Podcasts about israeli cooking

Hosted by David and Nycci Nellis. On today’s show: • Sam Nellis bar director, Red Hen and All Purpose, designer of Sam's Freezer Cocktails from AP Shaw. They're individually sized, pre-bottled versions of our favorite cocktails that can be stored in the freezer and are ready to drink whenever; • Bo Davis, co-founder of MarginEdge, a digital solution for common restaurant management issues such as invoice flow, inventory and recipe updating, and unpredictable P&L statements. For example, restaurants can photograph their invoices and receipts, upload them to MarginEdge and the information is updated in their poit-of-sale systems within 24 hours; • Suzi Gerber is an executive chef, food product developer, author, and food and diet medical research specialist, with a passion for plant-based cuisine. She’s written what already is the number one gourmet cookbook on Amazon, “Plant-Based Gourmet: Vegan Cuisine for the Home Chef,” and it’s a superb guide to making more than 150 high-end restaurant-quality vegan dishes at home; • Vered Guttman is an Israeli chef, food writer and food historian who lives in D.C. and, among many other activities, leads cooking classes at the Sixth & I Synagogue. Her website, Vered’s Israeli Cooking, focuses on Israeli and Jewish food from around the world and tells the stories behind Jewish culinary traditions, in Israel, here in the U.S. and around the world.

Hosted by David and Nycci Nellis. On today's show: • Sam Nellis bar director, Red Hen and All Purpose, designer of Sam's Freezer Cocktails from AP Shaw. They're individually sized, pre-bottled versions of our favorite cocktails that can be stored in the freezer and are ready to drink whenever; • Bo Davis, co-founder of MarginEdge, a digital solution for common restaurant management issues such as invoice flow, inventory and recipe updating, and unpredictable P&L statements. For example, restaurants can photograph their invoices and receipts, upload them to MarginEdge and the information is updated in their poit-of-sale systems within 24 hours; • Suzi Gerber is an executive chef, food product developer, author, and food and diet medical research specialist, with a passion for plant-based cuisine. She's written what already is the number one gourmet cookbook on Amazon, “Plant-Based Gourmet: Vegan Cuisine for the Home Chef,” and it's a superb guide to making more than 150 high-end restaurant-quality vegan dishes at home; • Vered Guttman is an Israeli chef, food writer and food historian who lives in D.C. and, among many other activities, leads cooking classes at the Sixth & I Synagogue. Her website, Vered's Israeli Cooking, focuses on Israeli and Jewish food from around the world and tells the stories behind Jewish culinary traditions, in Israel, here in the U.S. and around the world.

HEY meine lieben Köche! Today machen wir eine gutes SHAKSHUKA und brauchen dafür folgende ingredients: Gutes Gelingen und Bon appétit!- Zwiebel- Tomatensauce- Parika- Paprikapulver- Chili- EierFür die Profis:- Koriander- Kardamon- Petersilie- Kreuzkümmelzu Hause habt ihr sicherlich: Olivenöl, Salz, Pfeffer 

This week….welcome to Well-FED! Haha! Based on a listener suggestion, we’re discussing and cooking from some cookbooks we enjoy, along with our special guest, Halle’s boyfriend Jeremy! Plus what we’re reading this week. Books and other media mentioned in this episode: Episode 74 – Our Favorite Bookish Places Ann’s picks: Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook (buy from Bookshop)– Jerusalem by Yottom Ottolenghi and Sami Tamimi (buy from Bookshop)– Zahav (restaurant) Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou (buy from Bookshop)– @madhungry on Instagram– Martha Stewart Living– The Food of Sichuan by Fuchsia Dunlop (buy from Bookshop) Bravetart: Iconic American Desserts by Stella Parks (buy from Bookshop)– Bravetart (blog)– Serious Eats– The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (buy from Bookshop)– @bravetart on Instagram Halle and Jeremy’s picks: Meals, Music, and Muses: Recipes From My African American Kitchen by Alexander Smalls (buy from Bookshop)– Minton’s Playhouse (restaurant) My Korea: Traditional Flavors, Modern Recipes by Hooni Kim (buy from Bookshop)– Daniel (restaurant)– Masa (restaurant)– Danji (restaurant)– Hanjan (restaurant) A Blissful Feast: Culinary Adventures in Italy’s Piedmont, Maremma, and Le Marche by Teresa Lust (buy from Bookshop)– The Great British Bakeoff (TV)– Marcella Hazan’s Tomato Sauce What We’re Reading This Week: Ann: Evelina by Frances Burney (buy from Bookshop)– Jane Austen books Halle: The Comeback by Ella Berman (buy from Bookshop)– Jennifer Lawrence filmography– Darren Aronofsky filmography Well-Read on FacebookWell-Read on TwitterWell-Read on BookshopWell-Read on Instagram

