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The spice defines dishes from paella to tahdig to creme brulée
she has written and co‑authored more than 15 cookbooks—three of which reached the New York Times best‑seller list—bringing Israeli‑inspired
Makrut lime leaves infuse dishes with a captivating citrus flavor and bright aroma
and unique creations curated to complement one another
and personal hardship
Herbes de Carmel chili The spice defines dishes fromthyme, rosemary, nigella Thyme and rosemary bring bright herbaceous notes, balanced by the toasted flavors of nigella and sesame. Aromatic and versatile, it evokes the herb stalls of Tel Avivs Carmel Marketperfect for fish, roasted vegetables, or grilled meats. About Adeena Sussman Adeena Sussman is the author of Shabbat: Recipes and Rituals from My Table to Yours (a New York Times bestseller) and Sababa: Fresh, Sunny Flavors From My Israeli Kitchen,
