https://www.galileeculinaryinstitute.com/recipes daily 0.75 2024-12-10 https://www.galileeculinaryinstitute.com/recipes/savory-pan-fried-farro-cakes-with-goat-cheese-and-cilantro monthly 0.5 2026-05-01 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1623658134266-9ZP69QP6IKEL4AJB4KW9/25_-_farro_cakes_1080x.jpg Recipes - Savory Pan-fried Farro Cakes with Goat Cheese and Cilantro - Savory Pan-fried Farro Cakes with Goat Cheese and Cilantro by: Lior Lev Sercarz Turn leftover farro—or use some of your freshly cooked grains—to make these patties. Rich with goat cheese and fresh with cilantro, they are a great vegetarian main course served with a green salad on the side. Servings 4-6 https://www.galileeculinaryinstitute.com/recipes/caramelized-fennel-salad-with-pecorino-green-olives-and-almonds monthly 0.5 2026-05-01 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1620814320016-OR379LA4BQJ3WW42A7UC/fennel_salad_sq_fhajxy.jpg Recipes - Caramelized fennel salad with pecorino, green olives, and almonds - Caramelized fennel salad with pecorino, green olives, and almonds by: Lior Lev Sercarz You can make this salad right after cooking and cooling the fennel, or up to a week later. The saltiness of the olives and cheese is really nice with the sweet vegetables and fruit. Servings 4-6 https://www.galileeculinaryinstitute.com/recipes/cheesy-latkes monthly 0.5 2024-12-10 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/02e56524-0d8d-4cf9-8665-77ca16a0a93e/MG_1574.jpg Recipes - Cheesy Breakfast Latkes - Cheesy Breakfast Latkes by: Liz Rueven @kosherlikeme https://www.galileeculinaryinstitute.com/recipes/marak-katom-orange-soup monthly 0.5 2024-12-10 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/b958ee28-76e7-4a63-bc72-2bc55781cb41/Marak+Katom.jpg Recipes - ‘Marak Katom’ – Orange Soup - ‘Marak Katom’ – Orange Soup by: Ruth Nieman https://www.galileeculinaryinstitute.com/recipes/braised-lamb-shank-with-olives-and-potatoes monthly 0.5 2024-11-11 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/b4af404e-53df-4145-a938-bac78d869b5f/ab675c2d-fa2b-4c1d-8b8e-262dadd29525.png Recipes - Braised Lamb Shank with Olives and Potatoes - Braised Lamb Shank with Olives and Potatoes by: Lior Lev Sercarz Serves: 4 https://www.galileeculinaryinstitute.com/recipes/red-peppers monthly 0.5 2024-10-07 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/d036fec0-2d25-407b-b2a4-8371494e442a/Mediterannean+Stuffed+Peppers+%281%29.jpg Recipes - Mediterranean Stuffed Red Peppers with Freekeh - Mediterranean Stuffed Red Peppers with Freekeh by: Ruth Nieman Serves: 8 https://www.galileeculinaryinstitute.com/recipes/ale-gefen monthly 0.5 2024-09-09 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/7e01c31d-aab1-4db6-bc47-2b8320336280/alegefen.jpg Recipes - Ale Gefen - Stuffed Grape Leaves - Ale Gefen - Stuffed Grape Leaves by:Ruth Nieman Serves: Makes 30 https://www.galileeculinaryinstitute.com/recipes/honeyed-apricots monthly 0.5 2024-08-11 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/ff8967d9-1051-4a5b-b562-8f0c00e28886/recipe.jpeg Recipes - Honeyed Apricots, Lemon Verbena & Almond Eton Mess - Honeyed Apricots, Lemon Verbena & Almond Eton Mess by:Ruth Nieman Serves: 6-8 https://www.galileeculinaryinstitute.com/recipes/tilapia-fillet-oven-baked monthly 0.5 2024-07-01 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/4963083e-20f7-4991-8fa2-29d2f0a6a7ca/e2e0cff5-4750-4eb5-bb47-bd9da89421f8.png Recipes - Tilapia fillet - Tilapia fillet by: Osi Lankri “I chose, no matter what storm it is outside, my home is always warm, cozy and delicious.” Prep time: 30 min Cooking time: 30 min https://www.galileeculinaryinstitute.com/recipes/chicken-shawarma monthly 0.5 2024-06-07 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/512e3dd3-160a-4ae7-b702-dc8fe602ff30/20220406212919-chicken-20shawarma-20sq-ezgif.com-webp-to-jpg-converter.jpg Recipes - Chicken Shawarma - Chicken Shawarma by: Lior Lev Sercarz Serves: 4 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/5519e4f2-c5e9-40ce-ae11-f9c4d0d1da50/20220406213130-chicken-20shawarma-20pita-ezgif.com-webp-to-jpg-converter.jpg Recipes - Chicken Shawarma - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.galileeculinaryinstitute.com/recipes/ricciarelli monthly 0.5 2024-05-06 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/69891648-c3f9-4593-a312-922ab21eff9f/6759ed18-8f47-4b42-b49c-14146715f602.jpeg Recipes - Ricciarelli - Ricciarelli by: Ruth Nieman Known as the Italian macaron, the Ricciarelli is chewy on the inside and crisp on the outside, with a hint of rose water or almond essence for added flavour… this is the perfect Pesach biscuit, that can be served alongside the ubiquitous cinnamon ball with a cup of tea. Chag Pesach Sameach! Makes approx. 16 biscuits https://www.galileeculinaryinstitute.com/recipes/hamantart monthly 0.5 2024-03-12 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/8d7ce3da-9745-4080-8d75-7c48cf0b9bc3/hamantart.jpg Recipes - Hamantart - Hamantart A reimagining of hamantaschen, the hamantart is easy to make and has some fun twists, but still has the traditional poppyseed filling. A fun treat for Purim that is easy to make! By: Lior Lev Sercarz Makes 1 9-inch tart https://www.galileeculinaryinstitute.com/recipes/date-and-nut-biscuit monthly 0.5 2025-03-20 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/62f0533a-c5b6-4301-ad81-032f2e73df23/date+and+nut+biscuit.png Recipes - Date & Nut Biscuit’s - Date & Nut Biscuit’s by: Ruth Nieman Food writer and author Ruth Nieman, is inspired by the culinary and viniculture of Israel’s diverse cuisine, which you can taste at Cultural Bites Makes approximately 40 biscuits https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/04897bf9-7c9d-4f54-a112-a736270045c2/ajawa-+date+and+nut+biscuit.jpg Recipes - Date & Nut Biscuit’s - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.galileeculinaryinstitute.com/recipes/traditional-arabic-hummus monthly 0.5 2024-01-08 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/095a9e5a-ef1b-4ce4-9f84-2b3bdf20d69c/Classic+Hummus.jpg Recipes - Traditional Arabic Hummus - Traditional Arabic Hummus by: Ruth Nieman Food writer and author Ruth Nieman, is inspired by the culinary and viniculture of Israel’s diverse cuisine, which can be tasted at Cultural Bites This month's recipe for traditional hummus was originally created by Ruth for the Asda Magazine (UK) and makes a quick, cheap and nutritious dip, with plenty of Middle Eastern flavour Serves: 8 https://www.galileeculinaryinstitute.com/recipes/cauliflower-spelt-latkes-fritters monthly 0.5 2025-03-20 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/657bfce5-7ad1-4dbe-874c-beaedecaf257/cauliflowerspeltfritters.jpg Recipes - Cauliflower Spelt Latkes - Cauliflower Spelt Latkes by: Ruth Nieman Serves: 4 https://www.galileeculinaryinstitute.com/recipes/wildflower-honey-cake monthly 0.5 2023-09-11 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/841540e9-691c-43a9-8dbe-e11b4e371c9b/honey+cake+1.jpg Recipes - Wildflower Honey Cake - Wildflower Honey Cake by: Ruth Nieman Serves: 8 https://www.galileeculinaryinstitute.com/recipes/freekeh-mangold-salad-with-labane-dressing monthly 0.5 2023-09-10 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/014bbead-e71d-44b0-828d-97159bfd6234/freekehlabane.jpg Recipes - Freekeh & Mangold Salad - Freekeh & Mangold Salad by: Ruth Nieman Serves: 6 – 8 https://www.galileeculinaryinstitute.com/recipes/roasted-eggplant monthly 0.5 2023-08-07 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/2ee8d056-2d24-43f0-acd9-5165077d5296/WhatsApp+Image+2023-06-18+at+17.23.57.jpg