Podcasts about Mediterranean cuisine

Send us a textChef Paul Gaskins shares his culinary journey influenced by Southern roots and global flavors while navigating a major renovation at the Inn of Celebration. He emphasizes the importance of innovation in dishes while leading and motivating his culinary team to embrace change and excellence.• Chef Paul introduces himself and his culinary background • Highlighting innovative dishes like Lamb Benedict and Chicken Karaage • Discussing the impact of hotel renovation on team dynamics • Fusing California freshness with Louisiana flavors • The role of mentorship in the kitchen • Encouraging exploration of various dishes on the menu • The importance of positivity and connection in culinary leadershipIG @chef.paulg Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

The humanitarian crisis in Lebanon has become dire. The country faces economic and financial uncertainty, and nearly 2000 deaths since the start of the conflict. The Office for the Coordination of Humanitarian Affairs says that of the 5.5 million people living in Lebanon, 1 million people are in dire need. Today, humanitarian aid organizations International Rescue Committee and Anera joins us to describe what is happening on the ground in Lebanon. Plus two Lebanese Americans living and working as chef-owners in Connecticut join us to respond to the situation and speak on Lebanese cuisine, culture and hospitality. GUESTS: Samar El-Yassir: Lebanon and Jordan Country Director for Anera Ciaran Donnelly: Senior Vice President, Crisis Response, Recovery & Development at International Rescue Committee Reem Hadir: chef and founder of Lebnani Mediterranean Kitchen and Bar in Watertown George Noujaim: chef owner of Noujaim's Mediterranean Cuisine in Winsted Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

Join hosts Nick Constantine and Trip Jobe as they dive into the vibrant world of food and wine with Jaamy Zarnegar, founder of Kitty Dare, and Chef Giuseppe Esposito. Discover the rich diversity of Mediterranean cuisine and the unique dining experience offered at Kitty Dare. Key Takeaways The diversity within Mediterranean cuisine, from Greek to Moroccan influences. Jaamy Zarnegar's extensive experience in the restaurant industry. Chef Giuseppe Esposito's culinary journey and the regional diversity of Italian cuisine. The importance of fresh herbs and regional ingredients in Italian cooking. The unique dining experience and community focus of Kitty Dare. Marketing strategies for restaurants and the importance of regular customers. Kitty Dare, Mediterranean cuisine, restaurant industry, Jaamy Zarnegar, Chef Giuseppe Esposito, Italian cuisine, fresh herbs, regional ingredients, community restaurant, marketing strategies, regular customers. In this episode of “Marketing MadMen,” hosts Nick Constantine and Trip Jobe explore the culinary delights of Kitty Dare with founder Jaamy Zarnegar and Chef Giuseppe Esposito. They discuss the rich diversity of Mediterranean cuisine, Jaamy's extensive experience in the restaurant industry, and Giuseppe's culinary journey. The conversation highlights the importance of fresh herbs and regional ingredients in Italian cooking and the unique dining experience offered at Kitty Dare. The episode also delves into the restaurant's community focus and effective marketing strategies.patreon.com/TheMarketingMadMen: https://www.nick-constantino.com/See omnystudio.com/listener for privacy information.

In the fourth episode of our Mediterranean Cuisine series, Vaidya Jay and his co-host, Elena discuss the balanced, nutritious nature of Mediterranean dinners with stews and warm salads, the importance of eating light before you sleep, and how Mediterranean dinners meet some core Ayurvedic dietary principles. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

In the third episode of our Mediterranean Cuisine series, Vaidya Jay and his co-host, Elena discuss some common misconceptions about meat consumption in Mediterranean lunches, gut-friendly marinade choices for meat, and how to cook the same ingredients in different ways for Ayurvedic dosha balance. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

In the second episode of our Mediterranean Cuisine series, Vaidya Jay and his co-host, Elena discuss the nutritional value of salad & dip ingredients and how each activates different organs in your body according to Ayurveda. Tune in to find out why Mediterranean cuisine is one of Vaidya Jay's favorites and try his go-to gut-healthy recipe using a cooling ingredient we all know and love. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

In the first episode of this culinary series, Vaidya Jay and his co-host, Elena explore the ever-popular Mediterranean cuisine. Cruise along their coastal delights from Europe, and North Africa to the Middle East and find out what connects them to the humidity-combatting ideals of Ayurveda. Starting with their fresh, savory, and diverse breakfasts of nutritious, antioxidant-rich salads, soups, eggs, and more, discover how Mediterranean cuisine keeps the body, mind, and tastebuds enthusiastic from the beginning of your day. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

This week we're talking flavors from the Land of Cedars, Lebanon! Join us as we review Evoo Fresh Mediterranean Kitchen, a quick service stop that's serving up fresh options to Windemere diners! So tune in as Carlos shares his Tacobell hack for those looking to increase their fiber and protein intake, Dylan suffers the consequences of that Tacobell hack, Sophie rediscovers the joys of baklava, and Joy takes us for a sweet treat! This is Talk With Your Mouthful: Evoo! Support the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more!Twitter: @MouthfulpodTikTok: TalkWithYourMouthfulInstagram: mouthful_podThreads: mouthful_pod

Join me and sign up for Exodus 90 by clicking ⁠⁠⁠⁠here⁠⁠⁠⁠. Get Sherwood ⁠⁠⁠here⁠⁠⁠. Check out our merch store ⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠. Follow our hosts: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Harrison⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Pete⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Joel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ And you can also follow our kids' show (wholesome original audio stories, alternative to screen time) here on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Chapters 00:00 Introduction and Travel Stories 01:00 Fear of Fire Alarms 03:12 Dealing with Chirping Smoke Alarms 04:30 The Annoyance of Bright Lights 05:32 Getting Older and Disliking New Things 06:27 Enjoying Movies with Kids 07:41 The Impact of Dune 09:08 Memorable Movie Experiences 10:45 Childhood Memories of Batman 11:15 The Decline of Batman Movies 12:16 The Excitement of Watching Movies with Kids 13:24 Dune and Star Wars Influences 14:19 Differences Between Dune and Star Wars 15:01 Childhood Memories of Star Wars 16:26 Kids' Reactions to Movies 18:53 Straight-to-Video Movies 19:30 Urban Legends and Hidden Messages in Movies 19:42 The Impact of Social Media 21:12 The Virality of Controversial Posts 22:39 The Misinterpretation of Tweets 23:11 The Power of Guaranteed Virality 24:13 Dealing with Online Attacks 25:37 The Difference in Online Engagement 26:14 The Algorithm and Building an Audience 27:15 The Consequences of Online Actions 28:14 The Narrative of Cheating 29:12 The Perception of Masculinity 30:03 Expressing Affection and Friendship 31:02 The Absurdity of Online Reactions 32:33 Projection of Issues onto Others 33:27 The Pathetic Nature of Online Outrage 34:07 Comparing Appearances and Age 35:27 The Perception of Handsomeness 36:13 The Comedy of Seth Rogen 37:39 The Importance of Intentional Time 40:19 The Importance of Little Moments 41:03 Creating Lasting Memories 42:00 The Power of Day-to-Day Actions 42:29 The Impact of Small Gestures 43:08 The Significance of Quality Time 43:58 Building Strong Relationships 44:21 Creating Special Moments 45:07 The Importance of Being Present 45:38 The Power of Affirmation 46:11 Creating Unique Connections 46:54 The Value of Secret Handshakes 47:31 Fostering a Sense of Belonging 48:19 The Desire for Lifelong Relationships 48:40 The Importance of Being Present 49:49 The Impact of Small Actions 50:55 Behaving in a Way You Find Good to Be Around 51:43 Filtering Friends for Positive Influence 52:12 The Value of Family Support 53:15 Creating a Strong Family Bond 54:19 The Importance of Extended Family 55:18 The Power of Family Connection 56:06 Enjoying Each Other's Company 57:47 The Importance of Intergenerational Relationships 58:36 The Value of Family Support 59:28 The Importance of Family Unity 01:00:22 The Power of Family Bonds 01:01:44 The Importance of Family Support 01:02:30 Leveraging Family Strengths 01:03:31 The Nuclear Family Psyop 01:04:00 The Benefits of Routine and Familiarity 01:04:26 The Joy of Mediterranean Cuisine

