My goodness, October was a jam-packed month for our family with wonderful celebrations. We traveled and celebrated my father-in-law’s 60th, our daughter’s 3rd, and my own 30th birthday. In addition, Ben and I celebrated 5 YEARS MARRIED! A month of incredible milestones and grateful beyond belief for everyone’s well-wishes and love!

Overlooking the Mediterranean on the eve of my 30th Birthday

Because we were on the road and finishing up the final parts of our book tour, we waited until the beginning of November to throw a little party at our home for our sweet little squirrel. For me personally, growing up [every year], my mother took great joy and pride in throwing me a fall-themed birthday - with pumpkin painting, apple-filled treats, and loads of orange hues coloring the celebration. This year, in her honor, we did the same.

Now it may seem like this is a newsletter about throwing a 3-year-old a party, but indeed it is actually about how to throw a party for people of all ages, in chilly weather, outside. It is indeed time-sensitive, as I believe we only have about two weeks left to hang outdoors before the leaves fully drop and the wind begins to howl all too loud.

Let’s Party! [Outside, while we can…]

Ben’s Peppa-themed Chocolate Cake for our big 3-year-old!

Throwing a party can be overwhelming (cuts to me ordering things from Amazon two nights before the party - in panic), so I’ve found that if I break it down by category, things are much easier and far more clear to navigate.

I broke my organizational tasks into four sections:

1. Food & Drinks

2. Seating & Logistics

3. Activities (in this case, kids’ activities)

4. Special Things (this is where the magic lives, the little details that put the right touch on the party)

Food & Drinks

Ben and I really wanted to keep things simple food-wise. We are known for our extravagant feast tables amongst our clients, but the truth is, 3 or 4 REALLY delicious things go really far. So no need to overdo it. Considering we wanted the party to be outside, we also wanted the mess to stay out of our kitchen the day of the party, so we could be with our guests. We knew that it would be chilly and people would want something hot and warm to keep them cozy. Ben really wanted to make pizza for the kids, and I thought soup would be an excellent warming option and super delicious on the side.

Knowing that we were serving pizza, adding our Middle Eastern Caesar [from Eat Small Plates] to the menu seemed like the best idea. It is handheld, crunchy, and super refreshing between slices and slurps of soup. We opted for two soups because, well, Ben and I both wanted to make one. We made a big batch of Zikki’s Chicken Soup and a super yummy velvety Tomato Bisque loaded with fresh basil and loads of garlic confit!

Alongside our big salad plate, I made one massive seasonal Rainbow Fruit Platter for the adults, and on the kids’ table, I added another Rainbow Fruit Platter [divided by section] and a big bowl of crunchy Persian cucumber spears. I built the kids’ fruit platter on a tower to give height to the kids’ table and to make them feel like they were eating something really, really special.

So how did we decide upon this menu? We wanted a menu that we could prep several days in advance, but that could be “finished” the day of the event. It was important to us that the food was interactive and part of the party experience. There is nothing more fun than ordering a pizza on the spot with all your favorite toppings and watching it be made from really, really good ingredients. It was also important to us that the kids had something nutritious and FUN to eat. I really am not throwing any shade, but it is rough nuggies when your child comes back from a birthday party hyped up on sugar and crashes hardcore. We really wanted to avoid that moment - we were going for longevity.

The Menu:

Pizza with a corn cream base, mushrooms, and mozzarella

• Pizza 

  • 20 doughs made the night before, proofing in the fridge overnight

  • Toppings made and organized into containers (the day before)

• Zikki’s Chicken Soup

  • Made the day before, and deboned

• Tomato Bisque

  • Made the day before and put in quart containers for easy access

• Middle Eastern Caesar

  • Dressing made the day before, plated into a big bowl for dipping & spooning the morning of

  • Boston Lettuce quartered the morning of & assembled

  • Also added cucumber spears, celery, and radish to the plate for texture and color

  • Didn’t season the salad, to prevent wilting - served dressing on the side

• Rainbow Fruit Platters

My Rainbow Fruit Platters

• Apple Cider Donuts (Farm bought, and brought by a friend #hostingtipfromESP)

• Chocolate Birthday Cake (made by Ben)

The Drinks

The night before, I had Ben fill our cooler with loads of Spindrift - versatile and delicious. The morning of the party, I took two gallons of apple cider and added them to one huge pot. I added ten cinnamon sticks and half a teaspoon of Tahinian Vanilla extract. I let it simmer for an hour before putting it on a burner outside to be served warm alongside a bottle of Bullet Bourbon (for any adults in the crowd that needed a little extra cozy-ing).

Seating and Logistics

This one is IMPORTANT. The space flow needs to make sense. As this was a kids/adult party (one in the same), it was imperative that the adults and kids both had their headquarters. For the adults, the feast table and pizza station were a fun place to hang out, but we also added a fire pit, with lots of seating around it and blankets on each chair for anyone who was chilly! The most important part of this section is to intentionally build areas where people can huddle and socialize, with conversation starters all around them, giving people who don’t know each other a reason to connect.

Activities (focused on the tiny humans)

This was a party for people ranging from the ages of 3-75, with a focus on the 3-10 age group. I really wanted to make use of our backyard and wanted to avoid renting or ordering any unnecessary entertainment. So I decided on a couple of holistic crafts that kept the kids engaged for hours!

1. Gathering leaves, sticks, and acorns for fall wreath making in their sweet little woven baskets. Each child got a basket for gathering foliage. In the basket were some sweet little fall-themed bows and some glue!

2. Making the fall wreaths: My prep included sourcing glue, orange ribbon, and cutting 30 wreaths out of craft paper. The kids LOVED this.

3. Pumpkin painting: Because who doesn’t love this? Prep included sourcing pumpkins, ordering kids’ smocks, paintbrushes, and washable paint.

4. Indoor Option: Our backyard opens into our playroom, so I removed all the toys that anyone could destroy and left out only the really fun teamwork-based toys like: hills, magnet tiles, tons of Legos, and a chalkboard!

