Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart cooking techniques and sound prep. Adeena Sussman - author of best-selling Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, as well as the co-author of 14 cookbooks - brings us nostalgic, cozy mains like Fig & Pomegranate Brisket and Bubbe’s Extra-Crispy Potato Kugel, crowd-pleasers that require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry & Feta Salad, and Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it’s easy to punch up flavor and find something delectable to slather on challah. And from the show-stopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there’s always something special for dessert.