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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.
Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level.
This crunchy watermelon Brûlée brings an element of surprise to this dish.
This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again.
Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Recreate Edward’s his favorite childhood sandwich and learn how to sear and caramelize as you elevate the gentle flavors of eggplant, mushroom and bologna, along with roasting garlic to enhance mayonnaise.
“Desserts in Argentina are important. We love very sweet things.” Francis teaches how to make one of his favorite desserts: Burnt citrus fruits with a sugary crust. Learn how to make this refreshing dish and add it to your dessert repertoire. It may seem simple, but it’s loaded with supremely fresh and complex flavors and textures.
Caramelize granny smith apples right on a cast iron surface, then smother in Francis’s pancake batter, to recreate this Argentine favorite.
All you need is three carrots, a handful of thyme, a bit of cream, olive oil, and a cast iron pan to make Francis’s latest hit vegetarian recipe. You’ve never tasted carrots quite like these.
Make Chef Erez Komarovsky’s Papaya Tabbouleh with caramelized peanuts. Bright, crunchy, and sweet – a fresh twist for your salad bowl
Make crunchy caramelized peanuts with chef Erez Komarovsky
Make homemade dulce de leche with chef Francis Mallmann’s sous chef Ricki Motta
Learn how to make Burnt Fruit with Cream with chef Francis Mallmann and elevate your dessert game with this fresh, flavorful, and simple recipe
Learn how to make Dulce de Leche and Apple Pancakes with chef Francis Mallmann on YesChef
Learn to make Caramelized Carrots with chef Francis Mallmann using carrots, thyme, cream, and olive oil for a flavorful vegetarian side
Learn how chef Edward Lee creates Peanut & Popcorn Watermelon Brûlée with a caramelized crunch in this fun summer salad lesson
Unlock chef Edward Lee’s secrets to Eggplant, Bologna & Mushroom Burnt Toast and his burnt flavors technique for bold, tasty results
Learn from the World’s Best Chefs.
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