The Special Things

This is my favorite section. Because this is the 5% of the party that makes it memorable and truly wonderful. These things are easy to do, but also easy NOT to do. For little effort, it makes a world of difference. There is a small gap between good and great. For me, the special things about this party were the following:

1. The Woven Baskets: I bought ten baskets, and they were a little bit of an investment, but I am so happy I did it. The kids felt so special, it was a piece of the party that they could take home and wouldn’t end up in the garbage immediately. They could reuse it, and honestly, it was too cute to pass up!

2. Apple Cider: Taking a gallon of apple cider from the fridge and adding some spices and heat felt like the ultimate treat. Being able to serve hot apple cider to friends with the option to add a good Bourbon felt naughty in a way. Like a little inside secret of pure fun!

3. The Burners: Ben and I made two soups and cider. We got three butane burners, and everything was outside on a flame, kept hot and wonderful. People kept going back to the hot things.

4. Apple Cider Donuts: I called my best friend the day before and asked if there were any farms around her that sold INCREDIBLE apple cider donuts. She understood the mission immediately, and came bearing 30 fantastic donuts the morning of - those of which we served on bagel towels to the center of the feast table. (In case you want to make your own - the recipe is HERE)

5. Fruit Tower for the kids: Serving the fruit on a tower for the kids gave them a sense that they were eating something special. And they all kept coming back for more!

6. Blankets: Just in case the fire pit wasn’t getting you cozy enough.

7. Smocks: I wanted the kids to be able to paint without stressing out the parents. The smocks gave the kids free range, and the parents peace of mind!

In case you want to make your own…our Cider Donut Recipe!

And just like that - October is behind us and November is ahead! Big weekend cooking from Eat Small Plates for one of our clients. Prep starts tomorrow. Excited for the upcoming Friendsgivings and Thanksgivings. Enjoy the cooling weather and hold your loved ones tight!

All our love,

Ben and Zikki

PR Box Giveaway!

Hello Gingis!

To celebrate the September 9th launch of our cookbook, Eat Small Plates, we’re giving away one of our exclusive PR boxes! This is the same box we sent to our friends and favorite food influencers, and now you have a chance to get your hands on one.

What's Inside Our PR Box?

We curated this box with some of our favorite things—ingredients and tools that inspire us in the kitchen every day. Inside, you'll find:

• A signed copy of our book, Eat Small Plates, with a special handwritten note from us.

• A HexClad cleaver knife, a tool we can't live without.

• Two jars of our go-to spices from La Boîte: "Sumac" and "Grey Salt."

• Fishwife Anchovies and Smoked Trout - pantry staples for us.

• A delicious box of Seed + Mill Halva in Dark Chocolate & Sea Salt flavor.

• A set of the signature Fish’s Eddy small plates with a flowered yellow rim you see throughout our book.

This box is our way of sharing a piece of our journey with you—a small token of our immense gratitude for making this dream a reality.

wanna join…

Now, for the fun part!

Pre-ordering is the key to unlocking this incredible prize! Every single pre-order of Eat Small Plates counts as one entry to win. It's that simple!

If you've already pre-ordered your copy of Eat Small Plates (and thank you, thank you, thank you!), all you need to do is fill out our simple FORM to submit your entry! That's it!

If you haven't, this is your sign, Gingis! We're not going to lie—we'd be lost without you.

Here's how it works:

1. Pre-order your copy of Eat Small Plates from your favorite retailer.

2. Take a screenshot or photo of your receipt/proof of purchase.

3. Click [HERE] and fill out our quick form to upload your proof of purchase. You'll be automatically entered into the giveaway!

The GIVEAWAY runs until Sunday, September 7th at 11:59 pm EST. We'll be announcing the winner on Monday, September 8th.

Let’s make this launch huge! We’re counting on you to help us make it a big success. We can't wait for you to start cooking from the book and to hear what you think of all the recipes we've poured our hearts into.

P.S. We have some exciting news! 🤩 

Barnes & Noble is offering 25% off pre-orders for B&N Rewards members, with Premium Members getting an extra 10% off! Place your order at BN.com today and use code PREORDER25 at checkout. This is the last sale before the book launches, so don't miss out!

code PREORDER25

With all of our love, gratitude, and a whole lot of YASSS!,

Ben & Zikki

Last week of summer…Ben & Tami on the beach in CT

Hello Gingis!

What a summer it has been - getting ready to release our greatest labor of [professional] love - our cookbook Eat Small Plates. We’ve had the honor to cook with so many incredible chefs this summer, sharing with them our love of hospitality and small plates. We actually just got back from a little trip up north to coastal Connecticut, where we got to hang with the all-time culinary legend and fermentation king Brad Leone. Stay tuned for the recipe video!!!

Tami, our daughter, had a chance to see gorgeous Bulga whales. She and I both stood in front of them in complete and utter awe. It was a beautiful and restorative week, a perfect way to end the summer and a perfect way to enter into the most exciting September of our lives. Pub day is only 11 days away. Our pub date is also the first day of our tour, which starts off at the Streicker Center in New York City, baby!

We are inching to the edge of our seats with jitters - so ready to meet you all and to get these recipes into your homes and kitchens. Before we log off for the weekend, we wanted to share with you all 3 of our favorite summer-time dessert recipes. No better way to close the summer than with a sweet treat!

Sweet Treats to Close the Summer

As summer comes to a close, we're celebrating with these delightful recipes that capture the season's sweet, vibrant flavors:

• Raspberry Ice Cream Bars: The perfect to summer produce and hot weather, baby! Check out Ben's video on how to make them here.

• Pistachio Ice Cream Bars: A creamy, cool, and nutty delight that gives you control over the ingredients, no shortcuts needed. Get the recipe and watch Ben's video on how to make them.

• Strawberry Shortcake Biscuits: A fluffy, sweet biscuit topped with ripe strawberries and a dollop of cream. A classic dessert for a perfect summer send-off. Find the full video recipe here.

