, sweatshirts, and baby onesies here. For more information about the Jewish Star contest, visit JewishRockRadio.com. This episode is brought to you by Harry’s. Get a free trial shave set when you sign up at Harrys.com/Unorthodox. This episode is also sponsored by J. Press. Get 15 percent off your first order when you use the code Unorthodox15 at jpressonline.com or in one of their retail stores in New Haven, New York, or Washington, D.C. Offer good through Dec. 24, 2019. Looking for the perfect Hanukkah gift for the foodie in your life? Get them Adeena Sussman’s new Israeli cookbook, Sababa. Named a best Fall 2019 cookbook by The New York Times and Bon Appetit, Sababa shares the vibrant flavors of Israeli home cooking. Get a copy of Sababa online or at your favorite bookstore. Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s a two-parter! First up, a treat for all of you sourdough and fermentation fans out there. Baker Sarah Owens is here to talk about starters, starting over, and her new book, Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes. In the second half of the show, Bombesquad member Lauren Goldstein sits down with cookbook author Adeena Sussman to talk about her new book Sababa and how she fell in love with Israeli food. It’s a delicious episode, so don’t miss it. Plus, stay tuned to find out who home baker Katrina Goddard from Jacksonville, Florida, thinks is the bombe!Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show. 

At the moment of "peak Israeli food" in America, host Dana Cowin interviews one of the great American-born experts on the topic, Adeena Sussman. Sussman's just published cookbook includes delicious recipes inspired by the market of beachy, laid-back Tel Aviv. This book is Sussman's 12th and it’s the first one on her own, after co-authoring books with Chrissy Teigen and more. Listen in for a little gossip and a lot of insight into the making of a cookbook author and culinary authority.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. Speaking Broadly is powered by Simplecast 

Adeena Sussman grew up in a religious Northern California home where cooking and entertaining were constants. As an adult, she immersed herself in the burgeoning food writing world and realized her calling for co-authoring cookbooks. 11 cookbooks later, including my own The Sprinkles Baking Book, Adeena has launched her first solo cookbook. Inspired by her recent move to Israel, Sababa harnesses Israel’s rich history and melting pot of ethnicities to transport you to the Middle East. Combining the familiar with the exciting, Sababa has taken the culinary world by storm, earning a spot on The New York Times’ Fall’s Best Cookbooks list. Tune in for a sensory-filled chat with Adeena’s mouthwatering descriptions of pita, spices and figs, find out why hummus tastes better in Israel and learn which country makes the best sesame seeds in the world.   Produced by Dear Media. 

This week, we're excited to welcome ADEENA SUSSMAN to Salt + Spine, the podcast on stories behind cookbooks.Adeena is the author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen and has co-authored or collaborated on a dozen other cookbooks, including Chrissy Teigen's books and The Spinkles Baking Book with Candace Nelson—all New York Times best sellers.In today's show, we're talking with Adeena about how moving to Tel Aviv and living steps from the historic and bustling Carmel Market influenced her cooking, about the trendiness of Israeli cooking in the U.S., and about how she approaches her work as a cookbook author.ALSO IN TODAY'S SHOW:> IN THE KITCHEN: Salt + Spine Kitchen Correspondent Sarah Varney cooks from Sababa with her son Fountain and friends. Tune in to hear them make Cinnamony Smokey Eggplant P'titim.> FROM THE LIBRARY: Great Jones' Sierra Tishgart joins us to discuss a vintage cookbook from the Great Jones library. Tune in as we explore the 1958 LIFE Picture Cook Book – and get a look inside on the Great Jones Instagram.Plus: Recipes for Za’atar Roasted Chicken over Sumac Potatoes, Pomegroni, and Chewy Tahini Blondies.GET THE BOOK: Omnivore Books (signed!) | Amazon See acast.com/privacy for privacy and opt-out information.

Adeena Sussman is one of those food writers who immerses themselves into a subject. To say she is enamored of Middle Eastern food, flavors and culture may be an understatement. An American who visited Israel regularly throughout her life, Adeena decided to make Tel Aviv her home in 2015. She has a great gift for teaching others how to embrace the flavors of Israeli cuisine by using border-crossing kitchen staples like tahini, sumac, silan, harissa and za'ater. Her newest cookbook, Sababa: Fresh Sunny Flavors from My Israeli Kitchen, focus solely on Israeli food. Our contributor Melissa Clark recently spoke to Adeena about putting her personal touch on a traditional cuisine. Broadcast dates for this episode: September 10, 2019

