Aliza Green

Chef | Consultant | Author

First Christian Church

Check out this Film of Aliza’s Moroccan Culinary Tour February 2017

Ever find yourself puzzled by what to buy at the supermarket fish counter?

Click on the link for an article in Bottom Line Personal to learn A Chef’s Strategy for Buying Seafood at the Supermarket.

And, if you want to know more, my two books, Field Guide to Seafood (Quirk Books) and The Fishmonger’s Apprentice are packed with information. 

  Field Guide to Seafood is compact enough to carry with you when you shop. In fact, many supermarket seafood managers use the book as a handy reference.

Fishmonger’s Apprentice focuses on step-by-step photo techniques interspersed with interviews of industry professionals around the world who are working in every aspect of this complex field. 



Join me, Aliza Green, on my next culinary adventure: Israel: land of history, land of culinary excitement, February 10 to 21, 2019

Please consider joining me, culinary explorer and chef/author Aliza Green, on this exclusive tour of Israel: land of contrasts, land of plenty, land of history. 

Experience the best of Israel, where creative and exciting culinary fermentation combines Ashkenazi, Sephardi and Mizrachi Jewish, Arab, Druze, and Maronite traditions, ingredients, and techniques.  Tour Israel from the Galilee and Safad to the Negev, from the Mediterranean Coast to Jerusalem. 


Visit markets fragrant with spices like Carmel in Tel Aviv and Mahane Yehuda in Jerusalem. Experience the creations of Israeli chefs and bakers at top restaurants and small, local favorites and taste fine Israeli wines. Learn how farmers make the desert bloom in places like Shirat Hamidbar Farm. Enjoy lunch at the famed eponymous fish restaurant in ancient Akko, Uri Buri. 

Taste everything from Moroccan couscous to Yemenite jachnun bread, Ashkenazi kugel to Middle Eastern mezze and Tunisian shakshouka, now a national dish in Israel.

Meet some of Israel’s top culinarians including Tel Aviv rising-star Chef Osama Dallal, who will lead us in foraging for wild plants for a cooking workshop in an Arab home. Learn why Hadas Meir, of the Lasha Desert Bakery, believes that bread is the most spiritual food combining matter (dough) and spirit (air).

Image result for Lasha desert bakery

Savor an array of fresh and aged goat cheeses at Kornmehl Farm, where tradition and innovation work together in a fine balance. 

And, of course, visit the must-see sites like the Kotel (the Western Wall of the ancient Jewish Temple), the walls of Jerusalem’s Old City, the Dead Sea, and Masada. Free time in Jerusalem to visit sites such as Yad Vashem. 

This twelve-day tour from February 10 to 21, 2019 is limited to 15 guests, traveling by private van, with accommodations in 4 and 5 star hotels.

Please send a message to for more information on this exciting tour and I will send back the detailed itinerary with pricing and deposit information.

Just back from a fabulous trip to Morocco, a land of mellow delights and warm, kind people

Morocco has been on my culinary radar ever since I first ate couscous in the Paris Jewish neighborhood of the Marais at age 12–it was a revelation. In years since, I had the opportunity to work with several Moroccan and Tunisian chefs, who inspired me to finally plan a trip there. Researching my two books on spices (Field Guide to Herbs & Spices and The Magic of Spice Blends), I became convinced that I needed to make that trip. And, I am very happy to say that my culinary/cultural tour with 13 guests was a delight for all, though not without its challenges–road to the Sahara closed due to snow (!), very slow-going to cross the Tichka Pass over the snow covered peaks of the High Atlas Mountains to Fez, and sleeping bundled up in every piece of clothing I owned including hat and gloves in a tent in the bitter cold of the Sahara night, which was nonetheless a high point of the trip for all.

Steaming chickpeas slow-cooked with gelatin-rich calves feet–one of the most delicious dishes of the entire trip at Dar Naji Restaurant in Rabat.

