We’ve long admired the work of chef and author Einat Admony, who is behind one of America’s best falafels (New York’s Taïm) and the cookbooks Balaboosta and Shuk. In this lively conversation, we talk about Einat’s life growing up in Israel and the fine-dining career that led her to working at some heavy institutions in New York City. We also discuss her frequent television appearances and why she is the ultimate balaboosta, which is the Yiddish word that translates to “perfect housewife.” What a great talk.More from Einat Admony and Israeli food on TASTE:Chef Einat Admony Cooks From Home – and the Heart – in Kerhonkson [HV Mag]A Pita Is Born in New Jersey [TASTE]The Israel Issue [TASTE]