{"id":11838,"date":"2008-06-26T15:19:00","date_gmt":"2008-06-26T15:19:00","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/korach_lands_of_milk_and_honey_recipes_with_both\/"},"modified":"2017-04-14T05:09:19","modified_gmt":"2017-04-14T10:09:19","slug":"korach_lands_of_milk_and_honey_recipes_with_both","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/","title":{"rendered":"Korach: Lands of Milk &#038; Honey, Recipes With Both"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/s3.amazonaws.com\/ou-images\/content\/jci_korach_milkhoney200.jpg\" alt=\"image\" width=\"200\" height=\"132\" border=\"0\" \/>The expression \u2018a land of milk and honey\u2019 appears in the Torah, with only one exception, in reference to the Land of Israel.<\/p>\n<p>That exception is found in our parsha; Datan and Aviram, Korach\u2019s co-conspirators, abuse the term by applying it to Egypt (Bamidbar 16:13). The midrash teaches that Datan and Aviram had prospered in Egypt and therefore saw it as a land of plenty.<\/p>\n<p>But Israel is the land of milk and honey because its agricultural bounty is not merely material. The Rambam (Guide to the Perplexed III, 43) calls Israel the best place in the land and the fattest [as in fat of the land]. This description appears earlier in the Sifrei (Devarim 37): A land of milk and honey &#8211; its fruit are as fat as milk and as sweet as honey fat is the Land of Israel&#8230; The Land of Israel is higher than all other lands and is therefore superior to them. The elevation to which the Sifrei refers is the lands proximity to God\u2019s blessing.<\/p>\n<p>On that note I thought why not try out some great recipes with Milk and Honey.<\/p>\n<p>Batayavon,\u00a0Yochanan<\/p>\n<p><em>Founder of The Jerusalem Culinary Institute<\/em><\/p>\n<h3><span style=\"text-decoration: underline;\"><b>Baked Honey Dijon\u00a0Salmon<\/b><\/span><\/h3>\n<p>4 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\u00bd lbs.\u00a0Atlantic salmon fillet(s)<\/em><\/li>\n<li><em>3 Tablespoons mustard<\/em><\/li>\n<li><em>1 Tablespoons honey<\/em><\/li>\n<li><em>2 Tablespoons corn flakes crumbs<\/em><\/li>\n<li><em>1 teaspoon\u00a0butter, softened<\/em><\/li>\n<li><em>1 Tablespoon\u00a0parsley, fresh, chopped<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 400\u00b0F.<\/li>\n<li>In a small bowl, stir together mustard and honey. Set aside.<\/li>\n<li>In another bowl, mix together corn flakes crumbs, butter and parsley.<\/li>\n<li>Spread mustard mixture over salmon fillet (You can also add one clove of crushed garlic to the mustard mixture if you wish); top with crumb mixture.<\/li>\n<li>Bake 10 to 15 minutes, until fish is cooked through and flakes easily with a fork (cooking time varies depending on the thickness of the salmon).<\/li>\n<li>Season with salt and pepper.<\/li>\n<\/ol>\n<p>Serve with lemon wedges if desired.<\/p>\n<p><i>The perfect wind accompaniment is:\u00a0<\/i><b>Chardonnay 2003<\/b><\/p>\n<p>Tishbi Estate Winery<\/p>\n<ul>\n<li><span style=\"text-decoration: underline;\">Note<\/span>: Eight months in oak barrels.<\/li>\n<li><span style=\"text-decoration: underline;\">Color<\/span>: A mellow golden color that\u2019s soft and sweet looking.<\/li>\n<li><span style=\"text-decoration: underline;\">Aroma<\/span>: A sweet floral scent with hints of vanilla and caramel. So far so good&#8230;<\/li>\n<li><span style=\"text-decoration: underline;\">Taste<\/span>: A sharp, biting fig and vanilla flavor.<\/li>\n<\/ul>\n<div style=\"float: right; padding-left: 5px;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/s3.amazonaws.com\/ou-images\/content\/JCI_korach_countryribs200.jpg\" alt=\"image\" width=\"199\" height=\"136\" border=\"0\" \/><\/div>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Chinese Country Ribs<\/b><\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 cups Ketchup<\/em><\/li>\n<li><em>2 Tablespoons Honey<\/em><\/li>\n<li><em>2 Tablespoons White Vinegar<\/em><\/li>\n<li><em>2 Tablespoons Soy sauce<\/em><\/li>\n<li><em>\u00bc teaspoon Five spice powder, (opt.)<\/em><\/li>\n<li><em>1 small onion,\u00a0finely chopped<\/em><\/li>\n<li><em>2 teaspoons Fresh ginger, minced<\/em><\/li>\n<li><em>1 garlic clove, minced<\/em><\/li>\n<li><em>1 teaspoon cornstarch, dissolved in 1 teaspoon cold water<\/em><\/li>\n<li><em>4 lbs.