Vegetable tajine slow-cooked on the fire in terra cotta, garnished with Moroccan pink/purple olives and tender lemon confit at the wonderful Dar Naji Restaurant in Rabat, a placed beloved by the locals for good reason

A plateful of Moroccan pastries most made with locally-grown almonds and often flavored with orange blossom water extracted from the fragrant blossoms of the bitter orange free–one was better than the next, also at Dar Naji in Rabat.

The key to the excellence of the garlic found in most dishes is that it is all locally-grown hard-neck, pink-skinned garlic. We can find this type of garlic in farmer’s markets in season but rarely in any commercial store. Juicy, plump, mild, and sweet.

Fresh cardoons, stalks of a plant closely related to the artichoke, were in season as were small, tender fresh green fava beans in the smell plastic bags on the side of the photo.

Many Moroccans do not want their photo taken and we respected their wishes. Here I was trying to get a photo of the sad-eyed donkey (donkeys are the only mode of transport in the old Medina of Fez) and happened to get a picture of this woman in blue, perhaps the owner of the donkey.

Bowls of fresh-picked herbs to be used in making tea–usually Chinese green gunpowder tea and plenty of spearmint but here, in a small stall in the Fez medina, the proprietor makes his own healthful blend of sage, rose geranium, wormwood (used to make absinthe), and perhaps a few other herbs.

While I’ve been serving the Moroccan celebration dish, Chicken B’Stilla (classically made with pigeon meat), I finally got a chance to sample someone else’s recipe during a cooking class at the Palais Amani in Fez. I wish we could get the crunchy waraka or feuilles de brik pastry they use–it’s similar to fillo but layered with oil and crunchier.

A sampling of the many (I’ve heard anywhere from 36 to 96) spices that make up the spend blend that is the pride of every traditional spice & herb vendor. Here we on the sunny rooftop terrace at Herboriste La Sagesse in the Marrakesh medina. Marrakesh is the center of Morocco’s spice trade.

More spices at La Sagesse–including Sri Lankan cinnamon, pomegranate blossoms (off to the side), fennel seed, fenugreek, wihite peppercorns, coriander seed, dried green basil, dried red basil, anise seed and more.

The legendary Argan oil must be extracted from laboriously shelled, then peeled, then roasted seeds. Only then are they ready to be ground by hand using this heavy stone mill. We stopped at a coop run by a group of women and bought our oil and other Argan products directly from the producers–I always want to support ways for women to gain financial independence.

The colorful; baskets at Herboriste La Sagesse are filled with herbs like bay leaves and dried roses, but also pumice stones, rock salt, dried hibiscus blossoms, and a special plant used as a toothpick. The giant snakeskin is from a boa.

Couscous is always presented in a carefully planned design, with alternating colors of vegetables and a center here of caramelized onions and raisins which cloak the slow-cooked lamb hidden underneath. This was served to us at lunch in the wonderful Marrakesh restaurant, Le Jardin, which combined a delicious French Salade Nicoise with delicious marinated chicken and spicy merguez lamb sausage kebobs, and this couscous followed by the most delicious French Tarte au Citron and Gateau au Chocolat. I only eat desserts if I know they are homemade from scratch and both of these met the test–well worth the calories!


When I saw the small bowls of infant radishes at the Domaine de Val d’Argan winery in Ounaga on the way to Essaouria, I knew that there was someone in the kitchen who really cared. And, I was so right–a gorgeous array of fresh, local vegetable salads (no pix, I’ll try to get them on my next visit which is coming up soon), followed by the juiciest and most tender lamb kebobs (definitely made with loin of lamb). The chef is a woman, as are many of the heads of the best kitchens of Morocco, and her name is Rachma. I look forward to greeting her on my next visit. A natural culinary talent with an eye for beauty and a wonderful hand with flavors and textures.

Doing my best to knead the bread dough we made in the small, family-run kitchen at Chez Pierre in the magnificant Dades Gorge region. This delicious bread, called medfouna AKA Berber stuffed flat bread, was to be stuffed with herbs, spices, and onions and baked. I sure loved it!


