New Jewish Deli Cuisine

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.

Get quick and easy recipes for dinner tonight! Start now!