Recipes - Roasted Eggplant - Roasted Eggplant by: Lior Lev Sercarz Serves: 4 halves https://www.galileeculinaryinstitute.com/recipes/traditional-shakshouka monthly 0.5 2023-07-06 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/c5d28d58-6ae4-4874-8636-4357a9c10c8c/shakshuka.jpg Recipes - Shakshouka - Shakshouka by: Ruth Nieman Serves: 4 https://www.galileeculinaryinstitute.com/recipes/everything-pita monthly 0.5 2023-06-14 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/68fe6b31-84c7-4ff8-9549-c0af863e981a/20220804173656-everything-20pita.jpg Recipes - Everything Pita - Everything Pita by: Helen Park Everything is the best. And I mean the real everything – full of crunchy pieces of garlic, caraway, and almost too much salt. What I really love about everything pita is that it comes together easily with minimal kneading and can be cooked to a crusty fluffiness in a pan. You can also bake them in the oven to get toastier on the outside (like the ones in the picture). Serves: 2 https://www.galileeculinaryinstitute.com/recipes/lamb-burgers monthly 0.5 2023-05-15 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/a6451fa0-a714-4148-8836-3d3cb166b898/ezgif.com-webp-to-jpg+%281%29.jpg Recipes - Lamb Burgers - Lamb Burgers by: Christian Leue I adore lamb, and often make burgers at home. One of the things I love about lamb is how it can stand up to other strong flavors. Enter assertive arugula, zesty red onion, along with the rosemary and pepper. Serves: 2 https://www.galileeculinaryinstitute.com/recipes/sesame-noodle-salad monthly 0.5 2023-04-16 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/7dd6dbed-e82d-486c-b12b-dff54f26b095/recipe.jpg Recipes - Sesame Noodle Salad - Sesame Noodle Salad by: Helen Park Creamy, nutty, and full of vegetables this fresh noodle dish is great as a chilled main course or saucy side dish. Serves: 6-8 https://www.galileeculinaryinstitute.com/recipes/tahini-creamed-spinach monthly 0.5 2023-03-16 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/05444747-49f2-4d4a-bdeb-e7575c78e95b/recipe.jpg Recipes - Tahini Creamed Spinach - Tahini Creamed Spinach by: Helen Park A delicious, dairy free version to the decadent classic. This creamed spinach benefits from dried garlic slices, Aleppo chili, and our tahini to make fresh creamed spinach in minutes. Serves: 4 https://www.galileeculinaryinstitute.com/recipes/olive-stew monthly 0.5 2023-02-16 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/f2ca9e78-c8fc-43be-bbc0-2d18524206dd/recipe.jpg Recipes - Olive Stew - Olive Stew by: Helen Park Tender and flavorful olive stew is a great dish; a topping for a well of labne or hummus; or as a sauce for roasted chicken and braised dishes. Hot or cold, it’s delicious and elegant with a touch of mild heat from our B Marion blend and chocolatey Urfa chili. Serves: 3 cups https://www.galileeculinaryinstitute.com/recipes/strawberry-shortcake monthly 0.5 2023-01-17 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/d5aa928a-c1dc-4b0c-8f5b-107806df428d/ezgif.com-gif-maker.jpg Recipes - Strawberry Shortcake - Strawberry Shortcake by: Helen Park This is a light, 1 layer cake version frosted with plenty of whipped cream and fresh strawberries. Its fresh and sweet but not too sweet to share with family and friends. A great, classic vanilla cake that also works well with the fruit of the season! Serves: 4 https://www.galileeculinaryinstitute.com/recipes/everyday-masala-roasted-potatoes monthly 0.5 2022-12-15 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/bb289ad7-0c65-474e-948c-ea99cd05b8a7/ezgif.com-gif-maker.jpg Recipes - Baby potatoes with peppers and onions - Baby potatoes with peppers and onions by: Helen Park This one pan smash potato dish is so tender and full of bold flavor. It's a dish i often make for breakfast but whenever I make it people like it for lunch and dinner too. Our Everyday Masala blends has such a great balance of turmeric, nutty cumin and coriander, and a touch of medium spice chili to make you want to get out of bed in the morning. Serves: 4 https://www.galileeculinaryinstitute.com/recipes/matbucha monthly 0.5 2022-11-16 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/35ae84d1-1412-4cad-9d9f-236980aa11c1/ezgif.com-gif-maker.jpg Recipes - Matbucha - Matbucha by: Helen Park Part of the classic items in a salatim spread, Matbucha is a jammy tomato condiment of tomatoes cooked down with garlic and a little Izak. Use it as a dip, a spread, or even a shakshuka starter. Serves: 3 Cups https://www.galileeculinaryinstitute.com/recipes/holiday-challah monthly 0.5 2022-10-18 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/6ca60b05-3411-4f86-8715-b639599c2da7/ezgif.com-gif-maker+%281%29.jpg Recipes - Holiday Challah - Holiday Challah by: Helen Park, adapted from Lior Lev Sercarz, “Yogurt Challah” Inspired by the beautiful loaves Uri Scheft crafts, this Holiday Challah is baked complete with bowls for apples and honey. The challah is great for a crowd and the bowls can also be filled with tahini sauces and other delicious condiments. Serves: 1 loaf https://www.galileeculinaryinstitute.com/recipes/red-lentil-crepes monthly 0.5 2022-09-18 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/85f992e2-1596-4c43-9388-3d5f5a69768c/ezgif.com-gif-maker.jpg Recipes - Red Lentil Crepes - Red Lentil Crepes by: Helen Park Savory crepes that can be eaten fresh, as well as reheated well, fill the tortilla space in my heart. I always look for a good gluten-free one and this is my favorite. So easy, just a few ingredients, a nonstick pan, and some parchment paper to put between the layers for later. Fill them with a boldly seasoned tofu scramble, rotisserie chicken, or this summer version with zucchini, basil, tomato and our beautiful Makrut lime vinaigrette (aka Liquid Gold) Serves: 12 crepes https://www.galileeculinaryinstitute.com/recipes/slow-roasted-ribs-with-fennel-and-olives monthly 0.5 2022-08-30 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/77a743cc-c3ce-4977-b38d-3715efa08de7/ezgif.com-gif-maker.jpg Recipes - Slow Roasted Ribs with Fennel and Olives - Slow Roasted Ribs with Fennel and Olives by: Helen Park I love a 1 pan meal and I love baby back ribs. This is another great set it and forget it meal that works well in an oven safe pan as well as a slow cooker. Serves: 2-3 https://www.galileeculinaryinstitute.com/recipes/tahini-chocolate-chip-ice-cream-sandwiches monthly 0.5 2022-08-16 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/09995d3a-193b-4893-9ae5-28b26dfae437/ezgif.com-gif-maker.jpg Recipes - Tahini Chocolate Chip Ice Cream Sandwiches - Tahini Chocolate Chip Ice Cream Sandwiches by: Lior Lev Sercarz This is one of my most requested desserts from friends and family. I like to keep the cookie dough on hand at all times and the quick trick of cutting disks out of a pint of beautifully creamy Haagen Daz vanilla ice cream makes these cookie sandwiches a great, easy, delicious dessert. Serves: 1 https://www.galileeculinaryinstitute.com/recipes/mango-salt-chilli monthly 0.5 2022-07-17 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1e344185-5c63-4215-9184-fd7291973e7f/mango.jpg Recipes - Mango with Salt and Chili Snack - Mango with Salt and Chili Snack by: Helen Park All over the world mango with salt and chili is a refreshing and beloved snack. The mild salinity in black salt paired with the sunny chili flavor of Espelette and the spike of a little amchoor (dried green mango) make a great mango season even more enjoyable Serves: 1 