Michael Solomonov

For Hanukkah, Michael Solomonov makes these challah-dough doughnuts with fresh quince paste.

Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.

We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Though 4 pounds of brisket may seem like a lot, remember that this cut of meat loses some weight in cooking; one advantage of leaner first-cut brisket is that there's less shrinkage, but remember you'll pay more for the privilege.