Aliza Green

Chef | Consultant | Author

First Christian Church

Essential Spice Techniques

Magic of Spice Blends Cover Image 02 04 15Take a look at these Essential Spice Techniques quick spice techniques from my next book, The Magic of Spice Blends. The book will be published on November 1 and is available for pre-order now on Amazon.

A Brazilian Feast to Celebrate the Painted Bride Art Center’s Anniversary

This spring, I had the pleasure of creating a Brazilian menu for the Painted Bride’s 46th Anniversary Celebration held at Material Culture in East FAlls. I prepared Feijoada, the iconic Brazilian dish of black beans, smoked and cured meats, sauteed kale, and sliced Navel oranges (native to Brazil). This rich and flavorful dish was accompanied by plentiful Caipirinha cocktails–like a daiquiri made with cachaca (Brazilian sugar cane spirits) that can be dangerously delicious and lead to spirited dancing. See the clip here:  Painted Bride Celebrates its 46th Anniversary Brazilian Style!

Community Seder at Baba Olga’s Cafe on Saturday, April 4


I’m very excited to be hosting our first Community Seder at Baba Olga’s Cafe on the second night of Passover. Everyone is invited to this celebration of Sephardi and Ashkenazi food, freedom, and building community. Please join us for this delicious meal accompanied by the traditional (minimum!) four glasses of wine.

Spice Blends Cooking Classes at Baba Olga’s Cafe

Please join me and a group of food lovers at my series of three international spice-based cooking classes at Baba Olga’s Cafe. The first class is coming up in just two weeks and will include cooking demo, a take-home packet of spices for each guest and lunch featuring dishes that we have made and other recipes from my forthcoming book, The Magic of Spice Blends. Please visit for more information and to purchase tickets.

Aliza Green is Chef Manager for Baba Olga’s Cafe at Material Culture


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Unique retail store and auction house Material Culture has truly become a destination that treats all five senses with the opening of its new restaurant, Baba Olga’s Café and Supper Club. The café marries global flavor with the most locally-sourced, sustainably-harvested ingredients.Aliza Green is the proud Chef Manager of Baba Olga’s Café & Supper Club at Material Culture lunch is served Wednesday through Saturday in a menu of made-from-scratch soups, salads, sandwiches, and sweets. Every Sunday, she prepares a prix-fixe Grand Seasonal Buffet with an array of seasonal, local, and international culinary creations. The store and cafe space are available for rentals for catered events and Green works directly with customers to create a custom menu.

An enthusiastic life-long traveler, Chef Green has spent time working with chefs and food artisans around the world, learning the local customs, methods and tastes to achieve mastery of her craft. Her bold and flavorful cuisine finds an apt home in Material Culture, amidst the art and home decor that was similarly imported from locations across the globe. The café’s space is decorated with custom hand-crafted furnishings and one-of-a-kind art and artifacts discovered in the field, creating an experience that enlivens and transports from the moment guests cross the threshold.

The menu at Baba Olga’s prioritizes fresh, seasonal ingredients from local farms and suppliers wherever possible. Some of our suppliers include Heritage Farm in Philadelphia, Green Meadow Farm in Gap, PA and Fruitwood Orchards in New Jersey. Our commitment to using fish that is sustainably caught and meat and poultry that is humanely raised has an impact on the environment—and an impact on the rich, succulent flavors of the dishes. At Baba Olga’s the water is filtered five times for clean, clear flavor and no wasteful plastic water bottles. Food scraps are composted by Bennett Compost, take-out containers, and paper napkins are biodegradable, and little to no processed foods are used. 


Too Many Chives; How to Store Herbs; Where to Buy Field Guide to Herbs & Spices

Everyone should have this guide to herbs and spices on their bookshelves

Everyone should have this guide to herbs and spices on their bookshelves

If you’ve got far too many chives–and they’re doing so well with all the rain we’ve been getting, see my tips for using chives which appear in this article in the Washington Post Food Section:

Of all the books I’ve written, Field Guide to Herbs & Spices is still a personal favorite that I turn to again and again. I include the names of each herb and spice in 15 to 20 languages, depending on where in the world it is used most, their scientific names, common uses around the world, characteristics, how to choose, store, and use them, flavor affinities, and simple preparations and recipes. The book has been translated into French and Spanish. I had to come up with 240 (!) different herbs and spices to do the photos and had shipments arriving from Australia, Sri Lanka, Wellsweep Farm–an amazing herb farm in New Jersey–Mexico, the Caribbean, Italy, Greece, and Turkey. So much fun! My dream is to write another spice book, this time focusing on spice blends.

How to store herbs and spices from an article I was interviewed for in Real Simple Magazine

Here’s a link to the World Spice Merchant’s page about my book: Check out the gorgeous blossoming chives on the cover from my own herb garden. The white blossoms from Chives chives are also delicious–just make sure to pull the blossoms off the tougher calyx for both types before using.





