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.
Category: American
American
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.
A citrus vinaigrette that will pep up your greens. Nancy teaches you a bright, simple lemon vinaigrette that’s ready to go on almost any salad.
Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor. Nancy teaches you how to make it.
Learn how to properly season and sear a piece of fish. Even better, Nancy will show you precisely when to flip the fish for that perfectly crispy skin.
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.
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.
Bring some flavor and texture to cauliflower with this roasted recipe topped with creme fraiche. Roasting the cauliflower will bring out its sweetness.
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.
Get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub. Learn how to blend your own.
Have you ever tried fried parsley? It brings excellent herby flavor to a classic Caesar. Nancy shows you how to fry it until crisp.
Embrace the anchovy and learn how to make the most delicious restaurant-quality Caesar dressing. Nancy teaches you her way, start to finish.
Learn how to sear steak to perfection and make Nancy’s famous Chi Spacca pepper steak. Nancy walks you through every step at the grill.
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.
This crunchy watermelon brûlée brings an element of surprise to the dish. Edward shows you how to give summer’s favorite fruit a caramelized, crackling top.
Make the best buttered popcorn imaginable. Edward teaches you how to get it right, from the first kernel to the last drizzle of butter.
Edward explores the complexity of watermelon with this whimsical salad. Simple techniques like stove-popping buttery popcorn, boiling and frying peanuts, and creating a crunchy Brûlée top make up this surprising plate.
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.
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 crispy outsides, learn how to make them with Edward in this lesson.
Make your barbecue better with this easy to make brine. Edward teaches you how a simple soak keeps your grilled meat juicy and well seasoned.
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.
Don’t throw away watermelon rinds because you can pickle that! There’s nothing better in the summer than an ultra fresh watermelon, that’s why Edward likes to save the rinds, pickle it, and bring acidity and crunch to barbecue dishes.
This is an essential item to have on hand in your pantry. Ingredients marinate in a jar for a month and bring tons of complexity to any dish.
Seafood lovers, take note. Learning how to shuck an oyster is an essential skill. Watch this and you’ll never have any shucking doubts again.
This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again.
This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar.
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Oysters & Grits in Bourbon Brown Butter
Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.
Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity. Edward shows you how, using Carolina Gold rice.
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Peanut Braised Chicken Drumsticks
Let braised chicken drumsticks come to the rescue with this wonderful weeknight recipe. Bring excitement to your family dinner and make it faster, easier, and tastier.
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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.
Roasting garlic in aluminum foil on the grill is the best way to roast garlic. It’s perfect to enhance any dish. Edward teaches you to turn it into your own amazing mayonnaise.
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.
It’s always important to repurpose leftovers, that’s why yesterday’s ham is wonderful when turned into ham salt. Learn how to freeze ham, grate on micro plane, then toast in oven until dried. The result? Tons of added flavor.
There’s no better way to stay cozy than with a fatty and elegant meat stock. Boil beef bones with aromatics for hours for a bold broth.
Follow these simple steps and your buttermilk fried chicken will come out perfectly juicy on the inside and crispy on the outside.
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.
“It’s tempting. It’s full of desire. And they’re both very sweet.” – Francis Mallmann. In Argentina, panqueques are generally thin crepes and served as dessert with dollops of dulce de leche. 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. While Francis serves this for dessert, you can mix things up and surprise your family with a deliciously sweet panqueque breakfast.
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Peanut Braised Chicken with Carolina Rice
Join Edward Lee and learn how to make his Peanut Braised Chicken with Carolina Rice – a perfect blend of Southern comfort and bold flavors.
Join Kwame Onwuachi and learn how to make rich chicken, vegetable & shrimp stocks that will transform your soups, stews and sauces.
Join Nancy Silverton and learn how to bake Mom’s Apple Pie with sautéed apples and vanilla gelato tonight.
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American Baking Baking Best Of Cabbage Caramelizing Cauliflower Condiments Cooking Method Cuisine Dietary Dinner Dish Type Flavor Profiles Food Type Fruits Gluten-Free Grape Interest Italian Learn Lessons Lunch Main Ingredient Meal Type Mediterranean Onion Poaching Potato Roasting Sauces Savory Side Dishes Snacks Sour Sweet Techniques Tomato Vegan Vegetables Vegetarian
Contorni
Join Nancy Silverton and master Italian contorni – roasted tomatoes, cauliflower, cabbage, and onions to elevate your dinners tonight.
Join Nancy Silverton and master her Spiced Lamb Riblets with unique spice rub tips for your next standout dinner party.
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Roasted Potatoes with Bagna Cauda
Join Nancy Silverton and learn how to make her roasted potatoes with bagna cauda – crispy, savory and perfect for any table.
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American Arugula Best Of Condiments Cooking Method Cuisine Dietary Dinner Dish Type Fish Fish & Seafood Flavor Profiles Food Type Frying Garlic Gluten-Free Greens High-Protein Interest Learn Lemon Lessons Lunch Main Dishes Main Ingredient Meal Type Pescatarian Roasting Salads Sauces Savory Side Dishes Sour Techniques
Ocean Trout with Castelfranco & Arugula
Join Nancy Silverton and learn how to craft Ocean Trout with Castelfranco & Arugula – fresh, elegant and restaurant-quality.