11 DAYS TIL PUB DAY! LFG!!!! This is it, Gingis! The Last Lap of the Pre-Launch Sprint!

This is our moment, Gingis! We're just days away from September 9th, when Eat Small Plates officially becomes a real-life cookbook. Every single preorder from this point on is crucial, and it’s the last great push we need to make a huge splash. Your support is what shows our publisher the momentum behind our work, and that momentum is the KEY to us being able to create more cookbooks for you down the line. So, let’s make it big together! Don’t miss your last opportunity to secure your copy and those special preorder bonuses before launch day!

A Little Sneak Peek...🤫 

Just a few days ago, we sent some of our closest friends and incredible foodies an exclusive sneak peek of our cookbook launch. We can't wait to tell you more about it and what that means for you! Tune in next week for a BIG surprise..."

With so much love,

Ben & Zikki

Ben’s Shnitzel Fingers with our Hassle-free Matbucha paired with a quick Sumac Cucumber Spears and Smoothiest Tahini [from Eat Small Plates]

Hellooooooo Gingis,

What a time! Apart from our petition to replace ketchup with Matbucha as the ultimate Shnitzel dip - we are out here getting ready in every way possible for the most exciting week of our careers - starting September 9th! [EPPPP!!!]

So today, we wanted to clue you guys into what we’ve been up the last few weeks…a little behind the scenes and insider scoop!

Our Hummus topped with our Lamb Kebab from Eat Small Plates // Video coming soon!!!

Truth is…we’ve been running around to cook all of our favorite recipes from Eat Small Plates, with some of our favorite chefs in the country. What starts out as us choosing to cook one recipe with a friend, seems to be turning into a full blown dinner party ever. single time. But as we cook through our book and again, I think we are coming to the conclusion that THAT is indeed the whole point of the book. We are finding ourselves always wanting to make another dish because why not? The recipe ingredient lists are short and overlap often - making hosting much easier. So that got us thinking. We wanted to share some of our favorite parts of the book and insights, which will (hopefully) make ESP your new favorite book to cook from too!

So…what are some our favorite parts of this book?

Hosting 101 Chapter in ESP, where we build a full “Feast Table” with you!

1. Short ingredient count. Simple. Accessible. And never over the top.

2. The recipes are intentionally constructed to be incredibly simple, focusing on excellent ingredients being transformed intentionally to be at their peak deliciousness in a short time.

3. You really only need 3 ingredients to season most of the dishes in this book and they are ALL accessible: extra virgin olive oil, lemon, and Zikki’s absolute favorite ingredient on earth: grey sea salt. 

4. The book is written in two voices. Two voices that are drastically different but relatable to two kinds of people, and very compatible and complementary. Why is this important? If you are someone who loves a very strict recipe (i.e a baking recipe) - you will love the bread chapter and the dessert chapter. If you are someone who loves to play in the kitchen - the dips and spreads, veggie bites, animal bites, and salad chapters are perfect for you. They give room for loads of flexibility. Nothing is too serious.

5. The Hosting 101 subchapter at the beginning of the book. On on end we have a step by step dedicated to “Preventing Hosting Burn Out” on the other end we have a full blown “Feast Table” step by step - with pictures. We build a table with you from start to finish!

The Bestseller Momentum! 😊 

We're so grateful for all the love and support you've shown us. Your preorders are making a HUGE difference, and we wanted to say thank you from the bottom of our hearts. It's because of you that we'll be able to hit the road and share our love of food with so many people.

A quick heads-up on preorders: As you know, Eat Small Plates is our love language, the physical manifestation of all the free work we’ve done over the years. This is the first time we're asking you to support our work fiscally, and we cannot tell you enough how much it means. By pre-ordering, you're not just getting a beautiful cookbook in return; you're helping us live our dream.

With so much love and excitement,

Ben & Zikki

Hello Gingis!

Hope your week is off to a wonderful, delicious start. We are in full pub date countdown mode over here, and we're so excited to share some huge news with you: we’re heading out on a book tour!

This isn't just about us and the book—it's a chance to meet YOU, the incredible community that has made all of this possible. We've spent countless hours pouring our hearts into "Eat Small Plates," and now we finally get to celebrate this culinary baby with all of you, in person! Something we’ve been dreaming about for YEARS.

1. HOMETOWN STOP & PUB DATE: September 9th | 6:30 pm in Manhattan, NY at the Streicker Center. Food Demo & Author’s Chat moderated by NYT best-selling author and coolest Dinner Party Animal ever - Jake Cohen.

   New Yorkers, get your Tickets HERE.

2. September 10th | 7:00 pm in Tenafly, NJ at the Kaplen JCC. Food Demo, Author’s Chat, and a sweet treat moderated by our good friend, epic timeless musician Matisyahu! Tickets HERE.

3. September 11th | 7:00 pm in Voorhees, NJ at Congregation Beth El. Author’s Chat, Q & A, and book signing moderated by Alex & Jacob Cohen from Kismet Bagels. Tickets HERE.

4. September 15th | 6:30 pm Philadelphia, PA at Temple University Hillel. Author’s Chat, Q & A, and book signing moderated by the legendary restaurateur and cookbook author Michael Solomonov. Tickets HERE.

5. September 17th | 7:00 pm in Miami, FL at the Hub in partnership with Books & Books. Author’s Chat, Q & A, and book signing moderated by celebrity private chef and energizer bunny Chef Bae! Tickets HERE. 

6. September 18th | 7:00 pm in Boston at the Vilna Shul. Author’s Chat, Q & A, and book signing moderated by Rachel Blumenthal. Tickets HERE.

7. FINAL STOP & CELEBRATION: September 23rd | 6:00 pm in San Diego, CA at Moniker General. Author’s Chat, Q & A, book signing, and a whole string of fun were organized for an evening moderated by San Diego legend & founder of A Timeless Day, Charlie Madruga. In collaboration with ATD! Tickets HERE. 

Make it the Bestseller-list Big!😍 

Your preorder is the KEY to all the YASSS! We’re already dreaming up the next chapter, Gingis, and preorders count toward the New York Times bestseller list, especially that first week before our publishing date: 9/9. That's the secret to us being able to write more books for you! Thank you, thank you, thank you for all the support and truly can’t wait to see you all on TOUR!

