Francis teaches how to build a makeshift grill and cooks freshwater brook trout fish “a la vara”, crucified asador-style over an open flame.
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Category: Grilling
“It’s always a mystery when you cook a steak.” If anyone in the world is going to teach you how to grill the perfect steak, it should be Francis Mallmann. Watch and learn from the master of meat the core principles of live-fire cooking. And no steak would be complete without a traditional herbaceous chimichurri sauce.
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
Is there a better way to eat steak than under a melty layer of Korean kalbi butter? An easy and delicious way to elevate your steak. Edward also explains how to check for doneness, manipulate the fire, and accomplish a smoky taste.
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.
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Grilled & Roasted Stone Fruit
Learn how to transform stone fruits and honey into a simple, show-stopping dessert. Jamie uses peaches, nectarines, apricots, and plums, but you can use whatever fruits are in season. Serve up with luxurious vanilla ricotta and toasted hazelnuts.
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Barbecue Best Of Breads British Condiments Cooking Method Cuisine Dietary Dinner Dish Type Eggplant Entertaining Everyday Family Meals Feta Flavor Profiles Flour Food Type Gluten-Free Grilling Interest Learn Lessons Lunch Main Ingredient Meal Type Mediterranean Middle Eastern Mushroom Occasions Quick Meals Restaurant-like Dishes Roasting Sauces Savory Sesame seeds Skills Snacks Techniques Vegetables Vegetarian Weekend Yogurt
Mushroom & Eggplant Shawarma
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.
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American Baking Baking Best Of Breakfast British Condiments Cooking Method Cuisine Desserts Dietary Dish Type Entertaining Everyday Flavor Profiles Food Type Fruits Global Gluten-Free Grilling Hazelnut Holidays Honey Interest Italian Learn Lessons Main Ingredient Meal Type Nuts Nuts Occasions Pantry Peach Plum Restaurant-like Dishes Ricotta Roasting Sauces Savory Skills Snacks Special Occasions Summer Sweet Tea Time Techniques Vegetarian
Grilled & Roasted Stone Fruit
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.
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Dario’s Story
“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.”
The caviar of the grill. Sweetbreads are grilled low and slow until the texture becomes crunchy on the outside and tender within. To serve: Douse in lemon juice and sprinkle with salt.
Learn how to butterfly fish and grill it over an open flame.
This cut is most similar to short ribs. Ask your butcher to cut it flanken style in one long, thin strip cut crosswise against the bone. Ribs are cooked slowly on low flame until they achieve a crispy outer layer and slight chewiness, but still tender insides.
Flank steak is an essential cut on any Argentine grill.
Grill a rack of ribs the Argentine way: crucified on an iron cross and slowly cooked over open flames.
Go back to primitive cooking methods and cook lamb kebabs the old fashioned way. Erez teaches how to chop, spice, and grill a perfect lamb kebab.
This cut comes from the upper part of the back, cut nice and thick.
What’s more mouthwatering than a hunk of cheese? Cheese that is marinated in a yogurt sauce, skewered, and grilled! Asma shows the wonders of paneer and how to obtain a great barbecue char, a recipe that will totally reinvent how you barbecue, and make vegetarians happy as well.
This creamy marinade with yogurt and warm spices evokes flavors of India. Perfect for a stunning late-summer feast around the grill.
The incredible marinade on this fish kebab is what makes this one of Asma’s favorite recipes. Asma teaches how to make this flavorful dish, explains what type of fish is best to use, and reveals her mother’s secret skewering, grilling tips, and butter basting tips.
Chorizos sausage are an essential part of the Argentine asado experience. They are best when charred directly over the flame, and can be cooked whole or butterflied. Don’t forget to douse them in chimichurri and salsa criolla.
A delicious spicy Libyan salad with charred eggplant, onions, and peppers. The heat of the peppers balances well with the sweetness of the date honey syrup and fresh mint leaves.
A refreshing end-of-summer salad that brings some airy freshness to the spicy harissa paste.
Erez marinades chicken breast before grilling over charcoal and showering with garden fresh greens, tomatoes and stone fruit, which balances spicy with sweet. Multifaceted and mouthwatering, it’s a flavor you won’t forget.
Sometimes simplicity is the most beautiful thing. And what’s better than a lovely Italian filet?
“To beef or not to beef”, that is the question.
For meat lovers only. This thick cut works wonders on the grill. The key here is seasoning on the table after grilling, and topping with good extra-virgin olive.
