-
1 week ago | 
adeenasussman.substack.com | Adeena Sussman
An occasional schmooze with someone I think you should know more about. An occasional schmooze with someone I think you should know more about.
-
1 week ago | 
adeenasussman.substack.com | Adeena Sussman
If you’ve ever been to Rome and gone on a Jewish tour of the ancient ghetto (Rome has the second-oldest continuous Jewish community–over 2000 years old– after Israel) chances are you’ve met the unofficial mayor of Jewish Rome, Micaela Pavoncello (@jewish_roma on Instagram). A radiant, energetic spark plug of a human being, Roman-born Micaela first came onto my radar after my dad and stepmom took a tour of Rome with her many years ago. xoxo Adeena is a reader-supported publication.
-
2 weeks ago | 
hadassahmagazine.org | Adeena Sussman
Email Print Canada’s food scene is chockablock with female Jewish success stories, and Gail Simmons has some ideas about why. “My nonscientific theory is that it’s because we are a younger country,” she said, and Canadian Jews are “less assimilated than American Jews.”Simmons, 48, is the longtime host of the Bravo television cooking series Top Chef as well as a respected food authority.
-
3 weeks ago | 
adeenasussman.substack.com | Adeena Sussman
I haven’t made a pasta primavera since high school. There’s no good reason why; I just found many other pasta dishes that beguiled me, and I moved on. Primavera has a distinctly 80s-90s aura about it–we were in an era of “discovering” Italian food in the USA (though I am not sure how authentically Italian–but rather Italian-American–primavera is.
-
3 weeks ago | 
thejewishnews.com | Adeena Sussman
Savory cheese pancakes to enjoy any time. It’s not uncommon in Israel to see all manner of savory “levivot,” or pancakes, and “ketzizot” (patties). This decidedly retro one, made with cottage cheese and broccoli, falls somewhere in the middle. Cottage cheese is so rich and creamy here — it really adds something to the finished pancakes — so don’t skimp on the fat. Aim for a minimum of 4%, which is usually the highest you can find in American supermarkets.
-
1 month ago | 
adeenasussman.substack.com | Adeena Sussman
Passover desserts have come a long way. In my 1970s childhood in the kosher desert (definitely not dessert) that was Palo Alto, CA, the options were few and far between: Fruit gels in their plastic molded trays, cans of macaroons, and Barton’s candies (including the mythical Almond Kisses, a chewy chocolate caramel wrapped around a toasted almond, a confection whose quality deteriorated to a shadow of its former self. See my version below) that we ordered through my Jewish day school.
-
1 month ago | 
adeenasussman.substack.com | Adeena Sussman
It’s been a couple of weeks since I got back from my weekslong trip to the U.S, where I had events in Miami (three!), Chicago, Jackson Hole, Palo Alto, and New York. These speaking tours are always a thrill (a little exhausting at points, but that’s sort of part of the fun) as I talk about my work, cooking, life in Israel, and how I got to where I am today.
-
2 months ago | 
adeenasussman.substack.com | Adeena Sussman
Back when we developed this recipe, my kitchen coconspirator at the time, Tressa Eaton, considered this recipe so worthy, an Israeli original with a twist, that she dubbed this one the “Gal Gadot of Tarts.” I took one of the best desserts from the Sababa cookbook, the Tahini Caramel Tart, and transformed it for Purim, this weekend’s holiday that’s all about going over the top.
-
2 months ago | 
adeenasussman.substack.com | Adeena Sussman
I’ve been traveling this week in the United States, carrying the pain of Yarden Bibas with me as I check in and out of hotels, airports, and my own emotions. Like many of us, I watched from afar as the nation lined the roads for the funeral procession of Shiri, Ariel, and Kfir, the devastating conclusion to the horrific cycle of their abduction, captivity, murder, and eventual tragic return with a novel’s worth of macabre elements all its own.
-
2 months ago | 
hadassahmagazine.org | Adeena Sussman
Email Print Israel, now home to more than 170,000 people of Ethiopian descent, has a vibrant Ethiopian culinary scene. Born to a Beta Israel father and an Ethiopian Christian mother who converted to Judaism upon immigrating to Israel, 34-year-old Elazar Tamano grew up looking for new ways to express his heritage.