\u00a0country ribs cut into individual pieces<\/em><\/li>\n<li><em>Hot cooked rice<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a 3\u00bd quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic.<\/li>\n<li>Position a broiler rack 6 inches from the source of the heat and preheat the broiler.<\/li>\n<li>Broil the ribs, turning once, until browned. About 10 minutes.<\/li>\n<li>Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW.<\/li>\n<li>Transfer the ribs to a platter and cover with aluminum foil to keep warm.<\/li>\n<li>Skim the fat from the surface of the sauce.<\/li>\n<li>In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6-8 minutes)<\/li>\n<li>Stir in the cornstarch mixture and cook just until thickened.<\/li>\n<li>Pour the sauce over ribs and serve immediately with hot cooked rice.<\/li>\n<\/ol>\n<p><i>The perfect wine accompaniment is:<\/i><\/p>\n<p><b>Merlot 2005 Noah Winery<\/b><\/p>\n<ul>\n<li><span style=\"text-decoration: underline;\">Color<\/span>: A dark, rich, heavy looking ruby color. Looks very full-bodied.<\/li>\n<li><span style=\"text-decoration: underline;\">Aroma<\/span>: A heady, earthy aroma of berries and oak. Rich, full and very nice. So far, this is a winner\u2026.<\/li>\n<li><span style=\"text-decoration: underline;\">Taste<\/span>: Oh, that\u2019s good! Very rich and full-bodied with a strong dry oak and berry flavor. It has a nice long finish. It\u2019s a classic dry Merlot that will just get better and better with age. This is a winner!<\/li>\n<\/ul>\n<div style=\"float: right; padding-left: 5px;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/s3.amazonaws.com\/ou-images\/content\/JCI_korach_cremebrulee150.jpg\" alt=\"image\" width=\"148\" height=\"152\" border=\"0\" \/><\/div>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Coconut Creme Brulee<\/b><\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>8 oz. heavy cream<\/em><\/li>\n<li><em>8 oz. coconut milk<\/em><\/li>\n<li><em>8 egg yolks<\/em><\/li>\n<li><em>2\u00bd oz.\u00a0sugar<\/em><\/li>\n<li><em>1 teaspoon coconut rum<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 325\u00b0F.<\/li>\n<li>In a saucepan, combine the cream and milk and bring to a boil.<\/li>\n<li>In a small bowl, combine egg yolks, sugar, and coconut rum.<\/li>\n<li>When the milk mixture has come to a boil, remove from heat. Stir a small amount of the milk mixture (2\u00a0to 3 Tablespoons) into the eggs yolks, whisking vigorously.<\/li>\n<li>Slowly add the remaining egg yolks back into the hot milk mixture, whisking continuously. Pour into individual Corning ware or Pyrex serving dishes or custard cups.<\/li>\n<li>Place on a deep baking sheet filled with hot water in center rack of oven.<\/li>\n<li>Bake 15-20 minutes or until center is nearly set.<\/li>\n<li>Remove from oven to a heat-proof surface. Sprinkle heavily with a layer of coarsely granulated sugar. Using a small torch, apply heat directly to surface of custard until a browned sugar layer forms. (Note: this step may also be performed directly under the flames of a gas broiler, but the results may not be so dramatic).<\/li>\n<\/ol>\n<p>The perfect wine accompaniment is:<\/p>\n<p>Rashi Moscato 2004<\/p>\n<ul>\n<li><span style=\"text-decoration: underline;\">Aroma<\/span>: Light, sweet and fruity. Very floral essence of jasmine.<\/li>\n<li><span style=\"text-decoration: underline;\">Taste<\/span>: Bubbly and crisp with a fruity melon and honey flavor. A little zesty at the end with a long finish.<\/li>\n<\/ul>\n<div style=\"float: right; padding-left: 5px;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/s3.amazonaws.com\/ou-images\/content\/JCI_korach_eggnog150.jpg\" alt=\"image\" width=\"147\" height=\"178\" border=\"0\" \/><\/div>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Eggnog<\/b><\/span><\/h3>\n<p>Yields<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 eggs<\/em><\/li>\n<li><em>1 cup plus 1 Tablespoon sugar<\/em><\/li>\n<li><em>\u00bd teaspoon vanilla extract<\/em><\/li>\n<li><em>\u00bc teaspoon ground nutmeg<\/em><\/li>\n<li><em>\u00be cup brandy<\/em><\/li>\n<li><em>1\/3 cup dark rum<\/em><\/li>\n<li><em>2 cups whipping cream<\/em><\/li>\n<li><em>2 cups milk<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>All liquids should be very cold. Refrigerate in advance.