Podcast appearances and mentions of Michael Solomonov

Do you ever get to the farmers' market and feel completely overwhelmed by all the incredible, colorful summer produce?This week, we're helping you navigate peak produce season by sharing our top farmers' market picks for summer, PLUS all the dishes we're making with our favorite fruits and veggies. Whether you're filling up your tote bag or harvesting from your own garden, these are recipes we rely on for quick weeknight meals, warm weather hosting, and easy desserts. By the end of this episode, you'll:Discover how to turn your big ripe tomatoes into a quick weeknight sauce or into a refreshing, Vietnamese-inspired soupLearn how to make the most of all that extra zucchini with a dish that's ideal for hosting or potlucksGet the scoop on the recipe developers and cookbooks we rely on to make seasonal produce shine, including a legendary chef's classic corn dish that you'll want to serve any time of dayPress play now to make the most of your farmers' market haul! ***Links: Book a farmers' market tour with Sonya in Portland!Tomatoes-Salmon with freshly grated tomato and butter by Carolina Gelen for NYT CookingNuoc Cham Gazpacho by Kendra Vaculin for Bon AppétitJose Andres' wife's famous gazpacho recipe from Food & Wine, andGazpacho with coconut water, developed by Sonya for Harmless HarvestCorn -Alice Waters' corn cakesSummer garden tortelloni by Ian Knauer from Gourmet Magazine Our summer corn episode from last year!Eggplan -Sabich sandwiches from Serious Eats, but Sonya likes Michael Solomonov's eggplant preparation in his Sabich recipe on The Nosher. If you can find amba, it's a great addition!Zucchini - Zucchini rice gratin with tomatoes and parmesan by Andrea Albin for Gourmet...

Andrew Rannells stops by to co-host with Jenna for the day. The two are joined by Patrick Schwarzenegger to talk about season 3 of ‘The White Lotus' and what kind of role he wants to take on next. Also, Meghann Fahy discusses her new thriller ‘Drop' and her rise to stardom. Plus, chef Michael Solomonov shares a delicious matzo toast recipe perfect for Passover festivities.

Chef Michael Solomonov and restaurateur Steve Cook have been business partners & friends for close to 20 years. The duo now own over 20 restaurants together in Philadelphia, Brooklyn, Las Vegas and soon Miami. Their flagship restaurant, Zahav, is known for its ultra creamy hummus which you can now buy in Whole Foods. This recipe is from their new cookbook called Zahav Home: Cooking for Friends & Family.French Onion LabnehMakes 4 generous servings3/4 cup Caramelized Onions, finely chopped (Zahav Home, page 38)2 cups homemade Labneh (Zahav Home, page 30), or one 16-ounce container½ medium red onion, finely chopped½ cup finely chopped chives½ cup finely chopped dill1 teaspoon salt, plus more to taste½ teaspoon ground black pepperJuice of 1/2 lemon, plus more to taste1. Put everything but the lemon juice into a medium bowl. Stir together until evenly mixed, then add the lemon juice. Taste for lemon and salt, adding more as needed.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

In Zahav Home, co-owners Chef Michael Solomonov and Steven Cook bring Zahav's signature ideas to the home kitchen with 125 recipes for achievable meals ranging from robust salads and abundant vegetables to hearty soups and easy lunches. In conversation with Jake Tapper, CNN anchor and chief Washington correspondent. This program was held on September 30, 2024. 

September 29 2024-Donating the Brain for Research & Cooking for the Holidays Ontario's Minister of Sport, Neil Lumsden, has made a commitment to donate his brain to research after he dies. The 10-year CFL veteran and four-time Grey Cup champion is one of several former football players making that legacy through the Concussion Legacy Foundation. I talked with about what he hopes this will accomplish. AND How do famous chefs cook at home and can we do the same as we prepare special meals for Thanksgiving or the Jewish new year? The answer is yes and there are tips, tricks, and recipes in Zahav Home: Cooking for Friends & Family -the book celebrity chef Michael Solomonov cooked when he had to cook at home during the pandemic.

On this episode of Beautifully Jewish, we're preparing for 5785 with a focus on the holiday table. Rethinking the table just might ground you and bring some clarity as you get ready for these days of awe. Tanya begins the episode with her reflections on the spiritual significance of the table before she and guest host Shannon Sarna share three interviews that serve up some sage advice.  First, we learn about creating your own beautiful holiday table with blogger Rebekah Lowin, aka The Jewish Martha Stewart, who shares some surprisingly simple ways to elevate your holiday table. Next, etiquette expert and author Lisa Gaché joins us to talk about how to bring our best selves to holiday meals (hint: it starts with a smile). We couldn't fit all of Lisa's ideas into this episode, but if you're interested, check out this link about Talmudic table manners. Finally, we chat with Jewish culinary legends Michael Solomonov and Steve Cook to hear more about their new book Zahav Home: Cooking for Friends and Family and get their recommendations for a delicious holiday menu. Listen to the end to hear their true thoughts on that old Jewish pantry staple: Lipton French Onion Soup Mix.   This episode of Beautifully Jewish is hosted by Tanya Singer with guest co-host and Queen of Jewish comfort food, Shannon Sarna who shares her recipe for Balsamic Apple Date Challah. Learn more about becoming a Tablet Member at tabletm.ag/uomember. Write to us at unorthodox@tabletmag.com, or leave a voicemail on our listener line: (914) 570-4869. Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts.

This week, Pat Cobe, senior menu editor at Restaurant Business, shared her take on Blank Street's summer matcha drinks and the escalating price of lobster rolls, while Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, recounted his visit to Philadelphia to dine at Iron Hill Brewery & Restaurant and Zahav, chef Michael Solomonov's Israeli restaurant. The guest on this week's Menu Talk is Dan Kluger, chef-partner of Greywind in New York. Chef Kluger got his start working with Danny Meyer at Union Square Café, then moved on to Tabla, where he was mentored by the late chef, Floyd Cardoz. He talks about how his experience at Tabla really molded his palate and management style.

UK Prime Minister Rishi Sunak has conceded defeat following historic election results. Deutsche Bank's Maximilian Uleer explains. Plus, the monthly jobs report is expected to show a slowdown in hiring during May. CookNSolo Restaurants' Michael Solomonov and Steven Cook describe what their business is seeing. And, Amazon turns 30 today after passing $2 trillion in market cap last week. Arete Research's Rocco Strauss discusses.

Last Sunday's protest in front of Michael Solomonov's falafel shop Goldie revealed more than know-nothingism.

Senator Amy Klobuchar joins GMA3 to discuss her new book 'The Joy of Politics'; Showdown on the Debt ceiling, Salt-N-Pepa sit down with Tamron Hall as Hip-Hop turns 50 this year; Chef Michael Solomonov joins the show with a recipe to honor Jewish American Heritage Month Learn more about your ad choices. Visit megaphone.fm/adchoices

In conversation with award-winning chef and restauranteur Michael Solomonov Ari Shapiro is the cohost of NPR's All Things Considered, the most listened-to radio news program in the country. Formerly NPR's White House correspondent and international correspondent based in London, he has earned two Edward R. Murrow awards, the Daniel Schorr Journalism Prize, and recognition from the American Bar Association and the Columbia Journalism Review. Also an accomplished stage performer, Shapiro is the creator of the one-man show Homeward and the co-creator of the show Och and Oy, which he performs nationwide alongside collaborator Alan Cumming. A memoir in the form of an essay collection, The Best Strangers in the World reveals the deeper stories behind some of the globe-hopping journalist's most poignant reportage. (recorded 3/23/2023)

“I want to run some ideas by you” launches these FOOD FRIENDS into a spirited conversation where they join forces to share ideas and recipes to make casually hosting during the week that much easier. Sonya asks Kari for advice on what to serve alongside the main dish. Kari eagerly (and firmly!) pitches ideas for suitable sides. Sonya shares her brilliant tip for a make-ahead dish that actually tastes better a day or two later, as well as a time-saving strategy that builds flavor to a delicious sauce. Kari adds smart tips on building a menu around mindful cleanup at the end of the night. The flurry of ideas and tips that emerge benefit any aspiring host (including these two food friends!). If you want to create a delicious dinner, but feel stuck with a menu item, or just need a boost of inspiration for future hosting, this is the episode for you!***Links to recipes from this week's show:Sonya's guest for dinner, Adrian Hale, and her amazing dough recipe. Stay tuned for her upcoming book!Ina Garten's couscous with pine nuts and currantsSchug/Zhoug recipe adapted from Michael Solomonov via Tasting Table Reem Assil's kofta recipe Sonya's recipe for Amba, or find the premade condiment online and at Middle Eastern markets Mark Bittman's braised lamb with wine and prunes for the NY TimesBaked orzo recipe from Yotam Ottolenghi via The GuardianWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Chef Michael Solomonov shares his Israeli Food passion and tremendous talent. Rebecca Lindamood teaches us the basics of Bread Baking and You Should Be Braising

Leaving "Roland's Food Court" behind them, Roland Campos and Gennaro Pecchia are back with the very first episode of "The Good Food Fellas." Roland and Gennaro welcome a favorite of all chefs and good food lovers, Chef Michael Solomonov. Michael talks about partnering with Steve Cook and Boka Restaurant Group to create two new hotspots, Laser Wolf and K'Far Cafe. Chef brings us all the news about these ventures as well as the Hoxton Hotel and Zahav Restaurant in Philadelphia.

This is the second part of our two part holiday gift guide! Chet and Priya dive deeper into their favorite food-related gifts - kitchen tools, cookbooks, serving ware, mushroom grow kits, chocolate, and more! Chet's nibble: endive salad with pear and gorgonzola dolce, Priya's nibble: leftover enchilada Links to Gifts in Pt 2: TOOLS Thermapen https://www.thermoworks.com Thermapen Dupe that Priya has - https://buythermopro.com/product/tp-03/ Webstaurant Store https://www.webstaurantstore.com Areaware https://www.areaware.com Heath https://www.heathceramics.com Dutch Oven Finds https://dutchovenfinds.com Fishes' Eddy https://fishseddynyc.com Cascadia Mushrooms https://cascadiamushrooms.com/ Smallhold Mushrooms https://smallhold.myshopify.com/ Stick with Me Sweets https://swmsweets.com Topogato https://topogato.com Monsoon Chocolates https://monsoonchocolate.com Vosges https://www.vosgeschocolate.com COOKBOOKS The Cook You Want To Be by Andy Baraghani Afro Vegan by Bryant Terry (ANY Bryant Terry) Chetna's Healthy Indian Vegetarian by Chetna Makan Gaza Kitchen by Laila el-Haddad and Maggie Schmitt Zaitoon by Yasmin Khan ZAHAV by Michael Solomonov & Steven Cook 5 Ingredients by Jamie Oliver How to Cook Everything by Mark Bittman Cookies by Martha Stewart Dorrie's Cookies by Dorrie Greenspan Bravetart by Stella Parks FOOD BOOKS Seconds - Bryan Lee O'Malley Blood Bones and Butter - Gabrielle Hamilton Crying in H Mart - Michelle Zauner Created by Chet Siegel & Priya Patel // Produced & Edited by Kurt Cruz // Developmental Producer - Jeremy Redleaf // Theme Music by The Weekend Ladies Check us out on Twitch and Instagram @nibblesandbitspod & on Twitter @nibsandbitspod

Michael Solomonov makes hummus so transcendently good it will make you wonder how it can possibly share a name with the stuff you eat out of the plastic tub with baby carrots when there's no food in the house. On today's episode, the Dizengoff chef and his business partner Steve Cook go deep on Israeli cuisine—with a side of cheesesteaks (they're Philly boys, after all). Learn more about your ad choices. Visit podcastchoices.com/adchoices

