Podcasts about shakshuka

Summary:Tracy's Culinary Career Journey:Amaris and Tracy discussed her personal experiences and career path that led her into the culinary industry. This included her journey from being a jeweler to becoming a bartender and eventually a manager at various restaurants, including Rosalie in Wayne. She highlighted the opportunities for growth and learning within the Fearless restaurant company, which she has been a part of for many years.Rosalie's Unique Features and Event Spaces:Tracy discussed the restaurant's unique features and its role as a venue for special occasions. She highlighted the restaurant's beautiful architecture, rustic design, and romantic ambiance, making it a popular choice for baby showers, bridal showers, and rehearsal dinners. She also mentioned the hotel's lobby, which serves as a contemporary space for cocktail parties and other events. She emphasized the restaurant's ability to cater to various needs and preferences, from casual dining to more formal events.Rosalie's Spring Menu and Happy Hour:Tracy discussed the new spring menu at Rosalie, emphasizing the farm-to-table concept and the use of fresh, seasonal ingredients. She highlighted the consistency of certain dishes, such as gnocchi and Castanelli, and the changing setup of the menu to keep it exciting. Tracy also mentioned the homemade pasta and the personal pizzas, which are popular among guests. She expressed her preference for the Bronzino dish and praised the burrata cheese. The conversation also touched on the happy hour specials, including discounted menu items and drinks.Rosalie Brunch Menu and Reservations:Amaris and Tracy discussed the brunch menu at Rosalie, a restaurant in the Wayne Hotel. Tracy highlighted popular dishes such as the egg in the hole, Shakshuka, and mushroom toast. They also mentioned the crispy potatoes as a side dish. For those interested in visiting or booking private events, Tracy provided the website fearlessrestaurants.com and the Wayne Hotel as contact points.Roosters Coffee House:Family-Owned BusinessClaudia Molina, who is the owner of Roosters Coffee House, discussed the family-owned business and its unique features. Claudia explained how the business came about, emphasizing their goal of creating a welcoming community space. They also highlighted their commitment to sustainability, including a refillable store offering grains and other items, and the use of repurposed materials in the coffee house's design.Community Art and Support Initiatives:Claudia discussed her passion for art and community, highlighting her shop's mural and local artist collaborations. She shared her gratitude board and pay-it-forward initiative, which aim to foster community support. Claudia also mentioned hosting events like pet adoption and small business markets, and her shop's in-house coffee roasting and brewing process. She expressed her desire to create unique and fun experiences for customers, especially children.Roosters Coffee House Menu Options:Amaris and Claudia discussed the various coffee and food options available at Roosters Coffee House. Claudia highlighted the popularity of the caramel haystack and pistachio drinks, as well as the Taylor ham and cheese croissant. They also discussed the testing process for new menu items, which involves customer feedback. Amaris expressed interest in trying the oat milk flat white with a Taylor ham and cheese croissant. Claudia provided information on how to find Roosters Coffee House online and in person.  https://www.roosterscoffeehouse.comBirchrun Hills Farm:From a previously recorded segment on Feb 27th, 2024:Our final guest literally offers the cream of her crop to all of us; Sue Miller co-owns and operates Birchrun Hills Farm located in Chester Springs, PA.  The first-generation and family-owned and operated farm offers cheeses produced from the milk of the 80+ holstein cows they raise.  Their award-winning cheeses can be found inside the kitchens of local restaurants, at farmers markets, and on-site at Birchrun Hills Farm. And for anyone curious about their cheeses, tune in till the end of our show to find out how you can sample some for yourself!  For more information about the Miller's, Birchrun Hills Farms, and locations their products are sold, please visit https://birchrunhillsfarm.com. 

This was a very nice Saturday crossword by Michael Lieberman, his 29th for the NYTimes. It had a boatload of fine Saturday-level clues, perfectly positioned as far as difficulty is concerned: enough to make you sweat, but (if you've been solving these puzzles for a while) not enough to crush your spirit, either. There were no major Naticks* (except for the junction of 9D, Japanese energy-healing technique, REIKI, and 20A, Spicy alternative to a Frito, TAKI).We also have identified our latest JAMCOTWA (Jean And Mike Crossword Of The Week Award) winner, and so to find out who that is, just hit download, play, and enjoy. To be clear, the only buttons involved should be download and play: if your app also happens to have an enjoy button, we congratulate you on having a very zen podcast app. Show note imagery: Some delicious SHAKSHUKA*A Natick describes a situation where two answers intersect, and neither is known.We love feedback! Send us a text...Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Amy Dell, founder of Sababa Foods, which produces authentic Middle Eastern foods with a modern-day flair.     Dell's first product, Saturday Sauce, is her take on matbucha. It is a slightly spicy tomato-based sauce, like the base of shakshuka. It's like the Jewish version of Sunday sauce.   “Sunday sauce generally refers to [what] an Italian family's grandma is making [on] Sunday,” Dell explains. “Tomato sauce, stewing for hours … [that] you use it in so many different ways and formats.”   Both are good, simple red sauces that go with just about everything. Dell uses it for Moroccan fish, sheet pan chicken, so many different things.   Dell grew up in the restaurant industry and is still deli-adjacent. Her father, who is from Israel, owned Mr. Broadway kosher restaurant in New York City. Her husband, Jake, is the third-generation owner of Katz's Deli.     “The first date that I went on with my husband, I was like, ‘Oh, you smell like pastrami, that's a familiar smell,'” says Dell, who is “Team Pastrami” all the way.   “Pastrami just melts in your mouth,” she says. “But I will say my favorite thing at Katz's, which might be controversial, is the turkey; the turkey is underrated and it's delightful.”   Amy Dell talks about growing up in a deli, marrying into one, and creating Sababa foods. She also shares some of her favorite ways to use Saturday Sauce, including her recipe for Tunisian tuna toast, which you can find at JewishJournal.com/podcasts.    Learn more about Amy Dell and Saturday Sauce at Sababa-foods.com and follow @Sababa_foods on Instagram, TikTok and YouTube. Saturday Sauce is now available in Erewhon stores.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Shakshuka Puttanesca im KI-Bauchgefühl – Der Weisheit – s12e08

