Turn carrots into a wonderful side dish with a sweet and citrusy glaze. Ideal for those special roast dinners or holiday meals that will leave everyone indulging in a delicious and nutritious side.
Category: Roasting
![Garlic Confit Challah. 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!](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovskys-recipe-for-garlic-confit-challah-1200.jpg)
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!
![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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-mushroom-and-eggplant-shawarma-1200.jpg)
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.
Garlicky Salmon Head & Chili Traybake
![Salmon Heads.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-salmon-heads-1200.jpg)
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.
![Chickpeas, Cherry Tomatoes, Fennel Tops.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-chickpeas-cherry-tomatoes-fennel-tops-1200.jpg)
Turn your everyday salmon into something incredible by stuffing it with your favorite herb combination. Roasted chickpeas are a great carrier of flavor, and roasted up with tomatoes create the prefect side to your salmon.
Salmon, Tomatoes & Basil Oil Traybake
![Cherry Tomatoes & Basil Oil.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-cherry-tomatoes-and-basil-oil-1200.jpg)
Knocking together a simple basil oil to rub all over the salmon before it roasts is a sure-fire way to add big flavor, fast! Dot over a handful of ripe tomatoes to finish the story off nicely.
Learn Jamie’s secret family gravy recipe that makes the ideal accompaniment to any Sunday roast or holiday dinner. Watch closely for his secret ingredient!
![Crispy Roast Potatoes. Get the crispiest potatoes every time. With Jamie’s tips, these insanely good roasted potatoes will be the hit of the meal.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-crispy-roast-potatoes-1200-1.jpg)
Everyone loves a great potato. Jamie’s method for getting the crispiest potatoes will teach you how to make insanely delicious roasted potatoes every time. Guaranteed.
![Epic Yorkshire Pudding. Jamie’s giant Version of a British classic, and a must-have on the table with any roast.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-epic-yorkshire-pudding-1200-3.jpg)
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.
![Roast Pumpkin. Packed with sweet, robust flavor, get the most out of roasted pumpkin with sage and nutmeg.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-roast-pumpkin-1200-4.jpg)
Learn how to coax sweet, robust flavor out of your pumpkin or squash as Jamie shows you how he roasts, seasons, and serves it to perfection.
![Roast Forerib of Beef. Jamie will show you how to make this show-stopping centrepiece that will turn your Sunday roast into an absolute festive feast.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-roast-forerib-of-beef-1200-3.jpg)
Jamie teaches his secrets to achieving the most succulent roast beef and incredible gravy. It will quickly become your go-to, show-stopping centerpiece for any feast.
![Toasted Hazelnuts. Toasted hazelnuts are not only a delectable way to add a rich nutty flavor to any dish, but they add a wonderful crunchy texture as well. Sprinkle it on fruit, ice cream, or even in a salad. It’s never a bad idea to have a jar of toasted hazelnuts handy.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-toasted-hazelnuts-1200.jpg)
Toasted hazelnuts are not only a delectable way to add a rich nutty flavor to any dish, but they add a wonderful crunchy texture as well. Sprinkle it on fruit, ice cream, or even in a salad. It’s never a bad idea to have a jar of toasted hazelnuts handy.
![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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-grilled-and-roasted-stone-fruit-1200.jpg)
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.
Mushroom & Eggplant Shawarma
![Mushroom & Eggplant Shawarma.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-oliver-teaches-mushroom-and-eggplant-shawarma-1200.jpg)
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’s Sunday Roast
![Jamie’s Sunday Roast (part one).](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-oliver-teaches-jamies-sunday-roast-part-one-1200.jpg)
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!
Grilled & Roasted Stone Fruit
![Grilled & Roasted Stone Fruit.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-oliver-teaches-grilled-and-roasted-stone-fruit-1200.jpg)
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.
Dario’s Story
![Dario's Story.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/dario-cecchini-documentary-film-darios-story-1200.jpg)
“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.”
![Roasted Garlic Vinaigrette. Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-garlic-vinaigrette-1200.jpg)
Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.
Smoky Eggplant Dip – Baingan Bharta
![Baingan Bharta - Smoky Eggplant Dip. This popular smoky eggplant dip is popular throughout India. While it can be cooked in the oven or on the stovetop, Asma says the best flavor comes from when it is slowly charred in hot embers.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/asma-khans-recipe-for-baingan-bharta-aka-smoky-eggplant-dip-1200-1.jpg)
This popular smoky eggplant dip is popular throughout India. While it can be cooked in the oven or on the stovetop, Asma says the best flavor comes from when it is slowly charred in hot embers.
