Page 2 - Uri Scheft News Today

With his fleet of Philadelphia restaurants and three published cookbooks, chef Michael Solomonov has made a strong bid to be the most prominent proponent of Israeli food in America.

sufganiyot. As soon as the Israeli Hanukkah doughnuts start appearing in bakeries at the beginning of the Hebrew month of Kislev, weeks before the festival, Kent launches into his tastings. He samples the gamut, from the ubiquitous red jelly-filled to the decadent halva or dulce de leche-flavored, at gas stations or at high end patisseries. “I never eat an entire donut” he wrote via e-mail. By the time Hanukkah actually starts, he’s done with doughnuts and has latched on to latkes. Of cou...