From Market to Table,
the Heart of Israeli
Home Cooking

When I was growing up, my dad was the one who shopped at the shuk, not my mother, as you might think. He was the unusual husband who was happy to take his wife’s shopping list and then head out to pick up the day’s groceries: glossy baladi eggplant, fragrant bunches of cilantro and parsley, dates, creamy gvina levana, perhaps more freshly toasted and ground baharat spice mix, which seemed to make its way into so many of my mom’s recipes.

I would often go with my father when he shopped. Shuk HaCarmel in Tel Aviv (page 80) was not far from our home in the suburbs and was also right near the Yemenite quarter in which my dad spent his childhood. We would do the shopping and then wander into the shuk’s Yemenite quarter, which housed a handful of simple restaurants serving Yemenite classics, the kind of food you’d otherwise only find in a family’s home.



Bold Mediterranean Recipes

to Feed the People You Love

Einat Admony is a 21st century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves―her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens.


The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.