In Manhattan’s brutal restaurant market, even a Forward Food Awards nomination doesn’t guarantee success.
Deli served with a side of tahini? We’re in.
He also told us why he chooses to live in Philadelphia.
When an award-winning Israeli-American chef decides to have some fun with doughnuts and fried chicken, we want to play, too.
Thanks to this handy guide, you’ll never again order lox and cream cheese on a cruller.
The documentary is a food-lover’s tour of Israel.
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.
Here are the nominees for the Forward Food Choice Award for best new Israeli/Middle Eastern restaurant.
Chef Michael Solomonov can add a new honor to his multiple James Beard awards and foodie hosannas: culinary ambassador for Israel.
We asked four-time James Beard-award-winning Israeli-American chef and restaurateur Michael Solomonov what he would serve Wonderwoman. For the main dish, he settled on a modernized version of siniya, an Arab main dish. His version uses barbecued beef cheeks cooked with tomatoes, cinnamon and tahini.