When I think of Israeli food, Michael Solomonov is the first person that comes to mind. He creates delicious dishes; whether fried chicken & donuts, a tahini soft serve, or an amazing lamb shoulder braised in schmaltz. He has worked to promote the cuisine of Israel, its vibrant food culture & history, in Philadelphia and beyond. On this episode we talk about food, life, struggles, and what its like everyday to be in the restaurant business. And for the record, I am going to hold him to that trip to Israel we talked about. Follow him: @mikesolomonov Michael Solomonov is the executive chef and co-owner of Philadelphia’s pioneering Israeli restaurant, Zahav, and the co-author of three cookbooks. He is the 2011 James Beard Award winner for “Best Chef, Mid-Atlantic”, a 2016 James Beard Award winner for “Best International Cookbook” and “Book of the Year” for his and business partner/co-author Steven Cook’s first cookbook, Zahav: A World of Israeli Cooking, and the 2017 James Beard Award's “Outstanding Chef.” In 2018, Zahav was recognized by Food & Wine Magazine as one of "The 40 Most Important Restaurants of the Past 40 Years". In May of 2019, Zahav was awarded "Outstanding Restaurant" by the James Beard Award Foundation. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia's Federal Donuts, Dizengoff, Abe Fisher, and Goldie. In 2019, Solomonov brought another slice of Israeli food culture to Philadelphia with K’Far, an Israeli bakery & café, this past July and Merkaz, an Israeli pita sandwich shop, this past November. In 2020, the pair will also open Laser Wolf, an Israeli shipudiya restaurant in Philadelphia. Since 2017, Solomonov and the Israel Ministry of Tourism (IMOT) are partners in championing Israel’s extraordinarily diverse and vibrant culinary landscape.

This week on Unorthodox, we’re coming to you from, well, all over the place. First, we check in on our hosts to see what was up when they were in Cincinnati this past weekend, and we even get some news fresh from Cincinnati’s Jewish newspaper, The American Israelite. Our first Jewish guests are Mike Solomonov and Steve Cook, co-owners of the James Beard award-winning restaurant Zahav and several other Philadelphia mainstays. We visited them at Zahav and talked about what makes the place so special, what “Israeli” food really is, and how food will be the key to future diplomacy. They also share recipes from their cookbooks, Zahav: A World of Israeli Cooking and Israeli Soul: Easy, Essential, Delicious. Our Second interview is with writer and Parsha in Progress podcast host Abigail Pogrebin. We talk about her journey from unaffiliated Jew to active synagogue member and author of several books about Judaism, including Stars of David: Prominent Jews Talk About Being Jewish and My Jewish Year: 18 Holidays, One Wondering Jew. She also tells us how her journey lead to creating the Tablet podcast Parsha in Progress a 10 minute look into each week’s Torah portion, which she hosts alongside Rabbi Dov Linzer. Come see us on tour! November 21 – New York: Book talk November 22 – New York: Shabbat book talk December 5 – Port Washington, New York: Book talk December 6-7 – Encinitas, California: An Unorthodox Shabbat and Unorthodox live show December 9 – Phoenix: Unorthodox live show December 15 – New Haven, CT: Brunch and book talk December 17 –  New York: Stephanie talks to the team behind Hadassah’s podcast The Branch, Dina Kraft and Josh Kross December 19 – St. Louis: Book event Copies of The Newish Jewish Encyclopedia will be sold and signed at each event. Like the book? Leave us a review on Amazon or Goodreads. Email us at Unorthodox@tabletmag.com or leave a message at 914-570-4869. Subscribe to our weekly newsletter to get new episodes, photos, and more. Follow Unorthodox on Twitter and Instagram and join our Facebook group. Get your Unorthodox T-shirts, sweatshirts, and baby onesies here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Adeena Sussman is one of those food writers who immerses themselves into a subject. To say she is enamored of Middle Eastern food, flavors and culture may be an understatement. An American who visited Israel regularly throughout her life, Adeena decided to make Tel Aviv her home in 2015. She has a great gift for teaching others how to embrace the flavors of Israeli cuisine by using border-crossing kitchen staples like tahini, sumac, silan, harissa and za'ater. Her newest cookbook, Sababa: Fresh Sunny Flavors from My Israeli Kitchen, focus solely on Israeli food. Our contributor Melissa Clark recently spoke to Adeena about putting her personal touch on a traditional cuisine. Broadcast dates for this episode: September 10, 2019