With so much love,

Ben & Zikki

Hello dearest gingis!

We know… you’ve been hearing a lot about preorders. Again and again. And trust us—we get it. It’s annoying and we wish we didn’t have to keep driving the point home, but it is crunch time. And this week, we wanted to take a moment to clue you guys into the real reason we keep talking about it:

1. ⁠It shows our publisher the book is moving, which means they’ll print more and stock more stores. Yay! Spreading the word is imperative for us.

2. Pre-orders count toward the New York Times bestseller list. And yes, that’s a dream—but also the KEY to us being able to write more books for you. Hint, hint, we are already dreaming up the next chapter. Ruminating on really fun things ahead. ;)

3. ⁠Eat Small Plates isn’t just a cookbook—it’s our love language. It is the physical manifestation of all the free work we’ve done over the years. We’ve never asked you to pay for our content. No Patreon, no subscription recipe service, nothing. This is the first time we are asking you all to support our work fiscally—and you’re not just supporting, you’re getting a beautiful cookbook in return. (Can’t wait to hear what you think!) And we cannot tell you enough how much it means to us.

4. AND with your pre-order you’ll get our Burekas 101 digital guide for FREE. So we don’t want you all to miss out on a really helpful handbook! We put it together just for preorder folks. It’s got dough recipes, fillings, toppings, and the full Buba Bureka NYC vibe. Now you can bureka like a pro—no matter where you are.

Eat Small Plates Small Dinner Preparation (Summer 2025)

These recipes were cooked, tasted, tweaked, and loved by thousands of real people we’ve fed through our catering business—at weddings, holidays, Shabbat dinners, and everything in between.

Shooting the cover of Eat Small Plates with the BEST company!

It’s a family operation. Zikki and I poured our hearts into this book—our flavors, our story, our way of cooking and hosting. Now we finally get to share it with you. 

And here is a little SECRET!🤫 

If you order from Amazon, you’re getting the best deal possible thanks to the Pre-order Price Guarantee. Basically, if the price drops between now and launch, you get the lowest price. It’s like we teamed up with them to make sure you’re taken care of.

We’re beyond excited for you to see what’s inside Eat Small Plates—and your preorder means more than you know.

Let’s make it big.

With love,

Ben & Zikki

In partnership with

The Unsung Hero of Our Cookbook Shoot

Behind every cookbook is a mountain of dishes, piles of fresh ingredients, and of course a shocking amount of food scraps.

As Zikki and I have been preparing for a super busy fall with the release of Eat Small Plates, book tour (official announcement coming soon!) and so much more, we caught ourselves reminiscing about the week-long photo shoot in our small, NYC apartment—which at times felt like a scene right out of The Bear. The kitchen was a full-on production set, every inch of counter space was overflowing with more produce than you can imagine — literally you name it, we had it.

BTS from cookbook photo shoot

Through all the chaos, there was one thing that truly kept our kitchen (and probably every person on set) from completely imploding … and that was our Mill bin.

Instead of bag after bag of food waste piling up and stinking up our kitchen, we dropped everything right into the Mill, pressed the button, and it worked it’s magic overnight! Every morning we came back to the studio (5 straight days), all of the scraps from the previous day had been completely transformed into dry, odorless grounds. Our photographers were blown away by how the studio never smelled from all the recycled food scraps! Our Mill bin was like a silent crew member (maybe the MVP) working the overnight shift—nobody could believe it!

We use our Mill for 99% of our disposal in the kitchen and wouldn’t get rid of it for anything! The busy holiday season of cooking, baking and hosting people is around the corner—so now’s the time to really consider trying Mill!

They’re offering our entire YASSS community $150 OFF which isn’t a deal you’ll find anywhere else! DM me if you have any questions at all, I absolutely love talking to people about it!

Recipe of the Week

Shawarma Philly Cheesesteak

Gingi’s — I’m embarrassed to admit that I just recently had my first “authentic” Philly Cheesesteak and WOW, truly blown away by this American classic! Immediately I started thinking about how I could put my own spin on this one to give it a Middle Eastern twist! This was when the Shawarma Cheesesteak was born! Spiced beef, peppers & onions, melted cheese…all topped with sumac-pickled onions. Your first bite will have you saying ‘YES CHEF’ like never before!

This one is a must-make before summer is over—run, don’t walk to get these ingredients Gingi’s! The full video on my Instagram coming tomorrow!!

YASSS!!

Shawarma Philly Cheesesteak

Saturday morning burekas feast!

Hello Gingis from the sweltering heat!

Hope you all are surviving this brutal summer heat and staying cool with a daily Limonana! We sure are. As the season flies by, we are inching closer and closer to our publishing date and we couldn't be more excited to finally share the recipes of our life together with you all at home. But before we jump in this fall, we wanted to give you a small taste from our kitchen, and a chance to experience a few recipes from the book before anybody else!

For a limited time, when you pre-order a copy of EAT SMALL PLATES, you will receive immediate access to an exclusive Secrets of the Bureka Masters PDF, the ultimate guide for making flaky, flavorful burekas with delicious fillings and sides at home (and if you’ve already pre-ordered, you, of course, get access to this, too!). This guide will also give you early access to three recipes from Eat Small Plates!

“Classic Homemade Borek” Recipe from the Secrets of the Bureka Masters PDF

Our Secrets of the Bureka Masters Guide includes:

• 3 Bureka Dough Recipes & Assembly Instructions

• 3 Bureka Fillings Recipes

• Our iconic & super easy Gravlax Recipe

• 3 exclusive recipes straight from the pages of Eat Small Plates

This special PDF is styled exactly like our cookbook, so you'll get a sneak peek at the beautiful visuals and easy-to-follow format we put together in ESP! We can't wait to see what you make and how you mix and match these dishes. Our intention with this guide was to provide an option for everyone (we even have a gluten free option!).

