As a child, cookbook author Adeena Sussman looked forward to Shabbat, the traditional Jewish day of rest, all week. A treasured time when family and friends come together to relax and revel in one another’s company during open-ended meals, Shabbat has been practiced all over the world and throughout history. In Sussman’s home, the Shabbat table is a centering force, a nourishing place where all are welcome. It’s an opportunity every week to feed the soul. 

Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart techniques and sound prep. Shabbat: Recipes and Rituals from My Table to Yours includes nostalgic mains like fig and pomegranate brisket and bubbe’s extra-crispy potato kugel that require little hands-on attention. Sides and salads like Moroccan carrot salad, roasted kohlrabi, cherry and feta salad, and sweet and tart eggplant salad are best served at room temperature. And from the showstopping lemon black-sesame bundt cake to the rich comfort of vegan rice pudding, there’s always something special for dessert. 

Woven throughout the recipes is a rich portrait of Shabbat in Israel, taking us inside the kitchens and traditions of local cooks who have shared their most beloved recipes, and inspiring us to embrace the delights of Shabbat.  

Sussman, the author of Sababa, is the coauthor of fourteen cookbooks, including three New York Times bestselling collaborations with Chrissy Teigen. She will be in conversation with Michael Twitty, a culinary historian and author of the James Beard Award-winning book, The Cooking Gene, and the 2023 National Jewish Book Council Award winner for Book of the Year, Koshersoul. Book signing to follow.