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Articles by Einat Admony
Holiday Recipes From New York
Paul Liebrandt’s slow-roasted turkey in black-truffle butter, from our 2013 Holiday Food issue. Photo: Bobby Doherty/New York Magazine Appetizer: • Curry-Squash Bisque With Jumbo-Lump Crab Entrée • Slow-Roasted Turkey in Black-Truffle Butter • Black-Truffle-and-Bone-Marrow Bread Pudding • Potato-Celery-Root-Fontina Gratin • Brussels Sprouts With Creamy Bacon Dessert • Pumpkin-Mousse Pie 2 butternut squashes, halved, seeds removed, drizzled with olive oil 5 tbsp.
A Chowder of Mussels With Bacon, Leek, and Lime
This is the quinetessential soup of the place I call home, and it's one that I crave year-round. There is little that is more comforting than a bubbling pot of chowder on the woodstove, with a creamy mugful in hand-it somehow makes the shorter days of winter feel longer and lighter. But this mussel chowder is equally well suited for summertime, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.
Weekly Recipe: Cabbage Cake By Chef Einat Admony
No matter who you are, chances are you should be more eating more vegetables.
Paella Verde
Let me introduce you to Paella Verde, my paella version of green juice. It's vegan, super-easy, and bursting with veggie goodness. I've suggested my favorite vegetables to include but you could use any green veg. A twist on one of Spain's most famous dishes, but just as tasty. ¡Buen provecho! This recipe was excerpted from 'Paella' by Omar Allibhoy. Buy the full book on . All products featured on Epicurious are independently selected by our editors.
Grits and Greens Soufflé
How did these souffléd grits and greens come about? To make a pot of collard greens, I rip the ribs from the center of the leathery leaves, then stack them like dollar bills, roll them like cigars and slice through them like an onion. I stuff them into a deep pot, listening to them crackle and sizzle when they touch the hot bottom, and in a moment, watch them shrink to moss, leaving me room to pile more greens into the pot.
Sausage and Mushroom Toad-in-a-Hole
Toad-in-a-hole is not just for dinner; it can be for breakfast, too. This is simple and delicious. Sausages, mushrooms, and batter...you can't go wrong. Chicken- or vegetable-based sausages both work well here. I've added some spices to the batter to give the dish an extra punch-and the turmeric gives a lovely vibrancy to this dish. This recipe was excerpted from 'Time to Eat' by Nadiya Hussain. Buy the full book on . All products featured on Epicurious are independently selected by our editors.
Braised Chicken With Olives and Citrus
In Israel, chicken with olives is often a simple midweek dish, made with tomato paste and the most basic pitted olives, but this version, while still simple to make, is a delicious step up. In place of tomatoes, citrus provides the brightness—fresh and preserved lemons, dried limes, and orange juice. Just mix everything together and put it in the oven, and about an hour later, you have a fragrant, tangy chicken dish that is beautiful as part of the couscous table.
We Asked 3 Israeli Chefs What They Serve for Thanksgiving
Thanksgiving is as American as apple pie and cornbread stuffing. Except that the United States is made up of so many cultures and people who have become part of the diverse landscape of the nation, and not everyone wants cranberry sauce, green bean casserole, and sweet potatoes topped with mini marshmallows.
Yemeni Chicken Matzo Ball Soup
Chef Einat Admony, chef-owner of Taïm Falafel in New York and D.C., grew up eating this Yemeni chicken soup every Friday, and her family had a special version for Passover. “For seders at my old restaurant, Balaboosta,” Admony writes, “I served a riff on it along with other dishes that combine the cultures of Ashkenazi Jews in Eastern Europe and Mizrahi Jews in the Middle East and North Africa.
Krembo
This is my version of the Krembo, a classic Israeli childhood snack. As kids, we’d get a box of twenty-four Krembos with a cookie base. We’d start eating away, and smearing these chocolate-covered marshmallow treats onto one another’s faces. There are different ways to eat a krembo—some devour the entire chocolate shell first; others hollow out the chocolate by sucking out the creamy inside. I think the best way is on your own, without sharing.