https://www.galileeculinaryinstitute.com/recipes/warmblood-julep monthly 0.5 2022-06-15 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/ea346ec4-9360-4355-91a7-69702c78f59b/24_-_Warmblood_Julep_SQ_bycuho.png Recipes - Warmblood Julep - Warmblood Julep by: Christian Leue A spicy spin on a classic, and a silly equestrian joke, this cocktail is made with our Smoked Cinnamon Maple Syrup, fiery 100-proof Bourbon, and a cold mountain of crushed ice, so hot plus cold equals warm. The edible garnish is a chilled dill pickle spear, delicious, and itself packed full of spices; it's also a cheeky homage to the Pickleback and Bushwick Country Club, the bar that made that drink famous. Serves: 1 https://www.galileeculinaryinstitute.com/recipes/asparagus-and-egg-dressing monthly 0.5 2022-05-15 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1d20f023-ae81-49aa-87bf-57ae099bf11a/20220331210430-asparagus-20poached-20egg-20dressing.jpg Recipes - Asparagus and Egg Dressing - Asparagus and Egg Dressing by: Lior Lev Sercarz There are places that you work, and teams that you were a part of, that are triggered by ingredients and seasons when you work in food. This egg dressing for asparagus is an old favorite that has become a springtime classic for many of us from that time in life. Traditionally it is served with giant, imported, tender, white asparagus on a large plate with both fresh and crunchy garnishes on the side to adorn every precious bite. When green asparagus is great and in season, this egg dressing, and the included garnishes below, confirm it’s going to be a great spring. Serves: 2-4 https://www.galileeculinaryinstitute.com/recipes/creamy-baked-penne monthly 0.5 2022-04-12 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/7b94d4fa-8f2d-4cba-b6fb-31683925f9b2/ezgif.com-gif-maker.png Recipes - Creamy Baked Penne - Creamy Baked Penne by: Lior Lev Sercarz A splash of cream gives this sauce a little extra body, as does halloumi cheese. This cheese is as creamy as mozzarella in taste, but is firmer and has a higher melting point, so it stays intact even after baking. The combination of black mustard seeds and turmeric balances that richness nicely. Serves: 4 - 6 https://www.galileeculinaryinstitute.com/recipes/chamin-cholent monthly 0.5 2022-03-10 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/e141fb37-1f85-41e7-9b8a-b73b51921c12/8d805f546e2243c192a204b2d5aac4cf.jpg Recipes - Chamin (Cholent) - Chamin (Cholent) by: Helen Park Chamin (a.k.a. Cholent) is a warmly spiced overnight stew that has survived centuries of history and migration. Chamin is perfect for relaxed days when this pot of warm hugs will be waiting for you to wake up and enjoy it. Or, set it and forget it in the morning and enjoy Chamin for dinner with leftovers for the week. Serves: 4 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/07179c09-3dae-4a24-b230-5cfcb9447593/Picture1.png Recipes - Chamin (Cholent) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.galileeculinaryinstitute.com/recipes/chicken-and-white-bean-soup monthly 0.5 2022-02-08 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/281f7d5a-188b-42c2-9ddd-941e6fa11df0/20210930160653-ms-chicken-soup.jpeg Recipes - Chicken and White Bean Soup with Turmeric and Amchoor - Chicken and White Bean Soup with Turmeric and Amchoor by: Lior Lev Sercarz Simply simmering a spice blend into store-bought chicken broth instantly turns it into a deeply flavorful soup. A mix of canned white beans and shredded leftover roast chicken makes this a hearty one-pot meal that comes together in minutes. If you have unseasoned homemade chicken stock on hand, definitely use it here. Serves: 4 https://www.galileeculinaryinstitute.com/recipes/vermouth-braised-short-ribs monthly 0.5 2021-12-15 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/f4a9bf4a-929f-435a-8d6e-25b0ec9c07d5/20211108194203-ms-shortrib-dried-fruit.jpeg Recipes - Vermouth-Braised Short Ribs with Warm Spices & Dried Fruit - Vermouth-Braised Short Ribs with Warm Spices & Dried Fruit by: Lior Lev Sercarz Both red vermouth and bits of dried fruit bring a jammy sweetness to this braise. Savory spices like bay leaves and white pepper balance the sugar, which is accentuated with warming allspice, anise, and bitter cocoa. Serves 8-12 https://www.galileeculinaryinstitute.com/recipes/zaatar-roasted-branzino monthly 0.5 2021-12-13 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/59e8e87f-9111-4b07-b606-3cb772f3f053/recipe.jpg Recipes - Za'atar Roasted Branzino - Za'atar Roasted Branzino by: Lior Lev Sercarz Cooking a whole fish seems intimidating for some but is actually super easy, simple, and a great dish to master. Once you figure out the time and temperature feel free to change the seasoning and garnishes. This one is simply seasoned with za'atar and cooked over a bed of onions. Serves 3-4 https://www.galileeculinaryinstitute.com/recipes/autumn-margarita monthly 0.5 2022-01-16 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1634149222487-7P7MYU9XU5A3VCRPQ1GO/autumn_margarita_copy_pghcxu.jpg Recipes - Autumn Margarita - Autumn Margarita by: Christian Leue A few simple twists carry a classic summer cocktail gracefully into fall. Honey, lemon, and saffron amplify the lush spiciness of aged tequila. The traditional orange liqueur and lime juice keep it refreshing as a cool autumn breeze. Makes 1 cocktail https://www.galileeculinaryinstitute.com/recipes/breeze-biscotti monthly 0.5 2021-09-30 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1631204256364-TIFYBEORELY27WEB6ZTB/20210819155054-24-breeze-biscotti-sq.jpg Recipes - Breeze Biscotti - Breeze Biscotti by: Christian Leue The tea, anise, and lemon in Breeze are perfect for biscotti. I use both vanilla bean and vanilla extract to create a rich and round flavor, along with fresh lemon zest and plenty of nuts. Serves about 16 https://www.galileeculinaryinstitute.com/recipes/duck-borneo monthly 0.5 2021-09-09 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1629113498429-ZHQDICTPWPTRH9R65E7Q/20210805173033-9+-+Duck+Borneo.jpeg Recipes - Duck Borneo - Duck Borneo by: Lior Lev Sercarz Duck is great! Sadly, I think few people cook duck at all. Duck breasts can be found fresh or frozen and are really easy to make. They pair very well with sweet flavors like the fresh peaches in this recipe. Feel free to substitute the spice with your favorite or the peaches with vegetables. Servings: 2-4 https://www.galileeculinaryinstitute.com/recipes/steak-fajitas monthly 0.5 2021-08-16 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1625402965486-JQ3Y4ZUOHR5KJQ5INV0K/recipe+img.jpg Recipes - Steak Fajitas - Steak Fajitas by: Christian Leue Izak is the secret to flavorful fajitas. Just make a simple marinade for skirt steak, then grill or pan fry. Cook some onions and peppers and serve with tasty fixings like pico de gallo. Servings: 4-6 https://www.galileeculinaryinstitute.com/recipes/lambarayes monthly 0.5 2021-05-12 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1618295079975-RDKU7CSMRG9NGEW9AKG2/arayes+lior.jpg Recipes - Lamb Arayes - Lamb Arayes by: Jonathan Borowitz and Alon Hadar Arayes is the perfect mix of richly flavored lamb which is common throughout the Levant, plus fresh herbs and onions, all tucked in crispy pita bread that absorbs the juices. Makes 10 https://www.galileeculinaryinstitute.com/recipes/hummus-tahina monthly 0.5 2021-04-13 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1618141305390-6EK0WP7VHJPN7O63MQYF/hummus_tahina_i7t33z.jpg Recipes - Hummus Tahina - Hummus Tahina by: Lior Lev Sercarz