<\/li>\n<li>Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy.<\/li>\n<li>Gradually beat in the sugar, vanilla and nutmeg.<\/li>\n<li>Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk.<\/li>\n<li>Chill before serving.<\/li>\n<\/ol>\n<p>Sprinkle individual servings with more nutmeg.<\/p>\n<hr \/>\n<p><i>Recipes by <b>Chef Yochanan Lambiase<\/b>, Founding Director and Chef Patron of The <a title=\"Jerusalem Culinary Institute\" href=\"http:\/\/www.jerusalemculinaryinstitute.com\">Jerusalem Culinary Institute<\/a>. Born into 5 generations of well-known chefs, he trained at Westminster Hotel School and has a BTec in Business Management. He trained with Raymond Blanc and Jamie Oliver, and worked at the Ritz and the Savoy in London as well as the Sheraton Plaza Hotel in Jerusalem. Chef Lambiase has won medals at international Hotelympia competitions and has represented Israel at the Culinary Olympics. <\/i><\/p>\n<p><i>Wine suggestions by <b>Adam Neustrader<\/b>, Senior Wine Lecturer at <a title=\"Jerusalem Culinary Institute\" href=\"http:\/\/www.jerusalemculinaryinstitute.com\">Jerusalem Culinary Institute<\/a>. He has a career spanning 18 years and has lectured all over the United States on the processes of making, tasting and selling various types of alcoholic beverages. Mr. Neustadler has consulted some of New York&#8217;s finest restaurants about their wine lists and trained their staffs. He has acted as a spirit educator at &#8220;Whiskey fest&#8221; in New York City and is also a certified bar tender.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The expression \u2018a land of milk and honey\u2019 appears in the Torah, with only one exception, in reference to the Land of Israel. That exception is found in our parsha; Datan and Aviram, Korach\u2019s co-conspirators, abuse the term by applying it to Egypt (Bamidbar 16:13). The midrash teaches that Datan and Aviram had prospered in<\/p>\n","protected":false},"author":244,"featured_media":43791,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,7,8],"tags":[],"class_list":["post-11838","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Korach: Lands of Milk &amp; Honey, Recipes With Both<\/title>\n<meta name=\"description\" content=\"Baked honey Dijon salmon, Chinese country ribs, coconut cr\u00e8me brulee, eggnog. Recipes by Chef Yochanan Lambiase with wine suggestions by Adam Neustrader\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Korach: Lands of Milk &amp; Honey, Recipes With Both\" \/>\n<meta property=\"og:description\" content=\"Baked honey Dijon salmon, Chinese country ribs, coconut cr\u00e8me brulee, eggnog. Recipes by Chef Yochanan Lambiase with wine suggestions by Adam Neustrader\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2008-06-26T15:19:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-14T10:09:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Creme-Brulee.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"405\" \/>\n\t<meta property=\"og:image:height\" content=\"305\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Chef Yochanan Lambiase with Adam Neustrader\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Chef Yochanan Lambiase with Adam Neustrader\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/\",\"name\":\"Korach: Lands of Milk & Honey, Recipes With Both\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/Creme-Brulee.jpeg\",\"datePublished\":\"2008-06-26T15:19:00+00:00\",\"dateModified\":\"2017-04-14T10:09:19+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/2bbf037a2482cf837d34e827987a72c8\"},\"description\":\"Baked honey Dijon salmon, Chinese country ribs, coconut cr\u00e8me brulee, eggnog. Recipes by Chef Yochanan Lambiase with wine suggestions by Adam Neustrader\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/Creme-Brulee.jpeg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/Creme-Brulee.jpeg\",\"width\":405,\"height\":305,\"caption\":\"Creme Brulee\"},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/2bbf037a2482cf837d34e827987a72c8\",\"name\":\"Chef Yochanan Lambiase with Adam Neustrader\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/191a1cfa7e615a2933b58b332c505c9d447230ea98a5513a7c8f850d9c18d006?