Thanks to this handy guide, you’ll never again order lox and cream cheese on a cruller.
Chef Michael Solomonov has been busy this week trying to get a new passport — and he’ll need it. In a few days he will travel to Budapest and Paris for a week long trip of “More eating than you could possibly understand,” as he describes it, with his business partner Steve Cook and sous chef Yehuda Sichel. This trip — which will include visits to the cities’ Jewish quarters — isn’t a glutton’s vacation. It’s research for their new kosher restaurant Citron and Rose, set to open in Merion, a suburb of Philadelphia, this summer.