Joe Summerour and Eric Williams, Taziki’s Mediterranean Cafe (North Fulton Business Radio, Episode 735) On this episode of North Fulton Business Radio, host John Ray spoke with Joe Summerour and Eric Williams, both of whom work for Taziki’s Mediterranean Cafe in the Metro Atlanta region. They reflected on the company’s 25-year history, its growth from its […] The post Joe Summerour and Eric Williams, Taziki’s Mediterranean Cafe appeared first on Business RadioX ®.

Joe Summerour and Eric Williams, Taziki’s Mediterranean Cafe (North Fulton Business Radio, Episode 735) On this episode of North Fulton Business Radio, host John Ray spoke with Joe Summerour and Eric Williams, both of whom work for Taziki’s Mediterranean Cafe in the Metro Atlanta region. They reflected on the company’s 25-year history, its growth from its […]

Hey yall! We've missed you! And we're back with another restaurant review! Straight from the heart of the Mediterranea- no, wait, straight from the heart of Peach Creek, Georgia comes Pita Mediterranean Street Food, an over the counter joint when you're looking for all the fun of a gyro and baklava but you simply don't have time to wait around for a reservation. Join us as Joy fawns over Fazolis, Dylan get scolded, and Sophie is the odd man out on some cheesecake. This is Talk With Your Mouthful: Pita Mediterranean Street Food!Support the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more!Twitter: @MouthfulpodTikTok: TalkWithYourMouthfulInstagram: mouthful_podThreads: mouthful_pod

Welcome to another episode of Winning at Work the podcast for Foodies and Founders. Today we discover the world of Balkan cuisine and we have the pleasure of chatting with Ariana Tolka, CEO and Co-Founder of Balkan Bites. Tune in to hear how this innovative entrepreneur is bringing Mediterranean and Albanian culinary traditions to American palates. Fresh and Flakey - Introduction to Balkan Bites.  Ariana Tolka and her team at Balkan Bites are on a mission to bring the Mediterranean, Albanian lifestyle to American consumers' tables. Through their delicious offerings, they're introducing the flavors of the Balkan food region, Southeast Europe, and celebrating its rich culinary heritage. The Origin Story - From Grandmother's Recipe to Burek Delight.  At the heart of Balkan Bites is a touching origin story. Ariana's journey began with her grandmother's traditional Albanian recipe – the beloved Burek. This flakey pastry, passed down through generations, became the cornerstone of their culinary venture. The Burek serves as a fantastic gateway to Balkan cuisine, offering a taste of the region's authenticity and heritage. Dipping into Tradition - Pairing Burek with Yogurt and Tzatziki. Listeners, ever wondered how to enjoy Burek to the fullest? Ariana shares that these delectable pastries are often savored with a thin yogurt sauce or a zesty tzatziki dip. Whether enjoyed as the star of the plate or as a tempting appetizer, Burek promises a delightful culinary adventure. Building a Brand - From Holiday Markets to Nationwide Presence. In 2019, Ariana took the leap and founded Balkan Bites. Starting at holiday markets and street fairs, she quickly recognized the demand for her unique offerings. The initial success laid the foundation for their journey, leading them to new opportunities and growth. The Road to Retail Success - Finding the Right Partners. The year 2021 marked a turning point for Balkan Bites. They found a reliable co-packer, a crucial step that allowed them to approach retailers with confidence. With their production streamlined, they began pitching their products to retailers and even secured a partnership with a distributor, further expanding their reach. Spreading the Word - Community and Awareness. Ariana shares how Balkan Bites engages with its community and raises awareness. Through an affiliate program with publishers, they've found a way to connect with their audience while offering a 10% incentive. Despite being a fledgling brand with limited marketing resources, Ariana highlights the value of data tracking in their various outreach efforts. Season 3, Episode 50: Balkan Bites: Website Linkedin Facebook Instagram Connect with Ariana Connect with Tony About me and my mission and the podcast: Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more. I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies.    Entrepreneurs and CEOs, are you: Searching for distributor or broker partners?  Actively prospecting commercial buyers to gain more points of distribution? Searching for the right person to add to the team? My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow.  Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)   Contact me: Tony@timpl.com Follow me on LinkedIn: Different, Better, Special Brands Join Our Community Music from Uppbeat and ZapSplat https://uppbeat.io/t/soundroll/get-the-funk-in License code: SF3WUKBUJQULFHXE TIKTOK | INSTAGRAM | YOUTUBE | LINKEDIN PAGE | LINKEDIN GROUP

We share our first-hand account of wrestling with the escalating traffic on the Strip due to the Formula One race. The road closures, lane restrictions - it's all part and parcel of the excitement, but boy can it test your patience! We'll help you navigate through the congestion, and also give you a taste of what it feels like to be ringside at an adrenaline-fuelled boxing match at the T-Mobile Arena. Dayna attended the Spence vs. Crawford fight at T-Mobile Arena. Also, a recent alarming trend of drinks being spiked has been hitting the city, and we want to ensure you stay safe. We discuss the importance of vigilance, and share vital tips on how to protect yourself. On a brighter note, we couldn't resist the allure of HaSalon - an Israeli-Mediterranean food haven nestled within the Venetian Palazzo. The mouthwatering avocado toast, delectable eggplant and refreshing beetroot carpaccio were simply irresistible! Plus, get ready to dance and have fun at HaSalon too. It's encouraged. You have to see the Chainsmokers at Wynn Las Vegas, add it to your list. Swingers adult-only mini golf is coming to Mandalay Bay. And, YoNutz! mixes donuts and ice cream... and they just opened a new location.Prep for your Las Vegas trip! Check out our Amazon Store.We love Rollasoles! Fashionable flats that you roll up. Don't walk barefoot in Vegas! Browse and order with our special link.VegasNearMe App If it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. HOTWORX has so many benefits! The sauna combines heat, infrared, and exercise. You can do 30-minute Isometric workout or 15-minute High Intensity Interval Training session. Tell them the VEGAS REVEALED PODCAST sent you & they will waive the $99 sign up fee! It's a 24/7 facility for only $59 a month! Locations: S. JONES & RUSSELL, BOCA PARK IN SUMMERLIN, HENDERSON BLACK MOUNTAIN, CENTENNIAL HILLS, DURANGO & SUNSETSupport the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