Our Quick Puff Pastry Burekas stuffed with our Middle-Eastern Spiced Beef

So what exactly do I need to do to get this PDF?

1. Pre-Order Eat Small Plates or, if you pre-ordered already (and THANK YOU, if you did!), find your digital receipt!

2. Click HERE and upload your receipt or proof of purchase

3. Press enter, wait to instantly get approved, and download your Secrets of the Bureka Masters Free PDF!

4. Make a ton of burekas at home for everyone you love or host a burekas party and make them all together!

We really cannot wait for you all to have your hands on this PDF. It is something we put a lot of heart and soul into and cannot wait to see you all making these burekas at home for your families!

With so much love,

Ben & Zikki

As promised, dear Gingis, we are talking all things cookbook today - including kitchen, inspiration, marriage, and parenthood. Before we jump, we want to thank you all for supporting us. We don’t talk about it often, but Eat Small Plates is a family business and every purchase of our book, supports our work more than you know and allow us to keep showing up for you (and hopefully writing loads more yummy cookbooks)!

So now…back to the good stuff. How do two alphas personalities come together to create a book within the sphere of their marriage, while navigating the 1st year of parenthood? Good question. Respect, patience, creative freedom, a excellent division of labor focusing on our strong suites, and a little (WHOLE LOT of) help from our friends.

“Brunch” Scene from Eat Small Plates featuring our Labaneh Balls, Za’atar Jammy Eggs, Safta’s Grape Leaves, and Tabbouleh

So without further ado, the Q & A! So excited to finally be able to talk about all these beautiful chaotic moments.

What inspired you to write "Eat Small Plates"?

Our “small plates” going out for the “Feast Table shoot”

Ben and I have collaborated in work from the very first moment we met. The wheels were culinarily spinning from our first evening together. Truthfully, it was my dream to write a cookbook and Ben, turned that dream from vision to reality. From our early days in Italy, we were always hosting friends and somehow everything (besides the main) always ended up on small plate. Those evenings hosting friends, our table was always covered with an abundance of small plates, holding little treasures that we created that week. Unknowingly we were living the title of our book, far before we sold it! - Zikki

How did early parenthood influence the writing and creation process of this cookbook?

Our daughter Tami, was truly the greatest “kick in the butt” ever. Starting the day with her smile, and ending the night with her tiny snore reminded us daily that we wanted to live out of wildest dreams to show her, that anything is possible in life. On a practical level, it was challenging, because one of us had to be away from her sometimes for long periods of time. Zikki spent months writing from dawn to sundown. And during our long shoot days, we both had to be away. But we were very lucky - we had the most extraordinary village helping us - so Tami was always happy and loved. Not to mention, knowing we had her to impress, there was no option to fail. - Ben

What was the most challenging part of creating the cookbook?

Amit Farber, our stylist, setting the stage for our “Rooftop Dinner Party”

Figuring it all out on our own. I think people assume that when you sell a cookbook, someone hands you a sheet of paper that says “This is How You Write a Cookbook.” LOL, no that is not what happens. You do have loads of help, mentors, agents, and guidance, but that manuscript is fully your job. You design everything. It is quite literally a life time project. It is YOUR job to write your own story and that requires one to peek deep inside oneself, sometimes exposing your most vulnerable feelings. You learn to produce work and how to be extremely and meticulously organized. Grateful to our outstanding team of world class industry leading professionals including our photographer Dan Perez, our stylist Amit Farber, our literary agent Sarah Passick and the team at Random Penguin House Publishing who guided us through the creative process, amongst many others! THANK YOU!

I will say, the second time around, I feel like we have a much better understanding of where to start. - Ben

And the most rewarding?

Without a doubt, the finished copy. Knowing that we created this project together (as partners in life and business) from start to finish. Took a lot of trust, love, and respect. And showed us we can accomplish anything together.

It is sort of like pregnancy and having a baby. When you see the finished copy, you forget how much work went into making it and can’t wait to just relish in the final copy. Not to mention…the eagerness to write another one. (lol) - Zikki

How did you decide on the dishes to include in the book?

One of our Summer Favorites: Peach and Tomato w. Mozz & Basil

Eat Small Plates takes a lot of inspiration from the Israeli “salatim” rooted in Arabic hospitality. The book began as “100 Small Plates” and so our thought process was exactly that. What are the best 100 “salatim” to serve on small plates? We were already serving many of them (made in our own way) at our catering company, so that was the perfect launch pad. From there we added Zikki’s beautiful salads like “Not Your Grandma’s Fruit Salad”, some of my favorite childhood classics, and dishes that we have recreated over the years from some of our favorite culinary moments together. The idea is that you can pull one recipes from each chapter to create an effortless dinner party! -Ben

Zikki’s “Not Your Grandma’s Fruit Salad”

What's one thing you hope readers take away from your cookbook?

That creating a special moment with food and friends, doesn’t have to be a production! Also many of the recipes are based in technique. So our hope is that you take those techniques and implement them in your daily cooking, with your own creative touch! - Zikki

What was an unexpected, challenging, and simultaneously uplifting thing that happened during your photo shoot?

Thanksgiving November 2023

The silver lining…Our cookbook photoshoot happened over a course of a few months broken into several parts, 2 in Israel, and 3 in New York. But the most memorable was the two week power shoot we hosted at our New York City apartment. It was two weeks after October 7th, so we had to cancel the shoot in Israel and we flew the whole team to New York. It was a devastating time and we all had very few answers about the future. Our photographer came with his whole family and together with our stylist, we hosted them all here in New York for two weeks. We were grateful to be all together during such shaking times, and by chance our shoot fell during Thanksgiving. At first we didn’t give any thought - may be just power through? BUT alas. Zikki decided to host Thanksgiving in our tiny apartment, insisting we all deserved an excellent meal together. She cooked the whole thanksgiving meal in 3 hours, Amit Farber, our stylist set the table, Dan Perez, our photographer captured the moment as we partook in an absolutely delicious and incredibly memorable Thanksgiving moment together - complete my father in law, our neighbor, and the tiny Tamster! I’m so happy we made it happen, because years later all we remember is the sweetness of that night. - Ben

Zikki’s Sweet Potato Casserole fresh out the oven on Thanksgiving 2023

Save 25% by Ordering with Barnes & Noble Today! 