Aloo Gobi Filling
![Aloo Gobi Filling. Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/asma-khans-recipe-for-aloo-gobi-filling-1200-1.jpg)
Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.
![Masala. Master how to make masala and learn to blend your very own spice mix at home. This will introduce warm masala flavors into every dish.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/asma-khans-recipe-for-masala-1200.jpg)
Master how to make masala and learn to blend your very own spice mix at home. This will introduce warm masala flavors into every dish.
![Siniya. Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it's roasted in, with lamb kebabs, tomatoes, and raw tahini.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovskys-recipe-for-siniya-1200.jpg)
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes, and raw tahini.
Mulukhiyah Salad
![Mulukhiyah Salad. A leafy green salad with roasted pine nuts and dressed with lemon juice for added freshness. If you can’t find mulukhiyah leaves, substitute with spinach, kale, baby Swiss chard, or any other firm greens.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovskys-recipe-for-mulukhiyah-salad-1200.jpg)
A leafy green salad with roasted pine nuts and dressed with lemon juice for added freshness. If you can’t find mulukhiyah leaves, substitute with spinach, kale, baby Swiss chard, or any other firm greens.
Red Pepper Salad with Almonds & Marjoram
![Red Pepper Salad with Almonds & Marjoram. A divine, silky texture combined with the nutty crunch of almonds and the fragrance of the marjoram, makes this pepper salad unique, and supremely delicious. Erez shows you his secret for burning and pealing the peppers, roasting the almonds, and using the garlic confit from his Challah lesson.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovskys-recipe-for-red-pepper-salad-with-almonds-and-marjoram-1200.jpg)
A divine, silky texture combined with the nutty crunch of almonds and the fragrance of the marjoram, makes this pepper salad unique, and supremely delicious. Erez shows you his secret for burning and pealing the peppers, roasting the almonds, and using the garlic confit from his Challah lesson.
Oven-Baked Fish with Grapes & Tomatoes
![Oven-Baked Fish with Grapes & Tomatoes. Erez roasts fish in a traditional Taboon oven with tomatoes, chilis, habaneros, garlic gloves, sour grapes, and the requisite bath of olive oil and salt.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovskys-recipe-for-oven-baked-fish-with-grapes-and-tomatoes-1200.jpg)
Erez roasts fish in a traditional Taboon oven with tomatoes, chilis, habaneros, garlic gloves, sour grapes, and the requisite bath of olive oil and salt.
Fire-Roasted Eggplant Salad
![Fire-Roasted Eggplant Salad. The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovskys-recipe-for-fire-roasted-eggplant-salad-1200.jpg)
The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.
Garlic confit
![Garlic confit. Garlic lovers, pay attention. These slow-roasted garlic cloves become tender, caramelized, and totally delectable.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovskys-recipe-for-garlic-confit-1200.jpg)
Garlic lovers, pay attention. These slow-roasted garlic cloves become tender, caramelized, and totally delectable.
![Brasato Al Midollo - Bone Marrow Braised Beef. This lesson takes you behind the scenes in Dario’s “Butcher for a Day” class in Italy. Become one of Dario’s students too and watch as he teaches how to roast a beautiful lamb sirloin stuffed with bone marrow and showered of aromatic rosemary. He also shows how to make lardo, a decadent creamy, pork spread, best when smeared onto toast as a pre-dinner appetizer.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/dario-cecchinis-recipe-for-brasato-al-midollo-aka-bone-marrow-braised-beef-1200.jpg)
This lesson takes you behind the scenes in Dario’s “Butcher for a Day” class in Italy. Become one of Dario’s students too and watch as he teaches how to roast a beautiful lamb sirloin stuffed with bone marrow and showered of aromatic rosemary. He also shows how to make lardo, a decadent creamy, pork spread, best when smeared onto toast as a pre-dinner appetizer.
![Filetto - Fillet. Sometimes simplicity is the most beautiful thing. And what’s better than a lovely Italian filet?](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/dario-cecchinis-recipe-for-filetto-aka-fillet-1200.jpg)
Sometimes simplicity is the most beautiful thing. And what’s better than a lovely Italian filet?
![Roasted Onions with Apple Balsamic Vinegar. Chop up an onion, roast it in the oven with herbs until the edges begin to brown, drizzle with olive oil and apple balsamic vinegar, and you have an incredible accompaniment. Alternatively, you can roast in the same oven with your cabbage.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-onions-with-apple-balsamic-vinegar-1200.jpg)
Chop up an onion, roast it in the oven with herbs until the edges begin to brown, drizzle with olive oil and apple balsamic vinegar, and you have an incredible accompaniment. Alternatively, you can roast in the same oven with your cabbage.
