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Jewish foods, non-wheat noodles top 2014 trends

When Michael Solomonov was cooking at Striped Bass a decade ago, his pastrami-spiced gravlax was something of a novelty. Today, though, the smoky, briny, spicy preparation is being applied to just about everything, from the brisket with pastrami jus at Sbraga to pastrami-smoked chioggia beets at Vedge.

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