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Featured by Michael Solomomov

By Dec 23, 2015
Recipes

Passion Fruit Tabbouleh

In the wintertime, Michael Solomonov of Zahav eschews tomatoes in his tabbouleh and utilizes in-season passion fruit to add tang...
By Dec 23, 2015
Recipes

Slow-Roasted Sweet Potatoes with Garlic Labneh

Inspired by the yams he ate at Miznon restaurant in Tel Aviv, Michael Solomonov of Zahav developed this recipe for...
By Dec 23, 2015
Recipes

Grilled Beef Kebabs with Pickled Persimmons

Minimally spiced Romanian beef kebabs are grilled until lightly charred and served with intense, bright pickled persimmons in this take...
By Dec 23, 2015
Recipes

Cucumber, Pear, and Sumac-Onion Salad

This twist on a classic Israeli salad, in which Asian pear stands in for tomatoes, is a refreshing counterpart to...
By Dec 23, 2015
Recipes

Cashew Baklava

Instead of making large trays of layered baklava squares, Chef Michael Solomonov of Zahav rolls a filling of cashews (his...
By Dec 23, 2015
Recipes

Sautéed Collard Greens with Six-Hour Caramelized Onions

Chef Michael Solomonov of Zahav uses these caramelized onions as an essential part of his cooking: Copious amounts of onions...
By Dec 23, 2015
Recipes

Roasted Chicken with Harissa

Harissa, the ubiquitous North African pepper paste, flavors this juicy roast chicken from Zahav‘s Michael Solomonov, who makes his with...
By Dec 23, 2015
Recipes

Spicy Roasted Cauliflower with Tahini

Whole cauliflower is quartered and roasted with paprika, turmeric, and jalapeño in this dish from Miznon restaurant in Tel Aviv....
By Dec 23, 2015
Recipes

Moroccan Carrots with Aleppo Pepper and Mint

Fresh mint, Aleppo pepper, and cumin flavor this humble carrot salad, sweetened lightly by a dressing made with the carrots’...
By Dec 23, 2015
Recipes

Fried Potatoes with Kashkaval Cheese

Piquant kashkaval, a Balkan cows’ or sheep’s milk cheese, and mildly spicy shifka peppers, native to Israel, add sharpness to...