Roasted Cabbage with Champagne Vinegar
![Roasted Cabbage with Champagne Vinegar. Give cabbage more credit. The texture, the sweetness, roasted flavors makes it a win on the table.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-cabbage-with-champagne-vinegar-1200.jpg)
Give cabbage more credit. The texture, the sweetness, roasted flavors makes it a win on the table.
Roasted Cauliflower with Crème Fraiche
![Roasted Cauliflower with Crème Fraiche. Bring some flavor and texture to cauliflower with this roasted recipe topped with creme fraiche. Roasting the cauliflower will bring out its sweetness.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-cauliflower-with-creme-fraiche-1200.jpg)
Bring some flavor and texture to cauliflower with this roasted recipe topped with creme fraiche. Roasting the cauliflower will bring out its sweetness.
![Roasted Grapes. 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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-grapes-1200.jpg)
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.
![Roasted Tomato with Thyme. Simple and sublime, all you need are fresh herbs, olive oil, and a healthy blast of heat to make Nancy’s roasted tomatoes with thyme.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-tomato-with-thyme-1200.jpg)
Simple and sublime, all you need are fresh herbs, olive oil, and a healthy blast of heat to make Nancy’s roasted tomatoes with thyme.
![Roasted Potatoes. 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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-potatoes-1200.jpg)
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.
![Peperonata. Nancy puts her own creative spin on this Italian stewed sweet pepper classic by roasting it in the oven to achieve a richer, more deeply caramelized flavor profile. These peppers are going to totally steal the show at your next party.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-peperonata-1200.jpg)
Nancy puts her own creative spin on this Italian stewed sweet pepper classic by roasting it in the oven to achieve a richer, more deeply caramelized flavor profile. These peppers are going to totally steal the show at your next party.
![Contorni. 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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-contorni-1200.jpg)
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.
Ocean Trout with Castelfranco & Wild Arugula
![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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-ocean-trout-with-castelfranco-and-wild-arugula-1200.jpg)
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.
![Roasted Potatoes with Bagna Cauda. 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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-potatoes-with-bagna-cauda-1200.jpg)
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.
Peperonata with Passata di Pomodoro
![Peperonata with Passata di Pomodoro. Nancy puts her own creative spin on this Italian stewed sweet pepper classic by roasting it in the oven to achieve a richer, more deeply caramelized flavor profile. These peppers are going to totally steal the show at your next party.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-peperonata-with-passata-di-pomodoro-1200.jpg)
Nancy puts her own creative spin on this Italian stewed sweet pepper classic by roasting it in the oven to achieve a richer, more deeply caramelized flavor profile. These peppers are going to totally steal the show at your next party.
![Spiced Lamb Riblets. We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn fun hacks like how to double wrap your meat in plastic and aluminum before it goes in the oven, and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-spiced-lamb-riblets-1200.jpg)
We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn fun hacks like how to double wrap your meat in plastic and aluminum before it goes in the oven, and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
![Roasted Eggplant. Luscious globe eggplants are roasted with aromatics and spices to create an unforgettable side for your next dinner party. 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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-eggplant-1200.jpg)
Luscious globe eggplants are roasted with aromatics and spices to create an unforgettable side for your next dinner party. 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.
![Salsa Romesco. The charred red peppers make the Romesco sauce smoky and savory while the toasted almonds and hazelnuts bring an excellent nutty complexity. This easy sauce to make is also great on sandwiches or pastas.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-salsa-romesco-1200.jpg)
The charred red peppers make the Romesco sauce smoky and savory while the toasted almonds and hazelnuts bring an excellent nutty complexity. This easy sauce to make is also great on sandwiches or pastas.
Roasted Banana Barbecue Mop Sauce
![Roasted Banana Barbecue Mop Sauce. This Filipino-inspired roasted bananas shows that a barbecue sauce can go in numerous directions.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-roasted-banana-barbecue-mop-sauce-1200.jpg)
This Filipino-inspired roasted bananas shows that a barbecue sauce can go in numerous directions.
![Savory Asian Peanut Butter. Learn the basics of making savory, creamy peanut butter. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-savory-asian-peanut-butter-1200.jpg)
Learn the basics of making savory, creamy peanut butter. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.
Seared Bologna Eggplant & Mushrooms
![Seared Bologna Eggplant & Mushrooms. Recreate Edward’s favorite childhood sandwich. The restaurant-style reinterpretation with seared Japanese eggplant and mushroom elevates the classic dish, adding roasted garlic to enhance the mayo.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-seared-bologna-eggplant-and-mushrooms-1200.jpg)
Recreate Edward’s favorite childhood sandwich. The restaurant-style reinterpretation with seared Japanese eggplant and mushroom elevates the classic dish, adding roasted garlic to enhance the mayo.
