Danny Meyer, chief executive officer of the Union Square Hospitality Group, has announced plans to eliminate tipping at his restaurants.
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.
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.
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.”