This week we've got a PACKED episode fresh out of the oven and ready for the listening! We're taking a trip out to Winter Garden to bring you our thoughts on Bosphorus, a Turkish restaurant with three pillars for excellence - sitting, service, and menu.  But do these pillars make for a foodie fortress or should you grab your hard hat and prepare for a culinary cave in? So gear up as coffee gets a swinging, yogurt gets a drinkin', chicken gets a creamin', and Dylan whispers sweet nothings into your ears about a rack of lamb. Plus we rant and rave about a server we wish we could be friends with. There's all this and more because this is Talk With Your Mouthful - Bosphorus Turkish Cuisine!...Support the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more!Twitter: @MouthfulpodTikTok: TalkWithYourMouthfulInstagram: mouthful_podThreads: mouthful_pod

Shedrak Koril of the Shawarma Inn joins the show to highlight a restaurant which has been in Chicago for over twenty years. He discusses his upbringing and what motivated his family to start this business. The restaurant features great Mediterranean cuisine and is made freshly in shop. Shedrak also shares his mom’s secret on how […]

Welcome to the 99 Nerds Podcast, where we explore the depths of Clone Troopers and the limitations of Mediterranean Cuisine. In this episode, we will take you on a journey through a kaleidoscope of well-prepared videos and images from Sean's recent trip to Italy and the unexpected surprises found in the oh-my-gosh finale of Bad Batch Season 2. Risking the perils of one of the most destructive thunderstorms in like 1-3 weeks—Austin, Dave, and Sean are back for another installment of the greatest podcast in the galaxy! 00:00 Intro 01:57 Sean's Trip to Italy 32:42 Bad Batch Season 2 Finale 57:10 Secret Invasion & Blue Beetle Trailers Instagram: https://www.instagram.com/99_nerds/?h... Twitter: https://twitter.com/99NerdsPodcast

On this episode of Weekend Debrief, Dave and Wes discuss questions that came out of 1 Corinthians 9:15-23. How far is too far when trying to reach someone for Christ? The guys give their thoughts on that. They also talk about some of their favorite food from this last month. Send comments or questions to (971) 301-2414. Pastors' Palate Recommendations: Intentional Espresso - https://www.intentionalespresso.com/ Dave's Hot Chicken - https://daveshotchicken.com/ Habebah's Mediterranean Cuisine - https://habebah.com/

We began our episode by serving up the freshest meals in Camden County as we spoke with the co-owner and Chef of Corinne's Place.  Originally born from a small catering business, the Founder Corinne Bradley-Powers grew her business into a beloved neighborhood spot; offering scratch-made foods that visitors from all over would travel to enjoy. Eventually word spread and her meals became so enticing that even celebrities and food critics became repeat customers.  Mrs. Bradley-Powers eventually sold her business to Trevor Vaughan & his partner, Craig Sawyer, but not without Corinne's blessing; Corinne's new role within her famed restaurant is being the new owner's consultant.  After ownership of the restaurant changed hands in 2019, Corinne's Place was nominated (and won) the James Beard Foundation's "America's Classics" Award, which is given to establishments that have remained open for at least 10 years, and reflect the character of its community.  We touch on all of this and more, so stay tuned to hear about Corinne's Place's mouth-watering foods made with a whole lot of heart. Speaking of heart, we take you into the heart of Philadelphia's dining scene as we speak with Michelle Shannon who is the Vice President of Market and Communications for Center City District's Restaurant Week.  Michelle and Gene had an enlightening discussion regarding the origins of Restaurant Week and the role it plays within the community.  The two-week long event not only highlights some of the most prestigious restaurants within center city, it benefits all of you by providing the opportunity to taste the flavors of Philadelphia's vibrant dining scene at a set price.  If you are looking to experience a restaurant that you've not heard of before, or perhaps one that is on your date-night bucket list, Center City Districts Restaurant Week is the perfect time to get a taste of what you're craving! Now if what you're craving is a delicious Mediterranean meal, then our next guest will surely tempt your taste buds!  Spice Finch's Executive Chef, Michael Brenfleck, joined us to discuss the delectable options for their Center City Restaurant Week Menu!  As we discussed a variety of Spice Finch's menu, both our co-hosts salivated over the luscious descriptions of every item.  And what better way to enjoy a richly devised meal than to pair it with the perfect wines? This is why Chef Brenfleck sat with Spice Finch's Beverage Manager to pick just the right wine to pair with the first two courses.  Now that is something I would like lingering on my palate--and you can too, so long as you stay tuned in for the entire episode of Food, Farms, & Chefs!

For my first episode of 2023 I am chatting with a friend & also a guest we have had on this show before – the lovely, Neda Varbanova (check out Episode 7)! She is the is the creator of the lifestyle brand Healthy with Nedi, a recipe developer, health coach & now author! Let's just say that she is an expert at what she does. I have been a fan of her recipes for years now because its REAL food that makes you FEEL GOOD! Today we are talking with Neda about the creation of her new cookbook -The Mediterranean Meal Plan Cookbook: Simple, Nutritious Recipes to Eat Well, Feel Great and Look Fabulous. We also talk about American v. Mediterranean cuisine, how she transformed her gut health, what to look for when food shopping, how cooking has helped her family heal & more! If you want to learn about a new cuisine & eat food that makes you feel good than be sure to tune in! A great way to kick off the new year! SUPPORT OUR SPONSORS: Stop throwing your money away. Cancel unwanted subscriptions – and manage your expenses the easy way – by going to RocketMoney.com/SMALLTALK GUEST INFO: Neda's Cookbook Neda's IG Neda's Website LET'S MAKE SMALL TALK: Small Talk With Syd STWS Media WWW.SMALLTALKWITHSYD.COM

The Hellenic Society of University of Technology Sydney (UTS Hellenic) is organising a talk in English by Dr Alfred Vincent on the topic: «How traditional is the “Mediterranean Cuisine”? Food and drink in the Greek lands before the 20th century». - Η μεσογειακή κουζίνα και η ελληνική διατροφή σε περασμένους αιώνες, θα είναι το θέμα διάλεξης που θα δώσει αύριο στο Σύδνεϋ ο Δρ. Άλφρεντ Βίνσεντ, σε εκδήλωση που διοργανώνει ο Σύλλογος Ελλήνων Φοιτητών του Τεχνολογικού Πανεπιστημίου του Σύδνεϋ, UTS Hellenic.