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/191a1cfa7e615a2933b58b332c505c9d447230ea98a5513a7c8f850d9c18d006?s=96&d=mm&r=g\",\"caption\":\"Chef Yochanan Lambiase with Adam Neustrader\"},\"url\":\"https:\/\/www.ou.org\/life\/author\/chef_yochanan_lambiase_with_adam_neustraderou-org\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Korach: Lands of Milk & Honey, Recipes With Both","description":"Baked honey Dijon salmon, Chinese country ribs, coconut cr\u00e8me brulee, eggnog. Recipes by Chef Yochanan Lambiase with wine suggestions by Adam Neustrader","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/","og_locale":"en_US","og_type":"article","og_title":"Korach: Lands of Milk & Honey, Recipes With Both","og_description":"Baked honey Dijon salmon, Chinese country ribs, coconut cr\u00e8me brulee, eggnog. Recipes by Chef Yochanan Lambiase with wine suggestions by Adam Neustrader","og_url":"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/","og_site_name":"OU Life","article_published_time":"2008-06-26T15:19:00+00:00","article_modified_time":"2017-04-14T10:09:19+00:00","og_image":[{"width":405,"height":305,"url":"https:\/\/www.ou.org\/life\/files\/Creme-Brulee.jpeg","type":"image\/jpeg"}],"author":"Chef Yochanan Lambiase with Adam Neustrader","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Chef Yochanan Lambiase with Adam Neustrader","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/","url":"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/","name":"Korach: Lands of Milk & Honey, Recipes With Both","isPartOf":{"@id":"https:\/\/www.ou.org\/life\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/#primaryimage"},"image":{"@id":"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ou.org\/life\/files\/Creme-Brulee.jpeg","datePublished":"2008-06-26T15:19:00+00:00","dateModified":"2017-04-14T10:09:19+00:00","author":{"@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/2bbf037a2482cf837d34e827987a72c8"},"description":"Baked honey Dijon salmon, Chinese country ribs, coconut cr\u00e8me brulee, eggnog. Recipes by Chef Yochanan Lambiase with wine suggestions by Adam Neustrader","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ou.org\/life\/food\/korach_lands_of_milk_and_honey_recipes_with_both\/#primaryimage","url":"https:\/\/www.ou.org\/life\/files\/Creme-Brulee.jpeg","contentUrl":"https:\/\/www.ou.org\/life\/files\/Creme-Brulee.jpeg","width":405,"height":305,"caption":"Creme Brulee"},{"@type":"WebSite","@id":"https:\/\/www.ou.org\/life\/#website","url":"https:\/\/www.ou.org\/life\/","name":"OU Life","description":"Everyday Jewish Living","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ou.org\/life\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/2bbf037a2482cf837d34e827987a72c8","name":"Chef Yochanan Lambiase with Adam Neustrader","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/191a1cfa7e615a2933b58b332c505c9d447230ea98a5513a7c8f850d9c18d006?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/191a1cfa7e615a2933b58b332c505c9d447230ea98a5513a7c8f850d9c18d006?s=96&d=mm&r=g","caption":"Chef Yochanan Lambiase with Adam Neustrader"},"url":"https:\/\/www.ou.org\/life\/author\/chef_yochanan_lambiase_with_adam_neustraderou-org\/"}]}},"acf":[],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/11838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/users\/244"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/comments?post=11838"}],"version-history":[{"count":4,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/11838\/revisions"}],"predecessor-version":[{"id":56907,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/11838\/revisions\/56907"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/media\/43791"}],"wp:attachment":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/media?parent=11838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/categories?post=11838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/tags?post=11838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}