This simple and delicious dish of tahina sauce over hummus is a frequent breakfast food for me. Make sure to use high quality tahina and chickpeas and you'll be in for a treat. Serves 3-4 https://www.galileeculinaryinstitute.com/recipes/charoset monthly 0.5 2021-04-11 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1615360875610-D66X9GZ0W23FDEL8CGZ8/charoset.jpg Recipes - Charoset - Charoset by: Lior Lev Sercarz To me, charoset is the ultimate Jewish chutney. It combines Eastern and Western cultures with the use of Mediterranean dates, which are strangely popular in Eastern European cuisine. Together with chazeret, these two are probably my highlight of any Passover dinner. My charoset adds texture with sesame and nigella seed, and acidity with sumac and sherry vinegar, which are also more preservative than traditional lemon juice. It could easily be served throughout the year and would be excellent as a cake filling or with cold meats or roasts. And please stay away from cheap sweet wine, a quality sweet port or sherry, something you'd enjoy drinking, is what your charoset deserves. Serves 6-8 https://www.galileeculinaryinstitute.com/recipes/halvataschen monthly 0.5 2021-03-10 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1613289243033-RW7SMUJU3HY8AQDILA7T/halvatashen+%C2%A9+Christian+Leue.jpg Recipes - Halvataschen - Halvataschen by: Lior Lev Sercarz I grew up eating hamantaschen in Israel and they were always filled with poppy seeds. I love eating and making them. Even though I tasted many different fillings over the years, poppy is still my favorite. In this recipe I include halva, tahina, and spices for a fun twist on the old childhood favorite. https://www.galileeculinaryinstitute.com/recipes/limon-omani-roasted-chicken-soup-with-celery-seeds monthly 0.5 2021-01-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1610438471635-1FUG9E6MHK1YUC02AZ37/chicken_soup_sq_tzi0vj.jpg Recipes - Limon Omani Roasted Chicken Soup with Celery Seeds - Limon Omani Roasted Chicken Soup with Celery Seeds by: Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz Roasting chicken first and then braising it in the oven with sautéed vegetables makes for the best chicken soup. The oven gives the chicken a rotisserie-like tenderness, and the addition of fruit, a trick I learned in the South of France, transforms the broth with sweetness and acidity. The citrus sourness of limon omani delivers brightness to this soup, celery seeds bring a classic taste, and ginger makes it warming. https://www.galileeculinaryinstitute.com/recipes/sfinge monthly 0.5 2021-01-12 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1607458651671-XIIDSDPBSWSQ4MM1ETBE/10+-+sfinge.jpg Recipes - Sfinge - Moroccan Donuts - Sfinge - Moroccan Donuts by: Sarit Morad Sfinge (also transliterated as sfenj) are a Moroccan donut-like fritter traditionally made from an unsweetened yeast dough. Usually served with plain sugar, see below for some spicy suggestions as well! https://www.galileeculinaryinstitute.com/recipes/la-boite-latkes monthly 0.5 2020-11-29 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1605640237699-7DH17A3DQLTY07W9RSQD/latke.jpg Recipes - La Boîte Latkes - La Boîte Latkes by: Lior Lev Sercarz I grew up eating greasy latkes in Israel and since then tried many variations including the domestic version with apple sauce, etc. Something about the grating and splattering while cooking always bothered me. This latke recipe is inspired by Indian chickpea fritters and traditional potato pancakes. You can season it however you want and topping options are of course endless. Makes 10 https://www.galileeculinaryinstitute.com/recipes/peach-plum-braised-chicken-legs monthly 0.5 2020-10-08 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1602179038114-JB5BZYP9XFL2IEK08BFA/peach+and+plum+braised+chicken+mc.jpg Recipes - Peach & Plum Braised Chicken Legs - Peach & Plum Braised Chicken Legs by: Lior Lev Sercarz This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish and just stayed on your counter for a few days (if that's ever happened). Servings 4 https://www.galileeculinaryinstitute.com/recipes/spiced-honey-cake monthly 0.5 2020-09-03 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1599142810838-EDVGOVUO1BAASAB9AVVE/spiced-honey-cake Recipes - Spiced Honey Cake - Spiced Honey Cake by: Lior Lev Sercarz Thinking of Rosh Hashanah and all the following holidays brings back great memories of growing up in Israel and the Galilee in particular. Visions of ripe pomegranates, the Hazav flowers, and the changing lights are still vivid in my mind today. You can feel the change in the air of a whole country and community getting ready to celebrate. With any Jewish celebration comes food (a lot of it!). One that I make to this day is a honey cake, one of my childhood highlights of the holiday season. It is a simple cake made with flour and great honey and occasionally some spices, and can be served both for breakfast and throughout the day. Makes 2 8-inch loaves https://www.galileeculinaryinstitute.com/recipes/roasted-salmon-topped-with-squash-zucchini-crunchies monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594232571020-YMOYCF3J5A7J88ZYNLDC/Kim%2BKushner-Roasted%2BSalmon%2BTopped%2BWith%2BSquash%2B%2526%2BZucchini%2BCrunchies.jpg Recipes - Roasted Salmon Topped With Squash Zucchini Crunchies - Roasted Salmon Topped With Squash Zucchini Crunchies by: Kim Kushner A side of salmon can always feed a big crowd, and this recipe—a staple of mine—works well for guests of all ages and palates. Beautiful salmon topped with crunchy spiralized squash and zucchini ribbons: the colors are gorgeous and the taste is delicious. You just can’t go wrong. I like my crunchies really crunchy, and in order to crisp them up without burning them, once they’ve gotten 75 percent as crispy as I want them to be, I turn the oven off and leave them in there overnight. Serves 6-8 https://www.galileeculinaryinstitute.com/recipes/shakshuka monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594236792414-9YIYIOTNYYU9TFV63CD8/Lior-Shakshuka.jpg Recipes - Shakshuka - Shakshuka by: Lior Lev Sercarz At its core, shakshuka is eggs cooked in a simmering sauce. It’s one of Israel’s most popular dishes, and I grew up eating it at least once a week. I’ve taken this one-pan meal and come up with endless variations for the sauce and its uses. And remember that you don’t have to use up all the sauce at once. You can reheat only as much as you want to eat, whether it’s enough sauce for one egg, two, or more. Serves 6 https://www.galileeculinaryinstitute.com/recipes/aruk monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594236692415-UM25L6GQ2VD9YJNPT161/Einat+Admony-Aruk.jpg Recipes - Aruk - Aruk by: Einat Admony, from Shuk, © 2019 Artisan These Iraqi vegetable patties are made with fresh herbs, cooked potatoes, and spices. Fluffy and light inside and very easy to make. Makes about 16 https://www.galileeculinaryinstitute.com/recipes/oven-roasted-artichokes-and-garlic monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594236670360-V5NY158RNE0HDCUBHDBA/Adeena%2BSussman-Oven-Roasted%2BArtichokes%2Band%2BGarlic.jpg Recipes - Oven-Roasted Artichokes and Garlic - Oven-Roasted Artichokes and Garlic by: Adeena Sussman, from Sababa, © 2019 Avery Books I grew up eating artichokes prepared in the conventional way: steamed in a pot for a really long time, where they’d grow heavy with water. My updated method, where the artichokes are cleaned, halved, and roasted facedown, yields a firmer texture but still allows you to scrape