Learn to Cook Morocco’s Fabulous Cuisine: Travel to Morocco with Chef/Author Aliza Green, February 13-25, 2018











I am happy to announce that since my first tour sold out, I am organizing a second Morocco Culinary & Cultural Tour starting February 13, 2018 for a 11-night tour filled with culinary delights, cooking classes, market tours, tastings, and visits to farms. We’ll learn to make an array of the small Moroccan salads such as the ones shown above, whether eggplant, carrot, artichoke, zucchini or fava beans. We’ll enjoy wonderful flavor-packed food based on seasonal vegetables, local olive oil and rare argan oil, purple, green, black and violet olives, fresh local seafood, and a deft hand with herbs and spices. For this small-group tour (maximum 10 guests), we’ll be staying in riads (traditional inn with inner courtyard based on Andalusian style) and will even have one night in the desert where we’ll stay in a luxury camp and bake bread in hot sand fueled by an open fire.

Tour highlights include: Tasting tour of Fes (the Moroccan spelling of Fez, Spice Workshop with Master Blender, an Exploration of Moroccan-Jewish Cooking, and cooking classes in the Atlas Mountains, a visit to the spectacular Dades Valley where we’ll stay at the justly-famed Chez Pierre, Marrakesh, and Fes.

Beginning in Rabat, the historic, Atlantic Coastal capital of Morocco, we’ll travel next to the Imperial City of Fes. Next we travel south into the Sahara Desert, and then onto the Dades Valley. We continue to Marrakesh, the beautiful ochre city and then on to the charming, windy fishing village of Essaouira before heading to Casablanca for a final night before departing Morocco.

We’ll be drinking pots full of Moroccan mint tea made with nana mint (spearmint), traditionally poured from a great height to cool the boiling hot tea.

Only two spaces left!

Here are some images from the heritage-rich riads and hotels where we will be staying:

Window at Maison Arabe, Marrakesh

Restaurant at Chez Pierre, Dades Valley

Poolside dining at Maison Arabe, Marrakesh


Court with pool, Palais Amani, Fes

Click on this link to get to the itinerary for the tour (I’ll upload a new file with the correct dates in the next few days but the itinerary will be the same as shown here with the tour starting February 20th): Itinerary for February Morocco Culinary Tour

Click on this link to get to the Payments page for pricing information: Aliza Green Morocco Cooking Tour Feb 18 Pricing

Any questions, please send a message to






Quick Note on Aliza’s Culinary Tour of Incredible India

Just back from my fabulous, dizzying culinary tour in incredible India! Eleven guests plus myself and my trusty assistant traveled from Delhi (madly busy, loved Old Delhi and its spice markets-shown here–and flower markets) to Jaipur (the pink city with a fabulous outdoor cooking class at the gorgeous Raj Mahal Palace Hotel), Agra (absolutely perfect weather for our early morning visit to the Taj Mahal), Lucknow (a sophisticated city with complex cuisine not often visited by Americans), and back to Delhi.
Whether by bus, tuk-tuk, taxi, auto-rickshaw, train, and even an elephant ride up to the Amber Fort in Jaipur, we made our way, doing food walks in the bustling crazily-crowded narrow streets of the old parts of Delhi, Jaipur, Agra, and Lucknow, tasting a myriad of vegetarian and non-vegetarian foods, learning new recipes, culture and history, and having the opportunity to speak to knowledgeable locals.

We happened upon this procession of women honoring a local fertility god while visiting the 8th Century Stepwell. All were dressed in the same brilliant yellow-orange and carrying earthenware water pots on their heads filled with coconuts and bananas as offerings. 