Roasted Butternut Squash With Tahini Sauce Recipe
I moved to the United States more than 20 years ago to make my career in restaurants, but in many ways, when I think of home, I still think of Israel. This dish reminds of there three times over. First, tahini is basically the national sauce of Israel—we put it on everything! Second, when I was growing up outside Tel Aviv, my mother cooked sweet vegetables (like butternut squash and pumpkin) a lot, usually with raisins and spices.
Herbed Meat Kebabs
I love kebabs, which is why I can't help making them at any backyard party. These kebabs utilize the same combination of herbs that I add to many of my dishes: mint, parsley and cilantro. Here, the addition of grated onion keeps the meat moist. Even a well-fed sheikh would be proud of this dish! You'll need about 35 skewers; if using wooden skewers, be sure to soak them for at least 1 hour in water first.
Beet Latkes with Preserved Lemon and Yogurt Dressing
Latkes: Grate the potato coarsely on the large holes of a box grater or in a food processor using the grating blade. Wrap the grated potatoes in a clean kitchen towel (no fabric softener, please!) and squeeze vigorously to get rid of any excess liquid. Transfer to a large bowl. Do the same with the onion. If you don’t care about staining your dish towel, do the same with the beets. Otherwise, grate the beets and squeeze out the moisture by hand; add to the bowl with the potatoes and onion.
Doro Wot: a fragrant Ethiopian chicken dish
Photo by Quentin Bacon By Einat Admony Israel has a large Ethiopian Jewish community, but the majority of Israelis are not familiar with their unique cuisine. I, however, have always felt connected with Ethiopian culture, partly because I had Ethiopian girlfriends when I was young and partly because it reminds me of my Yemenite father’s culture. The fragrance of this dish, the fenugreek in particular, transports me back to my childhood home.
Doro wot: A fragrant Ethiopian chicken dish
By Einat Admony This recipe originally appeared on The Nosher. Israel has a large Ethiopian Jewish community, but the majority of Israelis are not familiar with their unique cuisine. I, however, have always felt super connected with Ethiopian culture, partly because I had Ethiopian girlfriends when I was young and partly because it reminds me of my Yemenite father’s culture. The fragrance of this dish, the fenugreek in particular, transports me back to my childhood home.
Doro Wot: A fragrant Ethiopian chicken dish
This recipe originally appeared on The Nosher. Israel has a large Ethiopian Jewish community, but the majority of Israelis are not familiar with their unique cuisine. I, however, have always felt super connected with Ethiopian culture, partly because I had Ethiopian girlfriends when I was young and partly because it reminds me of my Yemenite father’s culture. The fragrance of this dish, the fenugreek in particular, transports me back to my childhood home.
Doro Wot: A fragrant Ethiopian chicken dish
This recipe originally appeared on The Nosher. Israel has a large Ethiopian Jewish community, but the majority of Israelis are not familiar with their unique cuisine. I, however, have always felt super connected with Ethiopian culture, partly because I had Ethiopian girlfriends when I was young and partly because it reminds me of my Yemenite father’s culture. The fragrance of this dish, the fenugreek in particular, transports me back to my childhood home.
A Cookbook a Day Keeps the Munchies at Bay
With the Texas Book Festival rolling into town, there's just one thing on our mind: cookbooks! We dove in fork first to find the tastiest titles on this year's roster, exploring everything from Israeli market cuisine to Texas barbecue. Shuk by Einat Admony and Janna Gur Artisan, 368 pp., $35 Israeli food is having a moment, and this gorgeously designed cookbook from co-writers Einat Admony and Janna Gur makes for an excellent introduction to the cuisine.
‘Shuk: From Market to Table, the Heart of Israeli Home Cooking’
by Einat Admony and Janna Gur It’s a wild, ribboned highway out there awash with colorful, mouthwatering cookbooks, and “Shuk” is no exception. These two female culinary experts combine to publish almost 400 pages of bright photos of pomegranates, pistachios coming alive, orange peel bursting, beet latkes sizzling and stuffed onions gushing in these recipes galore.
