‘Zahav’ Kale, Apple, Walnut and Sumac-Onion Tabbouleh
This take on tabbouleh, from chef Michael Solomonov’s new “Zahav” cookbook, takes into account the fact that U.S. markets aren’t brimming with ripe vegetables all year round. Here, kale and apple are delicious stand-ins for tomatoes and cucumbers.
Michael Solomonov Shares Israeli Recipes and Recollections in ‘Zahav’
Award-winning chef Michael Solomonov spends five nights a week manning the bread station at his popular Philadelphia restaurant Zahav. His new cookbook shows readers how to reproduce the prized pita and laffa at home.
‘Zahav’ Mango, Cucumber and Sumac-Onion Israeli Salad
This salad contains homemade pickled onions, which wake up a slew of recipes. Chef Michael Solomonov came up with them because he realized raw onions didn’t always appeal to the American palate. “So the quick-pickle treatment is really attractive,” he said. “You can eat a bunch of it. It’s nice, it’s refreshing, but it’s still got crunch and a little bit of savory robustness.”
Black Seed Bagel’s New Spot and All the Weekly Dish
Black Seed Bagels finally opened its long-awaited East Village location Monday in the storefront that housed legendary pastry shop DiRobertis for more than a century.
Jeweled Rice Pudding for Breakfast
Garnished with a rainbow of dried fruit, nuts and spices, this rice pudding is sweet but not overly so — just right for the morning meal.