The Liquid Latke cocktail.
Here’s how to make a cocktail that clearly says ‘Hanukkah.’
Here’s how to create a cocktail that says clearly says ‘Hanukkah.’
Pumpkin-spice challah from the ‘The Modern Jewish Baker’ by Shannon Sarna.
Breads Bakery introduced this pear crumble tart for Thanksgiving.
Valentine’s Day offerings from La Maison du Chocolat.
This dish involved less than 10 minutes of prep time before going into the oven.
For this loaf I followed the instruction to sprinkle cinnamon and sugar over the egg wash, which yielded a less shiny but beautifully textured challah.
The finished product, fresh from the oven.
The result of my pumpkin-spice challah experiment yielded a delicious loaf.
My first-ever challah, before the addition of egg wash, cinnamon-sugar and pepitas, is almost ready to bake.
Honey cake with labneh and dripping honey comb.
Haloumi cheese wrapped in shredded filo dough.
Shakshuka, the classic baked egg dish, a là Solomonov.
Pastry chef Camille Cogswell with za’atar covered challah straight from the oven.
The bread basket included date and hazelnut rugelach and three types of bourekas.
A little something to dip the freshly baked challah into.
The team from left to right: Zahav chef de cuisine Matt Harper; pastry chef Camille Cogswell; Federal Donuts chef Matt Fein; and Michael Solomonov.
Lamb shoulder with pomegranate glaze and chickpeas.