What is Mediterranean cuisine, and who shapes its meaning and boundaries? In this episode, Gastronomica Editorial Collective member Amy Trubek speaks with Jennifer Dueck about tastemaking and gastronomic representation in American journalism. A historian of Middle Eastern culture and politics, Jennifer traces the construction of Mediterranean cuisine in the American press over the latter half of the 20th century, noting points of erasure and expansion. She also highlights the important role that Middle Eastern and North African immigrant restaurateurs came to play in imagining the culinary Mediterranean within American public culture.Photo courtesy of William Cronon.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Gastronomica is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guest is Ayesha Nurdjaja, executive chef and partner at Shuka and Shukette in NYC, and Culinary Director of The Bowery Group. We are on-location at Shukette, Ayesha's neighborhood restaurant in Chelsea, which focuses on locally sourced and sustainable Middle Eastern food, and the sequel to Shuka, which she opened in Soho in 2015 with owners Vicki Freeman and Marc Meyer, and earned a devoted following for her vibrant Eastern Mediterranean fare. A Brooklyn native of Italian-Indonesian heritage, Ayesha's entrepreneurial spirit first led her to pursue a business degree at Pace University. Shortly after receiving her degree, Ayesha realized food was her true passion and subsequently enrolled in the Institute of Culinary Education. She has worked at various NYC restaurants including Lidia Bastianich's Felidia, Bar Artisanal, Picholine and Missy Robbins' A Voce as well as Il Bordello and Red Gravy in Brooklyn as executive chef. Ayesha is a 2022 James Beard Award Finalist Nominee for Best Chef: New York State. Good luck, Ayesha! (JBFA will be taking place next Monday 6/13 in Chicago, and Shari will be covering the awards with red carpet interviews). Today's show also features Shari's PR tip to always break bread; Speed Round; Industry News Discussion on TikTok and NY restaurants; and Solo Dining experience at Laser Wolf Brookyn, a shupidya, or skewer house, on the rooftop of The Hoxton Hotel in Williamsburg, BK, and partnership between Philadelphia chef and restaurateur Michael Solomonov and Steve Cook of CookNSolo Group, and Rob Katz and Kevin Boehm's Boka Restaurant Group based in Chicago.Photo Courtesy of Ayesha Nurdjaya.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

We've tried this once before - booking a guest the day before they opened that is. And last time? Well, we had a quiet line… Today, though, our guest has made the time to chat with us on how he, along with his partner plan to open their doors to their new concept housed in a 150-plus-year-old iron foundry outside Philadelphia. We are happy to have Nicholas Elmi, former Top Chef winner and James Beard Finalist, joining us on the show today in light of I'm sure a very busy last-minute schedule. Nick along with his partner Fia Berisha will be opening Lark, a coastal Mediterranean restaurant, housed atop Ironworks at Pencoyd Landing.Photo Courtesy of Nicholas Elmi and Lark.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

Old School with DP & Jay: November 18th, 5pm - Dammi Dammi (Mediterranean Cuisine)Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Julia Child completely changed how Americans thought about cooking, and a new side of the culinary phenom is shown in the documentary by Julie Cohen and Betsy West.  Lien Ta announces that Here's Looking At You is reopening in Koreatown and shares the ups and downs of the restaurant during the pandemic. Claudia Roden is credited with introducing Middle Eastern cuisine to a larger audience and has a new cookbook cataloging recipes from the Mediterranean. Beth Lee prepares to bake up a storm for Hanukkah. New York Times California critic Tejal Rao discovers baby celery and other ingredients at the Torrance Farmer's Market for vegetarian Thanksgiving dishes. Lastly, Priya Fielding-Singh researches food injustice and some misconceptions connecting class and diet.

Τι να κάνω με τα σπαράγγια; Πως να τα μαγειρέψω; H συνταγή της 'Αντζελας Νικολέττου για φριτάτα με μαραθόριζα, φέτα ή κατσικίσιο τυρί και σπαράγγια είναι μια ευκαιρία να εντάξετε τα γεμάτα βιταμίνες και αντιοξειδοτικά ζαρζαβατικά στη διατροφή σας.

Try this versatile and flavoursome dish where the taste of the succulent chicken cooked in a rich tomato sauce permeates the vegetables. Lifted by the aromas of fresh herbs, the simplicity of this dish has placed it among the favourites of Greek cuisine. Angela Nicolettou has the details. - Ζουμερό κοτόπουλο με αρακά, πατάτες και μυρωδικά: μια συνταγή που δεν απαιτεί χρόνο ή ιδιαίτερες δεξιότητες στην κουζίνα. Συνδυάζεται υπέροχα με φέτα και χωριάτικο ψωμί. Δοκιμάστε τη συνταγή της Άντζελας Νικολέττου για σίγουρη επιτυχία.

Brian is joined by Phil Emmanuel, Owner of Grape Leaf Mediterranean Grille Restaurant in Newton, MA. They discuss his Resturant and The Art of the Mediterranean Cuisine Grape Leaf Mediterranean Grille 6 Lincoln Street, Newton MA 02461 617-527-5366 www.grapeleafnewton.com

Brian is joined by Phil Emmanuel, owner of Grape Leaf Mediterranean Grille Newton, MA.

Well, my first date here I ate ντολμαδάκια and I am already in culinary heaven. Bon Appetit!

Carbohydrates: What do we need to know - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του SBS Greek, διατροφολόγος Δήμητρα Παπαμίχου, μιλά για καλούς και κακούς υδατάνθρακες.

Nutritionist Dimitra Papamichou talks about habits that we have developed from a young age and prevent us from losing weight. - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του Προγράμματός μας, διατροφολόγος Δήμητρα Παπαμίχου, μιλά για συνήθειες που έχουμε καλλιεργήσει από μιρκή ηλικία και μας εμποδίζουν να χάσουμε βάρος.

Healthy late-night snacks? Yes, there are! - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του SBS Greek, διατροφολόγος Δήμητρα Παπαμίχου, μιλά για υγιεινά τσιμπολογήματα τις βραδινές ώρες.

Alcohol is not advised if you are trying to lose weight - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του SBS Greek, διατροφολόγος Δήμητρα Παπαμίχου, μιλά για τα οινοπνευματώδη ποτά και τις θερμίδες τους και γιατί δεν ενδείκνυται για όσους και όσες προσπαθούν να χάσουν βάρος.