How Celebrity Chef Einat Admony Learned to Love Israeli Food
Courtesy Michelle Gevint 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, and perhaps more freshly toasted and ground baharat spice mix, which seemed to make its way into so many of my mom’s recipes.
How Celebrity Chef Einat Admony Learned to Love Israeli Food
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, and 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: From Market to Table, the Heart of Israeli Home Cooking: Admony, Einat, Gur, Janna: 9781579656720: Books
Review Named a Best New Cookbook for Fall 2019 by Publishers Weekly, Epicurious and Robb Report “SHUK shouts ‘Cook me!” from every vibrant page.” —Boston Globe “If your knowledge of Israeli cooking starts and ends with Ottolenghi, we have a new book for you. Shuk . . . provides both approachable recipes and an education in Israeli eating.
I'm a Chef Who Loves Comedy—So I Became a Stand-Up Comedian
Earlier this year, I moderated a panel on wellness in the food industry as part of a breakfast co-hosted by Future of Women and Healthyish. The breakfast was held at Kish Kash, a restaurant owned the chef Einat Admony, who also participated in the panel. I asked everyone, “What’s one thing you are doing for yourself right now?” Admony said she had just started taking comedy classes and was about to perform at her first show. A chef who moonlights as a stand-up comedian? I needed to know more.
Einat Admony's Beet Kibbeh Soup
Jewish. Fearless. Since 1897. SubscribeGive Jewish. Fearless. Since 1897. SubscribeGive January 30, 2014 by Einat Admony Photo by Quentin Bacon Kibbeh Soup Serves 4 to 6 Part of me wants me to call it Iraqi borscht, but that wouldn’t do it justice, and I’m afraid the name would create too many misconceptions. This soup is tangy, thanks to beets and lemon being boiled together into a broth.
2019 Festival Author Lineup
Laurie Halse Anderson is a New York Times bestselling author whose writing spans young readers, teens, and adults. Combined, her books have sold more than 8 million copies. Her new book, ‘Shout,’ a memoir-in-verse about surviving sexual assault at the age of thirteen and a manifesta for the #MeToo era, has received widespread critical acclaim and appeared on the New York Times bestseller list for seven consecutive weeks. Laurie has been nominated for the Astrid Lindgren Memorial Award three times.
Spring Chopped Salad
Spring Chopped Salad This colorful and flavorful salad is just perfect for warm spring days! by Einat AdmonyFrom - Posted on May 20, 2014 This delicious salad is a snap to prepare and serves as an ideal side dish or light lunch. Ingredients Lime Vinaigrette 3 Tbsp. olive oil Pinch freshly ground black pepper 1 Tbsp. fresh lime juice Pinch sugar ¼ tsp. kosher salt Salad 5 or 6 fistfuls baby spinach, sliced into thin strips ⅓ c. store-bought crispy shallots or fried onions 1 c.
Harissa-Spiced Chili For Super Bowl Sunday
This recipe is adapted from the spicy chili in Einat Admony’s “Balaboosta.” To make my life easier, I used cans where I could: canned kidney beans instead of dried; canned tomatoes instead of fresh. I also replaced merguez sausage with ground lamb because it’s easier to find. The heat in the chili comes from the North African spice paste harissa. Since the spiciness of harissa can vary, use a light touch initially — you can always add more later.
Shakshuka recipe | Epicurious.com
Just got back from Israel two days ago, where I ate this for breakfast pretty much every day (because... YUM!). This recipe is perfect, though a tiny bit too sweet for my taste. First round, following the recipe exactly, it was spot on, though a tiny bit too sweet for my taste. Since I was up at 5:30 again this morning (darn jet lag), I made a second batch of it.
5 Easy Sides You Can Pair With Any Dinner
When you think about your dinners, you go straight to the meat, the chicken, the fish, the pasta. In other words, you think of the main course. And that's fine—everybody does it. But there's always that moment, that slightly panicked hustle about an hour before dinner when you think, wait, what am I going to serve this with? The answer: A quick, effortless side dish that doesn't discriminate against any entree, be it beef, vegetable, or soufflé. It's perfect for three reasons: 1.