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Beejhy Barhany, the founding owner and executive chef of Tsion Cafe, an Ethiopian and Israeli restaurant in New York.    “Ethiopian Jewish food is just a little bit of everything,” Barhany explains. “It's an array of an abundance of flavors … packed with nutrients.”   Her new cookbook, “Gursha” is a celebration of Ethiopian Jewish (Beta Israel) cuisine. It features more than 100 recipes, along with stories and traditions, from the places she has lived: Ethiopia, Sudan, Israel, and Harlem. The recipes in “Gursha,” which is is loosely translated as “mouthful” or “the act of feeding one another,” range from traditional dishes (Doro Wot, Shakshuka, Legamat [Sudanese doughnuts]) to ones that Barhany created (Berbere Fried Fish, Injera Fish Taco, Queen of Sheba Chocolate Cardamom Cake).    “I encompass a lot of heritages and cultures and what have you, and that is actually showcased on the menu [and] in the cookbook,” she says.    Beejhy Barhany talks about her background, Ethiopian Jewish cuisine - including some recipes, and the power of food from different cultures. She also shares her recipe for Ethiopian Matzah, which you can get at JewishJournal.com/podcasts.   Barhany believes food is a wonderful tool to bring people together, as well as to engage and learn about each other's cultures.    “Once you are open to tasting a particular group of flavors and dishes, I think you will have a better understanding [of one another],” she says. “I would say my offering is to have food as a medium of peace, harmony, and understanding and respect.”   Learn more at TsionCafe.com. Follow @BeejhysGursha and @TsionCafe on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Tino's first solo debut! A song all about breakfast, the most important meal of the day. Whether it's an omelette, toast, Shakshuka or miso soup, Tino says it's the key to starting your day right.

Natasha is on a mission to celebrate different cultural flavors leading to new recipes, ideas, and conversations. She has crafted a deeper meaning behind the classic Mediterranean and Middle Eastern one-pan dish, Shakshuka. Originally from Los Angeles, she found her start in Syracuse NY through trial and error during grad school. She went on to create Shooka, a thick, chunky, tomato-based sauce meant to be served with poached eggs in a skillet with crusty bread — but you can add anything you want! IG ⁠shookasauce | shookasauce.com Find Me: IG + TikTok citrusdiaries.studio citrusdiaries.com | hello@citrusdiaries.com Create your ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ today! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#madeonzencastr

Welcome to rabbitHOLE's Season One Finale/New Year's Eve Bonus Episode.  The last rabbit holes of 2024 include: Archaic Japanese Crime Families Theater Hopping + Line Cutting Pickleball Gangs Bee Keeping Age Konrad visits Kobe, Japan, and delves into the very expensive (and ultra-marbled) beef for which it is known. He discovers the "real Kobe's" criminal underbelly with its aging membership and inevitable demise. Laura admits to working at a movie theater and infers that if you are cool about it, hopping from theater to theater MIGHT be tolerated. Hill may disagree, but we can all agree that Jason's dad was a line hopper and that's NOT okay! Is "Bee Keeping Age" a new colloquialism for "person of a certain age?"  The answers you seek lie within this episode. APOLOGIES:  The Yakuza "Social Network," Shakshuka, World History (specifically the Greek and Roman Empiracal eras, Hill's Dad + Jason's Dad, Movie Theaters, the United Nations (again), Pickleball, Pickling, Beekeeping, Circuses, Lions, Tigers, Ligers, Sovereign Citizens, and a few others we probably forgot to mention.   As always, rabbitHOLE is unscripted and inspired by the CREW's real-life rabbit hole adventures. If you enjoy rabbitHOLE, follow, rate, and share it with your friends! DIRECTOR/CREATOR:  Billy Merritt CAST:  Konrad Andrew Amber Bellsdale Luke Bovard Hill Kane Brent Kohler Deema Lazar Laura Powell Don Slovin Jason Spiro Thea Marie Thorkildsen Katya Vasilaky Flannery Wilson "rabbitHOLE" Improv is part of The BIT Comedy Network. Production Assistance, Audio Production & Graphics/Art by Hill Kane of Raising Kane Media + Marketing. Additional Editing Support: KID Adam MUSIC: "Shark Bait" performed by Little Kahunas | Produced by Peter Miller ©  Hosting Platform: Libsyn.com "The BIT" and "The BIT Comedy Network" are Trademarks owned by Billy Merritt © 2024/2025 Billy Merritt - All Rights Reserved Inquiries + Notices + Requests: TheBitComedyNetwork@gmail.com

Every so often, music pulls you out of your perceived comfort zone and makes you love something you never thought to even try. MP and Ben talk about the things that we don't know we like until we like them, and try to understand why. It's the penultimate episode of 2024, and the playlist will jingle your bells and lang syne your aud. EPISODE PLAYLIST:Pageant Mum, "Home Again"wilt, "bite my tongue"Grundeis, "Ignoring People"Satin Cali, "Archie"the thing is..., "Weeping WIllows"hey, nothing, "Sick Dogs"Flip Top Head, "Parish Cafe Meetings"Lazy Haze, "Not The Same"SISTER MADDS, "Purgatory"Beverly Kills, "Marigold"Wiri Donna, "In My Chambers"Ain't, "Oar"BONUS TRACK, Kali Masi, "Thurible"

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chef Or Amsalam, a two-time James Beard Award semifinalist and founder of Lodge Bread Co., which has three locations in Los Angeles.   Amsalam, who served in the military before pursuing his culinary dreams at Le Cordon Bleu, says he has always been obsessed with bread.    “Bread has always been a staple in my household,” Amsalam says. “Growing up in an Israeli Moroccan family, we ate bread with virtually everything: we ate bread with rice, we ate bread with potatoes, [we ate] bread with bread.”    He continues, “Towards the end of my cooking career, I started doing some private cheffing and I just couldn't find the type of bread that I wanted, so I just started making bread.”   Just as good bread has the power to elevate a dish, the opposite is also true “If you're eating shakshuka, and the bread is no good, it just kind of dulls it all down,” he explains.    Or Amsalam shares his love of bread, bread making tips, and his thoughts on the value of failure. He also shares his shakshuka recipe, which you can find at JewishJournal.com/podcasts.   Learn more at LodgeBread.com and follow @LodgeBreadCo on Instagram. Lodge Bread has locations in Culver City and Woodland Hills; the Pico bakery and cafe closes November 17. The new location in Beverly Hills opens November 22.   * National Homemade Bread Day is November 17. For more on baking bread at home, Amsalam recommends “Tartine Bread” by Chad Robertson and “Josey Baker Bread.” *   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Send us a text2/3 of the boys dine on Shakshuka.Johnny has the Rona and is on an FBI Watchlist.  Jimmy Owns a Tesla and Hates ASS. RJ Builds “Weapons of Class Destruction”.Support the showhttps://2charactersandaclown.comhttps://www.buymeacoffee.com/2CandaC

