If your dinners could use a little Tel Aviv sunshine, Zariz might be the cookbook you’ve been waiting for. In it, Adeena Sussman leans fully into the spirit of the word zariz—Hebrew for “quick”—delivering a collection of vibrant, flavor-packed recipes that move at the speed of real life. This isn’t about shortcuts that sacrifice flavor; it’s about smart cooking that understands most of us are busy and still want something exciting on the plate.

Sussman has built a reputation for translating the bold, sun-drenched flavors of Israeli cooking into recipes that feel both modern and approachable. Her previous work celebrated the exuberance of the Israeli table—big flavors, colorful spreads, generous use of herbs (my love language!), citrus, and spices. In Zariz, she keeps that same energy but shifts the focus toward speed and practicality. Think less elaborate weekend cooking and more clever, streamlined dishes that deliver maximum flavor with minimal fuss. She uses puff pastry to recreate flaky malawach, swaps kubbeh for tender chicken meatballs in a bright hamusta soup, and borrows the flavors of Persian gormeh sabzi for a deeply flavorful beef stew that comes together quickly before simmering slowly.

What makes this book especially appealing is its rhythm. The recipes feel energetic and achievable, as if Sussman is right there beside you saying, “Don’t overthink it—just toss this in the pan.” A quick roast here, a bright sauce there, maybe a crunchy topping for good measure, and suddenly dinner feels a lot more interesting.

And don’t confuse approachable with boring—the recipes are wonderfully inventive. Adding a teaspoon of cardamom to blueberry muffins is a genius move. When I saw she added chickpeas and dried cherries to bachsh, I wondered how I’d never thought of it before. And Bamba in marshmallow treats? Yes, please.

Many of the recipes rely on smart techniques that maximize flavor with minimal effort. Vegetables roast quickly at high heat. Sauces come together in minutes. Fresh herbs and crunchy toppings are layered at the end for brightness and texture. Another strength of Zariz is its flexibility. Many dishes can stand on their own for a quick dinner, but they also work beautifully as part of a larger spread. A vibrant vegetable dish might anchor a weeknight meal one evening and then find its way onto the Shabbat table as a colorful side the next. Sauces and condiments can breathe new life into leftovers, transforming simple proteins or grains into something entirely different the following day.

I made the Shawarma-Spiced Pita Smashburgers as an appetizer for my Purim seudah, and they were such a hit that my family even fought over the leftovers (which is saying something). The meat was perfectly spiced and had those irresistible crispy edges from being smashed into the pita. For dinner one weeknight, I made the Sheet-Pan Amba-Glazed Fish with Snow Peas. It came together incredibly fast, and I loved the lemony brightness paired with the punchy amba. As a side, we had the Roasted Sweet Potatoes with Labanehtziki and Chili Crisp—and let me tell you: What. A. Combo. The caramelized edges against the tangy yogurt, the sweet and spicy flavors, the crunchy and creamy textures—it was a beautiful play of contrasts. (Note: I served the dairy on the side to keep it separate from those eating fish.)

The book also carries Sussman’s signature warmth. I could sit and read her words for hours. Her voice is conversational, inviting, and relaxed—it feels like a good friend hanging out with you in the kitchen. The instructions are straightforward, the flavors are bold, and the overall message is refreshingly simple: good food doesn’t have to be complicated. The headnotes also include stories of people who welcomed Adeena into their homes and shared family recipes, offering a glimpse into the vibrant cultural mosaic of Tel Aviv, where culinary traditions from across the globe come together.

In many ways, Zariz reflects the evolution of modern Jewish cooking. It draws heavily from Israeli flavors and ingredients while embracing the practicality that today’s home cooks need. The recipes feel contemporary and energetic, yet grounded in the ingredients and techniques that make everyday cooking work.

The visuals in this book are also beautifully executed. The photography feels like sunshine on the page—bright, vibrant, and full of life. Every dish looks inviting and colorful, bringing the food to life in a way that makes you want to start cooking immediately.

Overall, Zariz feels refreshingly practical without ever being basic—and it has plenty of personality. It’s the kind of cookbook that doesn’t just sit on a shelf. It lives on the kitchen counter, pages dog-eared, splattered with olive oil, and opened again and again when you need a dinner that’s fast, vibrant, and deeply flavorful.

Zariz officially comes out on April 28, 2026. You can per-order Zariz on Amazon today!