Barnes & Noble is offering 25% off on pre-orders for Eat Small Plates to B&N Rewards members (and Premium Members get an additional 10% off)! Place your order at BN.com between now and Friday, July 11 and use code PREORDER25 at checkout.

When you think July Fourth Weekend, you picture big platters of grilled dogs and cheeseburgers slathered with gooey thousand island dressing and loaded high with crisp ice burg lettuce and juicy sliced tomatoes. Yes, yes that is a well said and done BUT have you even considered the endless possibilities for dessert? Zikki and I wanted to share out favorite treats we have planned for this upcoming weekend!

Pistachio Ice Cream Bar

All-in pistachio ice cream bars to make your July 4th weekend extra special. If I knew how easy it was to make ice cream bars at home, I’d be 10 times bigger by now. These are dangerously good—and the best part? You’re in control. Real ingredients, no shortcuts. I went full pistachio- a creamy base made with smooth @eatpistakio paste, dipped in their crunchy Pistakio—both of which, if you haven’t tried yet, should honestly be illegal. Finished with a snappy dark chocolate shell that cracks like a dream. Summer, I’m ready. - Ben

Rainbow Fruit Platter

This is something I make at all of our catering events - for me, sometimes it is more important than the main dishes. Something about a mix of usual and unusual ice cold fruit being served in unique and creative arrangement always makes me happy. Never underestimate how much your guests will love ice cold fruit, pre cut, and arranged with love. On a hot day, like the Fourth of July - this is my GO-TO dessert. If you are feeling like you just must have a little extra kick…whip up a big bowl of whipped cream with a touch of maple syrup for everyone to dip into.

Now…what do you need? Every Rainbow fruit platter is different but here are some of the usual suspects I love to keep on the roster. Now once you’ve got your fruit cleaned, feel free to get kooky with the cuts.

1. Watermelon

2. Pineapple

3. Grapes

4. Strawberries

5. Kiwi

6. Lychees

7. Cherries

8. Blackberries

9. Tangerines

10. Starfruit

11. Dragonfruit

12. Peaches

Depending on your cravings, where you are geographically located, and what seems the best at the farm stand or grocery will dictate what makes it onto your platter. When I make these platters, I always cut all the fruit first - that way you second step is simply to organize. Start with the bulky fruit first and layering it, or leaving it in little organized piles. Then build around the base arrangements. Adding layer after layer of fruit. Once you are done, and have loaded on your last halved strawberry - cover it all with a wet paper towel and put it into the fridge until you are ready to serve! And ENJOY!

-Zikki

Don’t miss our [special] next edition…!

Look out for our Cookbook Newsletter edition next week where we are doing an in depth Q & A all about our cookbook. As we are putting together all the fabulous questions you have sent us over the last few months - please reply to this email with any additional questions you may have that you’d like featured next week! Can’t wait to get into the nitty gritty!

Summer is officially here, and that means one thing: BBQ season! While the grilled meats and veggies often take center stage (and they really do at our house), let's not forget the unsung heroes of any backyard feast – the breads! Whether you are making buns to house a perfectly grilled hotdog, buns for the ultimate summer cheeseburger, or simply a batch of tender crisp slightly spicy Cornbread Muffins to go along with some BBQ chicken - we’ve got you covered.

I’m really excited about today’s issue, because I really do believe every good meal begins with a good bread. Not only is bread a vehicle, it is also a foundation!

Easy Cornbread Muffins: Under-Rated and Crazy Delicious

Whoever’s still making sheet tray cornbread clearly doesn’t value personal space—or crispy muffin edges. These Easy Cornbread Muffins are loaded with cheddar and jalapeños (because “just a little” isn’t in my vocabulary), made rich with butter and buttermilk, and baked in muffin tins so everyone gets their own golden, fluffy bite. I split one open, added a chunk of butter and a drizzle of hot honey… and yeah, that’s the story. Pure summer joy!

Hot Dog Buns: Beyond the Basic Frank

Don't let your hot dog buns be an afterthought! Make them! 😉 While a simple hot dog with ketchup and mustard is a classic, the right bun and creative toppings can transform it into a gourmet experience.

Creative Hot Dog Fillings:

• The Chili Cheese Dog: A generous scoop of hearty chili, melted cheddar cheese, and a sprinkle of chopped onions.

• The Chicago Dog: Yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers, and a dash of celery salt – all on a poppy seed bun!

• The Bahn Mi Dog: Sriracha mayo, pickled carrots and daikon radish, fresh cilantro, and a few slices of jalapeño.

• Chilean Completo Hot Dog: Mashed Avocado (w. lime), chopped tomatoes, cilantro, white onion, and chilis

Burger Buns: The Foundation of Flavor

Burger Buns

A great burger deserves a great bun. Whether you prefer a classic sesame seed bun, a fluffy brioche, or a rustic kaiser roll, the bun should complement your burger patty without overpowering it. Toasting your buns lightly on the grill before serving adds a wonderful texture and prevents sogginess.

Exciting Burger Bun Fillings:

• The BBQ Bacon Cheeseburger: Crispy bacon, melted cheddar or smoked gouda, tangy BBQ sauce, and crispy fried onions.

• The Mushroom Swiss Burger: Sautéed mushrooms and onions, melted Swiss cheese, and a touch of garlic aioli.

• The Mediterranean Burger: Crumbled feta cheese, black olive tapenade, sliced cucumber, and a dollop of tzatziki sauce.

• The Mexican Street Corn Burger: Grilled corn salsa (with lime, cilantro, and cotija cheese), a smear of avocado crema, and a sprinkle of chili powder.

• The Spicy Hawaiian Burger: Grilled pineapple ring, melted provolone cheese, a slice of red onion, and a drizzle of sriracha mayo.