Send us a textIn this week's episode, Erin takes home cooks on a flavourful peek into the Falastin cookbook (by Tamimi and Wigley), highlighting two delicious variations of the popular Middle Eastern dish, shakshuka. Whether you're new to cooking or an experienced home chef, these recipes are perfect for adding to your cooking repertoire.First, Erin dives into the classic red shakshuka recipe—a comforting dish where eggs are poached in a rich tomato-based sauce with olive oil, bell peppers, onions, and garlic. Spiced with cumin, paprika, and cayenne pepper, this version is a staple in North African and Middle Eastern kitchens. It's simple to prepare and can be adjusted to match your preferred spice level, making it a versatile dish for any meal.But the exploration doesn't stop there! Erin also introduces listeners to an exciting green shakshuka recipe, a unique twist loaded with leafy greens and topped with a zesty, herbed feta cheese. This refreshing variation offers a new way to enjoy shakshuka, adding vibrant flavors and textures that will inspire you to get creative in the kitchen.Throughout the episode, Erin shares cooking tips for getting perfect poached eggs—cooked just until the whites are set, but the yolks remain runny, ready to be mixed into the sauce. Serve it with a slice of crusty bread, and you've got a dish that's both satisfying and full of flavour.Tune in to learn how to cook these two delicious shakshuka recipes, perfect for breakfast, brunch, or even dinner! Whether you're craving the traditional red version or curious about the green shakshuka, this episode will leave you inspired to try these flavourful dishes at home. FEATURED IN OUR MIDROLL: THE BEACH SPEAKS PODCASTIs the beach calling out to you right now?  Do you love listening to the soothing sound of ocean waves and breathing in the salty air? Do you love the feeling of sand between your toes and the warm tropical breeze on your skin?  If so, grab a cool drink, relax in your beach chair, and tune in to The Beach Speaks - the podcast that shares stories about the beach and our connection to it. In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You'll also hear some of Paige's personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life!New episodes are released bi-weekly wherever you enjoy your podcasts. Learn more about the show at www.thebeachspeaks.com  Episode Links~~~~~ Red Shakshuka Recipe~ Green Shakshuka Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

In this episode of The Valley Today, host Janet Michael is joined by co-host Kary Haun from Shenandoah County Tourism, and their guest Robert Hall at the Blue Wing Frog in Strasburg. Janet and Kary explore the culinary journey of Blue Wing Frog, a restaurant owned by Robert and his wife, Kelly Sprague. The conversation delves into the couple's dedication to creating unique and high-quality food, highlighting their commitment to making everything from scratch, including breads, condiments, and vegan and vegetarian dishes. Robert discusses the eclectic menu at Blue Wing Frog, which features international dishes such as the North African tomato-based stew Shakshuka, and their signature shrimp po'boy. They emphasize their use of local and fresh ingredients, noting that their beef is always grass-fed and locally sourced. The conversation also touches on the restaurant's monthly themed dinners, where they feature cuisine from different countries. Robert shares a humorous anecdote about how the name 'Blue Wing Frog' was conceived by Kelly during a late-night brainstorming session. They discuss the significance of the restaurant's name and how it has become a memorable brand. Kary shares her personal connection to Polish cuisine, reminiscing about family gatherings and traditional dishes, adding a personal touch to the discussion about Blue Wing Frog's upcoming Polish-themed dinner. The conversation concludes with a talk about local events in Shenandoah County. To hear more conversations about things to do and places to visit in Shenandoah County, click here.

We got a look into Bronwyn's house and I'm so delighted by her fresh asthetic to the HW franchise! Emily Dorezas and I discuss Palm Pilots, Shakshuka, Bath Bomb Lab, Costco and Cosby. For more Drama, Darling, and tons of content, subscribe to my Patreon: http://Patreon.com/dramadarlingGet 15% off OUAI with the promo code DRAMA at: TheOuai.comGet 15% off OneSkin with promo code DRAMA at:https://www.oneskin.co/Get 15% off LolaVie with the Promo Code DRAMA at:https://www.lolavie.com/dramaDrama, Darling with Amy Phillips is sponsored by BetterHelp Get 10% off your first month at: Betterhelp.com/DD

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, start off by chatting about the joys of grazing. Neither editor is in the Gen Z or Millennial age group that popularized the “girl dinner” on TikTok, but both like to try small tastes of a lot of different things—whether they are eating alone or dining with friends. On a recent visit to Boston, Bret went to a dinner party where friends gathered around the counter and nibbled on Middle Eastern dips, sashimi, grilled scallops and more while they caught up with each other. Pat is a fan of happy hours, which encourage sharing and nibbling without breaking the bank. She recently went to Springs Tavern on the East End of Long Island where the group ordered a multi-cultural spread that included mussels and frites, potstickers, chicken nachos and Mediterranean spreads with pita. Everything was under $15, including the $12 well-crafted margaritas. Bret also mentioned how heat levels are escalating, sometimes to the detriment of the dish. During a visit to a Chinese restaurant his table specified “medium” spicing on the food they ordered, but it was too hot for most of the diners.  Which brings us to Eggs in Purgatory, an item that seems to be showing up more often on breakfast menus. Can it be the next Shakshuka? Let us know your thoughts. Pat was down in Atlanta visiting GoTo Foods and the team from Moe's Southwest Kitchen. She learned to roll her own burrito like the pros at Moe's and got a sneak peek at some of the flavors coming on to the menu. Look for birria and chili crisp soon. And we shared clips from an interview with Paul Pszybylski, VP of culinary innovation for California Pizza Kitchen. The chef has been with CPK for 15 years but recently moved into this role.  He talks about how the menu has evolved, the signatures that can never be taken away, labor challenges, and the new direction of CPK's sourcing and limited time offers. Chef Pszybylski is especially proud of the new Nashville hot chicken pizza he developed. Give a listen.