When berries are in season, there's no higher calling for them than baking them into a cake. The cookbook club has tried a lot of these, and we're smitten. Come along for the roundup, and prepare for your mouth to water. Recipes mentioned in this episode: Summer strawberry cake (Smitten Kitchen) + sheet cake Whole grain strawberry cake (Snacking Cakes) Raspberry rye cookies (100 Cookies) Honey cake (Snacking Cakes) Cherry and poppy seed yogurt cake (Sweeter off the Vine) Currant gooseberry buckle (Sweeter off the Vine) Soft chocolate and fig cake (Sweeter off the Vine) Pear sauce cake (Rustic fruit desserts) Stone fruit upside-down cornmeal cake (Rustic fruit desserts) Upside-down nectarine cake (Snacking Cakes) Blueberry cornmeal tart (NYT) Old-fashioned strawberry cake (NYT) Coconut cardamom blueberry snack cake (Naturally Nourished) Berry volcano cake with white chocolate hemp sauce (My New Roots) Rhubarb torte (Sarah Copeland) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov

We sit down with Kirsten Collins to chat about this gorgeous anthology of vegetarian recipes, from Australian-Chinese author Hetty McKinnon. From "soupy salads" to desserts, we dig into the recipes, how they worked for us, and whether this is a cookbook we want to own. Resources mentioned in this episode: Family Prestel Publishing Hetty McKinnon Recipes mentioned in this episode: Salt-oil rice with coconut stewed spinach and tofu My Great Aunt's chana masala Deconstructed falafel salad Tofu larb Chickpea, kale and feta stew with za'atar baked eggs Golden egg curry Za'atar, zucchini and mascarpone slab galette Miso, brown butter and crispy sage pasta Gnocchi with asparagus, edamame and parmesan Waldorf-esque salad Turmeric chickpea soup with charred Brussels sprouts Carrot soup Tomato cobbler Polenta with baked tomato mushrooms Brussels sprouts gratin Orange and rosemary olive oil cake Lime pie with Anzac biscuit crust Any fruit crumble About our Guest: Kirsten Collins is the co-founder of our real-life Cookbook Club. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov

On today's episode of All in the Industry®, Shari Bayer's guest is Ayesha Nurdjaja, executive chef and partner at Shuka and Shukette in NYC, and Culinary Director of The Bowery Group. We are on-location at Shukette, Ayesha's neighborhood restaurant in Chelsea, which focuses on locally sourced and sustainable Middle Eastern food, and the sequel to Shuka, which she opened in Soho in 2015 with owners Vicki Freeman and Marc Meyer, and earned a devoted following for her vibrant Eastern Mediterranean fare. A Brooklyn native of Italian-Indonesian heritage, Ayesha's entrepreneurial spirit first led her to pursue a business degree at Pace University. Shortly after receiving her degree, Ayesha realized food was her true passion and subsequently enrolled in the Institute of Culinary Education. She has worked at various NYC restaurants including Lidia Bastianich's Felidia, Bar Artisanal, Picholine and Missy Robbins' A Voce as well as Il Bordello and Red Gravy in Brooklyn as executive chef. Ayesha is a 2022 James Beard Award Finalist Nominee for Best Chef: New York State. Good luck, Ayesha! (JBFA will be taking place next Monday 6/13 in Chicago, and Shari will be covering the awards with red carpet interviews). Today's show also features Shari's PR tip to always break bread; Speed Round; Industry News Discussion on TikTok and NY restaurants; and Solo Dining experience at Laser Wolf Brookyn, a shupidya, or skewer house, on the rooftop of The Hoxton Hotel in Williamsburg, BK, and partnership between Philadelphia chef and restaurateur Michael Solomonov and Steve Cook of CookNSolo Group, and Rob Katz and Kevin Boehm's Boka Restaurant Group based in Chicago.Photo Courtesy of Ayesha Nurdjaya.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Chef Yehuda Sichel is the owner of HUDA restaurant in Center City Philadelphia. Before opening HUDA, Chef Yehuda Sichel was is the Executive Chef and Partner of Abe Fisher in Philadelphia. A restaurant from James Beard Award-winning restaurateurs, Chef Michael Solomonov and Steven Cook of CookNSolo Restaurants. Connect with Chef Yehuda Sichel & HUDA Restaurant: Website: https://www.hudaphl.com/ (HUDA PHL) IG: https://www.instagram.com/hudaphl/?hl=en (HUDA) IG: https://www.instagram.com/sharkhuda/?hl=en (Chef Yehuda Sichel) https://6immezvyfcy9yilzpbhhuq.captivate.fm/listen (HIT the FOLLOW BUTTON) to hear more cool interviews like this one. "Life is Built, Not Born." Thank you for listening! Joe Ciccarone

There is no single recipe for success. But if there were, Michael Solomonov, the James Beard award-winning chef, created, tested, and mastered it. Of course, there were unique ingredients to his story: Solomonov's success was hardwon, and marked by loss, failure, and his ability to recover.Solomonov is known for his acclaimed Philadelphia restaurant, Zahav. He's also written bestselling cookbooks, and has expanded his restaurants to include, among others, a bakery, pita shop, and the Brooklyn skewer house, Laser Wolf, which opens on May 1, 2022. On today's episode, storymark℠ host Gil Galanos joins the chef in his restaurant to talk about his journey. Solomonov's story begins when he was a teenager with a foot in two different worlds, the US and Israel, and how he fell into his first restaurant job — scrubbing dishes at an Israeli bakery.You can explore Solomonov's portfolio of restaurants and cookbooks on his website. And you can follow Solomonov on Instagram: @MichaelSolomonovMore about storymarkstorymark is brought to you by itrek studios. itrek is a non-profit that inspires tomorrow's leaders through peer-led, week-long treks in Israel to experience its innovation, diversity and complex reality firsthand. For more on itrek's mission, visit itrek.org.storymark is hosted by Gil Galanos. Our Producer is Elie Bleier. Our Associate Producer is Rebekah Sebastian. Our Editor is Zev Levi.Connect with storymarkWant to continue the story?Sign up for the storymark newsletter which will keep you up-to-date on show news and future guests: storymarkpodcast.orgDid you enjoy this episode?Help us spread the storymark word!Please rate and review storymark on Apple Podcasts, Spotify, or wherever you listen. Want to see the faces behind the voices? Follow us on Instagram: @storymarkWant to say hello or recommend a guest?Drop us a note: storymark@itrek.org Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Chet & Priya discuss the murder of Martha Stewart's cat, Passover recipes, L's birthday cake, prunes, and catching covid. This week's cookbooks: Afro-Vegan by Bryant Terry and Zahav by Michael Solomonov & Steven Cook. This week's nibbles - matzo ball soup, pineapple kugel, chai, and Spudsy sweet potato hot fries. Created by Chet Siegel & Priya Patel // Produced & Edited by Kurt Cruz // Developmental Producer - Jeremy Redleaf // Theme Music by The Weekend Ladies Check us out on Twitch and Instagram @nibblesandbitspod & on Twitter @nibsandbitspod Support the pod on Patreon at patreon.com/nibblesandbits

Raised by two chefs, Michael Vincent Ferreri was destined to do great things. Michael left everything behind in upstate New York to start fresh here in Philadelphia, where he began working with Michael Solomonov at Zahav, Joey Baldino at Zeppoli and Tyler Akin at Stock and Res Ipsa. After blowing up the scene with Res, Michael took over the kitchen at Irwin‘s in South Philadelphia where, through his minimalist approach to Sicilian cuisine, he has made Irwin's a must-go restaurant in Philadelphia.

Israel has a rich culinary history and culture, from its street food to its traditional dishes inspired by the Mediterranean sea and the mountains.Chef/Restaurateurs Michael Solomonov and Steven Cook take you on a culinary journey in their book, "Israeli Soul" (Houghton Mifflin Harcourt) to spotlight the dishes that define traditional and modern Israeli food and key ingredients. Solomonov and Cook own CookNSolo with Philadelphia restaurants Zahav, Abe Fisher, Goldie, Dizengoff, and others.The Connected Table SIPS! Podcast is brought to you by Talk 4 Podcasting (www.talk4podcasting.com/) on the Talk 4 Media Network (www.talk4media.com/).The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

On today's episode I enjoy an interview with Dorothy Kalins. Dorothy is the author of Kitchen Whisperers and an award-winning magazine editor, with experience as the founding editor of Metropolitan Home, founding editor-in-chief of Saveur, executive editor of Newsweek. She has collaborated on the production of many cookbooks, including David Tanis's bestselling A Platter of Figs, Michael Anthony's Gramercy Tavern Cookbook, and V is for Vegetables, Michael Solomonov and Steven Cook's Beard-award winning Zahav, Israeli Soul, and many others. In 2018, she was honored with induction into the American Society of Magazine Editors Hall of Fame. Kalins was the first woman ever named Adweek's Editor of the Year, and in 2013, Kalins was voted into the James Beard Foundation's Who's Who in Food & Beverage. On today's episode Dorothy and I talk about: *Food Media and the splash made by Saveur Magazine *The inspiration for her new book The Kitchen Whisperers  *The impact of kitchen and cooking on our connection with others Things We Mention In This Episode: Connect with Dorothy on Twitter @kalins Visit Dorothy's website: Dorothykalins.com  Dorothy's Book The Kitchen Whisperers Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass

For this special bonus episode, Kate interviewed Dorothy Kalins for her new book, Kitchen Whisperers.From Harper Collins: Dorothy Kalins is an award-winning magazine editor, the founding editor-in-chief of Metropolitan Home and of Saveur magazine, and the former executive editor of Newsweek. She has collaborated on the production of many award-winning cookbooks, including David Tanis's A Platter of Figs, Michael Anthony's The Gramercy Tavern Cookbook and V is for Vegetables, and Michael Solomonov and Steven Cook's bestselling Zahav and Israeli Soul. In 2018, she was honored with induction into the American Society of Magazine Editors' Hall of Fame. Dorothy was the first woman ever named Adweek's Editor of the Year. She has won two James Beard Awards, and in 2013 was voted into the James Beard Foundation's Who's Who of Food & Beverage in America. She lives in New York City with her husband, the filmmaker Roger Sherman.Support the show (https://www.patreon.com/dinnersisters)

On this week's restaurant review, Ray talks about one of the best restaurants in the entire country, Zahav in Philadelphia. Ray talks about how Michael Solomonov got into cooking by way of living in Israel, how a life event shifted his focus to Israeli and Jewish cuisine, his battle with addiction, opening Zahav, opening all his other restaurants, and his recent live cooking demonstrations before breaking down the hummus on Goldbelly. For more on chef Michael Solomonov and Zahav, visit spoonmob.com/michaelsolomonov. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

Join TLVi Senior Fellow Hen Mazzig and culinary mastermind, winner of the James Beard Foundation awards for Best Chef in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017-- Israeli Chef Michael Solomonov for a conversation about Israeli food and much more...

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino dive into Dustin Vitale's incredible story. After his mother was diagnosed with terminal bladder cancer, Dustin resolved to take her on the trip she's wanted to go on since she was a little girl -- to the pyramids of Giza in Egypt. Using her Philly cheesesteak recipe that includes a pound of shaved ribeye, Dustin got to cooking and raised more than $18,000, booking the trip for his whole family. Philip and Nyesha sit down with Dustin to share the details of his story with the world. Listen to Philip and Nyesha talk to Dustin Vitale about his Philly cheesesteak fundraiser: Why Dustin began his fundraiser Dustin's mother's cancer diagnosis and her desire to take a trip to Egypt What makes a classic Philly cheesesteak What makes Dustin's mother's recipe so special Chef Michael Solomonov's involvement and review How many cheesesteaks they produce a day How you can order Dustin's cheesesteaks for yourself Links: Dustin Vitale - Instagram Philadelphia Inquirer - Cheesesteak fundraiser We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Reem Kassis began gathering family recipes after the birth of her first child. The recipes, she says, "could be the story of any and every Palestinian family." We talk about her favorite fried egg recipe, the importance of za'atar seasoning, and her unlikely friendship with Israeli chef Michael Solomonov. Her new cookbook is 'The Arabesque Table.'

