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    Michael Solomonov Cooks His Heritage and His Heart in Philadelphia

    Click here to flip through this issue

    Recent Issues Check out other past issues

    • The March/April 2023 issue
    • The January/February 2023 issue
    • The November/December 2022 issue
    • The September/October 2022 issue
    • The July/August 2022 issue
    • The May/June 2022 Issue
    • The Birth of Israeli Cuisine

    • Contemporary Israeli Chefs Look Beyond Hummus and Falafel

    • Digestif: What's Your Best Food Memory From Israel?

    • Here's the History Behind Israeli Cuisine

    • Pomegranates Inspire Plenty of Colorful Dishes

    • Shawarma, Falafel, Sabich Are Best Devoured on the Run

    • Seasonal Vegetable Mezze Makes the Israeli Table

    • Palestine Carves Out Its Own Distinct Flavors

    Recipes from this issue See all the recipes from the current issue

    • Falafel Pizza

    • Falafel Squash Blossoms

    • Malabi

    • Ancient Yogurt Techniques Inspire Chefs Across the World

    • Breads Like Laffa, Pita, and Babka Are Ingrained in Israeli Culture

    • Israeli Baking Traditions Cross Cultures at Breads Bakery

    • Israel Embraces Its Burgeoning Wine Scene

    • Dip Into Israeli Hummus Traditions

    • Falafel Becomes a Main Course

    • Israeli Desserts Take Inspiration From All Over

    • Yael Vardi Helps Shape Modern Israeli Food

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    • As a Pastry Chef, Am I Extinct or Evolving?
    • This Is What I Learned In My First Year of Running a Micro Bakery
    • "The Bear" Gives Us the Imperfect Restaurant and Workers We All Know
    • My Summer Reading List For Chefs
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