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Michael Solomonov

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About the Author

Michael SolomonovChef Michael Solomonov is chef and partner of Zahav and several other Philadelphia restaurants and author of Zahav: A World of Israeli Cooking. He is the 2011 James Beard Award winner for "Best Chef, Mid-Atlantic" and has been recognized for his many accomplishments by The New York Times, Bon Appetit, Food & Wine, Esquire Magazine, Condé Nast Traveler and Travel + Leisure. In 2014, he was named Eater's National Chef of the Year.

Fried Cauliflower with Herbed Labneh

Recipe by Michael Solomonov

Fried Cauliflower with Herbed <i>Labneh</i>

This is by far the best-selling mezze of all time at Zahav, which is kind of a big deal because, come on, we’re talking about cauliflower. Fried cauliflower is a staple of falafel-shop salad bars, but it’s often undercooked, under-seasoned and limp from being fried too far ahead of time. Cauliflower is an amazing vegetable–you

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Chocolate-Almond Situation

Recipe by Michael Solomonov

Chocolate-Almond Situation

It’s hard to believe this recipe is gluten-free! I especially love it as a great alternative to flourless chocolate cake. And it’s very easy to make. Almond flour gives the cake fantastic structure while remaining nice and moist—almost brownie-like in texture. The cake can be made ahead of time and cut into small cubes to

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Shakshouka

Recipe by Michael Solomonov

<em>Shakshouka</em>

Construction at Zahav took place during the dead of winter 2008. Since there was no heat in the building, our contractor, Ofer Shlomo, brought in propane-fired space heaters to keep his crew from freezing. The heaters were cylindrical, with flat metal tops—perfect for heating up a frying pan. And so, of course, Ofer made shakshouka

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Fried Potatoes with Harissa Tehina

Recipe by Michael Solomonov

Fried Potatoes with <em>Harissa Tehina</em>

This dish happened by serendipity. At Zahav, our Israeli pickles come packed in huge cans with a ton of excess pickle juice. One day, in a passion for brining, I decided to throw some peeled potatoes into that leftover pickle juice. A day later, I drained and fried the potatoes, ending up with the most

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