Sugar and sugarine sweetener: What do we need to know? - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του Προγράμματός μας, διατροφολόγος Δήμητρα Παπαμίχου, μιλά για να αν υπάρχει τρόπος να αντικαταστήσουμε την ζάχαρη στον καφέ μας αλλά και στις καθημερινές μας διατροφικές συνήθειες.

What's best? To lose body weight, body fat or both? - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του Προγράμματός μας, διατροφολόγος Δήμητρα Παπαμίχου, απαντά στο ερώτημα αν είνι καλό να χάνουμε βάρος ή να χάνουμε λίπος ή και τα δυο μαζί.

Δοκιμάστε μια πρωτότυπη συνταγή για μακαρονάδα με καλαμπόκι, βασιλικό και ντομάτες. Μπορείτε να χρησιμοποιήσετε ότι ζυμαρικό θέλετε. Η 'Αντζελα Νικολέττου έχει τις λεπτομέρειες.

Angela Nicolettou has created for us a delicious vegan salad full of flavour and goodness. Try it! - Δοκιμάστε μια χορταστική σαλάτα με ψητές μελιτζάνες και φακές όπως μας προτείνει η 'Αντζελα Νικολέττου.

Almonds and their nutrition value - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του Προγράμματός μας, διατροφολόγος Δήμητρα Παπαμίχου, μιλά στο SBS Greek και αναφέρεται στα αμύγδαλα και στην διατροφική τους αξία.

Honey, marmelade or peanut butter for our breakfast? - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του Προγράμματός μας, διατροφολόγος Δήμητρα Παπαμίχου, μιλά στο SBS Greek για τις διατροφικές επιλογές στο πρωινό μας και συγκρίνει, μεταξύ άλλων, το μέλι με την μαρμελάδα.

Grapes and their nutrition value - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του Προγράμματός μας, διατροφολόγος Δήμητρα Παπαμίχου, μιλά στο SBS Greek και αναφέρεται στο σταφύλι και στην διατροφική του αξία.

How to get rid of the 'love handles', the fat that accumulates around the waist? - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του Προγράμματός μας, διατροφολόγος Δήμητρα Παπαμίχου, αναφέρεται στο συσσωρευμένο λίπος στην περιφέρεια της μέσης και πώς μπορούμε να απαλλαγούμε απ’ αυτό.

Τhis is a recipe with a most unusual name: 'papoutsakia' which means 'little shoes'. Regardless, these stuffed eggplants with minced meat and topped with bechamel are delicious. Follow Angela Nicolettou's recipe for certain success. - Μη σας παραξενεύει το ασυνήθιστο όνομα αυτής της συνταγής. Τα 'παπουτσάκια' είναι γευστικότατα! Ακολουθήστε τις οδηγίες της Άντζελας Νικολέττου για σίγουρη επιτυχία.

An alternative to the usual rice dishes, tomato-based rice pilaf is a summer, Greek,classic dish. Follow Angela Nicolettou's recipe for success. - Το ντοματόρυζο είναι η ελληνική απάντηση στο ριζότο ντομάτας. Δοκιμάστε τη συνταγή της 'Αντζελας Νικολέττου για ένα υγιεινό και γευστικό γεύμα.

Feb. 12 Flash Briefing for The Sacramento Bee, California. Our top news stories of the day on a group of four basketball players kicked off a flight, who are said to have been racially profiled, a fundraiser for Sam’s Mediterranean Cuisine after the unexpected death of one of its owners and Sacramento Kings player De’Aaron Fox's chances for the NBA All-Star game.

If you are one of those who think zucchinis are bland, then this recipe will change your mind. Follow Angela Nicolettou's recipe for a tasty and inexpensive dish full of fresh ingredients. - Δοκιμάστε να γεμίσετε με κιμά και ρύζι ένα απ΄τα αγαπημένα καλοκαιρινά ζαρζαβατικά, το κολοκυθάκι. Η 'Αντζελα Νικολέττου έχει τις λεπτομέρειες.

Mediterranean Cuisine is discussed, along with "fun facts" about Greece, Lebanon, Spain, Turkey and Portugal

As part of the Weekly Nutritious Segment, nutritionist Dimitra Papamichou talks to SBS Greek about ingredients with which we can easily make healthy cookies. - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής η διατροφολόγος Δήμητρα Παπαμίχου μιλά στο SBS Greek για υλικά με τα οποία μπορούμε να φτιάξουμε εύκολα υγιεινά μπισκότα.

As part of the Weekly Nutritious Segment, nutritionist Dimitra Papamichou talks to SBS Greek about cookies (diet, digestive, etc) and what we should to look out for when buying them from the supermarket. - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η διατροφολόγος Δήμητρα Παπαμίχου μιλά στο SBS Greek για τα μπισκότα (διαίτης) και τι πρέπει να προσέχουμε όταν τα αγοράζουμε.

As part of the Weekly Nutritious Segment, nutritionist Dimitra Papamichou talks to SBS Greek and suggests healthy foods with which we can replace meat in our daily diet. - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η διατροφολόγος Δήμητρα Παπαμίχου μιλά στο SBS Greek και προτείνει υγιεινές τροφές με τις οποίες μπορούμε να αντικαταστήσουμε το κρέας στην καθημερινή μας διατροφή.

Vegetarian Mediterranean Cuisine | Dancing in the Kitchen  Meet Sanaa Abourezk, who competed on The Food Network Show, Beat Bobby Flay! Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes and fighting child hunger in America and the world. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering from Damascus University and a Masters degree in Nutrition from California State Polytech University, Pomona. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating.. She is also the author of several cookbooks, her latest, Vegetarian Mediterranean Cookbook. Sanaa’s was selected by Food and Wine online as one of the best vegan and vegan friendly restaurant in all 50 states http://www.foodandwine.com/special-diets/vegan/best-vegan-restaurants-america#best-vegan-restaurants-by-state-south-dakota To learn more about Sanaa Abourezk visit:  Joshua's Books on Amazon: The 7 Principles of Success & The 7 Concepts of Customer Service My website: If you haven't yet please subscribe to my channel for more positivity and inspiration! My Channel :  

Mastic is a resin obtained from the mastic tree. It is also known as tears of Chios, being traditionally produced on the island Chios, and, like other natural resins, is produced in "tears" or droplets. - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η διατροφολόγος Δήμητρα Παπαμίχου μιλά στο SBS Greek και αναφέρεται στα θρεπτικά συστατικά της μαστίχας, της αρωματικής φυσικής ρητίνης που εξάγεται από το μαστιχόδεντρο, το οποίο καλλιεργείται στη Χίο.

As part of the Nutrition Segment, nutritionist Dimitra Papamichou talks to SBS Greek about the nutritional values of vitamin C. - Στο πλαίσιο της ενότητας για την Υγιεινή Διατροφή, η διατροφολόγος Δήμητρα Παπαμίχου, μιλώντας στο SBS Greek αναφέρθηκε στις δράσεις της βιταμίνης C.

