Cook the Classic

While Americans now flavor hummus with everything from pureed red peppers to fresh herbs, Solomonov says among the fanciest garnishes you can find in Israel are whole chickpeas, paprika and lemon-spiked tahini, used for hummus masabacha.

Treating Israeli couscous like risotto, Michael Solomonov simmers the pearl-shaped grains in a tomato sauce until they become rich and creamy. The side is incredibly tasty with the salmon marinated in charmoula, a tangy cilantro-based Moroccan sauce.

Michael Solomonov makes his signature hummus at Zahav with an unusually generous amount of tahini—something that distinguishes the hummus of his native Israel from that of other Middle Eastern countries. He tops the dish with warm chickpeas fried with jalapeño, cumin and crushed Aleppo pepper.

This unusual, colorful salsa from chef Jose Enrique combines green peas and creamy diced avocado with a hit of lime. It’s outstanding with baked rice dishes like arroz con pollo.

Chef Jose Enrique’s version of the Puerto Rican classic pernil is extra-flavorful because he marinates the pork in lime and orange juices, as well as plenty of garlic.

Star chef Anne Burell coats thin pork loin cutlets in panko for her crispy, juicy Milanese.

This luscious, creamy cauliflower soup from star chef Anne Burrell gets a delicious topping of crispy roasted cauliflower and brussels sprouts.