Einat Admony on shuks, stand-up, and running restaurants

Salt & Spine

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Einat Admony on shuks, stand-up, and running restaurants

"We cook from intuition and guts. There is no recipe to follow or cookbooks. It's tradition, and heritage, and learning from grandma to grandma. And this is how I learned how to cook."

Brian Hogan Stewart

Mar 10, 2020

Einat is the author of, most recently, Shuk: From Market to Table, the Heart of Israeli Home Cooking, with Janna Gur. Called an "edifying deep dive into Israeli food market culture and cuisine" by Publisher's Weekly, Shuk features more than 140 recipes from stews to salads to shakshukas.

A former cook in the Israeli army, Einat is now the chef/owner of several New York City restaurants, including the popular Balaboosta, Kish-Kash, and Taïm. Her first cookbook, Balaboosta, includes recipes she cooks for her family.

Recipes from this week's show:

Spicy Fish in Cherry Tomato and Harissa Sauce
Green Shakshuka with Chard, Kale, Spinach, and Feta

**Start Cooking Today: Bookshop*Amazon**

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Salt & Spine

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