Episode Seventy Four Show Notes CW = Chris WolakEF = Emily FinePurchase Book Cougars Swag on Zazzle! AND at Bookclub Bookstore & More.If you’d like to help financially support the Book Cougars, please consider becoming a Patreon member. You can DONATE HERE. If you would prefer to donate directly to us, please email bookcougars@gmail.com for instructions.Join our Goodreads Group! Please subscribe to our email newsletter here.– Upcoming Readalong –We are hosting co-reads in June 2019 with Jenny Colvin of the Reading Envy Podcast. More details are forthcoming, but the books are:Gone with the Wind – Margaret MitchellSapphira and the Slave Girl by Willa CatherThe Goodreads discussion page can be found HERE– Currently Reading –The World That We Knew: A Novel – Alice Hoffman (EF) (release dateA Vindication of the Rights of Women – Mary Wollstonecraft (CW)Click HERE for the readalong with Great Book StudyWelcome to the Writer’s Life: How to Design Your Writing Craft, Writing Business, Writing Practice, and Reading Practice - Paulette Perhach (CW)From A Whisper to A Riot: The Gay Writers Who Crafted an American Literary Tradition – Adam W. Burgess (CW)The Jewel Garden: A Story of Despair and Redemption – Monty Don (CW)– Just Read –Fascism: A Warning – Madeline Albright (CW) (audio)The Shortest Way Home – Miriam Parker (EF)Chris dnf’d Transcription – Kate Atkinson (CW)Tell Me How it Ends: An Essay in Forty Questions – Valeria Luiselli (EF)The Marriage of Phaedra – Willa Cather which is part of the Willa Cather Short Story ProjectHeavy: An American Memoir – Kiese Laymon (EF) (audio)– Biblio Adventures –Chris and Emily went to the 92nd St Y to see Barbara Kingsolver and Richard Powers discuss their books Unsheltered and The OverstoryChris watched A Discovery of Witches based on the All Souls Trilogy by Deborah HarknessEmily took a trip to Philadelphia and visited the University of Pennsylvania Bookstore and Penn BookCenter and also took a picture of the Curtis Publishing Company building. She also had dinner at Zahav and flipped through a copy of Michael Solomonov’s new cookbook, Zahav: A World of Israeli Cooking. Click HERE to read the article about Solomonov in the NY Times.– Upcoming Jaunts –4/18/2019 – The Willa Cather Bookclub will discuss A Lost Lady at 2pm at Bookclub Bookstore & More.4/18/2019 – Bank Square Books and the Lagrua Center are co-hosting Mary Norris to discuss her book Greek to Me: Adventures of the Comma Queen.4/23/2019 – Patricia Marx and Roz Chast will be visiting RJ Julia Booksellers to discuss their book Why Don’t You Write My Eulogy Now So I Can Correct It?: A Mother’s Suggestions. Click HERE to read the article about them in the NY Times.4/24/2019 – Delia Owens will be visiting RJ Julia Booksellers to discuss her book Where the Crawdads Sing. Note: The event is sold out.4/24/2019 – Dr. Carla Hayden in conversation with Tracy K Smith at the Schomburg Center for Research in Black Culture.Tracy K. Smith is the poet Laureate of the United States and has a wonderful podcast, The Slowdown, where she reads a poem each day.5/30-6/1/2019 – 64th Annual Willa Cather Spring Conference6/17-6/21/2019 – The 17th Annual Willa Cather Seminar– Upcoming Reads –A Lost Lady – Willa Cather (CW)Gone With the Wind – Margaret Mitchell (CW)Sapphira and the Slave Girl– Willa Cather (CW)If Beale Street Could Talk – James Baldwin (EF)Lights All Night Long – Lydia Fitzpatrick (EF)– Also Mentioned –Faithful – Alice HoffmanRiff Raff Bookstore in Providence, RILost Children Archive – Valeria LuiselliThe Poisonwood Bible – Barbara KingsolverWhite Dog CafeThe Impossible Fortress – Jason RekulakTo find the poetry videos from the Book Cougars April 2018 National Poetry Month Celebration head to our YouTube page.Check out Ryan Ludman on Instagram