In other news…

In case you don’t want to cook, but you still love to host…

We also have a solution for that. In our upcoming book, Eat Small Plates, one of my favorite sections in our Hosting Fundamentals 101 chapter is dedicated to my mother-in-law who does not like to cook, but really knows how to host without ever turning on a burner. No one knows how to source a decadent ingredient like this woman!

In our book, we share our tried and true tips on how to host without having to cook. Sound like you? Or maybe you love to cook and just need a teeny tiny break… we’ve got a game plan for you. Pre-Order our cookbook today! (If you want a signed copy, we are doing a special offer with the Strand Bookstore in NYC. Yay! My personal happy place!)

-Zikki

The days are getting longer, the sun is shining brighter, and there's a certain magic in the air that can only mean one thing: summer is officially here! (And the deer are officially eating all my tomato plants!!! sos!)

With the wave of summer coming in, we’ve now got the perfect excuse to indulge in light, refreshing, and utterly delicious desserts. This week, we're diving into three fantastic totally nostalgic ways to satisfy your sweet tooth as the temperatures rise.

1. The Quintessential Summer Classic: Strawberry Shortcake

Strawberry Shortcake

Could there be a more iconic summer dessert than Strawberry Shortcake? We think not! This delightful treat perfectly captures the essence of the season with its simple yet powerful combination of flavors and textures. Imagine:

• Sweet, juicy strawberries, macerated just enough to release their vibrant juices and create a luscious syrup.

• Light, fluffy shortcake biscuits, often made with a hint of butter and a touch of sweetness, providing the perfect vehicle for all that fruity goodness.

• Pillowy clouds of freshly whipped cream, adding a rich, creamy counterpoint to the berries and biscuit.

The beauty of strawberry shortcake lies in its versatility. You can use classic tender biscuits, or for a slightly richer experience, opt for a scone-like shortcake. Don't be shy with the strawberries – the more, the merrier! And while store-bought whipped cream works in a pinch, making your own with a touch of vanilla extract truly elevates this simple dessert to extraordinary heights. It's a taste of pure summer nostalgia in every bite!

2. An Elegant French Delight: Cherry Clafoutis

Cherry Clafoutis

Looking for something a little more sophisticated but still wonderfully easy to make? Allow us to introduce you to the Cherry Clafoutis. This rustic French dessert is essentially a baked custard with fruit, and it's surprisingly simple to prepare.

Traditionally made with unpitted cherries (the pits are said to impart a subtle almond flavor), a clafoutis features a thick, pancake-like batter poured over a bed of fresh cherries and then baked until golden and set. The result is a delightfully custardy interior with bursts of sweet-tart cherry goodness.

Why it's perfect for summer:

• It's light and not overly sweet, allowing the natural flavor of the cherries to shine.

• It can be served warm, straight from the oven, or at room temperature, making it ideal for entertaining.

• It is gluten free!!!

• It's wonderfully versatile – while cherries are traditional, you can experiment with other stone fruits like plums or apricots. A dusting of powdered sugar is all it needs for a beautiful presentation.

3. The Ultimate "Better Than a Banana Split" Fruit Split!

Our Fruit Split

Forget everything you thought you knew about the classic banana split, because we're about to elevate it to a whole new level of summer dessert ecstasy! Our "Better Than a Banana Split" Fruit Split takes the beloved concept and expands it with an array of fresh, seasonal fruits and exciting toppings.

Instead of just bananas, envision a generous platter featuring:

• A medley of ripe summer fruits: Think sliced peaches, nectarines, berries (raspberries, blueberries, blackberries!), kiwi, and of course, a banana or two.

• Scoops of your favorite ice cream: Go beyond vanilla, chocolate, and strawberry! Consider a refreshing sorbet, a decadent salted caramel, or even a tangy lemon curd ice cream.

• Elevated sauces: Ditch the standard chocolate syrup for a homemade berry coulis, a rich dark chocolate ganache, a tangy passion fruit drizzle, or a drizzle of olive oil and honey (our personal favorite).

• Gourmet toppings: Crunchy toasted nuts (pecans, almonds), shredded coconut, mini meringue kisses, a sprinkle of flaky sea salt (our go to), or even a dollop of homemade whipped cream with a dash of liqueur.

The beauty of the fruit split is its customizable nature. It's a dessert that encourages creativity and sharing, making it perfect for summer gatherings. Let your imagination run wild and create your own perfect symphony of flavors and textures!

Happy Summering Gingis!!!!

All our love,

Ben and Zikki

Hi Gingis!

Memorial Day Weekend is up ahead and we really did think that we’d be hosting a fabulous outdoor BBQ for our friends, but it seems like the weather has different plans, all throughout the US. Our party might be moving inside, but our Memorial Day treats remain [relatively] the same!

Smash Burger Recipe

On our menu this weekend, we’ve got our incredible Smash Burgers (which are even better made on a skillet indoors), juicy hotdogs (in fluffy Homemade Hotdog Buns), and Raspberry Brownies, which we plan to load up a scoop of creamy vanilla ice cream for a sweet treat to end the celebration!

Raspberry Brownies

So Gingis, don’t lose hope over the weather! The party might be in side but the food will still be fab-u-lous!

All Our Hosting Secrets in One Place: Pre-Order Eat Small Plates!

Pre-Order Eat Small Plates! Out 9/9/25

Sending all of our love!

Best,

Ben & Zikki

Hi Gingis!

Memorial Day weekend is just around the corner (next weekend ;)), and the smell of barbecue and the sound of laughter are practically in the air! It's the perfect time to gather friends and family, celebrate the long weekend, and kick off summer in style. But let's be honest, the thought of hosting a crowd can sometimes feel more daunting than delightful.

Don't worry, we've got your back! Successful hosting, just like creating a beautiful spread of small plates, is all about a few clever tricks and a little bit of planning. And speaking of deliciousness, we have a fantastic new recipe for Fish Shawarma Pita Tacos to share with you this week, which would be excellent on any Memorial Day feast table!