Tova du Plessis was born and raised in a kosher Jewish household in Johannesburg South Africa, She came to the United States to attend college, planning to become a doctor.  She pivoted her professional plan and enrolled in the Culinary Institute of America at Greystone in Napa Valley. She completed externships with Pastry Chef Matt Tinder and Boris Portnoy at The Restaurant at Meadowood in Yountville. During a free period, she traveled to Philadelphia, connected with Michael Solomonov, who hired her as a line cook at Zahav and a sous chef at kosher European restaurant Citron & Rose. After a brief stint as the pastry chef at Avance, she joined The Rittenhouse Hotel as executive pastry chef, overseeing dessert and pastry at Lacroix. Tova opened essenbakery.com in 2016. The bakery focuses on Jewish breads and sweets, including babkas, challah, and rugelach.  She is a four time James Beard award nominee as a semi-finalist for “Outstanding Baker”.  Follow Tova on twitter @ChefTova and @essenbakery and Instagram @tovadup  Abigail Dahan is a Foodnetwork 2020 Chopped Sweets winner. She likes teaching regular folks how to bake like pros. She was born in Paris to a Moroccan Jewish father and French Jewish mother.. Her family moved to Cherry Hill, New Jersey, when she was young.  She returned to Paris for culinary school and eventually returned to the Philadelphia area.  In 2014, she was selected for Zagat's “30 under 30” list for Philadelphia. Dahan was furloughed as the executive pastry chef at Parc at the beginning of the pandemic and returned part-time early in the summer.  She won “Chopped Sweets” in early March and the episode aired 01 September 2020.  Abby prepared for the competition by watching as many episodes as possible and by memorizing certain recipes. After baking challahs out of her home, Abby started a business. She now teaches virtual baking classes. Follow Abby on Twitter @sugarchefabs Instagram @abbydahan and contact her for classes through her website www.thebakeschool.com 

Francis Lam hosts the 2020 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests Samin Nosrat, Chef Michael Solomonov, Jacques Pépin, Nora McInerny, and Sohla El-Waylly to answer your pre-recorded questions. Broadcast dates for this episode: November 26, 2020

Each year for Yom Kippur, we bring you a special episode all about apology and atonement. (Listen to our previous episodes: from 2019, 2018, 2017, 2016, and 2015.) This year, we’re focusing on the theme of reconciliation—across the political divide and the religious spectrum, and beyond. Our first story comes from Chris Haugh and Jordan Blashek, two friends who decided to drive across the country together in 2016. Chris, a Berkeley born, Obama-loving liberal, and Jordan, a former marine and proud conservative, were forced to confront their vast political differences as the presidential campaign unfolded around them across the United States. You can read the full story of this and their subsequent cross-country drives in their new book, Union: A Democrat, A Republican, and a Search for Common Ground. Next we talk to Tablet columnist Marjorie Ingall, whose website (and soon to be book) SorryWatch.com chronicles the good, the bad, and the ugly of public apologies. She reminds us how to apologize (there are six steps!), helps us interpret corporate apologies in a year full of them, and reminds us that forgiveness isn’t mandatory. Then we hear from Jericho Vincent, author of the 2014 memoir Cut Me Loose: Sin and Salvation After My Ultra-Orthodox Girlhood, which tells the painful and traumatic story of leaving Orthodox Judaism as a teen. Since then, Jericho has been on a long and winding spiritual journey, exploring Buddhism, Sufi Islam, scientific atheism, and ultimately creating an entirely new conception of Judaism—and starting in a rabbinical program. This summer, Jericho struck up a correspondence with Orthodox writer and educator Dovid Bashevkin, whose book Sin•a•gogue: Sin and Failure in Jewish Thought covers many of the areas that have long fascinated Jericho. Jericho and Dovid tell us what their ongoing conversations—about everything from Jewish texts to the ongoing social and political unrest in America—can teach us about reconciliation and rebuilding in today’s stratified world. Finally, our associate editor Robert Scaramuccia tells the story of an offhand joke he made as a teenager at the Boys State summer camp, and how it has haunted (and helped) him ever since. Robert brings us along on his quest to apologize for what he said—once he figures out what exactly that was.  Please consider donating to Unorthodox to help us keep making shows like this. Our annual fundraiser is underway, and everyone who gives will be entered into a raffle to spend some virtual time with the hosts. Donate at bit.ly/unorthodox2020fundraiser.  Let us know what you think of the show, and share your 5781 resolutions at unorthodox@tabletmag.com, or leave us a voicemail at (914) 570-4869. You can also record a voice memo on your smartphone and email it to us.  Subscribe to our weekly newsletter to get new episodes, photos, and more. Sponsors American Jewish World Service is the leading Jewish organization working to fight poverty and pursue justice in the developing world. AJWS will triple match any donation made before midnight Sept. 27; go to AJWS.org/unorthodox to find out more about the organization and to make your donation.  Soom Foods is the preferred tahini of restaurants like Michael Solomonov’s Zahav. Soom Foods also makes a chocolate tahini spread and silan date syrup. All products are dairy-free, gluten-free, and certified kosher. Go to soomfoods.com and use code UNORTHODOX to get 15% off your first order. PJ Library sends free storybooks to children (newborn to 12 years old), making it easy to start sharing Jewish traditions. Sign up at pjlibrary.org/unorthodox, The Great Courses Plus offers online classes on everything from film to wine, personal finance, and public speaking, from professors and experts in their fields. Start your free trial at thegreatcoursesplus.com/unorthodox.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Philly chef Yehuda Sichel, known for opening restaurants Abe Fischer and Citron and Rose with Michael Solomonov and Steve Cook’s restaurant group Cook and Solo, has gone out on his own, opening his very first restaurant in Rittenhouse Row. KYW’s Hadas Kuznits chats with Sichel about his new restaurant Huda, Jewish American cuisine and cooking brisket... just in time for this year’s Jewish high holidays. See omnystudio.com/listener for privacy information.

Our Jewish guest is Michael Oren, former Israeli Ambassador to the U.S. and a former member of the Knesset. He talks to Liel about his new collection of short stories, The Night Archer, plus how writing fiction has long been an escape from his day job in politics. Our Gentile of the Week is political satirist and journalist P.J. O'Rourke. He talks to Mark about his latest book, A Cry from the Far Middle: Dispatches from a Divided Land, plus whether conservatives can be as funny as liberals, and whether gentiles can be as funny as Jews. His question for us: Does the god of the Hebrew Bible have a sense of humor? We're doing our annual fundraiser a little differently this year. We're not looking to hit a specific dollar amount. Instead, we're looking to get as many participants as we can, giving whatever amount they're able. Everyone who gives will be entered into a raffle to spend some virtual time with the hosts. Head to bit.ly/unorthodox2020fundraiser to donate. Tablet Magazine's Fall 2020 journalism program is a paid three-month remote fellowship for 10 aspiring journalists, run by our very own Mark Oppenheimer. More information here; apply by Sept. 11 to fellowship@tabletmag.com. What are your 5781 resolutions? Email us at unorthodox@tabletmag.com or leave us a voicemail at (914) 570-4869. You can also record a voice memo on your smartphone and email it to us. Subscribe to our weekly newsletter to get new episodes, photos, and more. Get a behind-the-scenes look at our recording sessions on our YouTube page! Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get your Unorthodox T-shirts, mugs, and baby onesies here. Sponsors: Kol Foods is getting you ready for the High Holidays with kosher and ethically raised meat. Go to KOLFOODS.com and use the code UNORTHODOX0920 to get 10% on your order. Soom Foods is the preferred tahini of restaurants like Michael Solomonov’s Zahav, and their silan date syrup is the perfect addition to your High Holiday table. All Soom products are dairy-free, gluten-free, and certified kosher. Go to soomfoods.com and use code UNORTHODOX to get 15% off your first order. Unorthodox Wines are perfect for Rosh Hashanah—try their Sauvignon Blanc, Chenin Blanc or Merlot Cabernet Sauvignon Bordeaux blend. Unorthodox Wines are all vegan and certified kosher by the OU. Go to bit.ly/unorthodoxwine and get their wines delivered to you for free, for a limited time. You can also find Unorthodox Wines at a wine store near you. Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Join Margaret McSweeney and Jaime Laurita as they talk with Serial Griller Matt Moore. Learn the secrets of grilling the ultimate comfort food. Matt traveled 10,000 miles to explore hot and fast grilling as documented in his new book, Serial Griller- Grillmaster secrets for flame-cooked perfection. Chefs Matt worked with include James Beard outstanding chefs Michael Solomonov, Ashley Christensen and Meathead. Ashley encouraged Matt to use the practice of “shaping fire” while grilling. Based out of Nashville, Matt lives in the heart of the city, He spends 200 days of the year on the road and returned home in time for the March 2 tornado. Enduring minor damage to his home, his grill was unscathed. The shelter in place that followed the tornado has provided opportunity. Matt has found himself home and grilling with his family every evening on his Kamado style grill. Join the conversation as Matt shares ideas for grilling with the family using unique flavors and methods.

With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, we'll be making a beloved dish of the Middle East—hummus! It's inspired by a Munchies video of chef Michael Solomonov making the dish in 5 minutes, with a hand strapped to his head, which just goes to show how quick and easy hummus can be! So join Jun through this ASMR journey, and do let us know if you made it at home! (Recipe link)See omnystudio.com/listener for privacy information.

Thanks for tuning in! We appreciate you all listening. See you all tomorrow. 3pm—Rock & Roll Playhouse. If you need some tunes for your kids during the day, check this out. It's some much-needed kid-focused entertainment, IMHO. 5pm—JRAD's Rad Night in America. Episode five of this weekly series will take us back to 5/5/18 in New Orleans. They have Jazz Fest on the mind as well, and ask people to consider donating to help provide food and emergency supplies to Second Harvest Food Bank: Feeding South Louisiana. 8:30pm—Phish's Dinner and a Movie. This week's show is 10/28/16 from Las Vegas. This Golden Age, wow. For the dinner portion, Mike Gordon shares three recipes from friend and chef Michael Solomonov's landmark Philadelphia restaurant Zahav. The charity for this week is Frontline Foods, a grassroots volunteer-based non-profit that raises money to pay local restaurants to prepare meals for the heroes responding to the COVID-19 crisis. If you missed our HF Pod Live chat about this show and about Europe '96, you can watch that here. Photographer Roger Patteson on Phemale-Centrics. Phish photographer and Phellowship member Roger Patteson join Dawn and Jeni for a chat. Check it out.Marcus King on Eric Krasno Plus One. Just want to give another plug for this excellent conversation with a really excellent artist. Subscribe, share with your friends, and we'll have a new episode next Monday! See acast.com/privacy for privacy and opt-out information.

With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, we'll be making a beloved dish of the Middle East—hummus! It's inspired by a Munchies video of chef Michael Solomonov making the dish in 5 minutes, with a hand strapped to his head, which just goes to show how quick and easy hummus can be! So join Jun through this ASMR journey, and do let us know if you made it at home! (Recipe link)

With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, we'll be making a beloved dish of the Middle East—hummus! It's inspired by a Munchies video of chef Michael Solomonov making the dish in 5 minutes, with a hand strapped to his head, which just goes to show how quick and easy hummus can be! So join Jun through this ASMR journey, and do let us know if you made it at home! (Recipe link)

The acclaimed Israeli-born chef talks about his newest Philadelphia restaurant, Laser Wolf, and the intense, exciting, and sometimes painful path he followed to get where he is today.