Zucchini-Potato Latkes
Democracy Dies in Darkness Zucchini-Potato Latkes Start Cooking Comment on this story Reviews Add to your saved recipes Save By Einat Admony The addition of grated zucchini lightens what might otherwise be dense potato latkes. This may be a wetter latke mixture than you're used to, but it works, as long as you are serious about wringing out as much moisture as possible from the grated vegetables.
Chicken Tagine with Olives, Cilantro and Lemons Recipe
Recipe created by Einat Admony Photo: Emily Kate Roemer Serves 6 to 8 Ingredients 4 pounds chicken legs and thighs 2 large (or 3 small) lemons, zested and thinly sliced; zest, ends and seeds discarded 1 medium yellow onion, quartered and sliced crosswise 1 cup pitted Kalamata or black oil-cured olives 1 cup roughly chopped cilantro leaves (from about 1 bunch), divided 3 Tbsp. extra-virgin olive oil 2 Tbsp. honey 1 Tbsp. ground cumin 1 Tbsp. paprika 1 Tbsp. kosher salt 1½ tsp. turmeric ½ tsp.
Eater's Fall 2013 Cookbook and Food Book Preview
[Illustration: Eric Lebofsky] Welcome to the Eater Fall Cookbook and Food Book Preview. Here you will find Fall releases (September 1 to December 31) that are about, written by, or could be useful to chefs/restaurants. Also, per reader request, you'll find more non-American books than in previous lists; you can find the international section of the list here. Below, the onslaught of American books. As previously noted, this is one hell of a year for chef and restaurant cookbooks.
Turkish Coffee Brownies
1. Preheat the oven to 325°F. Grease the sides and bottom of an 8-inch square baking pan with butter and coat lightly with flour. 2. Melt the chocolate and the 8 tablespoons butter in a small bowl over a pot of barely simmering water. Meanwhile, whisk the eggs and sugar together in a large bowl until the mixture is fluffy and pale yellow. Whisk in the espresso, cardamom, vanilla, and salt until well combined. 3. Remove the melted chocolate and butter from the heat and stir with a rubber spatula.
‘You Probably Don’t Want to Look in the Crisper’ (Published 2014)
What are your fridge essentials? There’s an American-style Parmesan. It holds for a long time because it’s dried, and it’s great to cook with. Other than lemons, it’s the one ingredient that has to be in there. I couldn’t help noticing the PBR. Do you like the taste or the price? I like PBR because it’s light and refreshing. My dad worked for Miller when I was a kid, and in my house there was only Miller Lite. When I worked at Gramercy, we always kept a six-pack behind the bar for whenever he visited.
Paella Valenciana
This classic Valencian paella recipe (arroz a la marinera), from cookbook author and food historian Claudia Roden, makes a celebratory seafood paella full of shellfish and flavored with saffron and paprika. Like most traditional paellas, it starts with a sofrito-a flavorful sauté of onion, garlic, tomato, and other seasonings-and is made with short-grain rice.
Yellow Rice
Yellow rice is a staple across many cuisines, but how each culture achieves the dish can vary from place to place. While some varieties of rice naturally have a yellow cast, cooks across Latin America, South Africa, South Asia, the Meditteranean, and their diasporas often turn to highly pigmented flavorings like achiote (also called annatto), saffron, or turmeric to lend plain white rice a bright yellow color and singular flavor.
Red-Wine Braised Rabbit with Sage Polenta
Ingredients 2 tablespoons all-purpose flour a 2 1/2- to 3-pound rabbit, thawed if frozen, cut into 7 or 8 serving pieces 2 teaspoons minced fresh rosemary leaves 2 tablespoons coarsely chopped fresh parsley leaves 2 tablespoons minced fresh sage leaves or 1 teaspoon dried, crumbled 1 recipe basic polenta, kept warm For basic polenta: 1 cup cornmeal or instant polenta Step 1 In a large bowl stir together flour and salt. Add rabbit and toss to coat.
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