On today's episode of All in the Industry®, host Shari Bayer is joined by Michael Solomonov, co-founder of CookNSolo Restaurant Partners and executive chef/co-owner of Zahav, Philadelphia's pioneering modern Israeli restaurant. Michael also co-owns Federal Donuts, Dizengoff, Abe Fisher, Goldie, and the philanthropic Rooster Soup Company, which donates 100% of its profits to support Philadelphia's most vulnerable citizens. Michael is a four-time James Beard Award winner, including Outstanding Chef in 2017 and Best Chef, Mid-Atlantic in 2011. He has a new cookbook with his business partner Steven Cook, entitled Israeli Soul: Easy, Essential, Delicious; who he has written two previous books with, including Federal Donuts, and Zahav, A World of Israeli Cooking, which won James Beard Awards for "Book of the Year" and "Best International Cookbook". Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Mission Chinese Food in Bushwick, Brooklyn. Listen at Heritage Radio Network, or subscribe to our podcast on iTunes, Stitcher and/or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

Tweet The #1 listed "food radio show Philadelphia" from Google and Bing is back LIVE this Sunday, October 21st at 635pm. That's right Derek is back in studio and Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is a #Foodie star studded spectacular! Things get started with Ingrid Hoffmann who has partnered with the American Diabetes Association to publish “Latin Comfort Foods Made Healthy (Clásicos latinos a lo saludable): More than 100 diabetes-friendly Latin favorites”. The book celebrates the joys of cooking and eating healthier versions of traditional Latin recipes bursting with flavor while staying within the nutritional guidelines of the ADA and relying on Ingrid's concept of delicious, easy, and simple recipes with a healthy twist. Raised in Colombia and the Netherlands, Ingrid Hoffmann is a professional eater, author and host of Top ChefEstrellas (Telemundo, NBC), Simply, Delicioso (Cooking Channel) and Delicioso(Univision) is passionate about cooking, entertaining, and helping her fans lead a healthy and balanced lifestyle. Via her cookbooks, “chica tips” and social media platforms, Ingrid hopes to educate her followers about “better for you” ingredients, implementing cooking habits and to think of food as medicine. With this in mind, in 2015, Ingrid launched her very own food brand, Cocina by Ingrid Hoffmann, which focuses on easy, delicious and healthy meal solutions for the family. She writes a monthly column for Delta Air Lines Delta Sky Magazine and AARP en Español and is a frequent guest of shows like Un Nuevo Día, The Talk, Oprah, Martha Stewart, The View, The Today Show, The Early Show, and The Wendy Williams Show. Then we talk to Dorie Greenspan who has a new book “Everyday Dorie: The Way I Cook” from Rux Martin/Houghton Mifflin Harcourt being released October 23rd and available for pre-order on Amazon.com. To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan's food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a “Dorie recipe”? Each one has a small surprise that makes it special. The dishes are practical, made with common ingredients from the supermarket, farmers' market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie's infectious love of cooking and her trademark hand-holding directions. Inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, Dorie Greenspan is also the author of Dorie's Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP: The International Association of Culinary Professionals, Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, another James Beard Award winner. To talk about the most important meal of the day, we will be joined by Ryan Grim who is the editor of Extra Crispy and has new book “Breakfast: The Most Important Book About the Best Meal of the Day: The Most Important Book About the Best Meal of the Day” from Oxmoor House Books being released October 23rd and available for pre-order on Amazon. The book Breakfast is an exploration of everything about breakfast and brunch. This