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Ocean Trout with Castelfranco & Wild Arugula
Ever wonder how a chef conceives a new dish? Watch Nancy’s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.
Learn how to sear steak to perfection and make Nancy’s famous Chi Spacca pepper steak.
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Transport Osteria Mozza’s legendary mozzarella bar to your next dinner party and pair fresh mozzarella di bufala with four delicious condiments: Salsa Romesco, Basil Pesto, Caper Relish, and Black Olive Tapenade, and served with Fett’unta — grilled bread drowning in olive oil.
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
When asparagus season rolls around, throw them on the grill for a nice burnt char. The pine nuts bring an added nutty contrast.
Join Edward and Ben, home chef and community leader, as they throw a fun backyard barbecue for their friends and family. Learn Ben’s special brine, how to handle a variety of meats and vegetables on the grill, including Tomahawk pork chops, asparagus, and sweet potatoes.
For the dreamiest grilled sweet potatoes — with creamy insides and very crispy outsides — follow this recipe.
Make your barbecue better with this easy to make brine.
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
Is there a better way to eat steak than under a melty layer of Korean kalbi butter? An easy and delicious way to elevate your steak. Edward also explains how to check for doneness, manipulate the fire, and accomplish a smoky taste.
Roasting garlic in aluminum foil on the grill is the best way to roast garlic. It’s perfect to enhance the flavor of any dish.
Learn the basics of making flavor-packed marinades and how to build flavors.
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. Francis’s version calls for a fresh medley of chopped onions, colorful bell peppers, tomatoes, red onions, and spring onions drenched in acidic red wine vinegar.
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. While you can always use a knife, follow Francis’s motto and use your hands. “Everything you can cut and break with your hands, the better,” he says.
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.
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Flattened Tenderloin – Lomo Aplastado
A beautiful steak dinner in under 20 minutes, you say? Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish that he began making over 25 years ago: Flattened tenderloin with capers, peppers, garlic, and black olives. You’ll learn how to respect the steaks’ placement on the grill and the importance of keeping it undisturbed with no “flipping and flopping.”
Watch and learn from the master of meat the core principles of live-fire cooking, using the cast iron surface to develop a perfectly caramelized exterior.
Learn how to make the traditional Argentinean herbaceous sauce that goes alongside any steak, or other grilled meats.
Learn how to perfectly choose, cut, and cook fresh vegetables on the plancha. Feel free to swap any veggies for your personal favorites or whatever you have in the fridge.
A deep, flavorful, and spicy marinade to create the perfect Jamaican jerk chicken at home. Kwame shows you how spending a little extra time in prep will lead to the most delicious jerk you’ve ever tasted.
This barbecue sauce will add just that extra bit of tangy, spicy flavor to your jerk – or any grilled meats – that will have everyone praising your rise to BBQ greatness.
Jerk is a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn how to make Jamaica’s most famous dish that is known for its intense depth of smokiness, heat, spice, and flavor. Kwame has been eating jerk chicken his whole life, and shares with you his secret recipe – a three day process – that tells the story of the history of Jamaica.
Discover this flavorful marinade for your chicken dishes, that you’ll keep using again and again.
The history of jerk is so monumental in Jamaica. It’s the story of freedom, tenacity, and encapsulates the Jamaican spirit. Kwame doesn’t just use jerk paste in jerk chicken, he puts it in so many of his recipes.
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Barbecue BBQ & Grilling Braising Cabbage Caribbean Carrot Chicken Condiments Cooking Method Cuisine Dietary Dinner Dish Type Family Meals Flavor Profiles Food Type Gluten-Free Grilling Interest Jamaican Lessons Main Ingredient Marinades Meal Type Meat & Poultry Occasions Restaurant-like Dishes Savory Spicy Tomato Vegetables
Jerk Chicken
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.
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American Barbecue Beef Caribbean Chicken Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Flavor Profiles Food Type Gluten-Free Goat Grilling Interest Jamaican Learn Lessons Main Ingredient Marinades Meal Type Meat & Poultry Occasions Quick Meals Restaurant-like Dishes Savory Skills Stewing
Marinades
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.
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Kwame’s Pantry
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”.
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Argentine Barbecue BBQ & Grilling Best Of Condiments Cooking Method Cuisine Dietary Dish Type Everyday Flavor Profiles Food Type French Gluten-Free Grilling Interest Learn Lessons Main Ingredient Meal Type Mustard Occasions Potato Restaurant-like Dishes Salads Sauces Side Dishes Skills Sour Techniques
Potato Salad
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.