Chef of the reigning Best Restaurant in America, Mike Solomonov of Zahav, offers up his insight and wisdom on the current crisis that is crushing our industry. Always brutally honest, Mike describes his company's current state and what plans they have for an uncertain future.

Season two of the Zest starts in mid April. But community is what we're all about -- and we're all craving some community right now.  So, I wanted to check in with you. Let you know we're here. We're cooking for our families, we're trying to keep our immunity up, we're trying to support our local restaurants. And food is still and always a huge part of our lives.Today, I'm bringing you a conversation with Michelle Stark, the food and lifestyle editor of the Tampa Bay Times. Michelle's been writing about how to eat well, even when we're eating emergency supplies. She tells us the number one things we need to remember when we're stocking up on non-perishables.We'll be back with more stories in the coming days -- stories that connect us. Because food brings us together. By the way, if you do have canned chickpeas in supply, we've got Michael Solomonov's recipe for 5 minute hummus on our website, TheZestPodcast.com.And we'd LOVE to hear how you're doing, and how you're feeding yourself and your loved ones during this crisis. Let us know at our Facebook page.   

Season two of the Zest starts in mid April. But community is what we're all about -- and we're all craving some community right now.  So, I wanted to check in with you. Let you know we're here. We're cooking for our families, we're trying to keep our immunity up, we're trying to support our local restaurants. And food is still and always a huge part of our lives.Today, I'm bringing you a conversation with Michelle Stark, the food and lifestyle editor of the Tampa Bay Times. Michelle's been writing about how to eat well, even when we're eating emergency supplies. She tells us the number one things we need to remember when we're stocking up on non-perishables.We'll be back with more stories in the coming days -- stories that connect us. Because food brings us together. By the way, if you do have canned chickpeas in supply, we've got Michael Solomonov's recipe for 5 minute hummus on our website, TheZestPodcast.com.And we'd LOVE to hear how you're doing, and how you're feeding yourself and your loved ones during this crisis. Let us know at our Facebook page.   

Love is in the air... and it's not because it's Valentine's Day! The gang takes a trip to The Love to see how Stephen Starr's seasonal American restaurant stacks up to the other offerings in Rittenhouse, and they explain how it might be tough to get reservations at the newest Michael Solomonov outpost. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/war-room-sports-llc/message

Love is in the air... and it's not because it's Valentine's Day! The gang takes a trip to The Love to see how Stephen Starr's seasonal American restaurant stacks up to the other offerings in Rittenhouse, and they explain how it might be tough to get reservations at the newest Michael Solomonov outpost.

Spend the hour with Michael Solomonov, the renown Philadelphia chef and cookbook author. Hear about what puts the soul into Israeli food and get the recipe for Solomonov's deliciously addictive tehina shake. Michael and Francis then swap disaster stories and take on listener calls as a team. Caller questions include cooking eggplant for moussaka, ramenizing noodles, being inspired by black garlic, and what to do with whey leftover from the yogurt making process. Plus, America's Test Kitchen investigates the quest to make the world's most disgusting jelly beans and the game it inspired. Broadcast dates for this episode: December 28, 2018 (originally aired) January 3, 2020 (rebroadcast)

Francis Lam and renowned chef Michael Solomonov get to the soul of Israeli food, swap disaster stories and tag team calls from listeners.

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.

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.

The creamy, nutty Hummus Tehina is the main reason many people come to Zahav restaurant in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly smooth texture and balanced flavor. Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

We talk with James Beard Award-winning chef and cookbook author Michael Solomonov of Zahav Restaurant. He shares stories about his journey to becoming a chef, and how he introduces authentic and nuanced Israeli cuisine to his Philadelphia customers.   Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

This week on IsraelCast, Steven Shalowitz sits down with Lior Lev Sercarz, Master Spice Blender, and Michael Solomonov, star of Netflix’s “In Search of Israeli Cuisine”, for an exclusive look into the vision behind Jewish National Fund's Galilee Culinary Institute. Lior and Michael explore the history of Israeli cuisine and what makes the Kiryat Shmona region the perfect place to be the next culinary and food tech capital.

Welcome to the Martini Minute, this is what's new in the world of luxury: Five-time James Beard Award-winning chef Michael Solomonov will bring his famed Israeli cuisine to the Zahav pop-up experience at 1 Hotel South Beach. From December 4 to 6, he'll host four-course, family-style dinners inside the property's Habitat restaurant for $195 per person.

In recent years, Israeli cuisine has been on the rise, becoming extremely popular throughout Europe and the United States. This has many people asking themselves, perhaps rightfully so, “what the hell is Israeli cuisine?” Some critical voices even claim that many of the wonderful dishes Israel is claiming as its “own” are actually stolen – which, of course, echoes a longer, deeper controversy that has plagued the Middle East for about a century. In a way, you might say Israeli food is the Arab-Israeli conflict in a plate. But regardless, Israeli restaurants keep opening their doors on street corner in almost every big American city. Lines of clientele stretch around the block and lines of praise stretch across the food critics’ reviews. Michael Solomonov is an Israeli-American chef, renowned for his critically-acclaimed Israeli Restaurant, Zahav, in Philadelphia. He’s the winner of several James Beard awards including Best Chef Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017. His cookbook Zahav: A World of Israeli Cuisine is a huge bestseller. Fortunately for us Mike is now touring Israel and was gracious enough to let us interview him here in Tel Aviv. We are honored, we’re extremely thrilled and we can’t wait to get started. So, let’s get to it!

Reem Kassis, an alum of Stew’s Total Leadership course at Wharton, is a Palestinian writer and her debut cookbook, The Palestinian Table, was nominated for a James Beard award, short-listed for the Andre Simon Award and the Edward Stanford Award, and won The Guild of Food Writers First Book Award. The book received rave reviews from Anthony Bourdain and Michael Solomonov, was named one of NPR’s best books of 2017, and has been featured in The New York Times, The Financial Times, The Washington Post, New York Magazine, and The Guardian among others. Born and raised in Jerusalem, Reem holds two undergraduate degrees from the University of Pennsylvania, an MBA from Wharton, and an MSc in social psychology from The London School of Economics. A former McKinsey consultant, today Reem is using the power of food and storytelling to share the Palestinian narrative with the world. She is currently working on her second cookbook about the evolving, cross-cultural food of the Middle East.In this episode Stew and Reem discuss the courage that it takes to stop “ticking the boxes” in order to follow your own interests, your own values, your own metrics for success as a human being rather than continuing to follow others’ versions of what success might mean. Reem speaks candidly about how scary it was for her to step off the standard track, to confront her own outdated beliefs, to find and listen to those who “are in the ring with you” -- your true supporters -- and to realize the power of taking small steps toward a big idea. For information about her recipes, her moving descriptions of her homeland, and the ways in which food can bridge divides visit www.reemkassis.com See acast.com/privacy for privacy and opt-out information.

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora The food scene in Philadelphia is booming and we're taking you there for an event recorded live at WHYY. Francis Lam talks to three of the people at the forefront of the culinary scene in Philly: award-winning chef and writer Michael Solomonov of Zahav, chef Eli Kulp from Fork and High Street on Market, and Malaysian chef Ange Branca of the James Beard Award-nominated Saté Kampar. And, because who can resist a controversy? America's Test Kitchen takes a stand on what sandwich is really the sandwich of Philadelphia! Broadcast dates for this episode: May 4, 2018 (originally aired) April 26, 2019 (rebroadcast)

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

This week on The Shmooze, Lisa Newman speaks with Alana Newhouse, Founder and Editor of Tablet Magazine about her book, "The 100 Most Jewish Foods: A Highly Debatable List." Newhouse speaks powerfully to the role that food has always played in the religious, cultural, and political lives of Jews throughout the world. She also shares some of the background about the book's essays, recipes, stories, and contributors who include: Ruth Reichl, Joan Nathan, Michael Solomonov, Yotam Ottolenghi, Tom Colicchio, and Maira Kalman, among others. Episode 0216 April 5, 2019 Yiddish Book Center Amherst, Massachusetts

In recent years, Israeli cuisine has been on the rise, becoming extremely popular throughout Europe and the United States. This has many people asking themselves, perhaps rightfully so, “what the hell is Israeli cuisine?” Some critical voices even claim that many of the wonderful dishes Israel is claiming as its “own” are actually stolen - which, of course, echoes a longer, deeper controversy that has plagued the Middle East for about a century. In a way, you might say Israeli food is the Arab-Israeli conflict in a plate. But regardless, Israeli restaurants keep opening their doors on street corner in almost every big American city. Lines of clientele stretch around the block and lines of praise stretch across the food critics’ reviews. Michael Solomonov is an Israeli-American chef, renowned for his critically-acclaimed Israeli Restaurant, Zahav, in Philadelphia. He’s the winner of several James Beard awards including Best Chef Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017. His cookbook Zahav: A World of Israeli Cuisine is a huge bestseller. Fortunately for us Mike is now touring Israel and was gracious enough to let us interview him here in Tel Aviv. We are honored, we’re extremely thrilled and we can’t wait to get started. So, let’s get to it!

Michael Solomonov and Steven Cook announce the concept of their brand new restaurant, coming to Rittenhouse Square in early June 2019. KYW Newsradio's Hadas Kuznits spoke with Philly's Israeli cuisine masters about "Kfar."

Chef/Restaurateur duo Michael Solomonov and Steven Cook take you on a culinary journey through Israel in "Israeli Soul" (Houghton Mifflin Harcourt). They spotlight some of the dishes that define traditional and modern Israeli food and key ingredients. Solomonov and Cook are co-owners of CookNSolo which owns Philadelphia restaurants: Zahav, Abe Fisher, Goldie, Dizengoff, Federal Donuts and Rooster Soup (the latter donates its profits to Broad Street Ministry Hospitality Collaborative).This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

