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4 weeks ago | 
adeenasussman.substack.com | Adeena Sussman
Shabbat Shalom from Tel Aviv. I posted a recipe over on that other platform for cheese danish-inspired challah buns, and this is a great dough you can use to make them. This recipe makes about 2 pounds of dough, so you can make the recipe (it’s on my Instagram), then use the leftover pound of dough to make a lovely, small challah. Or, just make two large or three small challahs. Enjoy. xoxo Adeena is a reader-supported publication.
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1 month ago | 
adeenasussman.substack.com | Adeena Sussman
Naama Shefi is the founder of The Jewish Food Society, an eight-year-old organization dedicated to documenting and preserving Jewish recipes and culture from around the world. But they do much, much more (proud board member here), and this summer Naama and JFS have cooked up something new—something that promises to be THE signature new large-scale Jewish event this year and for years to come. It’s called The Great Nosh, taking place June 22 on Governors Island in New York.
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1 month ago | 
adeenasussman.substack.com | Adeena Sussman
Sorry for skipping out on you last week. I’ve been in flux, having recently semi-wrapped up a giant project (yep, it’s another book, and you’ll be hearing plenty about it soon enough). My husband is traveling abroad, and I’m living the life of the single woman I was until I was 45. I’m happily married, but his trips provide the opportunity for me to return to an old and familiar rhythm, a solitary home, a place where I sometimes toast a bagel, schmear it with cream cheese, and call it a meal.
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1 month 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.
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1 month 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.
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1 month 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.
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2 months 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.
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2 months 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.
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2 months 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.
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2 months 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.