 'The Newish Jewish Encyclopedia,' our guide to all things Jewish (and Jew-ish), is out next month! Pre-order your copy today and you could win a Zabar's gift basket—to enter, forward a copy of your receipt or confirmation to unorthodox@tabletmag.com. This week, two more Jewish guests! We sit down with food writer Adeena Sussman, whose new cookbook is Sababa: Fresh, Sunny Flavors From My Israeli Kitchen. She tells us why we should be eating more tahini (which is the same thing as tahina), how she puts her own spin on Israeli food as a California native transplanted to Tel Aviv, and how we can easily incorporate Middle Eastern herbs and spices into our dishes. Next, we hear an interview Stephanie did with author Dani Shapiro, whose memoir Inheritance: A Memoir of Genealogy, Paternity, and Love begins with the surprising results of an online DNA kit she submitted on a whim. Dani discusses what it was like to grow up always being told she didn't "look Jewish," how the discovery of her paternity affected her sense of identity—Jewish and otherwise, and whether we can realistically expect family secrets to stay hidden in today's modern era. Let us know what you think of the show! Email us at Unorthodox@tabletmag.com or leave a message at our listener line: 914-570-4869. Subscribe to our weekly newsletter to get new episodes, photos, and more. Follow us on Twitter and Instagram, and join our Facebook group. Get your Unorthodox T-shirts, sweatshirts, and baby onesies at bit.ly/unorthoshirt. This episode is sponsored by KOL Foods, delivering great tasting, healthy, sustainable, and ethically raised kosher meat. Get a 10 percent discount on your next order using the code UNORTHODOX at kolfoods.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Shifra Klein is the former editor-in-chief at Joy of Kosher with Jamie Geller Magazine and Bitayavon. Together with her husband Shlomo, Shifra recently launched the much talked about Fleishigs magazine.   Each issue of Fleishigs is packed with easy to follow step by step recipes, beautiful photography, conversations and stories about today’s kosher foodies as well as information on exciting new trends, products and restaurants. Shifra lives with her husband, two sons and daughter in New York.   What you will hear in this episode: - We talk about how print magazine remains ever so relevant to the Kosher consumer since Shabbat is a day where one refrains from electronics. Shifra maintains that in general, in the food industry print magazines and books are on the rise. -Shifra discusses her vision and goal for the magazine. She wanted a storytelling element as well as informative articles that add value to a reader's  knowledge and cooking repertoire.  - Shifra's 3 key ingredients for success are: 1- hard work 2- persistence 3- planning what your success looks like and working towards it .  - We discuss the importance of remaining positive and enjoying the journey, the process, and even the challenges by looking at it as a learning experiences.  - Favorites: Book:  Parenting with Love & Logic by Foster Cline ,MD & Jim Fay, Shifra is also looking forward to Adeena Sussman's  new cookbook  which should be due shortly  Dinner: Roast chicken and potatoes City: NYC Some favorite restaurants: Marani (Georgian cuisine), Boru Boru You can find Shifra at @shifraklein @fleishigsmag      

On today's episode of All in the Industry®, host Shari Bayer has a special "On the Road” episode from the 18th annual Food Network & Cooking Channel South Beach Wine & Food Festival, which took place from February 20-24, 2019 in South Beach, Florida. The five-day festival, which was founded by Lee Schrager, brought some of the world’s best chefs together for more than 100 unique collaborative dinners, wine tastings, beach parties and cooking demonstrations. To date, the Festival has raised more than $28 million for the Chaplin School of Hospitality & Tourism Management at Florida International University, and serves as an interactive educational platform for more than 1,200 students who help make the Festival happen each year. The festival’s mission is to EAT. DRINK. EDUCATE. Today's show features three interviews with festival participants: Matthew Accarrino, Executive Chef at SPQR in San Francisco; John Tesar, Executive Chef and Partner at Knife in Dallas, Texas, and Adeena Sussman, cookbook author, food writer, recipe and product developer and consultant based in Tel Aviv. Today's show also features Shari's PR tip, and Solo Dining experience at Joe's Stone Crab (Take-Away) in South Beach. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! All in the Industry® is powered by Simplecast

Chef David Waltuck and wife Karen oversaw New York Times Four Star Chanterelle restaurant which served his special style of nouvelle cuisine for 30 years. As Director of Culinary Programs at Institute of Culinary Education (ICE) David now focuses on teaching, mentoring and curriculum development. Food writer, stylist and recipe developer, Adeena Sussman, has collaborated with the likes of Model Chrissy Tiegen and Food Network's Ellie to write top selling cookbooks. Her new book tackles Tahini.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

What says summer more than fried chicken? With Memorial Day right around the corner, Shari Bayer invites Adeena Sussman and Lee Schrager, co-authors of Friend & True to talk fried chicken on All in the Industry. The book features more than 50 recipes for “America’s Best Fried Chicken and Sides”. Tune in and hear what prompted them to write a book on fried chicken and what they learned in the research process. From geography to technique – get some inside perspective from two food professionals who have spent more time than most thinking about fried chicken! This program was brought to you by International Culinary Center. “The nice thing about fried chicken is that at its essence it’s a simple, elemental dish.” [08:00] –Adeena Sussman on All in the Industry “We always say Fried & True is so much more than a cookbook — it’s a storybook. Even if you don’t like to cook – who doesn’t like to look at food porn?” [16:00] –Lee Schrager on All in the Industry

Who doesn’t love fried chicken? One of America’s premiere comfort food’s has been undergoing a serious renaissance over the past few years – and today on Eat Your Words, guest host Briana Kurtz talks fried chicken with Lee Schrager and Adeena Sussman, co-authors of “Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides”. The book leaves no stone unturned, or bird uncooked, covering everything from history to recipes in attempt to give readers a full understanding of the beloved crispy poultry dish. From Nashville to New Orleans – learn about the geography, tradition and technique behind fried chicken on a delicious episode of Eat Your Words!. This program was sponsored by Whole Foods Market. “Fried chicken originally came from Scotland and made it’s way to the South. Once it got to the South, it became a staple of the comfort food diet.” [03:00] –Lee Schrager on Eat Your Words “Cooking is like computer coding – one difference can make a complete change in the final product.” [05:00] –Adeena Sussman on Eat Your Words

On today's THE FOOD SEEN, food writers/recipe developers Raquel Pelzel and Adeena Sussman, collaborate with the likes of Ellie Krieger, Suvir Saran, Jon Shook and Vinny Dotolo of Animal in LA, on their respective cookbooks. They talk about what it takes to compile and construct a chef's vision and voice without compromising your own? Be it their culinary backgrounds, or through industry happenstance (an NYC blackout maybe?), these ladies are given the task of actualizing a recipe, all the while keeping the integrity of someone else's food intact. This episode is sponsored by S. Wallace Edwards & Sons, Inc.