In episode 18 Denise and Diane holiday gifts. Scroll down for recipes and links to books and gifts for people who love to cook. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington.   Denise is an award-winning food stylist and author of The Food Stylist's Handbook and 8 other books, as well as writing for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Diane is the author of over 20 cookbooks and has twice won the James Beard Award. She is also a nationally syndicated food columnist. You can find out more about her at: https://seriouslysimplefood.com Podcast credits: Cindie Flannigan does everything else. You can find out more about her at: https://denisevivaldogroup.com/team/ Subscribe to us on iTunes and please give us a 5 star rating! Join our Women Beyond a Certain Age Facebook Group and the Women Beyond a Certain Age Podcast page on Facebook (so many Facebook pages!). Follow us on Instagram @womenbeyondacertainage. We want to hear from you! Tell us your experiences (interesting, moving, funny, scary, weird), topics you'd like covered, or ideas for guests, your favorite food memories, your best jokes, whatever you’d like to tell us. Send email to Cindie at: WomenBeyond@icloud.com     Here are Diane and Denise’s recommendations for holiday gifts:   Let’s face it. Holiday shopping can be a tedious, exhausting experience. I’ve done some digging and found some great items in every price range for the cook or wine lover on your list. Take heart, you can order from your bed and have that extra cup of coffee--- a truly stressless experience. Look no further than Amazon.com, Surlatable.com or Williams-Sonoma.com for easy ordering and lots of last minute discounts. I can say that all of these items will bring smiles to those you are gifting. Happy Holidays.   Sur La Table Classic Half Sheet & Grid Set This reasonably priced set comes with a pan featuring superior nonstick dual coating for easy release and a grid for cooling. This commercial-grade aluminized steel of a lighter color provides even baking and a rolled rim for excellent durability. Bake cookies, tarts or sheet pan dinners on this must-have-for-this-season pan.https://www.surlatable.com   Instant Pot Aura Pro, 8 Quart The first thing to know about this latest Insta Pot is that it is NOT a pressure cooker like all of the others. Instead it is an11-in-1 Multi-Use Programmable Multicooker with Advanced Microprocessor technology thatcontrols the time and temperature to ensure consistent cooking results.The Aura Pro replaces 11 commonly used appliances. With the Pro, you can - Sear/Sauté, Bake, Slow Cook, Steam, Stew, Sous Vide, Roast, Yogurt, Rice, Multigrain and Keep Warm, all in one cooker. With 11 Smart Programs your favorite dishes can now be prepared to perfection by simply pushing a button. The interior cooking pot is Food Grade Stainless Steel 304 (18/8)  which is great for sauteeing and cleaning. And, the cooking pot, the lid and the collapsible steam/roasting/sous vide rack are all dishwasher safe. This is the gift to give those that love to cook with little space in their kitchen.https://www.amazon.com   Wüsthof 8-Piece Steak Knife Set in Presentation Box Meat lovers on your list?  They’ll love this beautiful and very useful set of steak knives. The set includes eight 4” steak knives crafted from 18/10 stainless steel. The knives have sharp serrated edges that  are designed to cut easily through thick steaks without tearing. https://www.amazon.com, https://www.surlatable.comor https://www.williams-sonoma.com   All-Clad Pasta Pot, 6 Quart This is an essential item for any pasta lover on your list. It has ample room for pasta to boil and features a handy strainer insert that eliminates the need to use a separate colander. The pot is also perfect for preparing broth and stocks or steaming shellfish and vegetables—simply add the ingredients to the insert and remove when cooking is complete. Constructed of durable and attractive stainless steel, pot features a steel-clad aluminum base that heats evenly and efficiently. https://www.amazon.com   LIFU Wine Opener, Stainless Steel Electric Wine Bottle Opener with Foil Cutter This is still my favorite choice for the wine lovers on your list. It’s a conversation starter as well as a great way to open bottles of wine. It’s easy to use. The electric opener removes a wine bottle cork with the gentle push of a button. It includes the foil cutter. Unlike other electric wine openers, it features a transparent corkscrew shell that makes the cork removal process completely visible. If you want to make it a bigger gift select a bottle of wine to go along with it. https://www.amazon.com     Hestan NanoBond Skillet I love this pan. I have the 11-inch one that has been a workhorse in my kitchen. Unlike other high-end cookware, It has a patented, multilayer structure of titanium-based alloys that bonds directly to stainless steel through an environmentally friendly and chemical-free process. It is not a non-stick surface, yet I have found most of my sauteed dishes slide right out of the pan. The key thing to remember about this pan is to preheat it for best reulsts. It cleans easily and really holds the heat evenly. This is the pan to buy for the fussy cook who proclaims they have it all. https://www.williams-sonoma.com   Stocking Stuffers   Tovolo Measuring System Never lose measuring cups and spoons again with Tovolo’s magnetic measuring system. This complete measuring set was designed with strong magnets that keep the pieces secure, and to stack neatly for compact storage. The set includes 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 2 tbsp, 1/4 cup, 1/3 cup, 1/2 cup, 1 cup and 3 cup measuring pieces. Ideal for wet or dry ingredients, the measuring system also features easy-to-read, etched measurement markings that won't fade. https://www.amazon.com   Drizzle spoons: https://www.amazon.com/Mercer-Culinary-Precision-Decorating-Stainless/dp/B01M5CUDGN/ref=sr_1_3?ie=UTF8&qid=1544903894&sr=8-3&keywords=drizzle+spoons   Microplane Tools This innovative company is always coming up with clever ideas to help cooks in their kitchen. Here are a few ideas:   Microplane 3-grater set: https://www.amazon.com/d/Graters/Kitchen-BUTTERLEE-Stainless-Chocolate-Garlic-Ginger-Nutmeg-Coconut-Spice-Parmesan-Shredder/B07CJQGVQ1/ref=sr_1_2_sspa?ie=UTF8&qid=1544903997&sr=8-2-spons&keywords=microplane+zester&psc=1   Spice Mill Will grind hard spices like cinnamon and nutmeg. Designed for professional chefs and home cooks, the Spice Mill also features storage on the top where whole spices can be stored. https://www.amazon.com   Premium Classic Series Zester Graters The original iconic long and narrow rasp-style design is now available in a rainbow of colors includng torquoise, bright green, baby blue, orange and dark blue. Any one will appreciate one of these kitchen helpers. https://www.amazon.com     Holiday Sweets: Sur La Table Holiday Sampler Each box contains individually wrapped bite-size pieces of the Milk Chocolate Salted Caramel, Dark Chocolate Mexican Spiced Caramel, Milk Chocolate English Toffee and Dark Chocolate Peppermint Bark Bite---YUM!!!  https://www.surlatable.com   Williams-Sonoma Chocolate and Candy and Gift Crates. Select from tasty choices of candy and gift crates. I personally love to give tins of their famous Peppermint Bark. I also love to give decorative cans of Peppermint Cocoa along with a box of marshmallows for families. Whatever you are looking for, you’ll find it on their website. https://www.williams-sonoma.com   Trader Joe’s You’ll find lots of candies, popcorn and cookies in festive holiday wrapping at an affordable prices. Trader Joes close to you.     Book recommendations:   A Treasury of Great Recipoes by Mary and Vincent Price https://www.amazon.com/Treasury-Great-Recipes-50th-Anniversary/dp/1606600729/ref=sr_1_2?ie=UTF8&qid=1544906111&sr=8-2&keywords=vincent+price+cookbook+treasury   Sunday Suppers by Cynthia Graubart https://www.amazon.com/Sunday-Suppers-Simple-Delicious-Gatherings-ebook/dp/B073XSV5NL/ref=sr_1_1?ie=UTF8&qid=1544904706&sr=8-1&keywords=cynthia+graubart   The New Essentials Cookbook by America’s Test Kitchen https://www.amazon.com/New-Essentials-Cookbook-Modern-Cooking-ebook/dp/B07F66KP7M/ref=sr_1_1?ie=UTF8&qid=1544905888&sr=8-1&keywords=america%27s+test+kitchen+new+essentials   The Complete Cookbook for Young Chefs by America’s Test Kitchen https://www.amazon.com/Complete-Cookbook-Young-Chefs-ebook/dp/B07H9DQ1JZ/ref=sr_1_3?ie=UTF8&qid=1544905941&sr=8-3&keywords=america%27s+test+kitchen+kids+cookbook   Everyday Dorie by Dorie Greenspan https://www.amazon.com/Everyday-Dorie-Way-I-Cook-ebook/dp/B078983TNV/ref=sr_1_1?ie=UTF8&qid=1544906015&sr=8-1&keywords=everyday+dorie   Israeli Soul by Michael Solomonov and Steven Cook https://www.amazon.com/Israeli-Soul-Easy-Essential-Delicious-ebook/dp/B078975FXL/ref=sr_1_1?ie=UTF8&qid=1544906057&sr=8-1&keywords=israeli+soul     Out of print books to look for:   La Technique by Jacques Pepin   Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker   A Book of Middle Eastern Food by Claudia Roden and Alta Ann Parkins   Beard on Food by James Beard   La Varenne Pratique by Anne Willan       Recipes:   Chocolate Black Currant Truffles Makes about 4 dozen   Easy, decadent and impressive. These are our holiday gifts to some of the biggest names in Hollywood and truffles are always well-received…especially by celebrity diet cookbook authors. The black currant extract add that little extra something that make these truffles irresistible. Ingredients: 1/4 cup unsweetened cocoa powder 3/4 cup heavy whipping cream2 cups semisweet chocolate chips 2 tablespoons unsalted butter, at room temperature 1 teaspoon black currant extract (optional)Directions: Line a baking sheet with waxed paper and set aside. Place cocoa powder in a small shallow bowl and set aside. Place the chocolate chips in the bowl of a food processor or blender. Pulse until finely chopped. Heat cream in a saucepan until it just starts to boil. Pour into processor over chopped chocolate. Blend until chocolate has completely melted and mixture is smooth. Add butter and pulse until combined. Pour chocolate mixture into a shallow bowl and cover with plastic wrap. Refrigerate until firm, at least 2 hours. Form into rough teaspoon-sized balls, roll in cocoa powder and place on baking sheet. Chill until firm. Refrigerate in an airtight container for up to 2 weeks.   Tip: Recipe can be doubled, tripled or quadrupled. Tip: Place truffles in small candy boxes lined with wax paper.     Limoncello Makes 2 (750 ml) bottles   For best results, buy good quality unflavored vodka. This recipe takes awhile to develop its flavors so start it at least 3 weeks or more before you want to serve it!   Ingredients: 12 lemons, scrubbed 2 (750 ml) bottles 100-proof vodka 4 cups superfine sugar 4 cups filtered water   Directions: Using a microplane grater, grate the zest from all the lemons, being careful not to include any of the bitter white pith. Place in a gallon sized glass jar. Add vodka, cover tightly and let stand at room temperature for at least 2 weeks or up to 4 weeks. Place sugar and water in a large saucepan, stirring to combine. Bring to a boil over high heat. Reduce heat and let simmer for 7 minutes. Remove from heat and let cool. Add to vodka mixture and let stand for an additional 1-4 weeks. Strain through cheesecloth or a fine mesh strainer into decorative bottles. Serve cold.   Tip: This recipe can be doubled. Tip: Pour finished limoncello into small decorative bottles to give as gifts.     Lemon Lavender Shortbread Makes 32 cookies.   We make these cookies when we teach at Rancho La Puerta and they are always a big hit.   Ingredients: 2 cups all purpose flour, plus more for dusting 2 cups all purpose flour 1 1/2 teaspoons sea salt 1 teaspoon baking powder 2 tablespoons fresh lavender, finely chopped 1 tablespoon lemon zest 3 sticks unsalted butter, at room temperature 1 1/4 cup powdered sugar 1 cup granulated sugar   Directions: Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper. Place flours, salt, baking powder, lavender, and lemon zest in a large bowl and whisk to combine. Place butter, powdered sugar, and 1/3 cup of the granulated sugar in the bowl of an electric mixer and mix until combined at low speed. Add flour and continue mixing until dough resembles coarse cornmeal. Gather dough into a ball and place on a lightly floured work surface. Knead briefly, just until dough comes together. Divide dough into 4 pieces and roll out to 1/2-inch thick. Place on prepared baking sheets. Score shallow cut marks (8 wedges) into top of shortbread. Sprinkle with remaining granulated sugar. Bake until lightly golden, about 22 minutes. Remove from heat and cut through, following score lines, while still warm.   Tip: Recipe can be doubled, tripled or quadrupled. Tip: Line clear Chinese take-out containers (available at restaurant supply stores) with wax or parchment paper and fill with cookies.              

