So, last Tuesday afternoon I was browsing my Twitter feed and what should pop up but a notice that two spots were available for Wednesday night's Zahav Kitchen Counter
A few weeks back the long awaited Zahav. This is the foundation of a number of recipes including the famous Zahav Hummus so it's the obvious place to start
There is a restaurant in Philadelphia called Zahav that serves modern Israeli food. My version is probably not all that close, to the one served as Zahav but I'm still happy with the results
This side dish is the third recipe from Michael Solomonov’s Zahav restaurant cookbook. A Moroccan Carrot Salad that comes together very quickly yet is full of flavor
Next week, I’m going to “Zahav” to discover Mike Solomonov and Steven Cook’s middle-eastern cuisine, which was awarded the 2009 title of best Restaurant in Philadelphia
The “Mother of Greek Cooking,” renowned Chef Diane Kochilas, is Committee’s Consulting Chef working with Chef de Cuisine Geoff Lukas, who was most recently at Sofra and Zahav in Philadelphia
Inspired by this dreamily creamy Hummus recipe from Food & Wine from Michael Solomonov in Philadelphia’s Zahav restaurant – as well as my exponentially growing love for hummus – I decided to make my own from scratch
Recently discovered this recipe for lentils in Michael Solomonov's new cookbook Zahav. A World of Israeli Cooking, which is named after his Philadelphia-based restaurant (zahav means gold in Hebrew)
I love the recipe from Zahav, by Michael Solomonov (brought to my attention by friend and collaborator Ellie Bowman), but there are many other recipes out there