the tender meat from each leaf. A whole head of garlic, which steam-roasts right in the pan with the artichokes, forms the basis for a garlicky dressing that replaces the drawn butter or mayo of my California childhood, updated for my grown-up life in Tel Aviv. Serves 4 https://www.galileeculinaryinstitute.com/recipes/sabich-burgers-with-peach-amba monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594236844202-PYWPGSGCR9Y2A4ZD6NBU/Chanie+Apfelbaum-Sabich+Burgers+%26+Peach+Amba+1.jpg Recipes - Sabich Burgers with Peach Amba - Sabich Burgers with Peach Amba by: Chanie Apfelbaum, check out her book Millenial Kosher We’re big on Meatless Monday’s in my house so I’m always trying to come up with creative ways to feed my family. Eggplants make a great substitute for meat and breading them this way makes it feel like you’re eating shnitzel. I especially love the peach amba, a seasonal twist on the classic Iraqi condiment. makes 8 https://www.galileeculinaryinstitute.com/recipes/shawarma-spiced-cauliflower monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1592504420488-K1ET6T7DESC3U8UFP52T/Einat+Admony-Shawarma+Spiced+Cauliflower.jpg Recipes - Shawarma Spiced Cauliflower - Shawarma Spiced Cauliflower by: Einat Admony, from Shuk, © 2019 Artisan We’re used to seeing cauliflower in floret-form, so a whole head of cauliflower sliced into a neat slab—a “steak”—makes this dish a standout. Just be gentle with the steaks so the floret ends don’t crumble. You’ll still end up with a few pieces that don’t hold together in slab form, but don’t worry, just season them and let them come along for the delicious ride. Makes about 6 slices https://www.galileeculinaryinstitute.com/recipes/yogurt-challah monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594237555836-A6AXDN3MIX1LD3310L6N/Lior-Yogurt+Challah.jpg Recipes - Yogurt Challah - Yogurt Challah by: Lior Lev Sercarz Growing up in Israel, I had challah every Friday for Shabbat and on most days in between. After trying countless recipes, I discovered my favorite in baker Uri Scheft’s brilliant book Breaking Breads. He figured out the perfect proportions, so why reinvent it when he graciously let me share his formula here? I add labne to make the dough even richer, while olive oil lends a savory flavor. If you want a dairy-free dough, omit the labne. What you can’t leave out are spices. They deliver both extra flavor and texture. Makes 2 9-inch loaves https://www.galileeculinaryinstitute.com/recipes/zaatar-roasted-chicken-over-sumac-potatoes monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594230752801-GSY3QC9SE4BTDC2Y3UC3/Adeena%2BSussman-Za%25E2%2580%2599atar%2BRoasted%2BChicken%2Bover%2BSumac%2BPotatoes.jpg Recipes - Za’atar Roasted Chicken over Sumac Potatoes - Za’atar Roasted Chicken over Sumac Potatoes by: Adeena Sussman, from Sababa, © 2019 Avery Books On countless visits here before I made Israel my home, I’d buy giant bags of za’atar from the shuk; that way, after I left and no matter where I was, if I was pining for the sun and spice of this magical place, I could sprinkle it back into my life, if even just for the duration of a meal. For something that takes 10 minutes to throw together, the roasted chicken is a masterpiece. I rest the bird right on top of the potatoes, so the za’atar-scented drippings coat the tangy, sumac-coated potatoes while they cook in unison. Serves 4 https://www.galileeculinaryinstitute.com/recipes/my-moms-coffee-braised-brisket monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594230805145-718KZJTDND4EB6TAM5U5/Michael+Solomonov-My+Mom%E2%80%99s+Coffee-Braised+Brisket.jpg Recipes - My Mom’s Coffee-Braised Brisket - My Mom’s Coffee-Braised Brisket by: Michael Solomonov from the Zahav cookbook This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. I make brisket over several days. The first day, the seasoned meat is refrigerated overnight and the next day, it’s cooked. The brisket can be served then, but it’s flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day. https://www.galileeculinaryinstitute.com/recipes/salmon-ceviche monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594232590054-QMWXULC3C2657R6GF4NC/Lior+-+Salmon+Ceviche.jpg Recipes - Salmon Ceviche - Salmon Ceviche by: Lior Lev Sercarz This salmon ceviche is simple to prepare but with complex flavors, chopped lemon balances the rich fish. Serves 2 as an appetizer https://www.galileeculinaryinstitute.com/recipes/cinder-cocktail monthly 0.5 2020-09-02 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594138010444-DR2PL3VHUHLWJKROTWYV/Phil+Ward+-+Art+of+Blending+-+Cinder+Cocktail.jpg Recipes - Cinder Cocktail - Cinder Cocktail by: Phil Ward Phil Ward is one of America’s best mixologists, and he helped me realize the great potential of my blends in cocktails. The intense aroma of my Smoked Salt N.8 spice blend is not the first thing you’d expect from a cocktail, but it echoes the smoky flavors of mezcal and aged tequila. Combined with jalapeño-infused tequila, it moves this cocktail well toward the savory category. Makes 1 drink https://www.galileeculinaryinstitute.com/recipes/ice-cream-brownie-bites monthly 0.5 2020-09-03 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594238100583-OFGQQ0L8GJ4PCEUE63SF/Lior+-+Ice+Cream+Brownie+Bites.JPG Recipes - Ice Cream Brownie Bites - Ice Cream Brownie Bites by: Lior Lev Sercarz When frozen, these brownies become an extra-chewy, extra-delicious base for ice cream. I prefer vanilla ice cream, but you can use any flavor you like. These are easiest to make in a silicone mini muffin mold: bake the batter in the mold, fill with ice cream, and pop out when frozen. If you’re using regular mini muffin tins, run a thin-bladed offset spatula around the edges of each to release. Pink pepper brings a floral piquancy that cuts through the richness of chocolate and complements the aroma of cardamom. Makes 48 https://www.galileeculinaryinstitute.com/recipes/tahini-shortbread-cookies monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1595375634077-F0KVBSAZR5FAOGQJHULE/Einat%2BAdmony-Tahini%2BShortbread%2BCookies.jpg Recipes - Tahini Shortbread Cookies - Tahini Shortbread Cookies by: Einat Admony You might as well call these halva cookies, because once you add something sweet to tahini (like honey, sugar, maple, or silan), it tastes just like halva. And like halva, these crumbly, soft, nutty cookies are utterly delicious and work wonderfully with a variety of spices, especially cinnamon and cardamom, or sweet hawaij, the redolent Yemenite spice blend, which was the fragrance of my childhood. Be sure to use good-quality raw tahini without any trace of bitterness. Makes 24 cookies https://www.galileeculinaryinstitute.com/recipes/giuggiulena monthly 0.5 2024-04-07 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594138493005-MMA9SDRJFHKLDFRR4TPA/Christian+Leue+-+Giuggiulena.JPG Recipes - Giuggiulena - Giuggiulena by: Christian Leue One of my favorite places in the world, Sicily is home to deceptively simple cuisine, revealing deep layers when you start digging. For example, this candy, and the fact sesame, almonds, and oranges are grown there, stems from a history of Arab rule. I’ve added a layer and made this traditional recipe my own, including olive oil which makes the mass less sticky and easier to work, and spices. It is made from very few ingredients, so quality is paramount; find the best sesame, orange, and honey you can get your hands on, and be ready to taste something amazing. Makes 1kg candy, approximately 40 2×2″ pieces