Shabbat: Recipes and Rituals from My Table to Yours, by Adeena Sussman

Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart cooking techniques and sound prep. Adeena Sussman – author of best-selling Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, as well as the co-author of 14 cookbooks – brings us nostalgic, cozy mains like Fig & Pomegranate Brisket and Bubbe’s Extra-Crispy Potato Kugel, crowd-pleasers that require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry & Feta Salad, and Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it’s easy to punch up flavor and find something delectable to slather on challah. And from the show-stopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there’s always something special for dessert.