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.
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Barbecue BBQ & Grilling Condiments Cooking Method Dietary Dinner Dish Type Eggplant Everyday Family Meals Fish Fish & Seafood Flavor Profiles Food Type Gluten-Free Grilling Interest Learn Lemon Lessons Main Ingredient Marinades Meal Type Occasions Paneer Restaurant-like Dishes Roasting Savory Side Dishes Skills Snacks Sour Starters Sweet Potato Vegetables Yogurt
Asma’s Bengali Supper
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.
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Sunday Asado
It’s Sunday on the island, and Francis and his team are preparing for a barbecue feast. In this short documentary, Francis takes you into his Patagonian world to discover the true meaning of the sacred ritual that defines Argentine culture: chorizos, steaks, ribs, sweetbreads, salads, free-flowing red wine, and great company.
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Asador Trout A La Vara
No pots or pans are needed for this recipe. Join Francis on a hike in the wild outdoors, on the edge of a beautiful waterfall where he improvises a simple meal with only sticks and fish.
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Apple Argentine Baking Baking Best Of Breads Breakfast Brunch Caramelizing Comfort Cooking Method Cuisine Desserts Dietary Dish Type Dulce de Leche Entertaining Flavor Profiles Food Type Fruits Grilling Interest Latin American Lessons Main Ingredient Meal Type Occasions Quick Meals Restaurant-like Dishes Sweet Vegetarian Weekend
Panqueques – Dulce de Leche & Apple Pancakes
Francis teaches how to make two different panqueque desserts on the plancha that make him “very happy”: Dulce de Leche Pancakes and Granny Smith Apple Pancakes. These thin crepes are usually served for dessert, but also great for a sweet breakfast.
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Flattened Tenderloin – Lomo Aplastado
Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish that he began making over 25 years ago.
Learn from the key principles of live-fire cooking and make the perfect steak with a classic chimichurri sauce. Get the essential tips to master the art of live-fire cooking, and make the ultimate steak with a delicious herbaceous chimichurri sauce.
Categories
Argentine Beef Comfort Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Flavor Profiles Food Type Frying Gluten-Free Grilling Interest Learn Lessons Lettuce Main Ingredient Meal Type Meat & Poultry Occasions Quick Meals Salads Savory Techniques Tomato Vegetarian Weekend
Milanesa with a Simple Salad
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
Francis brings life to vegan cooking and teaches his daughters’ absolute favorite Christmas dish: a platter overflowing with a colorful assortment of seasonal vegetables. Learn how to perfectly choose, cut, and cook fresh vegetables on the plancha.
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American Arugula Best Of Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Fish Fish & Seafood Flavor Profiles Food Type Frying Garlic Gluten-Free Grilling Interest Learn Lemon Lessons Main Ingredient Meal Type Occasions Pantry Pescatarian Quick Meals Restaurant-like Dishes Roasting Salads Sauces Savory Skills Sour Special Occasions Techniques
Ocean Trout with Castelfranco & Wild Arugula
Ever wonder how a chef conceives a new dish? Watch Nancy’s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.
Categories
American Barbecue BBQ & Grilling Best Of Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Flavor Profiles Food Type Gluten-Free Grilling High-Protein Interest Learn Lessons Main Dishes Main Ingredient Meal Type Meat & Poultry Occasions Pepper Restaurant-like Dishes Savory Steak Techniques
Chi Spacca Pepper Steak
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Categories
American Baking Baking Basil Best Of Breads Caperberry Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Flavor Profiles Food Type Gluten-Free Grilling Interest Italian Learn Lessons Main Ingredient Meal Type Mediterranean Mozzarella Occasions Olive Oil Olives Pantry Pickling Quick Meals Restaurant-like Dishes Roasting Sauces Savory Skills Snacks Sour Spanish Techniques Umami
Quattro Condimenti with Mozzarella & Fett’unta
Transport Osteria Mozza’s legendary mozzarella bar to your next dinner party and pair it with four delicious condiments: Salsa Romesco, Basil Pesto, Caper Relish, and Black Olive Tapenade, and served with Fett’unta — grilled bread drowning in olive oil.
