Shabbat

The author ofSababareturns with a collection of good-for-the-soul recipes that embody the spirit and pleasures of Shabbat.

As a child, Adeena Sussman looked forward to the magic of Shabbatthe traditional Jewish day of restall week. A treasured time when family and friends come together to relax, unwind, and revel in one anothers company during open-ended, tantalizing meals, Shabbat has been practiced all over the world and throughout history. In Sussmans home, then and now, the Shabbat table is a centering force, a nourishing place where one and all are welcome. Its an opportunity every week to feed the soul.

Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart cooking techniques and sound prep. Nostalgic, cozy mains likeFig & Pomegranate BrisketandBubbes Extra-Crispy Potato Kugelare crowd-pleasers and require little hands-on attention. Sides and bright salads likeMoroccan Carrot Salad,Roasted Kohlrabi,Cherry & Feta Salad,and Sweet & Tart Eggplant Salad are best served at room temperature. With staples likeAmba(pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments)on hand, its easy to punch up flavor and find something delectable to slather on challah. And from the showstoppingLemon Black-Sesame Bundt Caketo the rich comfort ofVegan Rice Pudding, theres always something special for dessert.

Woven throughout the recipes is a rich portrait of Shabbat in Israel, where it is practically a national holiday. Taking us inside the kitchens and traditions of local cooks who have shared their most beloved recipes,Shabbatbrings to life Sussmans adopted home country with transporting, slice-of-life storytelling. Deeply personal and brimming with life,Shabbatinspires us all to embrace the delights of Shabbat. Now more than ever, Shabbat cooking is what we all need.