In conversation with Sam Sifton Acclaimed for ''cooking that bursts with freshly ground spices and complex flavors'' (New York Times), Michael Solomonov brought Middle Eastern, North African, Mediterranean, and Eastern European influences to bear in his Philadelphia flagship restaurant, Zahav, named an ''essential'' restaurant by Eater magazine. Together with partner Steven Cook, his other restaurants include Federal Donuts, Abe Fisher, Dizengoff, The Rooster, and Goldie. Solomonov's honors include 2011 and 2017 James Beard Awards, as well as recognition by Bon Appétit, Food & Wine, and Travel + Leisure. Solomonov and Cook's new cookbook is a zesty blend of history, photos, and recipes gleaned from their Israeli travels to bustling seaside cities, sleepy mountain villages, and everywhere in between. Sam Sifton is the food editor of The New York Times and the founding editor of NYT Cooking, the Times's digital cookbook. Formerly the newspaper's national news editor, restaurant critic, and culture editor, he is the author of the cookbooks Thanksgiving: How to Cook It Well and the forthcoming See You on Sunday: Recipes for Family and Friends.  Watch the video here. Meelya Gordon Memorial Lecture (recorded 10/23/2018)

On this episode, our annual cookbooks show, featuring interviews with two prolific authors. One, the chef of a few well-known Israeli restaurants in Philadelphia and New York; the other, one of the nation’s baking experts whose new book takes a broader approach to the kitchen. Then, in our final segment, Rick and Steve talk about a few of the books we really like this holiday season.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Michael Solomonov & Steven Cook This week, we're excited to welcome Michael Solomonov & Steven Cook to SALT + SPINE, the podcast on stories behind cookbooks. Michael and Steve are the duo behind Zahav, Abe Fisher, and other Philadelphia restaurants. Their latest cookbook, Israeli Soul, takes readers on a culinary journey across Israel; their first cookbook, Zahav, won Best Cookbook of the Year from the James Beard Foundation. Plus, we talk with Reem Kassis, author of The Palestinian Table, about her friendship with Michael Solomonov, and we stop by Omnivore Books in San Francisco. And we stop by Omnivore Books in San Francisco to chat with Celia Sack. Read More: Common Threads: Food & Wine Goes Home for the Holidays With Two Chefs: One Palestinian, the Other Israeli // Food & Wine Grief, Smoke and Salvation // New York Times Tips From an Ambassador for Israeli Cuisine // New York Times Bonus SALT + SPINE Features: Recipe: 5-Minute Hummus with Quick Tehina Sauce Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

In part two of my enlightening and heartfelt conversation with Chef Michael Solomonov and his partner Steven Cook, authors of Israeli Soul: Easy, Essential, Delicious we took a deep dive into- what else?- the soul of Israeli food. First of all, I became really envious when they told me about the kind of research they did for the book, which involved going to over 80 restaurants in eight days. That's my kind of trip! And, apparently, when you eat at that many restaurants, you end up discovering a lot about a place. Cook noted that in the book they try to explain where many of the culinary traditions in the country came from, and what makes them Israeli, by documenting "the stories of all these cultures that have come together in the last 100 years, and evolved the cuisine that was already there, and brought in new traditions." As Solomonov notes, too, part of what's unique about the country is that "most Israelis are a few generations away from their family coming from a totally different part of the world," which makes for an interesting mix of food traditions. But Cook also had one observation that stuck with me about what makes Israeli cuisine unique. He said, "Because of the way that so many different cultures have established themselves in Israel, within the last several generations, I think that there's an attachment to tradition that is really special, and something that we see probably less of in America. As food obsessed as we are now, it's about what's new and hot. It's not about doing something, perfecting something over generations, doing one thing, handing it off to your children. And that's really an inspiring way, I think, to think about food, and I think it comes through in how it tastes." I learned so much from these passionate, smart advocates for Israeli food, and I have a feeling that many serious eaters will feel the same way after listening to this week's Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/11/special-sauce-michael-solomonov-steven-cook-part-two.html

When we booked multiple James Beard Award-winning chef Michael Solomonov and his business partner Steven Cook on Special Sauce to talk about their new book Israeli Soul: Easy, Essential, Delicious and their restaurants (Zahav, Dizengoff, Federal Doughnuts, among others), I thought they'd talk a lot about a typical chef-restaurateur partnership and contemporary Israeli food.    I couldn't have been more wrong. What I heard instead was an incredibly moving story of a friendship made stronger by struggle. Zahav was no overnight sensation, Cook is no ordinary restaurateur, and Solomonov is not your everyday rock star chef.    For example, here is Solomonov speaking about the nature of his relationship with Cook: "It is a true partnership and we are equally on the hook for things when they go wrong. We've learned how to grow together and how to remove ego...and at this point we've done this long enough where if we don't like something we're comfortable talking about it. Like it's safe. We encourage it. With our team and certainly with our managers. The last thing that we want are for people to just agree with us."   Zahav's success was by no means assured at the outset. Israeli food was not exactly trendy in Philadelphia, or anywhere else for that matter. The first year was fraught with peril, but the peril ended up inspiring Solomonov and Cook to experiment with the cuisine and be less hemmed in by tradition. As Solomonov says, "We had no salaries and we were going to close the business and we were squeaking along to really make payroll, to stay open. It forced us to be really diligent and to think about our priorities. And actually, in a way, it freed us too. That was when Zahav, the food or the way that we cook now, sort of came to fruition." Or, as Cook puts it, "There's nothing like the desperation of impending failure to sharpen your focus."   Solomonov and Cook were incredibly candid about Solomonov's well-publicized struggles with substance abuse; Solomonov describes how Cook found out, three months after Zahav opened, that he was keeping secret his crack and heroin addiction. Solomonov says, "Steve, as a friend and business partner and brother, was the first to be supportive and to say, literally, you know, you have a problem and we want you to get help."   The Solomonov-Cook episodes of Special Sauce are so full of life, love, pain, and redemption, they should not be missed. Be sure to tune in next week for the next installment.  --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/11/special-sauce-michael-solomonov-steven-cook-1-2.html

James Beard Award-Winning Best Chef Michael Solomonov joins Jay’s 4 Questions podcast to discuss his restaurants Zahav, Dizengoff, and Federal Donuts, his new cookbook Israeli Soul, tattoos and tefillin, and the intersection between Judaism and food.

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

Tonight on @rolandsfoodcourt @siriusxm with @gennaro.pecchia & @noainjection at 9:00PM EST kn #factionradio Channel 103 we get down to serious food & wine business with a few of the current leaders in both worlds. First up we get a special visit from the incredible Chefs from @zahavrestaurant Celebrating 10 years in business & in brotherhood! @mikesolomonov & #stevencook We learn about their journey into Israel to bring back really great stories & recipes that you can create at home in their follow up to #zahavcookbook The new gorgeous #israelisoulcookbook @hmhcooks with mouthwatering photos by @persicophoto To wash all the great food down we get to have one our most fun guests ever! @charlessmithwines Who happened to be in #newyorkcity being honored by @wine_spectator for crafting 2 wines in the top 100 wines of the world list! Not too shabby for a Man who started his career as a rock band manager who is now an award-winning winemaker! We love #charlesmithwines & after you hear this show you will see why! Happy weekend & cheers to you all! Big Love! @paulofcharsky #rolandsfoodcourt #food #wine #talk #radio #siriusxm #n

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.

Israeli Soul: Easy, Essential, DeliciousBy Michael Solomonov & Steven Cook Intro: Welcome to the Cookery By the Book Podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Mike Solomonov: My name is Mike Solomonov, and I'm the co-owner and chef at Zahav restaurant. Steven Cook, my partner and I wrote Israeli Soul, the New Cookbook.Suzy Chase: First off, congratulations. Israeli Soul was named one of the best cookbooks for Fall 2018, by New York Times Cooking. When you were researching this cookbook, did you really have 82 meals in eight days?Mike Solomonov: A lot of bites. A lot of inspiration, but I mean I think that that's kind of how it goes when you're over there. Whenever I travel to Israel, that's usually what it is. My day is sort of dictated by the places I go and eat, you know?Suzy Chase: How was that organized? Did you think about it when you got up that morning, or did you just get up and start walking?Mike Solomonov: I'm away over there, because we were bringing photographer, producer, so on and so forth, we had to be a little bit more diligent about it, but a lot of it was like we have to go to these few places, we have to go to these new cities and not plan the rest of the trip around using those guidelines as work parameters for the entire trip.Suzy Chase: As someone who basically grew up in Pittsburgh, describe exploring Israel through the lens of a chef.Mike Solomonov: Well, I think that that was sort of the seed of the catalyst for opening Zahav, getting into Israeli food, or Israeli culture, by sort of food proxy. I think that when you ... There's something familiar enough about Israel, and obviously over the years became deeply personal, but going over there and experiencing what dining is, is fascinating. At the time that Zahav came to fruition, it was really unlike anything that was happening here. It was so many different cultures, so many different kinds of food represented on one table. I mean like figuratively, but also literally on one table. Through the lens of a diner, through the lens of a partially American or Europe classically trained chef, it's fascinating and life changing, and I thought that the more of that spirit, or that soul that we could bring back to the states, to Philly, to our community, the more excited people would get.Suzy Chase: I just want to thank you for adding in substitution ideas in the cookbook. So often, I get bummed because it's hard to find a random spice, or ingredient, and then I give up, so this was great.Mike Solomonov: I appreciate that. I mean, that's kind of what makes it accessible, you know?Suzy Chase: One thing that surprised me about your goldi falafel recipe was it called for a carrot. Is carrot usually in falafel?Mike Solomonov: I don't think so.Suzy Chase: Because I've never detected carrots. What does the carrot do for the goldi falafel?Mike Solomonov: Well, carrot is sweet, carrot is also bright and [inaudible 00:03:25] carrot hue, so it's got tumeric notes to it as well, so it goes really well with things like tumeric, it's delicious, it's really sweet, and it's adding a vegetable to tenderize the dried chickpeas.Suzy Chase: What in your opinion is the most important Israeli dish?Mike Solomonov: Most important Israeli dish would probably be sabich. It's fried eggplant, with tahini, hard boiled eggs, amba, and usually cabbage, cucumber, tomato, or some variation on those fresh chopped salads inside of a pita.Suzy Chase: What's amba?Mike Solomonov: Amba is a mango pickle that is related to Indian mango pickle, and it's under ripe mangos, fenugreek, sometimes mustard, garlic, that and it's sort of cured, fermented and canned into a paste.Suzy Chase: Talk to me about Drew's Mountain Bread. This is a very flat bread, but is it crunchy? Or more soft like a pita?Mike Solomonov: It's more soft like a pita. When it comes directly off the massage or the wok in our case, it's a little bit crunchy, but as it sits it softens. You can use it to wrap things, it makes incredible wraps. It's sort of like the soft tortilla shell. But it also is perfect for like laying down on tables and scooping up food.Suzy Chase: Now onto hummus. It's interesting that, I read in the book, Israelis don't make it at home often, how come?Mike Solomonov: Oh, I mean I think there's just so many different places in Israel that you can get your hummus ... You know, people do make hummus at home, but there's just so many good places, and it requires tons of chickpeas, sometimes equipment, you know?Suzy Chase: You have so many hummus toppings, what is your favorite way out of the cookbook, to top hummus?Mike Solomonov: I'm sort of into the brussel sprout thing right now for the hummus. But, there's ... To me, hot chickpeas with a little bit of loose tahini inside of the hummus tahini is kind of the best way to eat it.Suzy Chase: Why is store bought hummus so different than homemade hummus? It doesn't even taste the same.Mike Solomonov: I think that the store bought hummus usually has preservatives, like citric acid, which affect the flavor negatively. We like to serve hummus fresh, warm, very ... A little bit of lemon, but not ... pickled or preserved, you know? I think that when you have to ... there's things like fermentation, that gloats of acrid garlic flavor that you have to fight against when you're preserving or doing things store bought. So far nobody's quite figured it out yet.Suzy Chase: You're right, it does taste acrid.Mike Solomonov: I've scrutinized a lot of hummus in my day.Suzy Chase: I be- ... Really? Mike Solomonov: Uh-huh. Yes.Suzy Chase: Half of your family is from Bulgaria. Do you incorporate any of that cuisine into this cookbook?Mike Solomonov: Well, Bulgaria and Ottoman or Balkan ... Balkan cuisine conquered by the Ottomans are a really big thing, so yeah, in many iterations it comes across like Bulgarian kabobs, and the bourekas, those things are very, very important to us. And those are Balkan and Bulgarian origins.Suzy Chase: I know with Zahav and Federal Donuts cookbooks, you thought the digital cookbook could be the thing. Talk about your views on the physical versus digital cookbook.Mike Solomonov: You know, I think that holding something in your hands and sharing it, and appreciating the luster of the pages and specifically Israeli Soul, I think the topography really just pops. It feels like three dimensional real. You want to scoop the food out with your hands, you know?Suzy Chase: Yeah, this cookbook is so stunning, you could just sit it out as a coffee table book.Mike Solomonov: That, too. I mean, I think it minimum, right?Suzy Chase: What did Gil Marks and Joe Nathan teach you?Mike Solomonov: I mean, that's a hard thing to say. Joe Nathan continues to teach me on a daily or weekly basis. I would say she is the leading expert in Jewish food, and in more of an anthropological way a sort of commentary on culture, and she is a walking encyclopedia. Her spirit is about inquiring, and about taking things apart, and about celebrating stories and culture, and family and recipes and food. Gil Marks was an incredible author and obviously well, well researched, and his books, especially the Encyclopedia of Jewish Cooking has had a huge impact on our lives.Suzy Chase: Owning a restaurant group is impossible to navigate by yourself, and Steve Cook is your long-time business partner.Mike Solomonov: Yes.Suzy Chase: In terms of writing cookbooks, do your roles break down the same way as they do for your hospitality group?Mike Solomonov: I do, I think that we've got ... Having a healthy partnership, and friendship, and sort of familial relationship and also maintaining sanity while growing a restaurant group from seven employees to over 200 over the course of a decade is not the easiest thing. Yeah, I'm not sure, it sort of changes every day, I think. You know, adapting, becoming resourceful, and balancing the needs of our team, and the needs of our guests, the juggling act that we do all the time, you know?Suzy Chase: I was so bummed to see that Dizengoff closed at Chelsea Market, which is up the street from me. Are you going to open up another one in the city? Or no?Mike Solomonov: I don't know. As of right now, we've got so much going on with Philly. We've got ... You know with the book coming out, we've got a couple new projects that we are working on, and I think that as of right now, we're kind of hanging out solo.Suzy Chase: Okay, well, we'll have to come to you.Mike Solomonov: You know, it's an hour and 20 minutes by train.Suzy Chase: The other night, I made your recipes for a five minute hummus, chopped salad, lamb meatballs and chicken thigh schawarma. I made the two spice mixes, which I think they were key. Talk a little bit about the spice mix section in this cookbook.Mike Solomonov: Well, again, we wanted to make this really accessible, and really easy for people. I think that that ... I think demystifying and showing people that it is literally as simple as between two spices, and applying them to certain ingredients, and then very simple cooking technique creates something sort of ethereal or something that represents this magic of the sum of all parts. I think that with cooking people get scared. Certainly with spices. But with a cuisine that isn't like Italian, or American-Italian they get freaked out. Our job, our livelihood is really based on that, of demystifying and sort of celebrating it, and guiding gently through what it takes to make dishes pop and sing.Suzy Chase: Now, to my segment called, "My Last Meal." If you had to place an order for your last supper, what would it be?Mike Solomonov: I think it would be Dim Sum. Suzy Chase: Oh, so what kind of Dim Sum?Mike Solomonov: There used to be a restaurant in Philly called Lakeside Chinese Deli. They made the most incredible taro rolls, and I would eat like ten of them, you know? But, I think when I'm not cooking Israeli food, I eat tons of Asian foods, and I don't really cook any Asian food whatsoever.Suzy Chase: Where can we find you on social media, the web and in Philly?Mike Solomonov: Well, in Philly, you can catch me at Zahav. Social media you can catch me on Instagram at Mike Solomonov.Suzy Chase: And your website?Mike Solomonov: At ZahavRestaurant.com.Suzy Chase: I love how you said this cookbook is full of recipes that you can make in your house or apartment with screaming children, in not a lot of time. I cannot thank you enough for coming on Cookery By the Book podcast.Mike Solomonov: Thank you so much for having me, I'm really excited that you have the book. I'm excited to be on your podcast, and I'm very excited for you to come down to Philly and visit.Suzy Chase: Subscribe in Apple podcasts, and while you're there please take a moment to rate and review Cookery By the Book. You can also follow me on Instagram at cookerybythebook, Twitter is !amSuzyChase, and download your Kitchen Mix Tapes, music to cook by on Spotify at Cookery By the Book. Thanks for listening.

