This vibrant, colorful cookbook is a lot of things — a chef-written cookbook, a very personal collection of recipes and a celebration of Israeli food. Sara and Renee break down some great recipes and share their wins and misses from this book.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Hummus tehina (page 39)
  • Tehina shortbread cookies (page 66)
  • Olive oil shortbread with rosemary and chocolate chunks (Smitten Kitchen Every Day)
  • Halva (page 68)
  • Israeli salad (page 84)
  • Israeli salad martini (page 89)
  • Traditional tabbouleh (page 95)
  • Moussaka (page 222)
  • Laffa and pita in the home oven (page 212)
  • Mushroom borekas (page 203)
  • Potato & kale borekas (page 204)
  • Watermelon and feta salad (page 126)
  • Simple sumac onions (page 97)
  • Whole roast chicken with laffa and tehina (page 306)
  • Pargiyot three ways (page 244)
  • Shakshouka (page 299)
  • Other shakshuka recipes (Dinner in an Instant, One Pan and Done)
  • Chocolate-almond situation (page 343)

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