Title:Contributing WriterEducation:Boston University, Institute for Culinary EducationLocation:Tel Aviv, IsraelExpertise:Recipe development, cookbooks, Jewish cuisine and cultureAdeena Sussman is a chef who has authored and co-authored multiple New York Times bestselling cookbooks, including Shabbat: Recipes and Rituals from My Table to Yours and Chrissy Teigen’s Cravings. Adeena has contributed to EatingWell, Food & Wine, Every Day With Rachael Ray and the Wall Street Journal, among others. Adeena lives in Tel Aviv with her husband.B.S. in Communications, Boston UniversityCulinary degree from the Institute for Culinary EducationEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Boston University, Institute for Culinary EducationLocation:Tel Aviv, IsraelExpertise:Recipe development, cookbooks, Jewish cuisine and culture
Title:Contributing Writer
Education:Boston University, Institute for Culinary Education
Location:Tel Aviv, Israel
Expertise:Recipe development, cookbooks, Jewish cuisine and culture
Adeena Sussman is a chef who has authored and co-authored multiple New York Times bestselling cookbooks, including Shabbat: Recipes and Rituals from My Table to Yours and Chrissy Teigen’s Cravings. Adeena has contributed to EatingWell, Food & Wine, Every Day With Rachael Ray and the Wall Street Journal, among others. Adeena lives in Tel Aviv with her husband.
B.S. in Communications, Boston UniversityCulinary degree from the Institute for Culinary Education
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