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American Anchovy Baking Baking Best Of Breads Condiments Cooking Method Cuisine Dietary Dinner Dish Type Flavor Profiles Food Type Frying Gluten-Free Greens Interest Italian Learn Lessons Lunch Main Ingredient Meal Type Parmesan Parsley Pescatarian Salads Sauces Savory Snacks Starters Techniques Umami
Nancy’s Caesar Salad
Join Nancy Silverton and learn to make her elevated Caesar salad with fried parsley, orange zest, and bagna cauda croutons tonight.
Join Nancy Silverton and learn how to make Chi Spacca Pepper Steak with bacon and charred scallions – restaurant-quality results at home.
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American Asparagus Condiments Cooking Method Cuisine Dietary Dinner Dish Type Flavor Profiles Food Type Gluten-Free Grilling High-Protein Interest Learn Lessons Lunch Main Dishes Main Ingredient Marinades Meal Type Meat & Poultry Pickling Pork Quail Salads Savory Side Dishes Sweet Sweet Potato Techniques Vegetables
Backyard Barbecue
Join Edward Lee as he reveals Ben’s special brine and master grilling techniques for the ultimate backyard barbecue experience tonight.
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American Boiling Caramelizing Cooking Method Corn Cuisine Desserts Dietary Dish Type Flavor Profiles Food Type Fruits Frying Gluten-Free Interest Learn Lessons Lunch Main Ingredient Meal Type Nuts Nuts Pantry Peanut Salads Savory Side Dishes Snacks Starters Sweet Techniques Vegan Vegetarian Watermelon
Peanut & Popcorn Watermelon Brûlée
Join Edward Lee and master his Peanut & Popcorn Watermelon Brûlée – a stunning summer salad with caramelized crunch that will wow your guests.
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American Condiments Cooking Method Cuisine Dietary Dinner Dish Type Flavor Profiles Food Type Gluten-Free Grilling High-Protein Interest Learn Lessons Main Dishes Main Ingredient Meal Type Meat & Poultry Pickling Preserves Quail Roasting Sauces Savory Snacks Sour Sweet Techniques Vegetables Watermelon
Grilled Quail with Banana Barbecue Mop
Join Edward Lee and master grilled quail with his signature banana barbecue mop and quick pickles tonight.
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Open Fire Steaks & Vegetables
Join Edward Lee and master open fire steaks and vegetables tonight. Learn fire control, doneness checks, and smoky flavor techniques.
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American Best Of Boiling Brunch Butter Caramelizing Condiments Cooking Method Cuisine Dairy Dietary Dinner Dish Type Fish & Seafood Flavor Profiles Food Type Gluten-Free Grits High-Protein Interest Learn Lessons Main Dishes Main Ingredient Meal Type Oysters Pantry Pescatarian Pickling Poaching Sauces Savory Side Dishes Skills Sour Starters Sweet Techniques Umami Vinegar
Oysters & Grits in Bourbon Brown Butter
Join Edward Lee and learn how to make his bold Oysters & Grits in Bourbon Brown Butter – a Southern comfort classic elevated to restaurant quality.
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Eggplant, Bologna & Mushroom Burnt Toast
Join Edward Lee and master his Eggplant, Bologna & Mushroom Burnt Toast with bold burnt flavors technique for unforgettable results.
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American Asian Baking Baking Beef Best Of Boiling Braising Condiments Cooking Method Cuisine Daikon Radish Dietary Dinner Dish Type Flavor Profiles Food Type Gluten-Free Ham Interest Learn Lessons Main Dishes Main Ingredient Meal Type Pantry Savory Skills Soups & Stews Stocks & Broths Techniques Tofu Umami Vegan Vegetables Vegetarian
Braised Tofu & Radish with Ham Salt
Join Edward Lee and master his Braised Tofu & Radish with Ham Salt – a perfect blend of comfort and flavor for any dinner table.
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American Asian Boiling Cabbage Condiments Cooking Method Cuisine Dairy Dietary Dinner Dish Type Fish Fish & Seafood Flavor Profiles Food Type Gluten-Free High-Protein Interest Learn Lessons Main Dishes Main Ingredient Marinades Meal Type Miso Pescatarian Sauces Savory Spicy Steaming Techniques Umami
Steamed Fish with Miso Hollandaise
Join Edward Lee and master his Steamed Fish with Miso Hollandaise – a fusion masterpiece that transforms simple fish into restaurant-quality elegance.
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American Asian Best Of Cabbage Chicken Condiments Cooking Method Cuisine Dietary Dinner Dish Type Flavor Profiles Food Type Frying Gochujang High-Protein Interest Learn Lessons Lunch Main Dishes Main Ingredient Meal Type Meat & Poultry Pear Salads Sauces Savory Side Dishes Snacks Spicy Sweet Techniques Umami
Fried Chicken with Gochujang Sauce & Slaw
Join Edward Lee and master crispy fried chicken with spicy gochujang sauce and fresh Asian pear slaw tonight.