Adeena Sussman shares four recipes perfect for this weekend's Shabbat dinner

As a child, cookbook author Adeena Sussman looked forward to the magic of Shabbat—the traditional Jewish day of rest—all week. A treasured time when family and friends come together to relax, unwind, and revel in one another’s company during open-ended, tantalizing meals, Shabbat has been practiced worldwide and throughout history. To celebrate her new cookbook, Shabbat: Recipes & Rituals from My Table to Yours, Adeena shares four delicious and traditional recipes for this weekend's dinner. 

Fig and Pomegranate Brisket

Tons of garlic and onions, white wine, and two types of figs (fresh and dried) and pomegranate (molasses and fresh seeds) come together for a finished brisket that is simultaneously homey and elegant. 

Bube's Extra Crispy Potato Kugel

A crispy kugel recipe that is straight from Adeena's grandmother's kitchen. 

Seared Broccoli with Caper Vinaigrette

Steam-charring in the skillet turns the broccoli a gorgeous shade of bright green, contributing a wisp of smokiness to the proceedings. 

Cardamom and Berry Crisp

Desserts like these typically indicate a summery climate. Still, a dish brimming with sweet, ripe fruit might be even more critical in the winter, when unearthing a frozen stash of juicy berries and then baking them underneath a shattering, melt-in-your-mouth shell can genuinely feel like a ray of sunshine. Pouring the butter over the top of the sandy crips mixture may be a new technique, but have faith – justice will prevail, and the topping will transform into a layer begging to be cracked open. It's heavenly warm out of the oven, and possibly even better the next day, eaten with a spoon right out of the dish.