celebration of the most popular meal of the day offers engaging stories, essential how-tos, and killer breakfast recipes. Discover exciting new ingredients and the secrets to making Entenmann's Cake Doughnuts and Taco Bell Crunchwraps at home, among many other dishes. Learn the origins of scrapple and how to brew barista-level drinks. Based on the popular website ExtraCrispy.com, this book—the perfect gift for anyone who loves all-day-breakfast—is packed with 100 photos, humorous illustrations, and amazing, craveable food. Ryan was previously the deputy editor of Tasting Table, but covering all three meals was too much of a burden, so he decided to get into the breakfast media world. Before that, he was the managing editor of VICE magazine. Now Extra Crispy is the authority on breakfast, brunch, and every nook and cranny of morning culture. It is the leader of the growing global breakfast trend, showcasing celebrity chefs and emerging voices. Last, but certainly not least we are thrilled to welcome Steven Cook the co-author of new cookbook “Israeli Soul: Easy, Essential, Delicious” from Rux Martin/Houghton Mifflin Harcourt. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these food specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors Michael Solomonov and Steven Cook scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-to and close-ups of finished dishes make everything simple and accessible. Steven Cook is the co-founder of CookNSolo Restaurant Partners. He is the co-author of Zahav: A World of Israeli Cooking, winner of two James Beard Awards in 2016 for "Best International Cookbook" and "Book of the Year". Cook also sits on Broad Street Ministry Hospitality and Corporate Council, which supports Broad Street's mission of providing meals and social services to Philadelphia's most vulnerable citizens. Prior to founding CookNSolo, Cook was the owner and executive chef of Marigold Kitchen. Cook is a graduate of the The Wharton School of the University of Pennsylvania and the The-French-Culinary-Institute. He left a job as an investment banker in New York to return to Philadelphia and pursue a career as a hospitality entrepreneur overseeing highly acclaimed and award winning Zahav Federal Donuts, Abe Fisher, Dizengoff, The Roosterand Goldie Falafel restaurants. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and he visited the grand opening of Steve's Prince of Steaks. It will be a full night of Derek on the radio as he also joins the Dining On A Dime crew of Kevin Wilson and John Cohlat 5pm and then after Small Bites at 8pm he sits with the We're Justgrubbin crew of JustGrubbin. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week as well as she visited Yards Brewing Co., and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites Episode 99 appeared first on Wildfire Radio.

Watch the video here. Lauded for bringing the Middle Eastern, North African, Mediterranean, and Eastern European influences from Solomonov's titular Philadelphia restaurant to readers' home kitchens, Michael Solomonov and Steven Cook's Zahav: A World of Israeli Cooking won the 2016 James Beard Book of the Year and Best International Cookbook award. Solomonov won the 2011 James Beard Award for ''Best Chef, Mid-Atlantic,'' and his restaurants have been recognized by Bon Appétit, Food & Wine, and Travel + Leisure. At once a madcap bio of their donut mini-empire, canticle to American passion, and collection of cult-favorite recipes, Solomonov and Cook's new book tells the ''hole'' story of all things ''Fednuts.'' In conversation with Tom Henneman, Bob Logue, and Felicia D'Ambrosio Moderated by culinary expert, food writer, and permanent judge on BRAVO's Emmy-winning series Top Chef, Gail Simmons. She also makes frequent television appearances on TODAY and Good Morning America, and is the author of the 2012 memoir Talking With My Mouth Full and the forthcoming cookbook Bringing It Home: Favorite Recipes from a Life of Adventurous Eating. She was named the #1 Reality TV Judge in America by the New York Post.  (recorded 9/25/2017)