Roasted Garlic Mayonnaise
![Roasted Garlic Mayonnaise. 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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-roasted-garlic-mayonnaise-1200.jpg)
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.
Eggplant, Bologna & Mushroom Burnt Toast
![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. 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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-eggplant-bologna-and-mushroom-burnt-toast-1200.jpg)
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.
Salt-Crusted Pears with Dulce De Leche
![Salt-Crusted Pears with Dulce De Leche. 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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-salt-crusted-pears-with-dulce-de-leche-1200.jpg)
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.
![Salt-Crusted Trout. “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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-salt-crusted-trout-1200.jpg)
“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.
Broken Potatoes – Papas Rotas
![Broken Potatoes - Papas Rotas. For the dreamiest potatoes with creamy insides and very crispy outsides, follow Francis’s easy recipe.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-broken-potatoes-aka-papas-rotas-1200.jpg)
For the dreamiest potatoes with creamy insides and very crispy outsides, follow Francis’s easy recipe.
![Domino Potatoes. Francis cooks a lot of potatoes, but this might be his most famous. Learn how to thinly slice the potatoes and carefully cook them in butter. The result? A crisp potato with golden edges and tender insides that catches the eye.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-domino-potatoes-1200.jpg)
Francis cooks a lot of potatoes, but this might be his most famous. Learn how to thinly slice the potatoes and carefully cook them in butter. The result? A crisp potato with golden edges and tender insides that catches the eye.
![Smashed Potatoes - Papas Aplastadas. Smashed potatoes are the perfect crispy side dish. Serve alongside steak, fish, or chicken.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-smashed-potatoes-aka-papas-aplastadas-1200.jpg)
Smashed potatoes are the perfect crispy side dish. Serve alongside steak, fish, or chicken.
![Rescoldo Vegetables. A great vegetarian side that will have everyone wanting more. Learn about the rescoldo method of cooking, burning vegetables in ashes.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-rescoldo-vegetables-1200.jpg)
A great vegetarian side that will have everyone wanting more. Learn about the rescoldo method of cooking, burning vegetables in ashes.
![Roasted Chicken. Whether you’re hanging the chickens over the open-fire like Francis, or roasting it in your own home oven, you’ll learn how to make this festive and comforting dish that is ideal for the holidays or any special occasion.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-roasted-chicken-1200.jpg)
Whether you’re hanging the chickens over the open-fire like Francis, or roasting it in your own home oven, you’ll learn how to make this festive and comforting dish that is ideal for the holidays or any special occasion.
Roasted Pineapple & Cabbage
![Roasted Pineapple & Cabbage. Join Francis in his quincho, the outdoor kitchen, as he teaches two of his seven live-fire signature cooking techniques: hanging and slowly roasting pineapple and cabbage over hot embers. Don’t have a vertical grill? No problem. He’ll teach how to cook it in the oven, too.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-roasted-pineapple-and-cabbage-1200.jpg)
Join Francis in his quincho, the outdoor kitchen, as he teaches two of his seven live-fire signature cooking techniques: hanging and slowly roasting pineapple and cabbage over hot embers. Don’t have a vertical grill? No problem. He’ll teach how to cook it in the oven, too.
![Simple Syrup & Brine. Prepare an easy brine to ensure the juiciest chicken, which you ladle over as the bird roasts.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-simple-syrup-and-brine-1200.jpg)
Prepare an easy brine to ensure the juiciest chicken, which you ladle over as the bird roasts.
![Cubed Potatoes. A wonderful riff on roasted potatoes, just be sure not to rinse potatoes because the starch is what will give them texture and color.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-cubed-potatoes-1200.jpg)
A wonderful riff on roasted potatoes, just be sure not to rinse potatoes because the starch is what will give them texture and color.
Red Pepper Salad with Almonds & Marjoram
![Red Pepper Salad with Almonds & Marjoram.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovsky-teaches-red-pepper-salad-with-almonds-and-marjoram-1200.jpg)
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.
Asma’s Bengali Supper
![Asma's Bengali Supper.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/asma-khan-teaches-asmas-bengali-supper-1200.jpg)
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.
Matar Pulao
![Matar Pulao.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/asma-khan-teaches-matar-pulao-1200.jpg)
Matar PulaoAdd some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. If you want to learn more about masalas (spice blends), this lesson is a must watch.