To help you throw a truly memorable and stress-free Memorial Day bash, we're sharing a few of our go-to secrets – the kind of insider tips that will make you look like a hosting pro without breaking a sweat. And guess what? You'll find a treasure trove of these gems, from prep-ahead wonders to effortless entertaining strategies, within the pages of our upcoming cookbook, Eat Small Plates!

Our Top Tips for a Relaxed Memorial Day Celebration:

• Be a Batching Boss: Instead of playing bartender all day, why not pre-batch your signature cocktails? Think big pitchers of refreshing sangria, crowd-pleasing margaritas, or a summery gin fizz. Store them in the fridge, ready to pour over ice. Our personal favorite is a class Limonana. Pre-batch the base of the Limonana and then blend with ice when you are ready to serve for a super satisfying slushi! Less fuss, more fun for everyone (including you!).

• Host a PITA PARTY!: You make the pita and you ask your friends to bring all the fixings to put inside. Feel free to send them some inspiration. They can bring beautiful leaves for a Spring Salad Pita or maybe ask them to bring a beautiful fillet of fish to make our Ceviche Pita Sandwich! The options are endless.

• Ice, Ice, Baby!: You can never have too much ice, especially on a warm holiday weekend. Stock up early and have multiple coolers ready to keep drinks icy cold. Running out of ice is a host's worst nightmare – avoid it at all costs!

• The Post-Party Peace Plan: Let's face it, the aftermath of a great party can look like a small tornado hit your living room. Consider treating yourself to a cleaning service for Monday morning. Alternatively, rally your closest friends for a "cleaning party" – promise good music and leftover snacks as incentives!

• Potluck with Panache: Take the pressure off yourself by making it a potluck! To avoid a random assortment of dishes, give your gathering a fun theme. Think "Red, White, and BBQ," "Mediterranean Mezze," or a "Summer Salad Spectacular." This keeps things organized and adds a playful element to the meal. Eat Small Plates offers 100 delicious small plate recipes that can inspire a fantastic themed potluck!

Ready to Unlock More Hosting Secrets and Master the Art of Small Plates?

These are just a few of the little tricks that can make a big difference when you're opening your home to loved ones. In Eat Small Plates, we share our years of experience in creating delicious food and fostering warm, welcoming gatherings for anywhere from two to two hundred guests. From make-ahead appetizers that will wow your crowd to effortlessly coordinated menus, our book is your guide to becoming the generous and relaxed host you've always wanted to be.

Pre-order your copy of Eat Small Plates today and get ready to elevate your entertaining game! Imagine effortlessly gliding through your next gathering, confident that you have all the tips and recipes you need at your fingertips.

Pre-Order Eat Small Plates!

Sending all of our love!

Best,

Ben & Zikki

It feels like we blinked, and our suburban neighborhood went from dark grey to bright green, pink, white, and yellow everywhere you cast your eyes. The warmer weather and the bluer skies have gotten us outdoors - cooking, eating, hosting, and celebrating the change of seasons.

We’ve shifted gears from heavier stews and soups, to brighter fresher flavors straight from the farm. We’ve exchanged our big oven in our kitchen for our tiny (yet very mighty) yakitori grill outside, leaning into our outdoor space. And with that being said - we’ve put together a sweet little menu for your Friday night dinner. We didn’t have a chance to celebrate Cinco de Mayo this last week, so we decided to extend it for a few days because we (and our guests) are seriously craving big beautiful Mexican flavors.

Grilled Elote

The Menu

• Strawberry & Kiwi Ceviche Tostada

• Grilled Elote (Fresh off the grill…yum!)

• Spicy Marinated Chicken Taco (Start on these tonight! Marinate the chicken over night cuties. )

Strawberry & Kiwi Ceviche Tostada

Where We’ve Been…

Last Friday we had an incredible opportunity to introduce all the flavors of Eat Small Plates to the community at the Streicker Center in New York City - as we catered their Friday Night Hub Shabbat feeding 250 people. What an incredible experience it is to meet you all in person. Our team of 20 created a gorgeous Feast Table, a Chicken Shawarma Station, a Hummus Station, and a huge dessert table loaded with all the recipes from our upcoming book Eat Small Plates.

We are especially excited for the release of our book, as we will be able to finally share the flavors of our kitchen with you all, no matter how near or far you are from us! And if you find yourself as so one who doesn’t even like to cook, but still loves to host - we’ve got a chapter on that too! 😜 

Pre-Order Eat Small Plates!

Sending all of our love!

Best,

Ben & Zikki

Hi Gingis! Hope everyone had a beautiful and restful holiday period celebrating surrounded by family, good friends, and terrific food. We are so grateful to have been able to travel back to Israel to see our family and friends. (See more about our trip + our favorite spots below!)

With all the excitement boiling from so many pots (eeeeep!), we wanted to share with you all that Barnes & Noble is offering 25% off on pre-orders for Eat Small Plates to B&N Rewards members (and Premium Members get an additional 10% off)! Place your order at BN.com between now and midnight and use code PREORDER25 at checkout (YAY!).

Our cookbook, Eat Small Plates, is home to all of our event recipes AND it features My Grandfather’s Shugg and our Smoothest Tahini recipe, which we use daily at Buba Burekas. So whether you’ve had a chance to celebrate an event with us, snacked a bureka at Buba, or simply live too far away to meet in person - we can’t wait to be able to bring our recipes into your home. Each recipe tells the story of a different chapter in our life and teaches you a new technique that will help you master hosting in no time.

We want to thank you all again for your support - you make it all happen. For those of you asking about pre-orders. Pre-orders are important as they show our publisher the demand to print more (and keep us writing more books for you into the future!).

Now back to our trip…

So grateful for this time away as a family!

• What was our favorite restaurant during our visit to Israel? Ha Katan

• Our favorite activity? Glass blowing in Caesarea at Studio Speculo 

• Coolest Food Concept? Nomi

• Best Coffee/Cafe? HARIM in Jerusalem

Sending all of our love!

Best,

Ben & Zikki