https://www.galileeculinaryinstitute.com/recipes/chraime monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594138675805-O1N2IHTTWN628E4O6F8Y/Lior+-+Chraime.jpg Recipes - Chraime - Chraime by: Lior Lev Sercarz Chraime is a traditional North African dish that’s also popular in Israel and other Middle Eastern countries. It’s essentially fish simmered in a thick tomato sauce. My mom prepared it only for the holidays and occasionally for Shabbat, but I make it all the time. The sauce—even the whole dish—can be done ahead, so it’s easy for entertaining or weeknight dinners. To make my sauce more complex, I add spices, of course, but also diced lemon, rinds and all. The lemon pith lends a nice bite and intriguing bitterness to the tomatoes, which I cook only enough to retain a pop. Serves 6 https://www.galileeculinaryinstitute.com/recipes/halva-floss-banana-split monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594138833243-L0NICD8LT2HTROZABLUV/Christian+Leue+-+Halva+Floss+Banana+Split.JPG Recipes - Halva Floss Banana Split - Halva Floss Banana Split by: Christian Leue This is a Leue family favorite. Using halva floss and ripe bananas lets you use fewer ingredients and less syrup and still have a sweet treat. A tip for slicing fully ripe bananas is included. Makes one https://www.galileeculinaryinstitute.com/recipes/marguerite-cocktail monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1594138924978-BUH3AFZDJ23698RZ5ER2/Christian+Leue+-+Marguerite+Cocktail.jpg Recipes - Marguerite Cocktail - Marguerite Cocktail by: Christian Leue Balanced, tart, and refreshing, the Marguerite cocktail uses Terra gin, produced by Cardinal Spirits using a custom botanical blend created by La Boîte that includes zuta mint and cubeb berries. The Daisy blend from The Spice Companion creates a rich spiced syrup, a perfect foil for fresh lemon and our distinctive gin. Makes 1 drink https://www.galileeculinaryinstitute.com/recipes/hazelnut-chocolate-babka monthly 0.5 2020-08-05 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1593444349152-GCT2O4GZSC7NJ4QCN50U/Lior-Hazelnut+Chocolate+Babka.jpg Recipes - Hazelnut Chocolate Babka - Hazelnut Chocolate Babka by: Lior Lev Sercarz Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough. Challah dough isn’t buttery like traditional babka dough, making this bread as suitable for weekday breakfasts as for brunch. Forming these loaves is a bit of a project, but one well worth trying. Makes two 9×5 inch loaves https://www.galileeculinaryinstitute.com/recipes/category/seafood monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/category/dessert monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/category/meat monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/category/grain monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/category/vegetables monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/category/drink monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/soup monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/brownies monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/cumin monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/bananas monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/babka monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/gin monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/cookies monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/tahini monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/tomatoes monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/lemon monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/cocktail monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/cinammon monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/halva monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/grain monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/bread monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/salt monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/mezcal monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/salmon monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/almonds monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/cocoa monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/icecream monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/tequila monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/fish monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/fennel monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/orange+blossom monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/ceviche monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/sesame monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/sicily monthly 0.5 https://www.galileeculinaryinstitute.com/recipes/tag/chocolate monthly 0.5 https://www.galileeculinaryinstitute.com/whatsburning daily 0.75 2026-05-26 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/de82d34f-f5f7-4765-a48a-799f22b57b3f/GCI-WhatsBurning-LOGO-BlackSquare.png What'sBurning - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/765ee0e9-ba72-408a-9400-8e451d40360c/Baker+man.jpg What'sBurning - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.galileeculinaryinstitute.com/whatsburning/mark-bittman monthly 0.5 2023-10-04 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/8d97d777-cbaf-461d-893e-f2361ccdaf1b/Mark+Bittman+pic+1.png What'sBurning - S2, Ep 20: Improving the industrial food system in America, developing a national network of non-profit restaurants, and why nutritious food is a human right. - Mark Bittman Author & Food Activist https://www.galileeculinaryinstitute.com/whatsburning/barb-stuckey monthly 0.5 2023-10-01 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/7b41fa48-a8d8-4e60-a956-3273391e2beb/Barb+Stuckey++Podcast+pic+1.png What'sBurning - S2, Ep 19: Exploring concepts of “taste empathy” and “stomach share,” plus the importance of learning how to taste critically in order to cook. - Barb Stuckey Author of Taste and Chief Innovation & Marketing Officer at Mattson https://www.galileeculinaryinstitute.com/whatsburning/dana-cowin monthly 0.5 2023-09-14 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/e590d797-d48f-414f-a37e-e9c5bad48f1e/Dana+Cowin++Podcast+pic+1.png What'sBurning - S2, Ep 18: Personal storytelling through food, the importance of shaping menus to protect the planet, and how curiosity contributes to a chef’s success. - Dana Cowin Founder, Speaking Broadly https://www.galileeculinaryinstitute.com/whatsburning/alon-turkaspa monthly 0.5 2023-09-04 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/373c62da-2766-4d07-81f5-a45b5057f648/Alon+Turkaspa++Podcast+pic+1.png What'sBurning - S2, Ep 17: Israel’s dynamic agritech scene, how the food industry is tackling global challenges, and cutting edge techniques to make what we eat healthier. - Alon Turkaspa AgriFood Tech Sector Lead at Start-Up Nation Central https://www.galileeculinaryinstitute.com/whatsburning/leah-koenig monthly 0.5 2023-08-20 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/b81b2edf-df2a-4534-b18c-a5ccb19eab34/Leah+Koenig What'sBurning - S2, Ep 16: Kashrut as a major through-line of Jewish cuisine, navigating the world of cookbook publishing, and why climate change is our most burning issue today. - Leah Koenig Food Writer and Cookbook Author https://www.galileeculinaryinstitute.com/whatsburning/ari-weinzweig monthly 0.5 2023-08-09 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/a9425f31-0397-4d77-8bf7-88fbf1101c2e/Ari+Weinzweig++web+pic.png What'sBurning - S2, Ep 15: The importance of having a vision, the imperfect