Adeena Sussman is a renowned cookbook author, recipe developer, and passionate home cooking expert.
Adeena Sussman
By Adeena Sussman
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Recipes Spiced Honey-Rosemary Roasted Nuts
These are the perfect accompaniment to a honey-laced New Year’s cocktail.* 3 tablespoons honey 1 tablespoon brown sugar 1 teaspoon dried rosemary 1/2 teaspoon salt ¼ teaspoon freshly ground black pepper 3 cups mixed raw nuts (such as walnuts, pecans, almonds and hazelnuts) Preheat the oven to 350° F. In a medium bowl, whisk honey…
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Food Our Virtual Bubbe Answers Your Rosh Hashanah Cooking Questions
We asked you, our readers, to send us your Rosh Hashanah cooking questions to our virtual bubbe, cookbook author and food writer Adeena Sussman. She shares her kitchen wisdom, tips for making your first brisket, which new fruits to serve and how to get your holiday cooking done ahead of time. For more questions and…
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Food The Great (Passover) Dessert Challenge
French-trained pastry chef Francois Payard thought he had done his homework when he opened his first patisserie in New York in 1997, but he soon realized that the learning curve might be a bit steeper than he’d anticipated. That year he stocked the display cases with a surplus of Easter-friendly confections, anticipating a rush of…
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Food The Wisdom of Solomonov
Michael Solomonov didn’t exactly need a kosher restaurant in his portfolio. The Philadelphia chef already claimed an impressive string of successes, starting with Zahav, the Israeli-inspired restaurant he opened to great acclaim in 2008. Zahav begat Federal Donuts — which also sells fetish-worthy fried chicken — and Percy Street Barbecue, whose other-white-meat offerings might send…
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Food 5 Jewish Tastemakers To Watch
Whether they’re influencing policy, curing pastrami or turning out beautiful plates of kosher fare, these food professionals give us a peek into the hot topics for 2013 — which is shaping up to be a tasty year, and perhaps even a healthy one. 1) Michael Solomonov Chef After turning Philadelphians on to Levantine flavors at…
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Food Jerusalem, Revisited
Isreali chef Yotam Ottolenghi (right) and Palestinian chef Sami Tamimi (left) have worked together in London for over a decade. Yotam Ottolenghi could simply have left Jerusalem behind. Nearly 15 years after coming to England and a decade into building a growing empire that includes a small constellation of wildly popular London restaurants and two…
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Food Haimish to Haute in New York
Matzo ball soup at Nolita’s most au courant café? Kreplach at Tribeca’s latest New York Times-reviewed eatery? Kasha varnishkes by iconic New York chef Jean-Georges Vongerichten in Union Square? You can stop rubbing your eyes: Jewish food is indeed having its New York makeover moment. After years of watching other iconic immigrant cuisines burnished for…
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News Cheese, Glorious (Kosher) Cheese
Hanukkah is a holiday of legends, and many of its modern traditions stem from ancient lore. One lesser-known tale accounts for the custom of serving cheese and dairy products during the Festival of Lights. As the story goes, when the Syrian warrior Holofernes arrived in the town of Bethulia en route to conquering the land…
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