This week we are joined by Tamte Meladze of Oda Meditteranean Cuisine. Oda showcases the flavor of the Ottoman kitchen and brings together the eclectic food traditions of Turkey and  neighboring Mediterranean countries including France, Italy and Georgia while indulging Chicagoans in an overwhelmingly delicious authentic culinary experience at 5657 N Clark.

A fragrant strawberry tart with custard and homemade dough will have anyone asking for more. Angela Nicolettou has combined a sugarless strawberry jam with rose geranium and a fluffy custard to create a seasonal dessert which is as pleasing to the eye as it is to the palate. - Δοκιμάστε μια τάρτα φράουλας με αφράτη κρέμα, μαρμελάδα απ' τα χεράκια σας με μέλι και σπιτικό φύλλο. Η κρέμα είναι παρόμοια με της μπουγάτσας, η μαρμελάδα είναι ήδη στο ψυγείο και το μόνο που έχετε να κάνετε είναι να φτιάξετε τη ζύμη για τη βάση που μας προτείνει η 'Αντζελα Νικολέττου. Η τάρτα είναι ευπαρουσίαστη και ιδιαίτερα εντυπωσιακή, αρκεί να ακολουθήσετε τις οδηγίες της 'Αντζελας και θα βγείτε ασπροπρόσωποι!

Noosh is a cohesive Eastern Mediterranean concept from Chefs Sayat and Laura Ozyilmaz that elevates the simplest foods from the region into a story that basically resonates with the California culture. The restaurant is named after my grandmother, says Chef Sayat. We care about cultural anchors, something that sort of rests in history and culture, and the logical place and Noosh is not just an Armenian and Greek words, but it also as a meaning. In Farsi that is part of an expression, that means cheers.  What we covered in this episode How is it to be couple in life and working as a coupe in the kitchen? Chef Sayat is Armenian from Turkey and Laura is from Mexico. How are they merging these two cultures (Eastern Mediterranean and Mexican) together?  Laura fell in love with the culture from Turkey way before she met Sayat. They staged in Michelin star restaurants during their...honeymoon! San Francisco was the right city for both of them to move to and create the food they love. Noosh is a Eastern-Mediterranean restaurant concept that include food, drinks, tea, and wine. It is named after Sayat's grandmother. They have created a borderless cuisine that celebrates the whole Eastern-Mediterranean region. More than 50% of the menu can be suitable for vegetarians. Eastern Mediterranean cuisine has a high $ / flavor ratio says Chef Sayat. Middle Eastern food is obviously a trend today but it is not reduce only to hummus! The pepper paste is in the ancient Ottoman Empire is like almost the equivalent of sofrito. Key spices from the area: sumac, alepo pepper, urfa biber, khmeli suneli, and blue fenugreek. We talk about their creative process. It has to be seasonal, Eastern Mediterranean, and easy to execute. Chef Sayat details a dish from their menu: Minty Yogurt Broth There are still a lot of flavors, ingredients, and unique traditional processes and techniques. Sayat and Laura share their approach to and their experience while staging before opening their own restaurant. Rapid-fire questions. Chefs Sayat and Laura Ozyilmaz Eastern Mediterranean Inspiration I think for the people that want to try Eastern Mediterranean food or want to start cooking, the right angle is to go and explore spices, to begin with. The spices play a huge role with this cuisine. When you understand the spices and how they interact with each other you can create something amazing. I think they'll be the right angle. The other thing, if you want to create like a special dish, of course, exploring the pantry of the eastern Mediterranean or the Ottoman Empire using them in a way that fits in with your city or your area where you live in.  You will always buy stuff, vegetables. So this is something that you can miss. As well using the grilling  techniques, grilling kebab and grilling fish with burnt oregano. Note from the host: have a look at Chef Laura Ozyilmaz book recommendations in the link section below. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Laura and Sayat Ozyilmaz MINT YOGURT BROTH Chef Sayat talking Skewers at Noosh Spread at Noosh Pita bread and spreads Spice blends Noosh Pita Sandwich at Noosh Click to tweet Our crisis management tool box is ever expanding. De-escalation in any situation is our best tool, and therefore we know better not to escalate situations. Click To Tweet One of the mottos has always been “we want to serve food, that we want to eat ourselves.” Click To Tweet With that idea of borderless cuisine and the value we bri...

Ravioles is the Cypriot name for ravioli. Regardless of how you call them, they are delicious. Recipe by Angela Nicolettou. - "Ραβιόλες" στη Κύπρο λένε τα ραβιόλια. Δεν είναι όμως αυτή η μοναδική αλλαγή που γίνεται σ' αυτή τη συνταγή. Το μυστικό της βρίσκεται στη σάλτσα. Τα υπόλοιπα μας τα λέει η 'Αντζελα Νικολέττου.

This is a flourless orange and pistachio cake with strong floral and citrus notes. Recipe by Angela Nicolettou. - Η συνταγή της 'Αντζελας Νικολέττου για το κέικ με πορτοκάλι και φιστίκια Αιγίνης δεν περιέχει καθόλου αλεύρι. Εύκολο στο φτιάξιμο και στο ψήσιμο, ραντισμένο με ένα ελαφρύ σιρόπι με πορτοκάλι και μέλι!

Unusual and easy to make, this warm salad is Angela Nicolettou's answer to adding broad beans to your diet. - Μια πρωτότυπη σαλάτα με κουνουπίδι και κουκιά μας προτείνει η 'Αντζελα Νικολέττου. Ασυνήθιστη και γευστική η νηστίσιμη αυτή σαλάτα ετοιμάζεται στο φούρνο.

Chef Craig Strong of Laguna Beach's dining hot spot, Ocean at Main, joined us in the studio on the eve of his one year anniversary. Spending nearly 25 years in the hotel business, 15 of which were with the Ritz Carlton in Europe or on the East Coast, Chef came to Southern California in 2000 and found himself at Montage, Laguna Beach. His new home became their much acclaimed restaurant, The Studio, where he spent nearly a decade as their Executive Chef. With a desire to have a little more flexibility and creativity, Chef took a leap of faith and opened his very first restaurant last year called Ocean at Main. His restaurant is located in a building in Laguna which was the city's first bank in the 1940s. The menu offers a variety of dishes that draw on inspiration from the Mediterranean as well as a few savory dishes that are a nod to his French training.  In this episode: -Learn about Chef's career path which led him to opening his first restaurant. -Get to know the inspiration behind Chef's menu at Ocean at Main. -Understand how Chef fuses together the best of both French Cooking and Mediterranean Cuisine.  -Hear Chef discuss the things he's learned over the last year in his first entrepreneurial venture. -Learn how technology has and continues to change the restaurant business. -Get to know why selling the experience imparts value which makes you priceless. When asked what his Ultimate Lesson Learned has been thus far in his career, Chef notes that truly embracing the spirit of hospitality has made all the difference. The Zandbergen Report, where wealth strategies and investment wisdom collide, is led by host Bart Zandbergen, and is LIVE every Tuesday at 2pm on OC Talk Radio. The show is also available on iTunes, iHeartRadio, Spotify and Stitcher. Interested in being a guest on The Zandbergen Report? Email podcast@bartzandbergen.com. Learn more about Bart by visiting www.BartZandbergen.com

Try this recipe for dolmades with a different kind of leaves. Angela Nicolettou uses silverbeet to make the popular dolmades with a meat-based stuffing. It's a silverbeet surprise that keeps on giving as they are cooked in the oven in a light tomato sauce. - Αντί για λάχανο ή αμπελόφυλλα αυτή η συνταγή χρησιμοποιεί φύλλα απο σέσκουλα για νόστιμους ντολμάδες στο φούρνο! Η συνταγή είναι της 'Αντζελας Νικολέττου.