Learn to Make Chilled No-Cook Summer Soups at Greensgrow Farm, Saturday, June 8

I’ll be teaching a workshop on making chilled no-cook summer soups this Saturday at the fabulous Greensgrow Farms in Kensington. No need for cooking, just a blender, bowl, knife, and board–and LOTS of seasonal vegetables, fruits, and herbs. We’ll be making these three soups:

Green Gazpacho with Grapes, Garlic, Almonds & Spinach

Golden Tomato Gazpacho with Smoked Paprika

Melon, Ginger & Yogurt Soup with Jalapeno


The recipes come from my newest book, The Soupmaker’s Kitchen, which will be published on July 1st but is available now on Amazon for preorder.


Full of step-by-step photos, techniques, make-ahead instructions for success–even if you’ve never made a pot of soup.

All the soups are vegetarian and two are vegan.









Click on this link for details;

(I have changed the program to make it a cold soups workshop so the description may not be accurate until it has been corrected. Location, pricing, and registration information stays the same.)

Participants will also receive a handy information card showing how to make delicious, full-bodied vegetable stock using kitchen scraps.

If you’ve never visited Greensgrow Farms, this is a perfect opportunity to taste their produce and get some new recipes you’ll make again and again in the hot summer months to come,



The Soupmaker’s Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup


learn to make delicious, nutritious soups for every season with gorgeous step-by-step photos, techniques, soupmaker tips, and make-ahead instructions

The Soupmaker’s Kitchen is a complete guide to making soups, broths, potages, minestra, minestrone, bisques, and borscht. Learn how to set up your kitchen to use your ingredients most optimally—from saving vegetable scraps for stock to tips on freezing finished soups. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat.

Available on July 1st, this colorful and easy-to-follow guide to the art of soupmaking belongs on the shelves of eager cooks and those interested in sustainability and cutting down on waste. Even if you’ve never made a pot of soup in your life, this book will give you culinary confidence with complete, detailed instructions and a world of wonderful soup recipes.

Recipes include:

—Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika

—Tuscan Pappa al Pomodoro

—Senegalese Peanut and Yam Puree with Ginger

—Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks

—Wild Salmon Chowder with Sweet Corn & Gold Potatoes

—Tom Kha Gai (Thai Chicken Coconut Soup)

—Cream of Cauliflower with Nutmeg and Chives

—Kerala Red Lentil Soup (vegan)

—Vietnamese Pho Soup with Beef Brisket

—Caribbean Callalou Soup with Crabmeat and Coconut

Focus on fresh ingredients and learn how to use every part of them to minimize waste, save money, and maximize flavor with The Soupmaker’s Kitchen!


Aliza Green is a Creative and Innovative Food Consultant Specializing in International & Sustainable Cuisine

Aliza Green is a culinary innovator, a ground-breaking chef and industry leader, and a creative and experienced consultant. Her specialties include sustainable foods, local/regional cooking, made-from-scratch recipes, seasonal produce, herbs & spices, fish & seafood, kosher cuisine, Italian cuisine, fresh pasta, gelato, homestyle baking, Mediterranean cuisine, soupmaking, healthy cooking.  


  • Product development
  • Concept development
  • Recipe development
  • Staffing & training
  • Sustainable/Local Purchasing
  • Equipment selection
  • Nutrition analysis and costing
  • Culinary evaluation
  • Kitchen design
  • Marketing and public relations
  • Product spokesperson
  • Special events

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Informative and So Useful,The Butcher’s Apprentice by Aliza Green

The Butcher’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Meat

If you’re a meat eater and want to know more about how to choose, trim, store, and prepare meats, including poultry and game, this book is a wise investment. With clear, easy-to-follow step-by-step photos showing techniques like how to trim a whole beef tenderloin (and save money), how to cut flat-iron steak from a beef top blade, how to trim a whole pork loin (and save money), making pollo al mattone–Italian-style flattened chicken for grilling, preparing chicken wing “lollipops”, deboning a leg of lamb, breaking down a whole duck (and saving money), making duck confit, and preparing veal sweetbreads, and making sausage.

I’ve interviewed meat masters working in all aspects of the business including a Wagyu cattle rancher in Oregon, a new-age hunter in California who only eats what he hunts; a salumaio from Tuscany who raises his heritage breed pigs in the woods and cures it himself without nitrates; a kosher ethical chicken producer and trained kosher slaughterer; the man who created the flat-iron steak, Steak “Umms” and KFC’s popcorn chicken; the woman who has designed the majority of slaughterhouses in America to make them more humane; a talented chef in Orvieto, Italy who serves only meat from her family’s farm; and a farmer whose animals stay in their family groups their whole lives so they are content.

Butcher's Apprentice Cover

step-by-step how-to instructions plus interviews with industry experts


These dedicated people have fascinating stories to tell about working with animals to which they’ve dedicated their lives and how they respect the sacrifice of their animals lives by helping them live the best life possible. Others make sure that every part of the animal is used to its fullest and that nothing is wasted but all are caring and extremely knowledgeable.


Read the synopsis from Amazon:

The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you’ll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you’re a casual cook or a devoted gourmand, you’ll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.