Adeena Sussman
Adeena Sussman is an almost full-time resident of Tel Aviv and her Israeli cookbook (working title: Sababa) will be released by Penguin/Pam Krauss books in Spring 2019. Also the solo author of Short Stack Editions’ Tahini, Adeena has co-authored ten cookbooks, two with SOBEWFF founder Lee Schrager. Her last two collaborations, Cravings with Chrissy Teigen and The Sprinkles Baking Book with Candace Nelson, were New York Times best sellers. Adeena has written about Jewish and Israeli cooking and food culture for Food And Wine, The Wall Street Journal, Epicurious, Gourmet (may she rest in peace) and many others.
Articles by Adeena Sussman
The Inspired Kitchen
Lasagna for Passover? You bet. After days of preparing two (probably meat-based) seders, this dairy dish will be a welcome ...
The Inspired Kitchen
Purim is a merrymaking holiday with many food-related traditions, including giving mishloach manot to family and friends and eating triangular-shaped ...
The Inspired Kitchen
Za’atar, a spice blend popular throughout the Middle East, is ideally a blend of hyssop, sumac, sesame seeds, salt, and ...
The Inspired Kitchen
Tu Bishvat–often known as the Jewish New Year for trees–celebrates the coming of spring and the seven species of fruits, ...
The Inspired Kitchen
Eating fried foods is one of the distinct pleasures of Hanukkah, and the tradition behind it is well-known. According to ...