Chef Michael Solomonov checks out meat grilling on skewers at Al Jenin restaurant in Nazareth.
The Washingtonian ranked DGS Delicatessen No. 30 on its top 100.
I am a miserable sick person. A few coughs and sneezes I can handle without much of a problem; but when a bad virus hits — one of the sore throat, coughing, faucet nose, headache, sneeze-y and achy bones variety, like the one I just finished plodding my way through — I am pretty much finished.
Yuval Gal at his hummus restaurant in The Hague.
For Jessamyn Waldman Rodriguez, the bialy is the quintessential New York Jewish ethnic bread. And so the puffy onion-filled roll was one of the first recipes she developed after founding Hot Bread Kitchen, a commercial bakery and social enterprise that she jokingly refers to as the “United Nations of bread.”