NPW welcomes James Beard Award Winning Authors, Michael Solomonov and Steven Cook!  For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors 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. Solomonov has perfected 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-tos and closeups of finished dishes make everything simple and accessible. Israeli Soul is avaliable now whereever books orsold or on Amazon. Just click this link!  https://www.amazon.com/Israeli-Soul-Easy-Essential-Delicious/dp/0544970373/ref=sr_1_1?ie=UTF8&qid=1539060997&sr=8-1&keywords=israeli+soul+cookbook  

We're bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in an airstream trailer. We begin with one of the most buzzed-about events at Feast Portland this year, Zero Proof, an alcohol-free dinner that brought together chefs including Andrew Zimmern and Michael Solomonov. Next, we get an insider's look into the history of Portland's dining scene. How did it become the foodie mecca it is today? Elias Cairo of Olympia Provisions interviews one of his mentors, Monique Siu, a key figure in the Portland restaurant scene since she opened Zefiro in 1990. Joining the HRN team on our trip out west were Andrew Friedman and Dana Cowin. Both of their shows, Andrew Talks to Chefs and Speaking Broadly, feature long-form, in-depth interviews with chefs and food industry insiders. For our Feast coverage, they helped us explore the intersections of food and identity with guests Rachel Yang, Diego Galicia, Rico Torres, and Reem Assil. The more chefs talked about how their personal history and family ties shaped their culinary identities, the more we noticed that there was one theme that popped up quite a lot: the overwhelming influence of grandmothers. We hear from Emma Bengtsson, Kristen Murray, Maya Lovelace, Jill Keuhler, and Bonnie Morales. Each woman shares an inspiring story about how their grandmothers shaped their lives and culinary aspirations. We end this week with a short excerpt of Dana Cowin's interview with Jim Meehan. Hear how Meehan envisions the future role of alcohol in restaurants and cocktail culture – especially with the rise of legalized cannabis. It got us wondering if the grass is greener on the other side... a topic we'll explore in next week's Meat + Three! Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo by Aubrie LeGault Meat + Three is powered by Simplecast

Andrew Friedman kicks off HRN’s coverage of Feast Portland with Philadelphia’s award-winning chef Mike Solomonov. Over a single cup of coffee, the two discuss the magic of Oregon produce, the importance of mentoring other chefs, and the trip that inspired Mike’s newest book Israeli Soul. Mike also opens up about his personal struggle with sobriety and his participation in the festival’s very first in Zero Proof dinner. Michael Solomonov is the Executive Chef and Co-Owner of Philadelphia’s pioneering Israeli restaurant, Zahav. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

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)

Watch the video here. In conversation with Andrew Knowlton, Bon Appétit Joe Beddia is the owner and chef of Philly's own Pizzeria Beddia, named by Bon Appétit as the best pizza in America. This distinction is not surprising, considering that he devoted the last 10 years solely to the pursuit of the perfect pie. James Beard Award winner and fellow Philly chef Michael Solomonov says, ''Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.'' In Pizza Camp, this pizza maestro begins with the pizza basics and moves on to more than 50 iconic and inventive recipes to bake at home.  (recorded 4/24/2017)

Richard and Jazmin catch up with Michael Solomonov at the Aspen Food and Wine Classic where they talk about the influence of his Israeli restaurant Zahav, what it takes to win awards, and Richard and Michael bond over their love of old school hip hop. Remember to join us at @starving4pod on Instagram!

Doug Quint of Big Gay Ice Cream joins us, and we've never been happier.Topics: AJ, Space Boy. Retail Nightmares. Finnish discounts. Cheese. Saxophones. Ham Salad. Generous with the Chicken. A lot of appetizers. Andrew Zimmern. Meat, meat, meat. Illinois. Velcro mittens. Phone throwing. Bryan Petroff. Big Gay Ice Cream Cookbook. Pints. Crying in the ice cream aisle. Tuna sandwiches. Astronauts. Lactaid. Kat Kinsman. Petting unicorns. Pie crust integrity. Thin coating of fat. Propofol. My time. Burritos. Michael Solomonov. Lamb fat. Regan Stephens. Traci Lords. Edie and The Eggs. David Harbour. Tape worms. Monkey. Laurie tries Hi-Chews for the first time. If you hear me sneeze.Follow Big Gay Ice Cream on Instagram and Twitter. Follow CarbfacePod on Instagram and TwitterSubscribe to the Retail Nightmares podcast. Didgeridoo: You can hear AJ, Space Boy on Episode 153 of Retail Nightmares (listen to the whole episode, but AJ comes in around the 51-minute mark).

It’s April 2018, and for this episode we’re talking about the Quaker City String Band and their internationally acclaimed “Fiddling with Tradition” performance, followed by a conversation with politician turned documentary film producer Sam Katz on his next project dedicated to Philadelphia’s Jewish history and finally we’ll travel back to 1894 to document the journey of the first female Jewish international sports sensation, Annie Kopchovsky.And in honor of Israel’s 70th anniversary, we’re sitting down with the renowned Israeli chef and philanthropist Michael Solomonov to talk about his Grandmother’s famous borekas, his love of Israel in all of its contradictions and the tragedy that lead him to find his life's path.

It’s April 2018, and for this episode we’re talking about the Quaker City String Band and their internationally acclaimed “Fiddling with Tradition” performance, followed by a conversation with politician turned documentary film producer Sam Katz on his next project dedicated to Philadelphia’s Jewish history and finally we’ll travel back to 1894 to document the journey of the first female Jewish international sports sensation, Annie Kopchovsky.And in honor of Israel’s 70th anniversary, we’re sitting down with the renowned Israeli chef and philanthropist Michael Solomonov to talk about his Grandmother’s famous borekas, his love of Israel in all of its contradictions and the tragedy that lead him to find his life's path.

At his restaurants Zahav, Abe Fisher, Dizengoff, Rooster Soup Company, Goldie and others, Philadelphia-based chef and restaurateur Mike Solomonov has established himself as the standard-bearer of modern Jewish/Israeli cuisine. While at the Philly Chef Conference recently, Andrew and Mike borrowed a conference room for an impromptu rap session about what it means to be Jewish in the industry, the pitfalls of modern communication, where new restaurant ideas come from, and the secrets behind Philadelphia’s burgeoning restaurant scene (hint: it’s a good place for cooks to live). Here’s a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Our Jewish guest is Everybody Loves Raymond creator Phil Rosenthal, whose new Netflix series 'Somebody Feed Phil' chronicles his eating adventures around the word. He tells about the episode filmed in Tel Aviv—with cameos from chefs Michael Solomonov and Uri Buri—and why he thinks food is such a unifying force. Our gentile of the week is June Thomas, managing producer of Slate podcasts and one of the hosts of the Double X Gabfest. She explains why podcast hosts like talking to other podcast hosts, and presents the panel with a great question: Who’s the best Jewish character in U.S. television history? Mark Oppenheimer will be speaking at the Greenwich Reform Synagogue Friday, Feb. 23 at 7 p.m.  More info here. Our next live show is Wednesday, March 21 at the JCC Manhattan. Tickets here.  Want more Unorthodox in your life? Join our Facebook group to chat with the hosts and see what happens behind-the-scenes! Sign up for our weekly newsletter to get new episodes, photos, and more. We've got swag! Show your love for Unorthodox with our new T-shirts, sweatshirts, and baby onesies. Get yours here. We love hearing from our listeners. Email us or leave a message at our new listener line: 914-570-4869. We may share your note on the air. This episode is sponsored by Harry’s. Get a free trial shave set when you sign up at harrys.com/unorthodox. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey hey, it's FR Today! First is the news, including the passing of legendary chef Paul Bocuse (0:26), drink & dinner specials in DC during the government shutdown (1:43), it'll be a Philly/NE SuperBowl (2:17), supermarket updates from Whole Foods (4:17) & Amazon Go (5:55), & Uber Eats buying Ando (7:14). Next, we talk Italian style, fine dining, & the evolving DC restaurant scene with chef/restaurateur Fabio Trabocchi (10:37). We close with Michael Solomonov discussing discerning diners in Philly (33:45).

