This year saw a sad spate of deli deaths. But there’s much to look forward to.
Here are our favorite vegan dishes on menus right now.
Thanks to this handy guide, you’ll never again order lox and cream cheese on a cruller.
Lior Lev Sercarz is creating a school in the Galilee that will offer classes in a wide variety of food-related fields.
Things are looking up for the beleaguered upscale dairy dining hotspot.
For those who may only know the award-winning, Philly-based chef for his hummus, this was a chance to indulge in the full Mike Solomonov experience.
The New York City Wine & Food Festival (NYCWFF), which runs October 12–15, is packed with every kind of culinary happening: dinners, demos, tastings, classes, parties and more. But the event that caught my eye (go figure) is an Israeli brunch on Saturday at noon hosted by James Beard Award-winning chef Michael Solomonov. The Israeli-born, Philadelphia-based Solomonov is looking forward to acquainting the uninitiated with his much-lauded take on Israeli food.
Chef Alon Shaya has won pretty much every culinary plaudit possible for bringing his gorgeously elevated take on Israeli cuisine to New Orleans. At his award-winning restaurant Shaya at the High Holidays, he can be relied upon to create a Rosh Hashanah menu that incorporates holiday symbolism with Middle Eastern flavors and fresh local ingredients.
A kibbutz with delicious food in New York’s Chelsea neighborhood? Well, kind of.
Food editor Liza Schoenfein went in search of Israeli Cuisine — Michael Solomonov’s, to be exact — and found that with good planning and a lot of stamina, anything is possible.