Michael Solomonov

If your jam is too thick, a few pulses in a food processor will loosen it up—no need to add water.

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.

Make this super luscious hummus and you'll never go back to store-bought.

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.