Due to the rapidly evolving COVID-19 pandemic, the Gordon Center for Performing Arts is currently closed to the public and we are in the process of rescheduling shows. Join us online for virtual arts and culture experiences.

Due to the rapidly evolving COVID-19 pandemic, the Gordon Center for Performing Arts is currently closed to the public and we are in the process of rescheduling shows. Join us online for virtual arts and culture experiences.

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Adeena Sussman in Conversation with Leah Koenig

Tuesday, July 28, 2020 at 12:00 pm

Pull up a seat at the kitchen table with two chefs and authors as Adeena Sussman celebrates with Leah Koenig that Israeli Food is here to stay. 

Ticket includes one copy of the book Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, and access to the virtual discussion event on Zoom. Please note: after you purchase your ticket, you will receive a one time non-shareable link to the zoom conversation and instructions regarding curb-side book pickup. Books provided in partnership with the Ivy Bookshop - thank you for supporting local small business! Ticket sales close eight hours before the event begins.

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About the Speakers
Adeena Sussman is the author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, which was named a Best Fall 2019 cookbook by The New York Times, Bon Appetit, and Food & Wine. Sababa has also been written about in the Israeli press, including Haaretz, The Jerusalem Post, and The Times of Israel. She is currently working on the followup to Sababa, titled Shabbat: Weekend Cooking, Israeli Style, to be released in 2022.

The co-author of 11 cookbooks, her three most recent collaborations, including Cravings and Cravings: Hungry For More with Chrissy Teigen, were New York Times Best-sellers.

Adeena is also the author of Short Stack Editions’ Tahini, and her recipes and writing have been featured in The New York Times, The Wall Street Journal, Food & Wine, Martha Stewart Living, and many other publications. 

A lifelong visitor to Israel who has been writing about that 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 that city’s Carmel Market with her husband, Jay Shofet. For more, visit adeenasussman.com 

Leah Koenig is the author of six cookbooks including The Jewish Cookbook (Phaidon, 2019) - a 400+ recipe collection of Jewish dishes from around the globe, and Modern Jewish Cooking (Chronicle, 2015). Her writing and recipes have also appeared in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Epicurious, Food52, Departures, and Tablet, among other publications. In addition to writing, Leah leads cooking demonstrations and workshops around the country (and now via Zoom!). She lives in Brooklyn, New York with her husband and two children. Find her at leahkoenig.com.

About the Book
Adeena Sussman’s Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, begins with an evocative introduction to the bustling Tel Aviv market Shuk Hacarmel, where Sussman starts each day finding fresh ingredients and inspiration. Sababa is a celebration of Israeli cooking and its intoxicating, bold flavors, showcasing Sussman’s highly personal take on the Israeli kitchen and its diverse, delicious, and vibrant culture. “Sababa,” derived from the Arabic word tzababa, has come to mean, “everything is awesome.” And when it comes to Adeena’s approach to Israeli food, everything truly is sababa.

The 120 recipes in Sababa showcase local ingredients prepared with a wide-reaching embrace of global influences and immigrant traditions, all adapted for the home cook. Beginning with a primer on versatile spice blends like za’atar and staples like labaneh and preserved lemons, and moving onto a full complement of salads, main courses, and desserts, Sababa provides readers with inspiration and the tools to make meals bursting with Sussman’s spicy, sunny flavors. Filled with lush images, transporting stories, and flavorful recipes, Sababa is an edible love letter to Israel, as well as an everyday guide to its soulful cooking.

“The pages of this book ooze with [Adeena’s] passion for the romance and beauty of Israeli cuisine. The recipes are soulful, elemental, and stunningly delicious.” — from the foreword by Michael Solomonov