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Beef patties are Jamaica’s ubiquitous fast food. While growing up in the Bronx, Kwame used to eat the flaky meat-filled hand pie nearly every day after school and church. The quintessential Jamaican snack goes hand in hand with pillowy soft coco bread. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious coco bread.
You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.
Make this incredible version of Erez’s Challah, with cheese hidden inside for the most heavenly surprise. Learn the technique to creating the stuffed braids, and try it out with anything you can dream of.
Erez takes Challah bread to new places with garlic confit adding a sweet, roasted flavor and satisfying texture. Try it using sundried tomatoes or pesto, or whatever you can dream of!
Learn from Erez in this unique lesson how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.
Learn Erez’s secrets to making the perfect Challah bread. Discover the simplicity of a dough you can make every week, giving you endless ways to wow your dinner guests. Challah is a delicious, versatile bread that’s great fresh with spreads or sponging up sauces, but use it the next day to make the most incredible French Toast or Grilled Cheeses!
Pastry dough, once mastered, opens up a world of opportunities. Learn Jamie’s own principles for making a hybrid, crumbly pastry that works for both savory and sweet dishes. Pay close attention, as you learn the pastry techniques that took Jamie over 30 years to master.
Learn the key principles of pastry making, which can be applied to both sweet and savory pastries. Then, while the dough is resting, Jamie teaches you how to poach chicken for super-tender results, create a sumptuous mashed potato, steam fresh greens, and make an umami-packed gravy. Bring it all together for the best pie, ever.
Make bread in just minutes and learn how to char it over an open fire (or in your oven) until golden and crispy on the outside, and fluffy on the inside. This will be your go-to flatbread and makes a wonderful accompaniment to fire food.
Smart cooks never throw salmon heads away – there’s plenty of meat hiding away, plus it’s arguably some of the tastiest you’ll find on the whole salmon. There’s zero waste in this traybake.
With just a few simple ingredients you can transform ordinary salmon slices or fillets into something really delicious. Dial up the chili if you like a bit of a kick!
This easy-to-make dish is the perfect weeknight winner – slicing the salmon thinly will speedy the cooking time right up!
If you’ve never experienced a Yorkshire Pudding, Jamie’s giant version is going to blow your mind. Jamie teaches you how to make this British classic, and then take it to the next level. It will become your must-have for any roast.
Blow minds with this extraordinary combination of grapes, hazelnuts, rosemary, and Parmesan, loaded on a crispy base.
Prosciutto, mozzarella, Cheddar, arugula, and Parmesan are wrapped up in Jamie’s signature dough and baked in a terracotta plant pot. A super-fun recipe for you and the kids to make together!
Transform your dough into a beautiful calzone and stuff it with ricotta cheese, olives, cherry tomatoes, oregano, and Parmesan.
A guaranteed crowd-pleaser. Grate a handful of cherry tomatoes and top with mozzarella, basil, and olive oil for this classic pizza.
Push your culinary skills up a level and create incredible pizzas at home using Jamie’s principle bread dough recipe. Jamie shows how to experiment and be creative with his Italian favorite.
Roll, twist, bake, and impress your friends and family with Jamie’s signature pesto twister bread.
Light and soft with a crispy bottom, this airy focaccia is topped with rosemary and black pepper. A savory bread you’ll want to make again and again.
Jamie’s principle dough recipe unlocks countless bread variations, from pizza to calzone, focaccia to twister bread. Learn how to develop the skills you need to master dough and bake with confidence.
Learn the key principles of pastry making, which can be applied to both sweet and savory pastries. Then, while the dough is resting, Jamie teaches you how to poach chicken for super-tender results, create a sumptuous mashed potato, steam fresh greens, and make an umami-packed gravy. Bring it all together for the best pie, ever.
A vegetarian shawarma like you’ve never cooked before. Learn how to marinate and roast humble vegetables, turning them into a total crowd-pleaser. Then, pack the flame-roasted veg onto homemade flatbreads with DIY pickles, tahini-yogurt, dukkah, feta cheese, and fresh herbs.
Jamie gets together with mentor, best friend, and chef Gennaro Contaldo to cook up an Italian classic. Learn how to transform a few ingredients into an unforgettable savory pasta dish, with plenty of tips to get carbonara right every time.
Yes, you can make world-class ravioli at home, and Jamie shows you how. Learn to take your pasta-making to new heights as you color and flavor the dough, roll out your sheets, and prepare a herby ricotta filling with a simple butter sauce. Perfect for weekend cooking with the family, Jamie teaches how a little patience turns into unforgettable meals and memories.