Just when you thought you finished recording this week's episode, and everything is on deck for release... BOOM! Or rather... tick tick boom! And we find out that Israel has pulled of one of the greatest intelligence and urban warfare coups of all time. Since we love our fans, we took to Zoom for a last minute update. On top of that, this week we discuss the second assassination attempt, the debates, other interesting news from around the world.   Whatever your graphic, development, or any other need - use what we use here at the Podcast - Fiverr! https://fiverr.com   Help us continue creating content! Visit http://buymesomeherring.com   We have a call-in number where you can hear the cast! Tell your friends and family who may not have internet access! 605-417-0303 To Call In From Israel: +053-243-3287   Follow us: Instagram: https://www.instagram.com/kiddushclubpodcast/ Twitter: https://twitter.com/kiddushclubcast Join our WhatsApp chat: https://chat.whatsapp.com/HTWhnT1WiVFCioXjatEFi6 Send us you thoughts comments and suggestions via email: hock@kiddushclubpodcast.com

Tino's first solo debut! A song all about breakfast, the most important meal of the day. Whether it's an omelette, toast, Shakshuka or miso soup, Tino says it's the key to starting your day right.

The New York Times bestselling novelist J. Ryan Stradel tells host Rachel Belle it was “totally weird to be a teenage foodie in the 1990s.” He couldn't wait to get his driver's license so he could drive into the Twin Cities and eat at restaurants serving mysterious, flavorful, global food — a complete contrast to the bland dishes his parents cooked at home. Food plays a role in all three of Stradal's novels, all set in his home state of Minnesota: Kitchens of the Great Midwest, The Lager Queen of Minnesota and Saturday Night at the Lakeside Supper Club — supper clubs being a uniquely Midwestern throwback institution. Rachel chats with the owners of two multigenerational supper clubs, Lehman's and Ettlin's Ranchero, about what sets them apart from other restaurants. Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

This week, Paula sits down with Julia Mazur, an ex-tinder employee, vibrant content creator, and podcast host known for her refreshing take on dating and relationships. And If you're wondering if she's the infamous Shakshuka girl - you would be right! Get ready for a candid conversation filled with laughter, truth bombs, and some invaluable advice on navigating the dating world.What to Expect:Julia's Unique Approach to Dating: Julia shares her strategy of using fun and weird questions to break the ice, turning first dates into memorable experiences.Paula's Hilarious and Wild Dating Stories: Paula is recounting some of her dating adventures, including the infamous tale of "peg leg Pete," guaranteed to leave you laughing, even if it's a little mean :)Insights on Open-Mindedness in Dating: Both Paula and Julia emphasize the importance of being open-minded and the unexpected ways love can find you.Julia's Journey of Self-Discovery: Julia opens up about her path to self-discovery, breaking away from societal expectations, and finding her true self in the process.Trusting Your Gut and the Universe: Hear about the significance of intuition and the universe's role in leading you to the right partner.Maintaining Identity and Passions in a Relationship: Get practical advice on how to stay true to yourself and your passions while building a meaningful relationship.Dating Hacks and Hot Tips:Julia and Paula share their best dating hacks and tips to help you navigate the dating world with confidence and ease.This one feels like two besties catching up over a mimosa and will remind you that the world is your Oysta when it comes to dating and relationships too! Connect with Julia Mazur: Listen to Pretty Much Done PodcastFollow on Instagram: @PMDPodFollow on TikTok: Julia MazurConnect with me and the World's Your Oysta community:Host: Paula SandersPodcast: World's Your OystaYouTube: World's Your Oysta PodcastWebsite & Newsletter: WYO PodcastProduced by Peoples Media Hosted on Acast. See acast.com/privacy for more information.

This week, Paula sits down with Julia Mazur, an ex-tinder employee, vibrant content creator, and podcast host known for her refreshing take on dating and relationships. And If you're wondering if she's the infamous Shakshuka girl - you would be right! Get ready for a candid conversation filled with laughter, truth bombs, and some invaluable advice on navigating the dating world.What to Expect:Julia's Unique Approach to Dating: Julia shares her strategy of using fun and weird questions to break the ice, turning first dates into memorable experiences.Paula's Hilarious and Wild Dating Stories: Paula is recounting some of her dating adventures, including the infamous tale of "peg leg Pete," guaranteed to leave you laughing, even if it's a little mean :)Insights on Open-Mindedness in Dating: Both Paula and Julia emphasize the importance of being open-minded and the unexpected ways love can find you.Julia's Journey of Self-Discovery: Julia opens up about her path to self-discovery, breaking away from societal expectations, and finding her true self in the process.Trusting Your Gut and the Universe: Hear about the significance of intuition and the universe's role in leading you to the right partner.Maintaining Identity and Passions in a Relationship: Get practical advice on how to stay true to yourself and your passions while building a meaningful relationship.Dating Hacks and Hot Tips:Julia and Paula share their best dating hacks and tips to help you navigate the dating world with confidence and ease.This one feels like two besties catching up over a mimosa and will remind you that the world is your Oysta when it comes to dating and relationships too! Connect with Julia Mazur: Listen to Pretty Much Done PodcastFollow on Instagram: @PMDPodFollow on TikTok: Julia MazurConnect with me and the World's Your Oysta community:Host: Paula SandersPodcast: World's Your OystaYouTube: World's Your Oysta PodcastWebsite & Newsletter: WYO PodcastProduced by Peoples Media Hosted on Acast. See acast.com/privacy for more information.

Shakshuka is a North American Dish made of soft cooked eggs, gently poached or braised in a delicious chunky tomato and bell pepper sauce. It's a perfect dish for Fathers Day and The Mediterranean Dish has an amazing recipe with links to purchase ingredients. Listen to Neils spin on Steak and Eggs.

Troy's son recently watched Top Gun Maverick and now has a dream of being a naval aviator. Matt, as a Marine, and Chet, as an Air Force BRAT, provide advice to Troy.  The conversation then turns to the Top 3 things you want to learn to cook this year. Matt is big on the North African dishes. Troy is outlandish with a beef and mushroom pastry!  Matt closes us out with a Good Word "Love" from 1 Corinthians 13. He ties it in to the day after Valentine's Day.  Top 3 Deli meat roast beef slicer, étouffée, Casoncelli Alla Bergamasca Ravioli, green herb Shakshuka, asian noodle dish B8, beef wellington, hot dogs (from scratch), chicken  pepperoni, harissa Good ward :, 1Corinthians 13 Love is... 167

In Folge 337 von "Ausgesprochen: Fröhlich mit Schäfer" reden die beiden Podcasterinnen über ein freudiges Ende, Shakshuka mit frischem Brot und die Düsseldorfer Seite auf Mallorca. All das und noch viel mehr in der aktuellen Episode.

