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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.
Join Jamie Oliver and master his Chicken & Leek Pie with Mash – learn pastry skills, poaching, and gravy techniques tonight.
Join Jamie Oliver and master his vibrant Squash Curry – a flavorful veggie dish with perfect spice balance and rice tips tonight.
Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.
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.
Make a perfectly balanced tomato chutney that is equal parts fiery and sweet. This dipping sauce hits all the right notes, and is ideal to douse on samosas, and pretty much everything else.
Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.
If you’re new to Indian flavors, this yellow chicken curry is a great place to start. It’s a recipe that has been in Asma’s family for generations, and never written down until now.
Eat your greens! Asma prepares one of the most popular paneer cheese dishes with saag, fresh winter spinach. This Indian version of creamed spinach is the perfect vegetarian side dish. It’s packed with flavor and so easy to make. While Asma uses spinach, this recipe also works great with kale, arugula, or swiss chard.
“Dal is something we eat every day, it’s unusual to not have dal on the dinner table,” Asma says about one of her favorite comfort foods.
Erez’s friend Shafia shows him how to make delicious chosi, veal and onion confit, slowly simmered with a baharat spice blend. Absolutely delicious.
Make these flavor-packed Bengali beans, the perfect fiery side dish to the mild and floral chicken korma, or to eat any day of the week.
Make flaming hot Matbucha – a traditional Moroccan spicy tomato sauce full of chilis, ripe Roma tomatoes, garlic, and spices.
This traditional Iranian recipe is taught with the help of chef Deb Mikhail, and adds an unexpected dimension. The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that Deb said proved to her that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.
When there’s a brisk Patagonian chill that fills the air, there’s one comforting food Francis wants to eat: chupín de trucha, or Fisherman’s soup with trout. “Chupín is the most beautiful word for a soup of fish,” Francis explains. Chupín is also known as fish stew and is commonly found across the region near lagoons, rivers, and fishermen’s towns. The name chupín comes from the Spanish word chupar. It’s a word commonly used in the phrase, “Para chuparse los dedos,” which means “finger-licking good”. The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care. Francis will teach the skills to make this incredible broth and how to truly build and layer complex flavors with simple ingredients. This is a dish proven to nourish the body and soul.
Venture across Argentina and you’ll find meat empanadas everywhere. Make Francis’s favorite recipe — it’s easy, delicious, and bursting with juicy flavor.
The story of curry goat is rooted in the history of Indian immigrants to Jamaica, who brought their layered spice mixes to the Caribbean capital. Kwame teaches his version of the classic, which will have mouths watering and coming back for seconds.
A Jamaican essential, this savory braised chicken will wow taste buds with its brown gravy and spice.
A Jamaican national treasure, you’ll soon make it special for your household, too. Kwame teaches you the secrets to making this highly satisfying dish that combines coconut milk, peas, beans and meat.
Join Kwame Onwuachi and learn how to make authentic Jamaican Stew Peas – a flavorful Caribbean family favorite for your table tonight.
Join Chef Kwame Onwuachi and master bold Jamaican marinades for brown stew chicken, oxtails, and curried goat tonight.
Join Kwame Onwuachi and learn how to make rich chicken, vegetable & shrimp stocks that will transform your soups, stews and sauces.
Join Asma Khan and learn how to make Railway Curry with authentic Indian spices, oil infusion, and expert flavor layering techniques.
Join Asma Khan and learn to make her aromatic Saffron Chicken Korma with secret garam masala tips and perfect saffron infusion techniques.
Join Asma Khan and learn to make her comforting Tamarind Dal & Rice – a perfect weeknight dinner with tangy, warming flavors.
Join Asma Khan and learn to make authentic Bengali samosas with aloo gobi filling and spicy tomato chutney tonight.
Join Asma Khan and learn how to make authentic Gur Ki Kheer – a rich, creamy rice pudding with jaggery that’s naturally gluten-free.
Join Francis Mallmann and master his hearty Chupín de Trucha – Fisherman’s Soup tonight. Authentic Argentine comfort in every bowl.
Join Nancy Silverton and learn to make her vibrant Stewed Celery with Herbs & Persian Lime – a flavorful veggie side with turmeric and mint.
Join Nancy Silverton and learn how to make authentic Peperonata with Passata di Pomodoro – roasted peppers in rich tomato sauce tonight.
Join chef Erez Komarovsky and master authentic Kibbeh Nayyeh tonight. Learn this Lebanese delicacy with hands-on guidance.
Join Erez Komarovsky and discover how to make his Israeli Breakfast: shakshuka, eggplant salad, cucumber salad, and challah bread.
Join Erez Komarovsky and bake his signature challah with fennel, sage blossoms, and Kashkaval cheese stuffing tonight.
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