Take a walk in the woods with Jamie, light a fire, and learn his secrets to making the most luxuriously silky eggs. Experience the sounds in this special ASMR lesson as you discover it’s all in the technique. No instructions, so listen and watch closely!
Indoors or out, unlock the secrets to making the best spaghetti ever. Be bold with humble ingredients and learn how to craft Jamie’s fiery pasta arrabbiata, packed with chilies, anchovies, tomatoes, and garlic. Find out why vodka is the magic ingredient for a game-changing sauce, and how to add a crunchy twist to any pasta dish with a herby pangrattato.
Tasty, colorful, and full of the good stuff, learn how to prepare pan-seared salmon and seasonal vegetables, couscous, and harissa yogurt in just 10 minutes. Drawing from decades of experience and his own dedicated Nutrition team, Jamie shows you how balanced, healthy eating can be both satisfying and delicious
Give your margarita a Jamie twist by using strawberry jam and fragrant fresh herbs. This refreshing cocktail goes well with a round of pizzas and a group of friends.
Gain the confidence and technique to break down a whole fish at home. Jamie walks you through the skills you need to select, fillet, and prep an entire fish from start to finish. Using salmon to demonstrate, Jamie explains his method to create a variety of serving styles and teaches how to make the most of the trimmings so you can waste less, meal prep, and save money. One fish, endless opportunities.
Now that you know how to make Jamie’s principle bread dough, learn his tips and tricks for making pillowy focaccia with a crunchy bottom and a show-stopping pesto twister bread.
An iconic British Sunday roast you’ll want to make again and again. Take a journey through Jamie’s memories to discover the dishes that come together to make an epic feast. Transform your roasts into unforgettable meals by learning how to make the best roast beef, roast potatoes, Yorkshire pudding, vegetable sides, classic condiments, and a rich, homemade gravy. Seconds, please!
Jamie’s principle dough recipe unlocks countless bread variations, from pizza to calzone, focaccia to twister bread. Learn how to develop the skills you need to master dough and bake with confidence.
This simple smoked salmon sandwich is Jamie’s ‘favorite sarnie ever’. Jamie meets his friend Max Bergius from London’s renowned Secret Smokehouse to uncover how the best smoked salmon is made. Discover how crème fraîche and a drizzle of lemon changed Jamie’s life.
This classic Italian sauce is both versatile and easy to make. Jamie guides you through the nuances of achieving an intensely flavored homemade pesto. Don’t miss his game-changing secret ingredient.
Jamie teaches you how to max out on flavor with this heart-warming veggie dish, ideal for any day of the week. Learn how to make a nutritious curry from scratch, balance spices, and cook perfectly fluffy rice.
Learn how to transform stone fruits into a show-stopping dessert. Jamie uses peaches, nectarines, apricots, and plums, but you can use whatever fruit is in season.
Everything you need to know to make the ultimate salad! With Jamie’s guidance, you’ll learn the principles of building crunchy, delicious, and satisfying salads. Discover new ways to combine vegetables, fruits, greens, proteins, cheese, herbs, and toppings, all to achieve true salad greatness.
Take your pasta-making skills up a notch with Jamie’s classic pasta bianco. Creamy, silky, and delicious, this dish is Italian simplicity at its best. Learn the principles of pasta sauces so that you can expand your pasta repertoire in endless new ways.
Unlock the secrets of homemade pasta and discover its joy and ritual. Learn Jamie’s fail-safe tips and tricks, and master the basics, such as how to activate the gluten, knead and roll out the dough, and hand-cut 8 different types of pasta.
Master your cooking skills and add flavorful dishes to your repertoire with this delicious curried goat and GBD potatoes recipe, prepared with a tangy green seasoning aioli. Learn how to caramelize, braise, layer flavors, and cook with intention as you taste each step along the way. Enjoy this delicious dish and refine your cooking skills.
“We do not do this work for the money,” begins legendary Italian butcher, Dario Cecchini, and nothing has ever been more clear. The gregarious, eighth-generation butcher is never without a smile on his face as he holds court from sun-up through supper time in his red-and-white-striped butcher shop and kitchen in Panzano, Italy. In this introductory story, follow Dario through a day in the life, which includes the real deal business of butchery, and hosting dozens of visitors a day for cantina-style meals in his dining room. He talks about the dignified and joyous life cycle of his animals, and the craftsmanship his team applies to the end product. He explains the inspiration behind his butcher for a day program, and how to identify the perfect steak. The story ends with a family-style dinner, where t-bones get passed between strangers so everyone can gnaw on the scraps. From the outside, it looks like a very long day, but Dario insists “he’s never worked a day in his life.”
