Advice from the owners of Zahav—Philadelphia’s award-winning Israeli eatery—on how to bring restaurant-quality flavor to your home kitchen
The Zahav chef shares his favorite Tel Aviv and Jerusalem eateries with Unorthodox
In California, Middle Eastern food is having a day in the sun
Not the most popular, or the tastiest. The most Jewish.
Israeli cuisine is the all the rage in New York these days. But it’s missing one key ingredient: nationalism.
Michael Solomonov nabs his fourth award, this year for Outstanding Chef; Zachary Engel of Shaya named Rising Star Chef of the Year; more
Tova du Plessis, the Jewish owner of South Philadelphia’s Essen Bakery, has also been nominated for Outstanding Baker
Philadelphia’s Rooster Soup Company, co-run by Michael Solomonov, has partnered with a local organization to feed the city’s needy
‘Zahav,’ the new bible of Israeli culinary delights, glitters
In an Israeli restaurant in Philadelphia, an epiphany about Jews, food, and history
The owners of Philadelphia’s popular restaurant Zahav share their recipes—and personal stories—in a new cookbook
Zahav owners offer their take on an Israeli-style hummusiya in Center City
From bagel bakeries and hummus joints to upscale kosher eateries, new restaurants have changed the city’s culinary profile
Israeli cuisine continues its American tour de force, Americans keep on eating
Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?
Burekas in Florida, hummus in L.A., and elegant Israeli cuisine in Philadelphia: ferreting out the unexpected at restaurants around the country
