My New Cookbook, Zariz, Is Here

Scroll down for details on 100 easy, breezy, Tel Aviv-y recipes.

I’ve been sitting on this information for a while, and I’m extra excited to share: Zariz: 100 Easy, Breezy, Tel Aviv-y recipes, is available for presale today (my publisher wants me to tell you just how important pre-sales are for the health and vitality of this book, so there - I’ve done it.)

This, my third solo cookbook (following Sababa and Shabbat), is my take on streamlined cooking—recipes that are as flavorful and fulfilling as they come, but with fewer ingredients, pots, pans, and fuss. These are easier, but not dumbed-down recipes that still afford you the kitchen rituals you love. Three-ingredient, five-minute wonders they’re not. They still ask you to participate in our shared love and the ritualistic nature of cooking, just with a little more ease a little less patchke (best word ever!).

I’m describing the setup as “no more than a bat mitzvah’s worth” (as in, 12) ingredients (not including salt, pepper, olive oil, and lemons), and I think I’ve come up with a collection of things you’ll want to make on repeat for yourself and those you love. The past few years have put all of our brains on such overdrive that I personally needed recipes that would simplify my life when everything else felt so incredibly complicated.

These recipes are joyful and simple and sunny and thoughtful and intentional, and above all—delicious. The photos were produced by the usual dream team of photographer Dan Perez and stylist Nurit Kariv, so you can expect a feast for your eyes as well. There are breakfasts like a sunny sheet-pan Shakshuka using gorgeous golden veggies; colorful smoothies; and a giant boreka that saves you time without sacrificing anything else.

I created a set of dips that allows you to spread love without too much kitchen fuss like a sheet-pan white bean an tomato situation; a sauce reminiscent of your favorite Japanese takeout, but Adeena-fied; an onion dip literally IMPOSSIBLE to stop eating.

I don’t want to give away TOO much (so much more to come before the book is actually in your hands April 28, 2026). But soups are hearty and simple (tomato soup with a twist, a cozy freekeh number that will remind you somehow of the shuk and your American childhood at the same time). The chicken dishes are, I believe, my best collection of poultry to date (a one-skillet tagine to great salads with grilled chicken and fruit and an absolutely perfect rotisserie-style bird). Salads are vibrant and fresh and very me, with lots of nuts, cheeses. colors, and textures. Pastas are show-stopping but simple - they’ll make a weeknight dinner feel special. There’s a Persian-inspired beef dish I haven’t been able to stop thinking about since, and some desserts that meet, and perhaps surpass, the greatness of the tahini caramel tart and the baharat coffee cake from Sababa.

Over the coming months there will be sneak-peek recipes, and some bonus gifts for those of you who graciously preorder (thank you, thank you). I can’t WAIT to see you start cooking these recipes, and to hear what you think!