Turn pliable pita dough into Sficha, a Middle Eastern pizza.
Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream, and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.
Transform pliable pita dough into Manakeesh, a Middle Eastern pizza.
An olive oil cake that’s both simple and sublime. All you need is olive oil, a splash of dessert wine, and an entire orange to make a cake that’s perfect for all reasons and all seasons.
Feel at home with this comforting apple pie recipe. Each pie bursts with a heaping cupful of sautéed apples. Nancy loves to top each pie with a big mound of vanilla gelato, and so should you.
Oven-roasted grapes are an elegant addition to any cheese plate. Transform grapes into an eye-catching accompaniment. Roasting the grapes in the oven will also bring a rich depth of sweetness.
Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.
Nancy serves dinner in her Italian garden with a cascade of contorni that highlight the season’s best: roasted tomatoes with thyme & black olives; roasted cauliflower with caraway seeds; baked cabbage with olive oil; and baked onions with sage and vinegar. Nancy party preps for most of the day, creating checklists, setting deadlines, and building in plenty of time for wine breaks and rests. She’s the host with the most and she’s teaching you all her tricks.
Pick the perfect bread for homemade croutons (hint: save the fresh stuff for the table).
It’s hard to find a dessert in Argentina that doesn’t contain dulce de leche. Francis’s sous chef, Ricki Motta, teaches how to make this classic favorite that will sweeten up your life.
The next time you go camping, be sure to bring a bag of flour and a strip of beef, to create the best version of a Gaucho sandwich yourself over the heat of an open fire.
A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. Francis cooks the pears in the infiernillo, also known as the little hell, an oven he made inspired by the Incan people who made stone versions high in the desert on the eastern slope of the Andes mountain range. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis explains adding that the slight amount of salt that remains on the outside pear skin will bring added interest and complexity.
Make the best pancake batter using Francis’s simple recipe. Add dulce de leche, granny smith apples, or enjoy them plain – your weekend brunches will never be the same.
“Oh! It’s so beautiful! I love you trout!” – Francis Mallmann Francis invented the infiernillo or “little hell” oven about 20 years ago to cook fish outside. Today, he proclaims his love for Patagonian trout and its magical taste as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout. “Once we fish something or kill an animal to eat it, we must respect who he is. And try to get the best out of him,” Mallmann says. That’s why he doesn’t add anything else to this recipe other than olive oil and salt. “Even adding lemon would be sacrilege,” he proclaims. If you don’t have access to an outdoor space to build the two-tiered fire oven, Francis teaches you how to make this fish encased in salt inside your kitchen, too. And just remember: “There’s nothing sadder than an overcooked fish. It makes me cry.” So, don’t overcook your fish and make Francis Mallmann shed tears of sadness.
On the hunt for a stunning side dish? Place this cake-like potato dish on the table to totally wow guests.
Practice your knife skills to thinly slice the potatoes, or use a mandolin. It’s incredibly easy to make and will turn simple potatoes into a showstopper.
Smashed potatoes are the perfect crispy side dish. Serve alongside steak, fish, or chicken.
Venture across Argentina and you’ll find meat empanadas everywhere. Make Francis’s favorite recipe — it’s easy, delicious, and bursting with juicy flavor.
A classic filling for empanadas in Argentina, stuff the dough with a sweet and savory cheese and onion mixture. After it cooks, it will be oozing with delicious cheese.
You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.
Learn Kwame’s secrets for creating the classic, flaky, Jamaican patties. You’ll only be faced with the tough decision of what to fill it with.
Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade for the shrimp and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.
Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this Summery salad and get inspired by its flavors.
Erez shows you his secret for burning and peeling peppers and roasting almonds. He pairs it with the nutty crunch of almonds and the fragrant marjoram, which is what makes this pepper salad totally unique, and supremely delicious.
Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish.
A spin on the regional Tabbouleh salad, with other variations offered in Erez’s class, this one stands out with the use of Papaya. Tangy, tart, and caramelized peanuts to add some crunch and sweetness. As Erez would say, “wowowowow”.
