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Alon Shaya

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About the Author

Alon ShayaAlon Shaya is the author of Shaya: An Odyssey of Food, My Journey Back to Israel and will be opening two new restaurants, Saba in New Orleans and Safta in Denver, in 2018. He was formerly executive chef and partner of Domenica, Pizza Domenica and Shaya all in New Orleans. Alon discovered his passion for cooking at an early age, spending most of his time in the kitchen with his mother and grandmother. In 2015, Alon was awarded the James Beard Award for Best Chef – South and named one of "50 most influential American Jews in America” by The Forward.

Tabbouleh with Preserved Lemon and Almonds

Recipe by Alon Shaya

<em>Tabbouleh</em> with Preserved Lemon and Almonds

This simplest of salads always surprises people at Shaya. “How can parsley salad be so complex?” they ask. The answer is twofold: preserved lemon and baharat. Taking the time to find (or make) these ingredients will pay off with flavor, although ¼ teaspoon of pumpkin-pie spice is a pretty good replica of the baharat, and

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Shakshouka

Recipe by Alon Shaya

<em>Shakshouka</em>

Eggs poached in a spicy, savory tomato sauce: this dish serves itself. It’s my go-to when I show up at someone’s house and everyone is hungry. Chances are, there are eggs and a can of tomatoes on hand. Outside of that foundation, you can be as creative or as simple about adding anything else as

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Chocolate-Hazelnut Semifreddo

Recipe by Alon Shaya

Chocolate-Hazelnut Semifreddo

I worked the dessert station at Al Vedel for a while, cranking out semifreddo (“half-cold” in Italian), zabaglione and tiramisù to the kitchen’s sound track of Michael Bublé and Frank Sinatra. Those desserts inspired this nutty custard, which is a lot like ice cream or gelato, but made without any special appliances beyond a candy

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BBQ Brisket

Recipe by Alon Shaya

BBQ Brisket

You’ll need a smoker and some special equipment to make this brisket, but if you can swing that, you’re guaranteed a brisket like no other. I prepared and served this at the kosher dinner at the 2017 South Beach Wine and Food Festival. Serve it with my tangy, crunchy brussels sprouts salad.

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Shaya Haroset

Recipe by Alon Shaya

Shaya <em>Haroset</em>

My mom would make the best Sephardic-style haroset. This is based off of hers with an Italian twist. I love what the flavor of the moscato wine and hazelnuts add to the dates and figs. I also like to make this year round and eat it with everything. (Tip: After Passover, try it with grilled

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