Cabbage rolls avgolemono (egg and lemon sauce) never disappoints. It's a "morish" dish cooked mainly in winter when cabbages and lemons are in season. This is a classic recipe where Angela Nicolettou unveils the secrets to a favourite dish. - Κλασικό πιάτο της Ελληνικής κουζίνας, οι λαχανοντολμάδες με αυγολέμονο ευφραίνουν καρδιά και σώμα. Η συνταγή της 'Αντζελας Νικολέττου θα αφήσει τους συνδαιτημόνες σας χορτάτους και ευχαριστημένους.

A salad full of flavour and packed with protein that can be a meal on its own. Angela Nicolettou has the details. - Μια εύκολη και γευστική εκδοχή της πατζαροσαλάτας που 'ανεβάζει' τη νοστιμιά και την περιεκτικότητα πρωτεΐνης με την προσθήκη κατσικίσιου τυριού και αχλαδιού. Η 'Αντζελα Νικολέττου έχει τις λεπτομέρειες.

Κλασικό Ισπανικό πιάτο απ΄τα πιο γνωστά και φημισμένα της Μεσογειακής χώρας, η paella που μας προτείνει η 'Αντζελα Νικολέττου είναι απλοποιημένη και γευστική.

Ever thought of making your own butter? Well, it's easier than you think: just shake it! Angela Nicolettou has the details. - Το βούτυρο έχει απλή διαδικασία αλλά υπέροχη γεύση, κυρίως αν το συνδυάζεται με το ψωμί που μόλις βγάλατε απ΄το φούρνο. Μπορείτε να προσθέσετε θαλασσινό αλάτι, μυρωδικά ή ότι άλλο θέλετε για να έχει την γεύση που εσείς επιθυμείτε. Το μόνο που χρειάζεστε είναι καλής ποιότητας, γνήσια κρέμα γάλακτος, μας είπε η 'Αντζελα Νικολέττου.

Join Angela Nicolettou for a tasty roast chicken recipe. Fennel infuses its aniseed aroma in the chicken to give it a distinct yet subtle flavour. It's similar to the tarragon butter stuffing but with much less calories. - Δοκιμάστε μια ασυνήθιστη αλλά γευστική συνταγή που θα γεμίσει το σπίτι με αρώματα του χειμώνα! Κοτόπουλο στο φούρνο με μαραθόριζα, πατάτες και λεμόνι. Τις λεπτομέρειες έχει η 'Αντζελα Νικολέττου.

Welcome back to the ATM Show! I'm Alex Melkonian, a local Realtor, and in this episode I visit Portobello's Italian and Mediterranean Cuisine.  Reach out to me and let me know what restaurants you want featured!

Greek cheese pie is everyone's favourite. It's one of the dishes with a multitude of variations, a pie that lends itself to experimentation. Especially suited to a cold winter's day with a glass of wine this is a moorish dish and a classic Greek comfort food. Angela's recipe is both tasty and easy. Try it! - 'Ωρα για τυρόπιτα. Η τραγανή πίτα, είναι κλασικό πιάτο της ελληνικής κουζίνας και ένα απ΄τα πιο παραδοσιακά φαγητά με αφθονία παραλλαγών. Δοκιμάστε τη συνταγή της 'Αντζελας Νικολέτου για τυρόπιτα στριφτή και δεν θα το μετανιώσετε.

Kat Johnson and Caity Moseman Wadler join Chef Shai Fargian for lunch and a discussion on how Yafo Kitchen is changing the fast casual game in Charlotte. Now on his third location, Fargian continues to push boundaries. His menu features Israeli street food staples with a rotating seasonal menu. Everything is made in house – from falafel, hummus, and pita – to 48-hour braised lamb and the brand new amba chicken salad. Yafo Kitchen won over the city of Charlotte, inspiring hot takes that it could be the “next Chipotle.” We can believe it. Fargian is not only a gifted chef, he’s also got a background in the military and a degree in supply chain management. These skills serve him well. His days paratrooping taught him to always smile, especially in stressful situations (like jumping from a plane). Smiling calms your whole body down and makes you able to work through tough situations. He shares this advice with his staff. As Yafo Kitchen continues to grow (Fargian is aiming to open a few more locations soon), he has to put his logistical experience into play. Since all of Yafo’s food is super-seasonal and always made fresh, that means sourcing large quantities of local produce – way more than farmers are used to growing and selling to just one restaurant. In this wide-ranging conversation, Fargian reflects on Yafo Kitchen’s journey so far and looks towards a bright future for the restaurant group. HRN On Tour is powered by Simplecast.

Homemade pastry (filo) for Greek pies has no parallel. Angela Nicoletou demystifies the process of preparing a dough ready to be rolled into many shapes. - Η υπομονή είναι το μυστικό για το καλύτερο σπιτικό φύλλο για πίτες, σύμφωνα με την 'Αντζελα Νικολέτου, που μας δίνει την συνταγή της για φύλλο που μπορεί να χρησιμοποιηθεί στις περισσότερες πίτες. Ακολουθήστε τις οδηγίες για να ετοιμάσετε την ζύμη. Σύντομα θα μάθουμε πως να ανοίγουμε φύλλο.

Mushrooms are in season. The versatile fungi, full of nutrition and flavour, are paired with red capsicums and a decent amount of garlic in this Spanish-inspired recipe by Angela Nicoletou. - Τα μανιτάρια είναι στην εποχή τους κι η Σαρακοστή συνεχίζεται. Η 'Αντζελα Νικολέτου μας δίνει μια νηστίσιμη, νόστιμη και θρεπτική συνταγή όπου τα μανιτάρια συνδυάζονται με πιπεριές και σκόρδο. Περισσότερες λεπτομέρειες θα βρείτε στο ποντκαστ που ακολουθεί.