Erez shows you his simple method for creating crunchy, caramelized nuts. Using peanuts or any other favorite nut but with herbs, spice, and savory tones thanks to Erez’s touch. Put it in Erez’s Papaya Tabbouleh salad, or add it to anything you like.
A staple in Erez’s kitchen, the simple nature of Labneh balls can be used in a variety of ways: in salads, with eggs, over a toast, it’s really up to you. Learn the secrets to creating perfectly preserved balls of cheesy love.
Simple, sweet, and salty. This unique salad is bursting with fresh flavors of goat cheese and bright greens. Let Erez show you a delectable salad using the pink wonder that is watermelon.
Braise poultry and simmer coconut rice in a flavorful miso and peanut mixture and you’ll have a warming, family-style dish. Learn how to to build flavor through caramelization and the secret to preparing perfect rice.
Master Curried Goat & GBD Potatoes with Chef Kwame Onwuachi. Elevate your culinary skills with expert layering, caramelizing & braising techniques.
Kwame’s mom, Jewel, is in town which calls for a celebratory meal: braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a refreshing rum punch cocktail packed with fresh Jamaican fruits.
Kwame grew up eating this “pot of wonderful magic liquid” with his father: a stew dish with gungo peas (pigeon peas), red peas (kidney beans), salted meats, and coconut milk. Make a huge pot for the whole family to taste the love!
Transport yourself to the beach and make Kwame’s favorite fried dish. Rub the freshly-caught snapper with marination and all-purpose seasoning, shallow-fried until the skin crisps, then add Escovitch sauce, a spicy and vinegary pickling liquid.
Beef patties are Jamaica’s ubiquitous fast food. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious pillowy coco bread.
Jerk, a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn this iconic dish known for its intense depth of smokiness, heat, spice, and flavor. The 3-day cooking process is totally worth it.
Pepper shrimp is one of Kwame’s favorite snacks. Growing up in the Bronx, he’d always chow down on the electrifying dish. Learn how to make this easy shrimp recipe, which is preserved in a spicy sauce.
Learn how to blacken and braise chicken in a rich brown gravy with a hint of spicy Scotch bonnet pepper. Kwame serves it with fried plantains and Calypso aioli, making it a fantastic dish that will be a total crowd pleaser. The essence of Jamaica on a plate.
Jamaican recipes are famous for imparting flavor with an overnight marinades. In this lesson, Kwame shows how to make marinades for three classic dishes: brown stew chicken, oxtails, and curried goat.
Looking for the secret of how to get your food to taste better than everyone else’s? Kwame will show you how. Learn how to make chicken stock, shrimp stock, and vegetable stock, and you’ll instantly elevate your food.
Kwame just landed in Jamaica, and while he’s not yet sure what he’s going to cook, he’s going to stock his pantry with all the essentials: jerk paste, marination, curry powder, and all-purpose seasoning, which he calls “salt on steroids”.
Never make another potato salad the same way ever again. Francis puts his spin on the Argentine barbecue classic side with a tangy mustard vinaigrette.
No Sunday Asado in Argentina would be complete without salsa criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country.
Clarified butter is the secret weapon Francis uses to make his food crispy and luxurious. Ricki Motta, Francis’s sous chef, teaches how to make this golden glory.
Homemade Dulce de LecheIt’s hard to find a dessert in Argentina that doesn’t contain dulce de leche. Francis’s sous chef, Ricki Motta, teaches how to make this classic favorite that will sweeten up your life.
Francis and his brother Carlos go on a nature walk to a beautiful waterfall. There, he whips up one of his favorite no-fuss Gaucho-inspired camping meals: skirt steak and burnt bread sandwich.
Francis doesn’t like salads that are busy and cramped on a plate. Instead, he leans towards the generosity of space. Learn how to make one of Francis’s favorite salads that he calls simple yet noble.
Take a ride on the Darjeeling Express and learn how to make the Indian Version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.
Asma became famous worldwide for her Indian supper club in London. She has returned to Kolkata to cook an outdoor dinner party on the grill with journalist and friend Kounteya Sinha: fish and cheese paneer kebabs, smoky eggplant dip, and sweet potato salad.
Whenever Asma thinks of home, she thinks of parathas, her favorite bread. Learn as Asma shows how to make this incredible Indian flatbread and teaches two methods of how to roll and cook it on the tawa, a flat griddle pan.
Sandesh is one of Bengal’s favorite desserts. There are many different types, but Asma likes to infuse it with saffron to give it a delicate floral flavor.
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