We simply couldn't adore Adeena Sussman any more if we tried.
Adeena Sussman is the author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, named a Best Fall 2019 cookbook by The New York Times, BonAppetit, and Food & Wine.
Sussman is currently working on her follow up to Sababa, a new cookbook called Shabbat.
The co-author of 15 cookbooks, Adeena’s recent collaboration with Chrissy Teigen, Cravings and Cravings: Hungry For More, was a New York Times Best-seller.
A lifelong visitor to Israel who has been writing about the country’s food culture for almost 20 years, Adeena made Aliyah in December 2018. She cooks and writes in Tel Aviv, where she lives in the shadow of the city’s
Carmel Market with her husband, Jay Shofet.
This October, we are welcoming the change in Season with two recipes Adeena chose for us, for their beautiful Fall flavors.
Cabbage, Apple, and Pomegranate Slaw with Cumin Dressing
"The cabbage and apple slaw with honey and cumin dressing is a real example of how I like to cook, taking a classic dash style recipe and putting some twists on it. The earthy cumin really lends something magical to the dressing, making you feel like your salad has gone to the spice bazaar. Of course because I can, I add fresh pomegranate seeds! If you’re using this recipe for entertaining, you can make the slot in advance and then toss with the dressing just before serving. Just make sure to toss the apples in a bit of lemon juice so they don’t brown." - Adeena
Serves 8 to 10
Active Time: 10 minutes
Total Time: 30 minutes
"The joy of a tricked-out falafel stand is the unlimited supply of goodies you can stuff into your pita. It used to be you’d stand in front of the miznon (bar) and use tongs to refill your pita as many times as humanly possible. These days, in a development I’ve got mixed feelings about, more and more places give you tiny plastic receptacles to fill and take back to your table. This recipe is a fresher, more colorful version of the wilted cabbage salad you’ll find on every self-serve falafel or shawarma bar. Tart apples and pomegranate seeds, loads of fresh herbs, two kinds of crunchy cabbage, and pumpkin seeds come together in a cumin-laced dressing that evokes the flavor profile of falafel itself. Stuff it into the sandwich of your choice, or use it as a more conventional side salad with meat or fish."
1 medium apple, cored and thinly sliced
⅓ cup apple cider vinegar
4 cups shredded green cabbage
4 cups shredded red cabbage
1 small red onion, thinly sliced
1 large carrot, shredded
2 scallions (green and white parts), very thinly sliced
2 medium radishes, very thinly sliced
½ cup extra-virgin olive oil
2 tablespoons whole-grain Dijon mustard
1½ tablespoons honey
1½ teaspoons ground cumin
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup pomegranate seeds
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
½ cup lightly toasted shelled pumpkin seeds (pepitas)
"In a large salad bowl, toss the apples with 1 teaspoon of the vinegar, then add the green and red cabbage, onion, carrot, and scallions and toss. In a jar with a tight-fitting lid, combine the olive oil, remaining vinegar, honey, mustard, cumin, salt, and pepper and shake until creamy. Pour the dressing over the salad, toss to coat, and let the slaw sit for at least 15 minutes (30 minutes will really mellow the acidity of the vinegar), then toss again with the pomegranate seeds, cilantro, mint, and pumpkin seeds before serving."
"I love the pomegranate Negroni because no matter where you are this drink transports you to a fall Tel Aviv day where the pomegranates in the market are just bursting with juice and embody everything that is wonderful about Tel Aviv this time of year. The color of the drink is absolutely gorgeous, the whole idea of the drink is that I replaced Campari with pomegranate juice and I dare say it’s a worthy improvement! Feel free to make a batch in a picture for perfect entertaining."
Makes 2 cocktails
Active Time: 5 minutes
Total Time: 5 minutes
"As I juiced my millionth pomegranate of the winter using the hand-cranked press that sits on our counter, it occurred to me: Who needs Campari when you’ve got fresh pomegranate juice? The fruit’s tannic, sweet-bitter taste stands in perfectly for the classic Italian aperitif, especially with a shake or two of bitters to steer the drink firmly out of the sugary column. Of course, a blood orange slice makes positively everything look gorgeous and calls to mind yet another element of Campari, orange peels."
6 ounces (¾ cup) pomegranate juice
2 ounces (¼ cup) sweet white vermouth or Lillet
2ounces (¼ cup) dry gin
Generous splash Angostura bitters
Blood orange or other orange wheels
"In an ice-filled cocktail shaker, vigorously shake the pomegranate juice, vermouth, gin, and bitters. Pour into two ice-filled rocks glasses, add more bitters to taste, and garnish with orange wheels. The recipe can be multiplied (minus the ice) and stored in a pitcher for up to 1 week and can be freshened with more bitters as needed."
Adeena wears our Art Octagon
Pendant. Follow her on Instagram @adeenasussman
for the most delectable, soul-nourishing recipes and to see her Zahava style.