Along with irresistibly beautiful hand-woven silk and pashmina shawls dyed with natural materials such as eggplant, tomato, saffron, and turmeric, I brought back the best saffron in the world, from Kashmir–deep red threads potently fragrant, rare white poppy seeds (known there as “opium seeds”) used to make creamy korma sauce, big fat deep green freshly harvested cardamom pods, and hard-to-find hand-pounded silver leaf used to decorate pastries. Show above are two masala dabas (spice containers) each filled with colorful, fresh spices used for our first cooking class at the charming Saffron Palate in Delhi–a charming rooftop kitchen overlooking bustling Delhi.

Dreaming of Morocco? Consider Joining me on a Culinary & Cultural Tour

Have you been dreaming about a trip to Morocco? I know that I have since I love cooking Moroccan-inspired food from slender lamb cigari; fish, vegetable and meat tajines; and baked fish in chermoula to chicken b’stilla with cinnamon and almonds; m’hancha (the serpent)–pistachio, almond and rosewater filled coiled fillo pastry; and slow-cooked lamb shoulder with homemade ras el hanout and preserved lemons. I will be leading a small group culinary & cultural tour to Morocco departing January 3, 2018–just one year away! Eight to 12 guests will join me for a 9 night tour with an optional 3 night extension. Highlights include a tasting tour of Fes, a spice blending workshop with a master, an exploration of Moroccan-Jewish cuisine, bread-making in the Sahara and overnight in a luxury tent camp, a cooking class in the breathtaking Dades Valley, and a rejuvenating hammam (Turkish bath/spa) session in Marrakech. Cut and paste the Google Slides document below for detailed information:
AlizaGreen Morocco Culinary 

And, here is a link to the payments page



Please send a message to me if you have any questions and let me know if you’re interested even if you’re not ready to make a commitment.

Happy travels!

Please join me for a special Dinner with Aliza at the Academy of Natural Sciences, January 18, 2017, presented by 12th Street Catering


Aliza to Lead Culinary & Cultural Tour of Northern India January 29-February 12, 2017

Mortar & Pestle with Garam Masala   If you love travel, spices, and exciting food experiences, please consider joining me, Aliza Green, author of 15 cookbooks including my newest, The Magic of Spice Blends, in an exclusive small group (maximum 12 guests) on this culinary and cultural tour of Northern India. Lots of market tours, cooking classes and unique meals with local experts on this journey departing January 29th and returning February 11, 2017. India Culinary & Cultural Journey with Aliza

We’ll be flying in and out of Delhi with several days each in the fabulously beautiful cities of Jaipur, Agra, and Lucknow before our return to Delhi. This 12-night journey is being organized by Kipling Travels, our local highly experienced travel professionals in India. We will also have a local escort traveling with us throughout. We have chosen all 5-star hotels with character and high ratings on Trip Advisor. Delhi: The Imperial, Jaipur: Tree of Life, Agra:Trident, Lucknow: Vivanta By Taj. Travel will be by our private air-conditioned mini van with one train ride and one internal flight from Lucknow back to Delhi.

At least some of the group will be leaving from Newark on United’s direct flight to Delhi and I will be hiring a driver and van to drive the group up from the Philadelphia area.

The price (not including international airfare but including all in-country travel) is $4,450 per person, double occupancy with an $800 supplement for a single room.

If you’re interested and would like a detailed itinerary, please send a message with your email address to and I’ll get in touch within a day or two.

March Thursday Night Dinner Party events with live music at Material Culture

Rose Geranium Pound Cake I hope that you can join me for one (or more!) of the upcoming series of Dinner Parties to be held at Material Culture for the first four Thursday evenings in March: Please click on this link to go to the Material Culture website to purchase tickets: March Thursday Night Dinner Party Events. We have just completed a very successful series in February and the March events promise to be just as much fun with delicious food, lively music, and a stimulating atmosphere! If you love great food, conversation, live music, and meeting new friends, we’d love to see you on a Thursday Night soon.

We will also be running our very popular prix-fixe brunch on Easter Sunday, March 27th, Mother’s Day, and also on Father’s Day. Homemade Bloody Mary mix is just the start!