Celebrated Author Brings Her Signature Israeli-Inspired Cooking to Kosher.com’s Popular Culinary Series
Kosher.com, a leading destination for kosher recipes, cooking videos, holiday inspiration and Jewish food content, welcomes acclaimed cookbook author and food writer Adeena Sussman to its popular culinary series, Sunny Side Up with Naomi Nachman. Adeena shares her fresh, easy approach to cooking in a 30-minute recipe from her cookbook, Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes, with Naomi exclusively on Kosher.com.
CREDITS: Excerpted from Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes by Adeena Sussman with permission of Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright Adeena Sussman, 2026.
The episode will be available beginning August 18 on Kosher.com.
Hosted by cookbook author, professional caterer and culinary personality Naomi Nachman, Sunny Side Up is one of Kosher.com’s signature cooking series. Across more than 100 episodes, Nachman has welcomed an eclectic mix of chefs, cookbook authors, food personalities, entrepreneurs and culinary innovators from around the world.
The series celebrates the diversity of today’s kosher and Jewish food world, exploring traditional dishes, creative twists on classics, international cuisines and emerging culinary trends. Nachman brings her signature warmth, energy and culinary expertise to each episode, combining lively conversation with recipes and techniques viewers can bring to their own tables.
In her episode, Sussman joins Nachman in the kitchen to prepare Harissa Butter Roasted Fish with Corn, Tomato, Avocado & Feta Salad, sharing the inspiration behind the dish along with tips and techniques for recreating it at home.
Sussman is known for bringing the vibrant flavors, ingredients and energy of Israeli cooking to home cooks around the world. She is the author of the acclaimed cookbooks Sababa: Fresh, Sunny Flavors from My Israeli Kitchen and Shabbat: Recipes and Rituals from My Table to Yours, as well as her newest cookbook, Zariz. She has also co-authored numerous cookbooks, including Chrissy Teigen’s bestselling Cravings and Cravings: Hungry for More.
Living steps from Tel Aviv’s Carmel Market, Sussman draws inspiration from the ingredients, cultures and traditions that surround her. Her recipes combine the flavors of Israel and the broader Jewish culinary world with a fresh, contemporary approach designed for the way people cook and entertain today.
“We are thrilled to welcome Adeena to Sunny Side Up,” said Goldy Guttman, Director of Kosher.com. “Adeena has an incredible ability to celebrate the traditions and flavors of Israeli and Jewish cooking while making them feel fresh, exciting and approachable. Sunny Side Up has always been about bringing together fascinating voices from across the food world, and having Adeena join Naomi in the kitchen is a perfect example of what makes this series so special.”
“People want to cook a good home-cooked meal for a weeknight. They want to make fresh food,” Adeena Sussman said. “I set this goal for myself that the recipes wouldn’t suffer any flavor for simplicity.”
“Harissa, schug, amba…All these condiments are also the stories of the history of the Jewish people,” adds Sussman. “That’s what I love to do, tell their story.”
For Nachman, Sunny Side Up is as much about the people behind the food as the recipes themselves. Guests represent a wide range of backgrounds, cuisines and culinary traditions, offering an engaging look at how food connects families, communities and cultures.
The episode also reflects Kosher.com’s larger mission to showcase how diverse kosher cooking has become. Alongside beloved Jewish classics, the platform introduces audiences to global Jewish cuisines, contemporary food trends, new culinary personalities and creative ideas for everything from weeknight dinners to Shabbat and holiday entertaining.
Adeena Sussman’s appearance on Sunny Side Up with Naomi Nachman will be available beginning August 18 on Kosher.com, along with her featured recipe so viewers can recreate the dish at home.
Harissa Butter Roasted Fish with Corn, Tomato, Avocado & Feta Salad
Serves: 4–5
Active Time: 20 minutes
Total Time: 30 minutes
Along with Yemenite schug, harissa ties for first as the hot sauce of our home. It has notes of paprika, hot peppers, and garlic in every spoonful without a lot of vinegary bite, making it a balanced, flavor-packed pantry staple. Here, I combine it with butter and even more garlic to make a compound butter that tops the fish with richness and heat. The accompanying salad, with its fresh market produce and za’atar dressing, would be just as good as a side dish or light lunch on its own.
Ingredients
Harissa Butter Fish
- ½ stick (4 tablespoons) unsalted butter, softened
- 1 tablespoon harissa
- 1 large garlic clove, finely minced
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground tuscaniani black pepper, divided
- 4–5 skinless whitefish fillets (5–6 ounces each), such as sea bass or snapper
Corn, Tomato, Avocado & Feta Salad
- 2 large ears corn, husked*
- 12 ounces (about 2½ cups) cherry tomatoes, quartered
- 2 tablespoons za’atar spice blend
- 3 tablespoons finely chopped chives
- 2 tablespoons finely chopped jalapeño
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons Gefen olive oil (squeeze bottle)
- 1 large firm-ripe avocado, finely diced
- ½ cup (2 ounces) crumbled feta cheese
Directions
1. Arrange a rack in the center of the oven and preheat to 375°F.
2. In a shallow bowl, combine the butter, harissa, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Mash with a fork until smooth.
Arrange the fish in a 10-inch round or square baking dish and pat dry. Season lightly with salt and pepper. Spread each fillet with 1 tablespoon of the harissa butter, adding any extra butter to the baking dish.
Roast, basting once midway through with the melted harissa butter, until the fish is opaque and the butter is bubbly, about 12–13 minutes. Remove from the oven, baste again with the melted butter, and season with additional salt.
3. While the fish is roasting, cut the corn kernels off the cobs into a medium bowl (you should have about 2 generous cups). Add the tomatoes, za’atar, chives, jalapeño, lemon juice, olive oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Toss gently to combine.
Fold in the avocado and feta just before serving.
4. Serve the salad alongside the fish.
You can also use 2 cups drained canned corn or 2¼ cups frozen corn, thawed and drained.