Samosas & Chutney
![Samosas & Chutney.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/asma-khan-teaches-samosas-and-chutney-1200.jpg)
Asma teaches how to make India’s favorite street food, Bengali-style samosas (known as singara), that are stuffed with an aloo gobi filling of cauliflower, potatoes, peanuts, and seasonings like ginger and turmeric. She pairs it with a fiery tomato chutney.
Salt-Crusted Pears with Dulce De Leche
![Salt-Crusted Pears with Dulce De Leche.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmann-teaches-salt-crusted-pears-with-dulce-de-leche-1200-1.jpg)
A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis says.
![Salt-Crusted Trout.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmann-teaches-salt-crusted-trout-1200.jpg)
Francis invented the infiernillo or “little hell” oven about 20 years ago. Today, he proclaims his love for Patagonian trout as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout.
Potatoes, A Love Affair
![Potatoes, A Love Affair.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmann-teaches-potatoes-a-love-affair-1200.jpg)
A symbol of the Andes, potatoes are very special to Francis. Over the last 50 years, he has developed a unique tuber devotion. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.
Francis’s Roasted Chicken with Rescoldo Vegetables
![Francis's Roasted Chicken with Rescoldo Vegetables.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmann-teaches-franciss-roasted-chicken-with-rescoldo-vegetables-1200.jpg)
Learn from Francis in his open-air kitchen, the quincho, as he shares two of his seven signature cooking methods utilizing live-fire: hanging and slow-roasting ingredients over heat and the rescoldo, burning vegetables in ashes. Don’t miss this unique opportunity to watch and learn these ancient cooking techniques.
Contorni
![Contorni.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silverton-teaches-contorni-1200.jpg)
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.
Spiced Lamb Riblets
![Spiced Lamb Riblets.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silverton-teaches-spiced-lamb-riblets-1200.jpg)
We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn life changing cooking hacks and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
![Roasted Eggplant.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silverton-teaches-roasted-eggplant-1200.jpg)
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. An unforgettable side at your next dinner party.
Roasted Potatoes with Bagna Cauda
![Roasted Potatoes with Bagna Cauda.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silverton-teaches-roasted-potatoes-with-bagna-cauda-1200.jpg)
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.
Ocean Trout with Castelfranco & Wild Arugula
![Ocean Trout with Castelfranco & Wild Arugula.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silverton-teaches-ocean-trout-with-castelfranco-and-wild-arugula-1200.jpg)
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.
Peperonata with Passata di Pomodoro
![Peperonata with Passata di Pomodoro.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silverton-teaches-peperonata-with-passata-di-pomodoro-1200.jpg)
Nancy puts her own creative spin on this Italian stewed sweet pepper classic by roasting it in the oven to achieve a richer, more deeply caramelized flavor profile. These peppers are going to totally steal the show at your next party.
Quattro Condimenti with Mozzarella & Fett’unta
![Quattro Condimenti with Mozzarella & Fett’unta.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silverton-teaches-quattro-condimenti-with-mozzarella-and-fettunta-1200.jpg)
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.
Grilled Quail with Banana Barbecue Mop
![Grilled Quail with Banana Barbecue Mop.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lee-teaches-grilled-quail-with-banana-barbecue-mop-1200.jpg)
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.
![Savory Asian Peanut Butter.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lee-teaches-savory-asian-peanut-butter-1200.jpg)
Learn the basics of making savory, creamy peanut butter. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.
Eggplant, Bologna & Mushroom Burnt Toast
![Eggplant, Bologna & Mushroom Burnt Toast.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lee-teaches-eggplant-bologna-and-mushroom-burnt-toast-1200.jpg)
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.
![Siniya.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovsky-teaches-siniya-1200.jpg)
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes and raw tahini.
Lamb Kebabs, Roasted Corn, Mashwiya & Mulukhiyah
![Lamb Kebabs, Roasted Corn, Mashwiya & Mulukhiyah.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovsky-teaches-lamb-kebabs-roasted-corn-mashwiya-and-mulukhiyah-1200.jpg)
Erez invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.
Erez’s Fish
![Erez's Fish.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovsky-teaches-erezs-fish-1200.jpg)
Gain confidence in the kitchen and learn how to make the most delicious fish recipes, two ways: oven-baked fish with grapes and tomatoes, and fish crudo with berries and chilis.
Israeli Breakfast
![Israeli Breakfast.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovsky-teaches-israeli-breakfast-1200.jpg)
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.
Challah
![Challah.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovsky-teaches-challah-1200.jpg)
Bake two of Erez’s signature stuffed challah breads, one woven with fennel & sage blossoms, the other stuffed with savory Kashkaval cheese and garlic confit. These loaves are true centerpiece stunners.