Try this easy and healthy baked snapper with peppers and cherry tomatoes recipe by Angela Nicolettou. It's just a matter of assembly and baking! - Μια απλή, εύκολη και υγιεινή συνταγή ιδανική που θα λατρέψετε.

A staple in the winter menu for the Greeks, chickpea soup is full of vitamins as well as flavor. Angela Nicolettou gives us her recipe. - Παραδοσιακή σούπα με ρεβίθια απ΄την 'Αντζελα Νικολέττου.

The word says it all: soutzoukakia. It evokes memories close to the heart and continues to inspire chefs and gourmands alike. Angela Nikolettou shares with us her grandmother's recipe. Yiayia Angela was from Smyrna. Need we say more? - 'Ενα απ΄τα πιο αγαπημένα πιάτα της ελληνικής κουζίνας, τα σουτζουκάκια είναι απ΄τα φαγητά που προκαλούν πολύωρες συζητήσεις. Η 'Αντζελα Νικολέττου μοιράζεται μαζί μας την συνταγή της Μικρασιάτισσας γιαγιάς της.

A heartwarming vegeterian avgolemono soup with celeriac and cauliflower is this week's recipe by Angela Nicolettou. - 'Ενα αυγολέμονο με χειμωνιάτικα λαχανικά για χορτοφάγους είναι η συνταγή μας σήμερα. Η 'Αντζελα Νικολέττου μίλησε στην Ντίνα Γερολύμου.

At Shuka restaurant in downtown Manhattan, chef Ayesha Nurdjaja subtly makes Middle Eastern/Mediterranean cuisine her own. Over coffee one recent morning, she and Andrew kicked around her unique approach to her culinary education, favoring time spent in home kitchens around the world. She also shares a lot about her Brooklyn upbringing and her path to the professional kitchen after considering careers in gemology and music. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

What is most commonly known about the food and dining of Ancient Rome comes from vivid—and often fictional—descriptions of exotic foods of lavish banquets of the wealthy. But further study reveals an approachable cuisine of the Mediterranean in ancient times. Farrell Monaco describes how she combines her background in archaeology to study and recreate many of those dishes. A Taste of the Past is powered by Simplecast

Podéis ver éste y todos los textos de los podcasts en http://ssl4you.es/Puedes darnos 5 estrellas en iTunes https://itunes.apple.com/us/podcast/ssl4you-spanish-as-second/id1174495855También puedes hacer una donación para hacer el podcast sostenible en http://ssl4you.es/donacion/GASTRONOMÍA ESPAÑOLASi de algo puede presumir España es de su gastronomía, de las mil y una formas de preparar un plato y de la gran variedad de ingredientes. Desde la cocina rural a la cocina costera sin olvidarnos de la cocina moderna con cocineros de vanguardia como Ferran Adria o los Hermanos Roca entre otros.Más que hablar de “Cocina Española” tendríamos que hablar de cocinas regionales aunque todas ellas tienen ingredientes comunes, el aceite de oliva, el ajo, la cebolla y el pimiento o pimentón, son la base de la mayoría de los platos.Podemos dividir España en tres grandes zonas gastronómicas.Cocina del Norte. En esta parte de España dominan los platos de pescado y marisco, tanto Cantabria como Galicia y el País Vasco cuentan con platos exquisitos como el bacalao al pil pil, el pulpo a la gallega, las almejas, el bonito, etc.Cocina Mediterránea. El arroz, las verduras, las hortalizas, el queso, la fruta, la carne y el pescado son los ingredientes de la dieta mediterránea, es una cocina rica y diversa a lo largo de toda la costa mediterránea. El gazpacho, la paella, la escalibada, los langostinos de Huelva, son algunos ejemplos de esta cocina.Centro de España. Debido a la situación geográfica y a la dureza del clima, la mayor parte de los platos típicos están hechos a base de legumbres, carne y embutidos. Las alubias, el potaje, el cocido, el lechazo asado, la ternera y el queso son platos típicos del centro del país.En cuanto a las bebidas no podemos olvidarnos del vino, la bebida alcohólica más común. La sangría hecha con vino endulzado y trozos de fruta es muy típica en verano y se sirve con mucho hielo. En Asturias y País Vasco tenemos la sidra, una bebida hecha de manzana que no se sirve sino que “se escancia”, hay que colocar el vaso lejos de la botella, dejar que la sidra caiga y se golpee contra el vidrio. Una vez servida golpeada se bebe de un trago, para no perder todos los matices.Nos hemos dejado los dulces y postres, es imposible hablar de todo ello en un podcast. Queda pendiente para otra vez. SPANISH GASTRONOMYSpain can be very proud of its gastronomy, the thousand and one ways to prepare a dish and the great variety of ingredients. From the rural kitchen to the coastal kitchen without forgetting the modern one with avant-garde cooks like Ferran Adria or the Roca Brothers among others.More than talking about "Spanish Cuisine" we would have to talk about regional cuisines although they all have common ingredients, olive oil, garlic, onion and pepper or paprika, are the basis of most dishes.We can divide Spain into three large gastronomic areas.Northern Cuisine. In this part of Spain dominate the fish and seafood dishes, both Cantabria and Galicia and the Basque Country have exquisite dishes such as cod pil pil, octopus a la gallega, clams, tuna, etc.Mediterranean Cuisine. Rice, vegetables, cheese, fruit, meat and fish are the ingredients of the Mediterranean diet, it is a rich and diverse cuisine along the entire Mediterranean coast. The gazpacho, the paella, the escalibada, the prawns of Huelva, are some examples of this kitchen.Center of Spain. Due to the geographical situation and the harsh climate, most of the typical dishes are made with vegetables, meat and sausages. Beans, potaje, stew, roast lamb, beef and cheese are typical dishes from the center of the country.As for drinks, we can not forget wine, the most common alcoholic beverage. Sangria made with sweetened wine and fruit pieces is very typical in summer and served with lots of ice. In Asturias and Basque Country we have the cider, a drink made of apple that is not served but "escanciada", when serving, the cider must be broken, you have to place the glass away from the bottle, let the cider fall and hit the glass. Once served beaten it is drunk in a drink, not to lose all the nuances.We haven’t talked about sweets nor desserts, it is impossible to talk about it all in a podcast. Still pending for another time.

On the season finale of Food Without Borders, host Sari Kamin is joined by mother and daughter Rawia and Jumana Bashara of the restaurant Tanoreen, a blend of classical Middle Eastern home-style cooking with delicious Mediterranean aromas, located in Bay Ridge, Brooklyn. Tune in to hear them discuss how food is politics, in the best, most inclusive sense.

A fascinating, 50-minute discussion held at the 2015 Frankfurt Book Fair among the authors of 'The Gaza Kitchen', Laila El-Haddad and Maggie Schmitt, and Claudia Roden, the doyenne of Mediterranean cuisine documentation.Support the show (http://justworldeducational.org/donate/)