When it’s all about the food, how do you make the drinks stand out? Zahav Restaurant and its chef Michael Solomonov have been winning award after award since opening its doors, including finalist for "Outstanding Chef" at the James Beard Awards. As Bar Manager of one of the busiest eateries in the country, it’s Jeff Bartash's job to find out. Download the audio I feel like I should already know what Israeli cooking consists of; I certainly eat a whole lot of Lebanese food living in London. It took a trip home to Philadelphia, while researching an article I was writing for Sainsbury's Magazine, to discover what I had been missing. Mezze of salads, hummus, lamb shoulder cooked over hot coals – Chef Solomonov turns this peasant food into a work of art. [caption id="attachment_7725" align="alignright" width="199"] Lemonnana! Photo Credit: Mike Regan[/caption] I, of course, had heard of Zahav, but eating there is a whole different basket of Laffa. Needing a beverage to accompany my salatim, I asked the staff for a suggestion. Next thing I knew, a pitcher of Lemonnana was plonked down on the table. Lemon, Mint & Bourbon...so simple – no wonder it’s the national drink of Israel. Oh, just a slight different between what you might have tasted on the streets of Tel Aviv -  Zahav’s version added bourbon to the mix. We sampled the five other signature cocktails that had made it onto the menu, but on my way back to the UK, I was still dreaming of Lemonnana.   In Philadelphia for my annual holiday visit a few weeks ago, I just had to meet Jeff Bartash, the man whose job it is to oversee which cocktails make the cut and end up on the list. I learned a whole lot more than I imagined, about, not only Lemonanna, but also their wine list, which includes little known wines from Lebanon and Turkey as well.     [content_boxes class="" id="cheat-sheet"] For more information and recipes, check out Chef Michael Solomonov's James Beard Book of the Year and Best International Cookbook (2016): Zahav: A World of Israeli Cooking [/content_boxes]   WHERE YOU CAN HEAR ME DRINKING NEXT: We are staying in the city of brotherly love to chat with our next guest Anna Frey, proprietor of 1 Tippling Place, All she wanted was a great local bar in her neighborhood, so she created it herself. Stop by next time to discover why she is going back and forth to Mumbai all in the time of cocktails. ARE YOU A REGULAR LISTENER OF THE BEST SIPS WORLDWIDE PODCAST? You can get this and all future audio files automatically downloaded to your mobile device easy. If you’re on iOS, you can listen with iTunes. Android users can get it on Google Play. Or click the player to listen to just this episode. (But trust me, you’ll want to subscribe!)

Chef Michael Solomonov operates a cluster of acclaimed Philadelphia restaurants with his partner Steve Cook, including Dizengoff, Federal Donuts, Abe Fisher, Percy Street Barbecue, and their flagship, Zahav. In fall 2015, Solomonov will publish his first cookbook, Zahav: A World of Israeli Cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Solomonov and Steve Cook are the men behind CooknSolo a restaurant group which consist of Zahav, Abe Fisher, Di zengoff, Percy Street Barbecue, and four Federal Donuts locations. Mike is a product of the Florida Culinary Institute and Steve was molded from the Wharton School of Business at the University of Pennsylvania and the French Culinary Institute. Their restaurants are getting accolades from all angles, some of which include: two 3 bell and, one 4 bell ratings from the Philadelphia Inquirer (3 bells is excellent and 4 bells is superior), two of their restaurants were listed on Travel and Leisure's list of 50 best new restaurants in the world and They were featured in The National Eater 38: Where to eat in 2015. Mike and Steve also have their first book Zahav: A World of Israeli Cooking, hitting selves in October of this year. These two chefs say food is secondary in their restaurants; hit play and find out whats primary.