In episode 206, Prep Dish founder Allison Schaaf highlights seven protein rich breakfast ideas in the January protein series to help you reach your health goals in the new year. Each of these protein-packed breakfast options offer at least 30 grams of protein, which is the baseline recommended for each meal for optimum health benefits. Ideas include: ‌ Shakshuka Cottage Cheese Bowls Traditional English Breakfast plate Overnight oats Chorizo, eggs, & plantains Egg-free Hash Smoothies with a protein base ‌ Allison provides a detailed description and breaks down the protein content of each suggested breakfast to reach the desired 30 gram mark. Looking to incorporate protein into your diet? For the month of January, Prep Dish has created Super Fast, Protein Boost meal plans that make getting 30g of protein at meals (even breakfast!) both easy and delicious. Go to PrepDish.com/MPM to get 2 weeks of Prep Dish for free, including these Protein Boost meal plans! ‌ Connect with Allison: PrepDish.com Instagram: https://www.instagram.com/prepdish/ Get your FREE mealplan at PrepDish.com/podcast OR text the word mealprep to 33777 ‌ Resources mentioned in this podcast: Get your free trial at prepdish.com/mpm for two weeks of free meal plans! ‌ Shakshuka: https://prepdish.com/recipes/green-shakshuka/

Tino's first solo debut! A song all about breakfast, the most important meal of the day. Whether it's an omelette, toast, Shakshuka or miso soup, Tino says it's the key to starting your day right.

The Pulitzer Prize-winning play “Fat Ham” puts a present-day twist on Shakespeare's “Hamlet,” pulling from playwright James Ijames' experiences growing up in the U.S. South. After a third place finish in the Iowa caucuses, Nikki Haley needs a win in New Hampshire to make the GOP primary a race, rather than a coronation of Donald Trump. A calendar featuring “real” Republican women set off a debate that reflects the cultural divide between “barstool conservatives” and social conservatives.  Shakshuka is a North African dish in which eggs are cooked in a spice-infused tomato-pepper sauce. It's great for dipping your favorite bread.

This week's episode highlights Shakshuka! This North African staple full of seasoned tomatoes, peppers and eggs will be a fun way to mix up your usual breakfast! Give it a try & let me know what you think! You can find the recipe from Yotam Ottolenghi here - https://ottolenghi.co.uk/recipes/shakshukaBe sure to follow HCG on all Social Media platforms @thehcgpodcast! Hosted on Acast. See acast.com/privacy for more information.

Fluent Fiction - Hebrew: Shlomo's Culinary Adventure: A Journey Through Hummus and Shakshuka Find the full episode transcript, vocabulary words, and more:fluentfiction.org/shlomos-culinary-adventure-a-journey-through-hummus-and-shakshuka Story Transcript:He: שמו שלמה.En: His name was Shlomo.He: בעל מבט ענק שהתרומם מעל הראש שלו וספג בחובו את מרתק שחקי השמים של תל-אביב.En: He had a towering gaze that reached above his head and absorbed the fascinating skyscape of Tel Aviv.He: הם היו גדולים באפרתגול, מתמזגים בחומק עם האורזון, ובינתיים שלמה, זה שאחז בחלום להזמין את כל המנות בחומוסיה, נערך למסע.En: They were great In Afula, merging harmoniously with the horizon, and in the meantime, Shlomo, the one who dreamed of ordering all the dishes in the hummus restaurant, prepared for a journey.He: הבוקר הקיף את שלמה כהלה פארחיסית.En: The morning enveloped Shlomo with Parisian elegance.He: הוא יצא מביתו ברחוב ביאליק והיפך מיד לשמאל אל הכיוון של החומוסיה.En: He left his house on Bialik Street and immediately turned left towards the direction of the hummus restaurant.He: באוויר התרגיש את האכילסיות של הים, שיכוח כלבים מרחוק וריח של תפוזים בוסרים על העץ.En: In the air, he felt the Achilles' tendon of the sea, the distant barking of dogs, and the scent of juicing oranges on the tree.He: היו אפשרויות בלתי מספרת להתאבד, אך כל אחת מהן נדחתה בחריף במחשבה על האפשרות לחוות את כל המנות בחומוסיה.En: Countless options for suicide presented themselves, but each one was harshly dismissed at the thought of the possibility of experiencing all the dishes in the hummus restaurant.He: בכניסה לחומוסיה קולו של שלמה החלש, פספס את תוף האוזניים של המלצר.En: In entering the hummus restaurant, Shlomo's voice faltered, missing the waiter's ear drum.He: בניסיון השני, אף המלצר לא העסיק את עצמו להסתיר את ההלם.En: On the second attempt, the waiter did not bother to conceal his astonishment.He: "את כל המנות?En: "All the dishes?"He: " שאל המלצר, מחייך בלא אמונה.En: the waiter asked incredulously.He: "את כל המנות," אישר שלמה תוך כדי מטיפת רעיונות לראשה של הלימונדה הקירורית שלפניו.En: "All the dishes," Shlomo confirmed, while a cascade of ideas rained upon the cold lemonade in front of him.He: החומוס ביאליק חפר את ביתו בבטן של שלמה.En: The hummus in Bialik burrowed into Shlomo's stomach.He: לדעתו גם אחרים, הטחינה והטעימים השונים.En: He tasted the crushed chickpeas and the different flavors.He: כל פומבייה של מנה הייתה אירוע.En: Every dish's appearance was an event.He: הזמנתו של שלמה היתה ברבור ביום של החומוסיה, במ העסוק, הרעש, המרכזית של העיר.En: Shlomo's order was a chorus on the day of the hummus restaurant, amid the hustle, noise, and central hub of the city.He: מעט אחרי הצהרים הגיע שלמה למנה האחרונה – מנת השקשוקה.En: Shortly after noon, Shlomo arrived at the last dish – the shakshuka.He: הצנזורה הפנימית שלו הוסרה ובצורה חסרת תקנה חגג שלמה את מנת השקשוקה והשאיר את הצלחת ריקה כמעט.En: His internal censorship was removed, and in an irregular manner, Shlomo celebrated the shakshuka dish, leaving the plate almost empty.He: שלמה שוב חזר לביתו ברחוב ביאליק.En: Shlomo returned home again on Bialik Street.He: נערך למסע השני של הלילה, עמוס בטעמים חדשים וחוויות מיוחדות.En: He prepared for the second journey of the night, filled with new tastes and unique experiences.He: נמשך בתודעה שהצליח לסיים את מה שהגדיר לעצמו, ושמח בעובדה שיש עתיד לחומוסיה שוב.En: He continued on with the consciousness that he succeeded in finishing what he set out to do, and he rejoiced in the fact that there was a future for the hummus restaurant.He: אך אולי בפעם הבאה לא כל המנות, אלא רק את האהובה ביותר.En: But perhaps next time, not all the dishes, only the most beloved one.He: ושלמה ידע שהשקשוקה, זו המנה האהובה.En: And Shlomo knew that shakshuka was the favorite dish.He: חיוך קטן שקע על פניו, הראש קל מרוב האושר, שלמה ישן.En: A small smile appeared on his face, his head light with happiness, and Shlomo fell asleep. Vocabulary Words:His: שמוName: שלמהShlomo: שלמהTower: ענקGaze: מבטReach: התרומםHead: ראשAbsorbed: ספגSkyscape: שחקי השמיםTel Aviv: תל-אביבGreat: גדוליםAfula: אפרתגולMerge: מתמזגיםHorizon: אורזוןDream: חלוםOrder: להזמיןDishes: מנותHummus: חומוסRestaurant: חומוסיהPrepare: להכיןJourney: מסעMorning: בוקרEnveloped: קיףParisian: פאריסיתElegance: פארLeft: שמאלDirection: כיווןAir: אווירAchilles' tendon: אכילסיותSea: יםBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Throughout the middle east shakshuka is a staple and simple meal. Eggs are simmered in a tomato based sauce spiced with cumin, paprika and cayenne, topped with fresh coriander and crumbled feta cheese. It's something that Auckland restauranteur and business owner Gus Obied grew up eating in the middle east. From a young age, he'd watch his mother and aunties making shakshuka, as well as other meals using freekeh, pomegranate, couscous and roasted veggies. Gus emigrated to Sydney in 1994 and with his New Zealand born wife, Kathleen moved to Auckland in 2009. Since 2016 he's owned and run Gusstop Cafe in central Auckland, and now he's launched GusStop Shakshuka in a jar - based on his family's recipe.

