This vibrant, colorful cookbook is a lot of things — a chef-written cookbook, a very personal collection of recipes and a celebration of Israeli food. Sara and Renee break down some great recipes and share their wins and misses from this book. Resources mentioned in this episode: Zahav Zahav Restaurant Michael Solomonov 9 pounds of tahini, from Azure Standard Recipes mentioned in this episode: Hummus tehina (page 39) Tehina shortbread cookies (page 66) Olive oil shortbread with rosemary and chocolate chunks (Smitten Kitchen Every Day) Halva (page 68) Israeli salad (page 84) Israeli salad martini (page 89) Traditional tabbouleh (page 95) Moussaka (page 222) Laffa and pita in the home oven (page 212) Mushroom borekas (page 203) Potato & kale borekas (page 204) Watermelon and feta salad (page 126) Simple sumac onions (page 97) Whole roast chicken with laffa and tehina (page 306) Pargiyot three ways (page 244) Shakshouka (page 299) Other shakshuka recipes (Dinner in an Instant, One Pan and Done) Chocolate-almond situation (page 343) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 8/10/2022): Maangchi’s Big Book of Korean Cooking

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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