• Eden Grinshpan's pantry •

 
 
All photos by  Heidi’s Bridge

All photos by Heidi’s Bridge

In an ideal world, Eden Grinshpan would live and eat full-time in Israel, where her preferred diet of jammy turmeric-pickled eggs and bountiful mezze spreads is par for the course. Instead, the Top Chef Canada host lives in Brooklyn, where she tries to recreate the Levantine feasts she grew up with in Tel Aviv. Eden is also the co-founder and executive chef of DEZ (short for desert), the contemporary fast-casual concept she opened in Nolita (that’s also available for delivery via our women-powered collection on Caviar!). But it’s at home where her penchant for all things spiced and tahini-ed comes out. From sumac she smuggled in from Akko to her fridge full of Middle-Eastern inspired recipe experiments (did we mention she’s writing a cookbook?), Eden’s kitchen might be the closest thing to Tel Aviv's Shuk Hacarmel market this side of the Mediterranean. Read on for roasted veg 101, getting hands-on at the shuk, and more of what @edeneats.

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her style

  • “My kitchen style is Middle-Eastern inspired, very fresh and colorful food, and approachable techniques for the everyday cook. At home, I am very casual and just love throwing together bountiful dishes that make me feel great.

  • A lot of my inspiration comes from my travels and the countries I’ve been to. I also love collecting cookbooks which is a huge source of inspiration.

markets & shopping

  • I love going to green markets when I have the chance, and I’m always being inspired by seasonal produce. I have to smell and touch everything! Union Square Greenmarket is my fave.

fridge must-haves

  • I’ve got A LOT in my fridge! It’s always full… especially right now as I’m recipe developing for my upcoming cookbook! I always stock the fridge with tahini (I love Soom and Seed & Mill), homemade hummus, zhoug (red and green), harissa, pickles, yogurt (Fage and Chobani).

pantry staples

  • I have tons of SPICES! I travel very often to Israel and collect a lot from there. I just got back from a trip and smuggled in fresh sumac, za’atar and baharat from Akko. They are in jars on my counter now and I can’t stop using them. Also love a preserved lemon. I preserve my own now...it’s so easy and they look so beautiful on your counter.

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tools

  • I’m always telling people that all they really need to make my recipes are a mandoline and a microplane! I use very simple techniques and tricks in my cooking and feel like when you figure out those little tricks, your food speaks for itself. Learning how to properly roast vegetables, for example, makes all the difference.

  • Three things to always remember when roasting veg:

    • 1- Pre-heat the oven and to a very high temp. I usually roast at around 450 degrees.

    • 2- Don’t overcrowd your roasting tray. You want them to caramelize not steam.

    • 3- Season well. Good olive oil, cracked black pepper and salt.

cookbooks

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To Sum it Up:


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Did you know DEZ is on Caviar?