Join us in welcoming our newest staff member, Brian Beatty! We're excited to introduce Brian, our Director of Marketing, to the Upper House community in this conversation with Dan. Before joining Upper House, Brian served at evangelical churches and schools as a communications or creative arts director and has also been a production director and audio producer for advertising agencies and parachurch organizations. A unique highlight of his career was when he and his family spent five years living in Seoul, South Korea, while working at an international school comprised of students from over 65 nations. Brian grew up in New Jersey and earned a degree in communications from Messiah College (now Messiah University). He and his wife Kirstan are the proud parents of their daughter Davis, son Webb, and M.J. the Aussiedoodle. In his free time, Brian enjoys playing pickleball, discovering new restaurants, and perfecting his favorite Shakshuka recipe. As always we invite you to leave us a rating on your favorite podcast app or send us a comment at ⁠⁠podcast@slbrownfoundation.org⁠⁠.Credits: Music by Micah Behr, audio engineering by Jesse Koopman, graphic design by Madeline Ramsey.

As Rosh Hashanah draws near, we wanted to take our annual look back at the biggest news stories of 5783. To get a sense of what topics dominated the Jewish news landscape, Avi and Phoebe invite Marc Weisblott, managing editor of The CJN, to dissect the media trends, from Israeli politics to the neverending mission of ending Jew hatred. But before that, the panel tackles the biggest news story of the final week of 5783: shakshuka lady. Launching off Phoebe's column on the politically charged debate, they examine whether the 29-year-old TikTokker, who all but taunted parents by showing off how she learned to make shakshuka because she doesn't have kids, is emblematic of a wider discussion about public perceptions of singlehood—especially in the Jewish community. Credits Bonjour Chai is hosted by Avi Finegold and Phoebe Maltz Bovy. Zachary Kauffman is the producer and editor. Michael Fraiman is the executive producer. Our theme music is by Socalled. The show is a co-production from The Jewish Learning Lab and The CJN, and is distributed by The CJN Podcast Network. Support the show by subscribing to this podcast, donating to The CJN and subscribing to the podcast's Substack.

Welcome to Skye's Salivating Shakshuka Cook-a-long! This recipe has a 10 minute prep time and a 15 minute cook time. Make sure to gulf it down right away, as the eggs will overcook with any major delays. The humble shakshuka is the classic Middle Eastern breakfast consisting of poached eggs in a tomato sauce. Recipe for 2 servings:1. 1 Tbs Olive Oil2. 4 Eggs3. 1 Can of Diced Tomatoes 15 oz  or ½ to 1 Can of Tomato Paste with ~13 oz of Water and 1/2 Tbs of Lemon Juice4. Veggies (Variable) - ex: 1 Onion, 6 Cloves of Garlic (mmm garlic!), 1 Zucchini, 1 Red Bell Pepper, 1 Carrot. Cheese (for those foodies obsessed with the flavor)5. 1 Tsp Cumin (preferably seeds), 1 Tsp Pepper, 1.5 Tsp Smoked Paprika6. Optional Seasoning Substitution or Add-Ons: Basil, Za'atar, Oregano Prep:* Dice veggies into cubes, julienne (cut into strips) the peppers for a change in texture and consistency  * Season with cumin seeds (as they'll toast with the sauté), if you have the powder form you would add it with the other seasonings   Cooking: Objective - prep veggies, sauté, seasonings (mostly), add tomatoes, then poach eggs  * To start a sauté - heat pan on medium high*  Add oil and swirl, then add onion and garlic to pan (should sizzle when added), add about a teaspoon of cumin seeds  * Stir the onion and garlic in the beginning, important not to let your ingredients burn as it will turn very bitter  * Sauté onions and garlic to start for 2 minutes    * Hack: If the vegetables have high water content - add more salt to draw out the water content  * Add the other veggies and turn heat up to medium  + add pinch of salt to dehydrate* Add all seasonings* Cook for another 2 and a half minutes  * Then add the tomatoes, fill can with water and add the extra (no waste)  * Back on medium high heat  * Continue to stir, what you're looking for is to be able to expose some of the pan and not have the sauce immediately push fluid back into the space - this indicates that its thickened enough, keep the lid off so that the fluid can evaporate* Cook for another 5-6 minutes until sauce has thickened* Create 4 holes around the pan in the sauce using a ladle for the eggs  * Crack the eggs using a flat surface  * Place the lid and keep at medium low heat  * Cook for 1-2 minutes, steam will conduct heat back onto the top of the eggs  * To poach the egg - the whites are cooked but the yolk is runny  * You can try to jiggle the pan and look through the lid (if its clear) at the eggs and see if the egg whites are still fluid and jiggling  * Once only the yolk jiggles and the whites are cooked (solid), you can cut the heat* (Optional) add shredded cheese to cool and add flavor  * Serve - keep in mind sauce continues to heat the eggs so eat right away if you want runny yolks!