Categories
American Asparagus Barbecue BBQ & Grilling Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Flavor Profiles Food Type Gluten-Free Grilling Interest Learn Lessons Main Dishes Main Ingredient Marinades Meal Type Meat & Poultry Occasions Pork Quail Salt Savory Side Dishes Skills Sweet Potato Techniques Vegetables
Backyard Barbecue
Join Edward and Ben, home chef and community leader, as they throw a backyard barbecue. Learn Ben’s special brine, and how to grill meats and vegetables.
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American Banana Barbecue BBQ & Grilling Cooking Method Cuisine Dietary Dinner Dish Type Flavor Profiles Food Type Gluten-Free Grilling Interest Learn Lessons Main Ingredient Meal Type Meat & Poultry Occasions Pickles Pickling Quail Roasting Sauces Savory Side Dishes Skills Sour Sweet Vegetables Watermelon
Grilled Quail with Banana Barbecue Mop
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
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Barbecue BBQ & Grilling Beef Best Of Butter Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Flavor Profiles Food Type Gluten-Free Grilling Interest Korean Learn Lessons Main Ingredient Marinades Meal Type Meat & Poultry Occasions Savory Special Occasions Steak Techniques Vegetables
Open Fire Grilled Steaks & Vegetables with Kalbi Butter
Want to cook steaks better on the grill? Watch this lesson. Edward explains how to check for doneness, manipulate the fire and accomplish a smoky taste.
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American Barbecue Bologna Caramelizing Cocktails Condiments Cooking Method Cuisine Dietary Dinner Dish Type Eggplant Everyday Flavor Profiles Food Type Frying Garlic Gluten-Free Grilling Interest Learn Lessons Main Dishes Main Ingredient Meal Type Mushroom Occasions Quick Meals Restaurant-like Dishes Roasting Sandwiches Sauces Savory Techniques
Eggplant, Bologna & Mushroom Burnt Toast
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.
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American Asian Brunch Cabbage Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Family Meals Festive Fish Fish & Seafood Flavor Profiles Food Type Fusion Ginger Gluten-Free Grilling High-Protein Interest Lessons Main Dishes Main Ingredient Marinades Meal Type Miso Occasions Outdoor Pescatarian Restaurant-like Dishes Sauces Savory Snacks Spicy Steaming Umami
Cabbage Steamed Fish with Miso Hollandaise
Learn how to make a nutritious and delicious meal for any night of the week with Edward’s easy-to-follow tutorial. Master the art of steaming fish, mixing marinades, blanching and shocking cabbage, chopping vegetables, and creating a miso Hollandaise sauce. Get all the essential skills you need to make a restaurant-quality meal in your own kitchen.
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Allspice Barbecue BBQ & Grilling Condiments Cooking Method Cuisine Dietary Dinner Dish Type Eggplant Everyday Family Meals Flavor Profiles Food Type Gluten-Free Greens Grilling Honey Interest Israeli Lamb Learn Lessons Lunch Main Ingredient Meal Type Meat & Poultry Middle Eastern North African Occasions Outdoor Pantry Pine Nuts Restaurant-like Dishes Roasting Salads Sauces Savory Skills Spicy Summer Techniques Vegan Vegetables
Lamb Kebabs, Roasted Corn, Mashwiya & Mulukhiyah
Erez invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.
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American Barbecue Best Of Chicken Chili Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Flavor Profiles Food Type Gluten-Free Grilling High-Protein Interest Israeli Lessons Main Dishes Main Ingredient Meal Type Meat & Poultry North African Occasions Outdoor Pickling Salads Savory Special Occasions Spicy Summer Sweet
Harissa Chicken with Green Tomato & Peach Salad
Join Erez alongside best-selling cookbook author, Adeena Sussman, to create this amazing Harissa chicken dish featuring green tomato and peach salad. Learn how to make harissa, marinate, grill, and a fresh summery salad.
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Best Of Breads Breakfast Brunch Condiments Cooking Method Cucumber Cuisine Dietary Dish Type Eggplant Entertaining Everyday Family Meals Flavor Profiles Food Type Gluten-Free Grilling Interest Israeli Kosher Lessons Main Dishes Main Ingredient Meal Type Mediterranean Occasions Restaurant-like Dishes Roasting Salads Savory Shabbat Side Dishes Snacks Spicy Starters Stewing Tomato Vegetables Vegetarian Weekend
Israeli Breakfast
Erez teaches his quintessential Israeli breakfast: fiery-hot Shakshuka, alongside a fire-roasted eggplant salad and refreshing cucumber salad, served beside his beloved Challah bread.
