New Jewish Deli Cuisine

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If a deli run for matzo ball soup or a pastrami sandwich sounds good to you, you'll love this trend: Chefs are adding cool new twists to classic Jewish dishes, and making them even tastier. Bubbe would approve!

By Jacquelynn Powers; Photography by Romulo Yanes

Michael Solomonov
Brisket Basics

Brisket is traditionally Mom's territory, and Michael Solomonov, chef-owner of Zahav in Philadelphia, PA, pays tribute to his mother with this version. "Coffee-braised brisket was her winning dish," he says. Solomonov makes it his own by using strong Turkish coffee and spices like cumin and cardamom.

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