Hey hey, it's Food Republic Today! First up are today's headlines, including sexual harassment allegations concerning Johnny Iuzzini (0:25), Chipotle founder Steve Ells stepping down as CEO (3:06), Soda Stream's newest boozy offering (5:40), and Google wising up and updating their burger emoji (6:46). Next we sit down with Mike Solomonov and Steve Cook (7:16), the men behind a small empire of Philly restaurants including Zahav, Federal Donuts, and more, to discuss their new book, Middle Eastern food, expanding into other markets, and their beloved Philly. We cap it all off with bad reviews of good restaurants as seen on Yelp (28:09).

Hey hey, it's Food Republic Today! On today's episode, we discuss four new food publications, including two devoted to cooking with cannabis (0:28), a standalone food site from The AV Club (2:50), and one new launch dedicated to important issues and policy (3:03). We talk about pastry chefs Christina Tosi and Dominique Ansel expanding outside NYC (3:44) and explore the origins of natural wine label Donkey and Goat (5:24). We talk all things offal and the recovery of Napa with Chris Cosentino (7:39), restaurateur and author of the new cookbook "Offal Good," and wrap up with Philly chef Michael Solomonov's opinion of Yelp (22:36).

Chef Michael Solomonov is the executive chef and co-owner of Zahav, Philadelphia's pioneering modern Israeli restaurant and one half of CookNSolo Restaurant Partners. In this episode, he walks you through a one pot Iraqi Jewish chicken and rice dish called Tabit. This is a dish he makes at home for his two children. If you missed Mike’s full episode, check out Episode 005.

Israeli-born Chef Michael Solomonov is behind one of the country’s best restaurants, Zahav. He has multiple concepts around the city of Philadelphia as well as in NYC & Miami. Michael is a four-time James Beard Award winner. His philanthropic Rooster Soup Company donates 100% of its profits to support Philadelphia's most vulnerable citizens. Solomonov shares some ups and downs throughout his career and how he overcame them to get where he is today.

1. Israel Celebrates 69th Independence Day Yesterday marked Israel's 69th Independence Day and Israelis know how to celebrate. Air Force jets fly over Jerusalem; street parties take over Tel Aviv. #IndependenceDay #Israel ____________________ 2. Palestinians Concerned Over Upcoming White House Meeting Palestinians are voicing hopelessness over today's meeting between Palestinian President Mahmoud Abbas and U.S. President Donald Trump. #Palestinians #Abbas #Trump ____________________ 3. U.S. “Seriously Considering” Moving Embassy To Jerusalem Pence has taken Israeli Independence Day as an opportunity to show the U.S.A.'s support for the state of Israel by fulfilling President Donald Trump's most controversial campaign to move US Embassy to Jerusalem. #Pence #Embassy #Jerusalem ____________________ 4. UNESCO Argues Against Jewish Claims On Jerusalem Again UN Scientific and Cultural Organization passed a resolution which claims that Israel has no legal or historical claims anywhere in Jerusalem. #UNESCO #Jerusalem ____________________ 5. Hamas Claims It Is ‘Softening Stance On Israel' Hamas officials are creating a lot of fanfare over the releasing of a revised policy statement that supports the establishment of a transitional-Palestinian state along the 1967-lines and drops the terror organization's longstanding call for Israel's destruction. #Hamas #Policy ____________________ 6. Hamas Is Trying To Fool The World With New Policy Paper Israeli Prime Minister Benjamin Netanyahu's spokesman issued an immediate statement accusing Hamas of trying to ‘delude the world' by purporting to ease its hardline doctrines. A Ramallah- spokesman is now demanding Hamas apologize for having accused Fatah of “committing treason” over that same policy for nearly 30 years. #Policy #Hamas #Fatah ____________________ 7. IDF Soldier Elor Azaria Appeals His 18 Month Sentence Elor Azaria, the IDF sergeant who was convicted of manslaughter in January is appealing his sentence today. He was sentenced to 18 months in prison for having fatally shot a disarmed and neutralized Palestinian attacker. His prosecution on the other hand is looking to increase it to from 30 months to five years prison. #ElorAzaria #Appeal ____________________ 8. Population In Israel Reaches 8.7 Million The total number of citizens living in the Israel is now 8.68 million, which is more than 10 times higher than when the state was founded in 1948. Six-and-a-half million of Israelis are Jewish, which is just-about a 75-percent majority. #Population #Israel ____________________ 9. Israeli-American Chef Is Awarded For His Amazing Cuisine Israeli-American chef, Michael Solomonov, won the top U.S. Chef Prize from the James Beard Foundation. #Cuisine #MichaelSolomonov ____________________ 10. Make Minimally-Invasive Surgeries Safer By The Suture Doni Mayerfeld, Marketing Director at Gordian Surgical speaking at ILTV studio about Gordian Surgical, an Israeli company that makes minimally-invasive surgeries safer by the suture. #DoniMayerfeld #GordianSurgical ____________________ 11. Prestigious Israel Prize Bestowed To 9 Exceptional Citizens One of the highlights of annual Independence Day celebrations is the awarding of the “Israel Prize” of excellence and this year, nine outstanding citizens are being honored with the state of Israel's highest cultural honor this year. #IsraelPrize #IndependenceDay ____________________ 12. Never Overpay For Books Again Yoav Lorch, CEO and Founder of Total BooX, speaking at ILTV studio about Israeli company Total Boox that has created a new way to purchase books digitally that only charges you as much as you read. #YoavLorch #TotalBoox ____________________ See omnystudio.com/listener for privacy information.

On this edition of "That's Life": Chef and author of the 'Kosher by Design' series Susie Fishbein joins me to discuss Chef Michael Solomonov, Chef Meir Adoni and how Israeli cuisine is finally getting its well deserved due. Plus: Alex Rosenberg, playing for Maccabi Kiryat Gat, on his recent Aliyah, NBA hopes and how playing Columbia basketball seems a lifetime ago.

Zahav is one of the hottest tables in the city... Not only does the Jawn Appetit crew tell you how to snag a reservation, they give you the highlights from the recently updated menu at Michael Solomonov's signature restaurant. At the top of the show, Roy and Chanell preview the new season at Spruce Street Harbor Park, and break down what goes into a perfect Philly cheesesteak.

Episode 55 of One Week Only! This week our key film is the Czech period drama "I, Olga Hepnarova," based on a true story of a troubled young woman who took out her anger at the world in a horrifically violent crime. Starring Michalina Olszanska (co-star in "The Lure" earlier this year) in a brilliant lead performance, and directed by Tomás Weinreb & Petr Kazda, this is a striking film that presents a complex, unsettling character in a stark film with no easy morality or answers. Now Playing in New York at the Village East Cinema. (41:45) The science-fiction drama "Bokeh" opens today in select theaters. It stars Maika Monroe & Matt O'Leary as two American tourists in Iceland who wake up to find that every other human in the world has disappeared. (10:45) We interviewed directors Geoffrey Orthwein & Andrew Sullivan about the genre of minimalist science-fiction and making an indie film in Iceland. (59:00) We also review the horror comedy "Prevenge" written, directed & starring Alice Lowe (16:30); small-town mystery thriller "Dig Two Graves" directed by Hunter Adams (24:40); and food & culture documentary "In Search of Israeli Cuisine" about Israeli-American chef Michael Solomonov, directed by Roger Sherman (37:30). Hosted by Carlos Aguilar & Conor Holt. Music by Kevin MacLeod at www.incompetech.com

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!)

Paddington Bear is not the only thing that emerged from the “darkest Peru.” Thankfully, the spirit on everyone’s lips at the moments has made it across the border as well. As the 100th anniversary of the invention of the Pisco Sour is upon us this year, Fabiano Latham is determined to educate everyone on the merits of the most Peruvian of beverages. I met Fabiano for drinks at his former haunt, Chotto Matte, one of the first restaurant/bars in London to serve Nikkei cuisine, accompanied by a slew of Pisco cocktails. Nikkei is actually the term to describe the Japanese diaspora. In this instance, it refers to a particular mode of cooking combining the Japanese influence with the local Peruvian cooking. Eat ceviche and tiridito and you can’t help but think sushi/sashimi. In Fabiano’s opinion, Pisco is the perfect go-with for this delicate food. He fell in love with it early on in his career and can’t help but feel he earns his wings every time someone is charmed, as well. Pisco is basically Peruvian brandy grown by the first 16th century Spanish settlers. It’s clear, sharp and dry - great with the spice and flavor of the local food. Although, greedy Gold Rushers were drinking Pisco Punch in late 19th century San Francisco, the Pisco Sour reigns supreme as the most popular Pisco cocktail. With only four ingredients, Mr. Vaughn Morris, owner of Morris’s Bar in Lima and inventor of the Pisco Sour, created a sensation. One hundred years later, we are toasting to his ingenuity. Fabiano shares a birthday with him - does this mean he was destined to be the UK’s premier Pisco aficionado? Possibly! As more and more Pisco distilleries are introduced upon our shores, it’s good to know we have Fabiano to point us in the right direction. See how Fabiano makes the Chilcano de Tonka at Chotto Matte, London [embed]https://youtu.be/_2LmA2Jcch0?list=PLx6PQAb3PAh9HgJ7bmDsbZ0J41wDBhlCY[/embed] [content_boxes class="" id="cheat-sheet"] Make this at home yourself with all the ingredients Fabiano uses. Click on the icon below to find them: [/content_boxes]   WHERE YOU CAN HEAR ME DRINKING NEXT: A few weeks visiting family in Philadelphia always equals a stop in one of my favorite restaurants, Zahav, headed by award winning chef Michael Solomonov. The drinks are just as great as the food so this time I made a date to sit down with their Bar Manager Jeff Bartash. Come back next week to find out what they’ve done to the Israeli national drink to make it so addictive. 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 or link to listen to just this episode. (But trust me, you’ll want to subscribe!)

Michael Solomonov makes hummus so transcendently good it will make you wonder how it can possibly share a name with the stuff you eat out of the plastic tub with baby carrots when there's no food in the house. On today's episode, the Dizengoff chef and his business partner Steve Cook go deep on Israeli cuisine—with a side of cheesesteaks (they're Philly boys, after all). Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Chef Michael Solomonov takes his birthright to heart. Born in Israel, raised in Pittsburg, it wasn't until his late teens that Michael returned to his homeland and his inner cuisine spoke to him. He didn't speak Hebrew, so he learned to bake burekas (spinach pies) innately. Eventually making way to Philly, Michael opened Zahav restaurant, his ode to modern Israeli food. Plentiful of hummus, mezzes, and kebabs, all inclusive of the “Mesibah” (Party Time), which highlights a whole roast lamb shoulder, grilled over coals, braised in pomegranate juice, and served with crispy Persian rice. Michael finally found a way to celebrate his place in the world. Thanks to our sponsor, Whole Foods. “In Israel, you could go to the store and buy beer whenever you wanted- it really wasn't a big deal. And staying up and eating is a big deal.” [9:45] “We want the menu and experience at Zahav to be sort of living and breathing, and when you start getting absolute, it doesn't work out as well.” [25:15] — Mike Solomonov on THE FOOD SEEN