Kelly plays thru the pain of a stye in her eye, sharing her unfiltered review of the Real Housewives of New York and how one critical scene mirrored an incident from RHOC, plus Rick prepares to make Shakshuka, rare footage of Patrik & Pol at Doug Budin's house, a paper towel design like you've (probably?) never seen & Rick & Kelly will be LIVE IN DETROIT IN THE NEWS! Rick & Kelly send prayers, best wishes & strength to the people of Maui, and will donate a portion of their Smash income to the Maui Relief Fund. IYLIA WINE is also donating a portion of its revenue to Maui Relief for the next 30 days. You can order your IYLIA WINE at 20% OFF using the discount code RICK&KELLY20 at IYLIA.COM #disaster #disasterrelief #giving #charity #maui #recovery #wildfires #hawaii #mauiwildfires #thoughts #prayers #strength #rhony #rhoc #bravo #bravotv #shakashuka #dougbudin #meganweaver #patrikandpol #cosmeticare #manipedi #papertowels

@ema.jones and @agent.of.pluto jump right in this week dissecting the ultimate frenemy synastry between RHOC's Gina and Shannon. Over on the East Coast, the ladies continue "first-looks" of the fresh RHONY cast with Jessel's natal chart before turning their gaze to the Feb 7th twins, Marlo and Brynn, highlighting how astrology goes beyond Sun Signs. Tune in now and discover the captivating cosmic connections behind your favorite reality show moments! Available on major podcast platforms.

I am so blessed to be joined by Simone again this week for a recap of our favorite NYC ladies. The women are still in the Hamptons and things are....chilly. Notable Segues from the chronological recap: Simones dating history Is Erin's house an Airbnb? Breaking engagements Body Image Issues JUMP IN BABY

Hello All, Today will be a re running of an old show becasue I am in transit back to the US...STAY TUNED next week is a recap of the trip to Israel!!!!! I may have eaten too much Shakshuka.......NO WAY there is never too much Love you all!!!!

On the third episode of the new RHONY, we're learning more about the ladies holding an apple — including Sai's childhood of growing up in poverty and making it to the top. Brynn finally shows up for the weekend stay-cation at Erin's Sag Harbor house, looking like a pimp, and there's a weird competition between Brynn and Ubah over the young, good looking trainer that Erin hired for the ladies' morning workout session. That and more as I recap S14, Ep. 3 of RHONY! "NYC GAL OUT" Podcast is a pop-culture and entertainment podcast; dedicated to the latest gossip and headlines of celebrities and other people of fame or notoriety (some good, some bad) — we'll let you decide who you're a stan, a fan, or a hater of. So come join us and sip up the spilling hot tea with a twist of lemon slice! Also check out my website: ⁠⁠⁠www.nycgalpod.com⁠⁠⁠ --- or contact me on any of the popular social media platforms under the username handle of @NYCGalOut --- or keep things simple, send me an email: ⁠⁠⁠NYCGALOUT2014@GMAIL.COM⁠⁠⁠ Listen to "NYC GAL OUT" wherever you get your podcasts. All topics are for entertainment purposes only. Thanks for listening! Don't forget to leave a review and rating! Join me again next time for all the kiki! ♡

Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it's traditionally enjoyed for breakfast in Israel, this dish really is great for any meal of the day. In this recipe we make a shakshuka with a green twist by using New Mexico chiles and spinach. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the Green Shakshuka recipe here!

How does a breath of fresh air change us? We know it when we experience it. Edie Allen is one of the young people at Northside that we want you to get to know. With personality for miles and well spoken thoughts on everything from "pods" energy drinks to camping. And what is Shakshuka? Edie has some thoughts. You will enjoy the fresh energy that Edie brings to the conversation in this episode. Just listen and try not to smile! ☛ Did you know that you can be part of the podcast conversation too? Send in a comment, show idea or a question: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/northsidenow/message⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Connect with us online: ►Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/northsidejackson⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ►Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/northsidenowpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ►Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.northsidejackson.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ►Podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/northsidenow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ #NorthsideNOWPodcast #NorthsideChurch #NorthsideStudentMinistries --- Send in a voice message: https://podcasters.spotify.com/pod/show/northsidenow/message

Welcome back to Lunch Therapy! We start this brand new season with Lee Sung Jin, the creator of Netflix's hit show BEEF. I worked with Lee several years ago on the ABC sitcom The Real O'Neals and since then he's gone on to write for Dave, Tuca and Bertie, and now his breakout, runaway hit starring Steve Yeun and Ali Wong. In today's session, we talk all about Lee's name change (when I knew him, he was Sonny Lee), the road rage incident (and bathroom incident) that inspired the show, and the terrible eating habits that he has when he's on set. We also cover his favorite Korean dishes, why Ali Wong's picture isn't on the wall at Park's BBQ, the best Japanese restaurant in L.A., how you know when to stop rewriting, and the time that he ate a dozen Krispy Kreme donuts in the writer's room and raced to a Best Buy to use the bathroom. Hosted on Acast. See acast.com/privacy for more information.

TalkISrael is gong to give some ins and outs of both well known and secret palaes in Israel.  We will also tal abotu some of my favorite spots.  Of course we will talk FOOD FOOD and more FOOD!  I am hungry just thinkng about it.  Grab your plate of Shakshuka and settle in!