craft of hiring, and the need to infuse dignity into an organization. - Ari Weinzweig CEO & Co-Founding Partner, Zingerman's Community of Businesses https://www.galileeculinaryinstitute.com/whatsburning/andrea-borghini monthly 0.5 2023-07-12 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/2108ef92-1893-4639-9f21-8678319bd0ba/Andrea+Borghini+pic+1.jpg What'sBurning - S2, Ep 14: The philosophical implications of cooking, deriving meaning through food, and questioning who really owns a recipe. - Andrea Borghini Philosopher of Food. Associate Professor at University of Milan, Italy. https://www.galileeculinaryinstitute.com/whatsburning/david-rockwell-y8yh4 monthly 0.5 2023-08-09 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/2380372f-2492-4e71-b9f3-6b1ebf8e781a/David+Rockwell_Brigitte+Lacombe+%282%29+%281%29.jpg What'sBurning - S2, Ep 13: The intersection of theatre, hospitality and architecture, restaurants as the ultimate public square, and approaching restaurant design with flexibility. - David Rockwell Founder and President, Rockwell Group https://www.galileeculinaryinstitute.com/whatsburning/elizabeth-blau monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/bc824a88-825d-4e48-9058-07f7f7edaa1f/NEWEB37265.jpg What'sBurning - S2, Ep 12: The high mortality rates of restaurants, the importance of experiential dining, and the need to address food insecurity. - Elizabeth Blau CEO, Blau + Associates https://www.galileeculinaryinstitute.com/whatsburning/asaf-doktor monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/ae564737-d5d0-4e9a-a37e-a3a32aced539/DSC09181.JPG What'sBurning - S2, Ep 11: Valuing Israeli produce, celebrating seasonality, and the creativity that comes from cooking with limitations. - Asaf “Dok” Doktor Chef/Co-owner of Tel Aviv Restaurants: Ha'Achim, Dok & Abie https://www.galileeculinaryinstitute.com/whatsburning/johanna-mendelson-forman monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/e2cd9b8d-6c27-4694-928d-e3839d16da86/300+b.png What'sBurning - S2, Ep 10: Understanding gastrodiplomacy, exploring social gastronomy and the paradoxical power food has to both create and resolve conflicts. - Johanna Mendelson Forman, PhD, JD Adjunct Professor, American University’s School of International Service Founder, Conflict Cuisine https://www.galileeculinaryinstitute.com/whatsburning/sean-sherman monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/d35f0afa-26f8-43cd-b7a7-c6521d472fc7/Sean+%40+Owamni+Credit+Nancy+Bundt.jpeg What'sBurning - S2, Ep 9: Preserving culinary traditions of Native American communities, advocating for Indigenous food systems globally, and navigating cultural appropriation in the 21st century. - Chef Sean Sherman Founder & CEO, The Sioux Chef Founder/Senior Director of Vision & Strategic Partnerships, NĀTIFS Co-Owner, Owamni by The Sioux Chef Just Named to the Time 100 Most Influential in 2023 https://www.galileeculinaryinstitute.com/whatsburning/glenn-roberts monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/870b2ac2-0b0e-45cb-b38b-e71ae991e13c/Glenn+rice+field+CD.png What'sBurning - S2, Ep 8: A modern take on ancient grains, how geography-agriculture-history inform cuisine, and the flavor of biosecurity. - Glenn Roberts Founder and Lead Sensory Researcher, Anson Mills https://www.galileeculinaryinstitute.com/whatsburning/marjon-andesha monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1c26f326-5710-4645-9094-3b68a7bfd278/Marjon+Andesha.jpg What'sBurning - S2, Ep 7: The journey of a female restaurateur in the Emirates, the UAE’s expanding food scene, and the kaleidoscope of flavors found in Afghan cuisine. - Marjon Andesha Founder & Executive Chef, Nolu’s https://www.galileeculinaryinstitute.com/whatsburning/paul-hobbs monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/3ea58725-a226-4628-87b2-5b9274998bd3/PAUL+HOBBS_photo+by+Wildly+Simple+Productions_027_72ppi.jpg What'sBurning - S2, Ep 6: Terroir explained, life lessons learned from winemaking, and finding integrity in the way food is grown. - Paul Hobbs Winemaker https://www.galileeculinaryinstitute.com/whatsburning/dahlia-bryan-graham monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/a4fdf55d-5ac4-4137-9b91-3aac67b1ccda/Fruition.jpg What'sBurning - S2, Ep 5: Cacao’s long journey from bean to bar, the temperamental nature of chocolate, and why every small business should find a bookkeeper they can trust. - Dahlia Graham Co-Founder & CEO, Fruition Chocolate Works Bryan Graham Founder & Creative Director, Fruition Chocolate Works https://www.galileeculinaryinstitute.com/whatsburning/gail-simmons monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/17be8972-2794-4e13-82b6-41f737a5faa6/IMG_3292b.jpg What'sBurning - S2, Ep 4: What it takes to stand out on Top Chef, the democratization of restaurants, and the importance of being treated with respect in the kitchen. - Gail Simmons Food Expert, TV Host & Author https://www.galileeculinaryinstitute.com/whatsburning/ivan-orkin monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/77c38182-6dca-42f1-95ab-b9a9a5d240f7/Ivan+Ramen+Clinton+Street+2017-1140.jpg What'sBurning - S2, Ep 3: An American becomes a ramen sensation in Japan, finding wonderful inspiration from horrible restaurants, and why it’s important to have razor sharp knives. - Ivan Orkin Famed Japan Expert & Restaurateur https://www.galileeculinaryinstitute.com/whatsburning/naama-shefi monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/6dcb43e8-e1e1-46b4-b6ef-d26936910386/Naama+Shefi+by+Katherine+Needles+.JPG What'sBurning - S2, Ep 2: Israel’s diverse food traditions, preserving Jewish culinary heritage, and why rugelach are just as exciting as croissants. - Naama Shefi Founder & Executive Director of Jewish Food Society and Asif: Culinary Institute of Israel https://www.galileeculinaryinstitute.com/whatsburning/chintan-pandya monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/b5c0bad7-3cd0-43f8-a80c-756ec7717213/Chintan.png What'sBurning - S2, Ep 1: Fun Dining vs. Fine Dining, the importance of being financially savvy, and why it’s okay to be selfish in learning. - Chintan Pandya Executive Chef / Partner Unapologetic Foods https://www.galileeculinaryinstitute.com/whatsburning/fabio-parasecoli monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/3088bec3-3f97-4579-9ba7-9d99e8b85f24/P1070510+small.jpg What'sBurning - Ep 28: The ideological use of food as a political tool, unpacking the meaning of “Food Design”, and teaching students to think differently versus teaching them to do different things. - Fabio Parasecoli Professor of Food Studies in the Nutrition and Food Studies Department at New York University https://www.galileeculinaryinstitute.com/whatsburning/bronwen-percival monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/0fa9f37a-2546-40d4-a5a3-2b341f6ddf9d/BronERR_7561.jpg What'sBurning - Ep 27: Cheese as a cultural artifact; coming to grips with the environment, sustainability and changing diets; and the importance of asking awkward questions.  - Bronwen Percival Cheese Buyer for Neal's Yard Dairy and Co-author of Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese https://www.galileeculinaryinstitute.com/whatsburning/clay-williams monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/f799b316-3c5e-4ea4-82a7-eb2624d11c2a/IMG_0910.jpeg What'sBurning - Ep 26: The changing depiction of food in photography, the need to build trust with one’s subject, and the importance of anticipating a shot and framing it before it happens, especially in the kitchen! - Clay Williams Photographer & Co-founder of Black Food Folks https://www.galileeculinaryinstitute.com/whatsburning/dominique-ansel monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1666801228509-7Q31JHGVIQLLVQ1LUA8K/HIRES+Chef+Dominique+Ansel+-+photo+by+Brent+Herrig+copy.jpg What'sBurning - Ep 25: The backstory and beyond the Cronut®, the importance of not giving up easily, and why it’s best to work for people you believe in. - Dominique Ansel Chef/Owner of Dominique Ansel Bakery & Workshop https://www.galileeculinaryinstitute.com/whatsburning/kevin-patricio monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1666298475140-UXQ0VTE4UG2KT1QSSQWL/200.png What'sBurning - Ep 24: An American making a splash on Spain’s craft beer scene, uncovering the culinary treasures of the Basque country, and why the five French mother sauces are “a little dusty and on the shelf”. - Kevin Patricio CEO & Founder of Basqueland Brewing & Basqueland Izakaia https://www.galileeculinaryinstitute.com/whatsburning/gabriella-ganugi monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1665419035145-KLT8PQO0RF307UXHOVB7/10.27.Ganugi.Gabriella.+photo+credit.David.Andre.Weiss+web.jpg What'sBurning - Ep 23: To learn you need to be a good teacher, the beauty of connecting students with community and why a meal isn’t just something you eat at your desk in Italy. - Gabriella Ganugi President & CEO, Florence University of the Arts – The American University of Florence https://www.galileeculinaryinstitute.com/whatsburning/paul-newnham monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1663893979469-OX3AMDBCCN6KMODILLAA/Paul_Newnham_02-07-20215184HigResolution.jpg What'sBurning - Ep 22: The role food plays in the UN Sustainable Development Goals, climate change’s impact on our food supply, and why training as a chef shouldn’t be done in a bubble. - Paul Newnham Director of the SDG2 Advocacy Hub & Coordinator Chefs’ Manifesto https://www.galileeculinaryinstitute.com/whatsburning/carolyn-steel monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1663267398719-9E0M4973YHIYZKLVH3QB/Caroyln+Steel+for+WB2.jpeg What'sBurning - Ep 21: The potential to change the world through food, placing value on what we eat, and why the word “mundane” is anything but. - Carolyn Steel, MA (Cantab) ARB Author of Sitopia: How Food Can Save the World https://www.galileeculinaryinstitute.com/whatsburning/pati-jinich monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1661785309000-R54DFGJO226ZVDZ9B99Z/Copy+of+20201001_PatiJinich_Selects-2.jpg What'sBurning - Ep 20: The mosaic of Mexican cuisine, cooking as a portal to the world, and why chilis are just vegetables with personality. - Pati Jinich Chef, Cookbook Author + Television Host https://www.galileeculinaryinstitute.com/whatsburning/ivan-brehm monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1661021904138-PCFY4XLRFBGYIW7SOGR4/Chef+Ivan+Brehm+2+%28Image+courtesy+of+Chef+Ivan+Brehm%29.jpg What'sBurning - Ep 19: Cooking at the Crossroads, the importance of EQ in the kitchen, and why “local" isn’t always better. - Ivan Brehm Chef-owner of one Michelin-starred restaurant Nouri & creative interdisciplinary space Appetite https://www.galileeculinaryinstitute.com/whatsburning/matthew-kenney monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1659375957417-OXXIBFO5QWRCAHBAJLTM/Matthew-Kenney.png What'sBurning - Ep 18: Advocating for a plant-based diet, changing the food system from a chef's perspective, and learning the value of mise en place. - Matthew Kenney Chef https://www.galileeculinaryinstitute.com/whatsburning/marion-nestle monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1657486730446-195XHNPD461A50Z2IG1P/marion-nestle-2015-credit-bill-hayesjpg-b570d3fb367ed955.jpg What'sBurning - Ep 17: The problem with nutritional research, the need for people to learn to cook, and food as a marker of identity. - Marion Nestle Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University https://www.galileeculinaryinstitute.com/whatsburning/marcus-samuelsson monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1657479673454-8SWL303CG09KU6IBIJDH/MarcusRedRoosterExterior-min.jpg What'sBurning - Ep 16: Being an outsider in the kitchen, the unwritten rules of mentorship, and redefining the meaning of a successful restaurant. - Marcus Samuelsson Chef, Author & Restaurateur https://www.galileeculinaryinstitute.com/whatsburning/sam-kass monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1656341452468-TQ1C95BWA34S3BBAIK7X/Sam+kass.png What'sBurning - Ep 15: Working with Michelle Obama on a healthier America, food and agriculture's role in mitigating climate change, and accidentally smashing the Truman Balcony on the White House gingerbread house! - Sam Kass Former White House Chef and Senior Policy Advisor on Nutrition https://www.galileeculinaryinstitute.com/whatsburning/tamar-haspel monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1654449379720-VC4VYD8IYPQWPGWV2MNP/Nov+03+2021+-++Tamar+-+0003+%283%29.jpg What'sBurning - Ep 14: The inculcation of overeating, our feelings versus the reality of local farming, and why we like Twinkies better than carrots. - Tamar Haspel Washington Post Columnist https://www.galileeculinaryinstitute.com/whatsburning/tanya-holland monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1646947896404-05Y72DT0Z4Q45G7RPMW0/TH_14_highres.jpg What'sBurning - Ep 13: Knowledge as power, the importance of searching for a mentor, and creating generational wealth through financial access. - Tanya Holland Award Winning Chef, Author and Restaurateur https://www.galileeculinaryinstitute.com/whatsburning/erez-komarovsky monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1652307786879-1CC1HL6BRUF8UVV4OJHB/001-YC-Erez-Komarovsky-_2EK2766.jpg What'sBurning - Ep 12: Israel's idiosyncratic culinary scene, recognizing food comes from nature not suppliers and bringing one's personality to an onion. - Erez Komarovsky Israeli chef, baker, educator, and author. https://www.galileeculinaryinstitute.com/whatsburning/joshna-maharaj monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1650921238871-BOJEYN93MGFFM2LF8E8M/Joshna+smiling.jpg What'sBurning - Ep 11: Changing menus in public institutions, prioritizing food in a post-pandemic world, and spending less time jumping through other people's hoops. - Joshna Maharaj Chef, Food Activist & Author https://www.galileeculinaryinstitute.com/whatsburning/andrew-zimmern monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1649278971734-G74ST2T2K4H5IP35REBS/Andrew+Zimmern+in+the+kitchen.jpg What'sBurning - Ep 10: Calling for a U.S. Food Czar, reassessing the cost of restaurant food and the impact of conflict and crisis on our food supply. - Andrew Zimmern Award-winning TV Personality, Chef, Writer & Social Justice Advocate https://www.galileeculinaryinstitute.com/whatsburning/nicolas-chatenier monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1648750452032-NX2HN5957KZJVVAZZJHF/NCH_portrait_NCcorp.jpeg What'sBurning - Ep 9: The evolution of French cuisine, reevaluating the importance of technique in the kitchen and questioning the meaning of "a successful restaurant". - Nicolas Chatenier Managing Director of the Grandes Tables du Monde, Academy Chair World's 50 Best Restaurants, Author & Consultant https://www.galileeculinaryinstitute.com/whatsburning/dominique-crenn monthly 0.5 2026-03-19 https://images.squarespace-cdn.com/content/v1/5ee0e8989e6c2e7305de6522/1647876906252-V9OVAG0JN39A1YSOWERK/ChefAlps_DominiqueCrenn_Portrait.jpg What'sBurning - 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