Ready to elevate your brunch game beyond mimosas? While many will say that eggs are an impossible food to pair with wine, I love a good challenge! In today's episode, I'm sharing my top picks for breakfast and brunch wines to pair with your favorite foods. Drop a comment below with your favorite brunch item and I'll give you my top wine recommendation to pair with it. And don't forget to subscribe to my new YouTube channel to watch my free wine tips & tricks! https://www.youtube.com/@thewineceo Watch today's episode: https://youtu.be/osQgcDJtri4 Sign up for The Wine CEO newsletter and get a free guide to Food & Wine Pairing: thewineceo.com Email: Sarah@thewineceo.com Instagram: @thewineceo Facebook: @sarahthewineceo ------ Notes from today's episode: -Smoked Salmon with Assyrtiko -Donuts/ French Toast with Moscato d'asti  -Chicken and Waffles with Champagne -Classic Eggs and Bacon with Pinot Grigio  -Avocado Toast with Sauvignon Blanc  -Eggs Benedict with Burgundy Chardonnay -Breakfast Burritos or Tacos with Grenache based Rosè  -Shakshuka with Pinot Noir based Rosè

Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers topped with eggs, feta cheese and herbs. For this shakshuka with a hearty twist, we'll be using portabella mushrooms, which will serve as delicious and meaty cups for our eggs. Although it's traditionally enjoyed for breakfast, this dish really is great for any meal of the day. Get the Portabella Mushroom Shakshuka recipe here!

Rund 400 Start-ups tüfteln in Deutschland an neuen Lebensmitteln und ihrer Zubereitung. Der Kampf um die Kunden ist hart, die Gewinnmargen sind gering. Manche setzen auf Robotik, andere auf überliefertes Handwerk. (Erstsendung: 13.03.2022)Von Ernst-Ludwig von Asterwww.deutschlandfunkkultur.de, Die ReportageDirekter Link zur Audiodatei

Hannah was an oppressed woman, scorned by her husband's rival wife because of her barrenness. But the way she prayed and trusted Yahweh through this hardship became a remarkable example of how God works through the lowly to subvert human notions of power and status. In this episode, join Tim and Jon as they trace the theme of the firstborn in the scroll of Samuel.View full show notes from this episode →Timestamps Part one (00:00-9:59)Part two (09:59-27:27)Part three (27:27-46:11)Part four (46:11-1:03:54)Referenced ResourcesInterested in more? Check out Tim's library here.You can experience the literary themes and movements we're tracing on the podcast in the BibleProject app, available for Android and iOS.Show Music “Defender (Instrumental)” by TENTS"Downhill" by Leavv"The Birds Will Leave Soon" by fantompower"Shakshuka" by Philanthrope & mommyShow produced by Cooper Peltz with Associate Producer Lindsey Ponder. Edited by Dan Gummel, Tyler Bailey, and Frank Garza. Podcast annotations for the BibleProject app by Hannah Woo.Powered and distributed by Simplecast.

Episode 139: Eitan BernathThis week, Eitan Benath joins us to #TalkCookbooks!Eitan is one of the most visible people in food media today. At just 20 years old, he's amassed a remarkable 8+ million social media followers. Odds are, if you have a social media account, you've seen Eitan. Whether on Instagram, TikTok, Facebook, or even Snapchat, where he's hosted three cooking shows. Last year, his original content reached more than 350 million people with 3 billion views.It all started with Food Network. Building on his childhood love for cooking, 11-year-old Eitan appeared on the first kids' episode of “Chopped.” And there was no stopping him after that; he started a blog and social media accounts, becoming a near-overnight success thanks to his charismatic personality and his engaging content. (Case in point: Oprah Magazine called him “the internet's most delightful chef.”) Today, he's president of his own culinary production studio, the Principal Culinary Contributor for CBS' “The Drew Barrymore Show,” and just published his first cookbook, Eitan Eats the World: New Comfort Classics to Cook Right Now. It's full of both classic comfort foods (Shakshuka or Chicken Tikka Masala) and creative spins like a Double Grilled Cheese With Blueberry-Thyme Jam and his tuna melt-Croque monsieur hybrid.In today's show, we're talking with Eitan about how his childhood love of cooking morphed quickly into a career, about creating his first cookbook, and of course, putting him to the test in our signature culinary game.I hope you enjoy my chat with Eitan. Bonus Content + Recipes This WeekRECIPES!!!This week, paid subscribers will receive two featured recipes from Eitan Eats the World: a childhood classic turned breakfast with PB&J Pancakes and a decadent Cookies & Cream Ice Cream Pie. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

The PATHPod Gals head to Pittsburgh, PA on their latest journey to meet up with Laura Ali, Registered Dietitian and author of the Mind Diet For Two. They jump right into the MIND diet, or the Mediterranean-DASH Intervention for Neurodegenerative Delay diet. Although it is a mouthful, Laura was able to break it down very easily and concisely, explaining how following this type of eating plan even just moderately can result in a 35% reduction in Alzheimers disease risk. They swooned over the recipes, honing in on the Grilled Pork Chops with Blueberry Barbeque Sauce, Shakshuka and Poached Cod with Tomatoes and Beans over Polenta. Laura shared her greatest wishes for the consumers she works with when it comes to cooking – to make it low stakes and to decrease fear. Her perspective is driven home after hearing her personal Positive Approach To Health! Give this a listen and share far and wide because this way of eating can impact EVERYONE – whether you are 25 or 65! Check out Laura's website for her blog and recipes. Follow her on Instagram @lauraali_rd for kitchen tip and inspo!

If you like Food Network Obsessed, check out a new podcast from Food Network called Girl Meets Farm with Molly Yeh.In this episode, Molly celebrates her and her husband's third wedding anniversary by making a special brunch for the family that includes Shakshuka with Feta, Brussels Sprouts and Bacon Hash, Pocket Pastries with Raspberry Jam and more.Below are the recipes used in today's episode:Grilled Cheese with Everything Bagel Seasoning: https://www.foodnetwork.com/recipes/grilled-cheese-with-everything-bagel-seasoning-5301467Roasted Potatoes with Paprika Mayo: https://www.foodnetwork.com/recipes/roasted-potatoes-with-paprika-mayo-5301375Pocket Pastries with Raspberry Jam: https://www.foodnetwork.com/recipes/pocket-pastries-with-raspberry-jam-5301403Brussels Sprout and Bacon Hash: https://www.foodnetwork.com/recipes/brussels-sprout-and-bacon-hash-5301483Shakshuka with Feta: https://www.foodnetwork.com/recipes/shakshuka-with-feta-5301374Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

“Grand Crew” star Nicole Byer chats with Drew. Then, chef and entrepreneur Edouard Massih whips up Za'atar Shakshuka with seared halloumi and cherry tomato on the side. Plus, Drew and Ross Mathews discuss the hottest headlines in Drew's News.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.