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Italian
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.
This classic Italian sauce is both versatile and easy to make. Jamie guides you through the nuances of achieving an intensely flavored homemade pesto.
Put Jamie’s salad-building principles into action and learn how to balance flavors and textures for the perfect mouthful. Creamy, tangy, crunchy, and sweet, this recipe will show you just how exciting salads can be.
Jamie gets together with mentor, best friend, and chef Gennaro Contaldo to cook up an Italian classic. Learn how to transform a few ingredients into an unforgettable savory pasta dish, with plenty of tips to get carbonara right every time.
Learn how to infuse butter with herbs to create depth with this delicate oregano butter sauce. A silky and decadent emulsion that takes your ravioli to restaurant-level.
Jamie teaches how to make this light but luxurious filling. Whip up ricotta with Parmesan, lemon zest, and fresh herbs – or your favorite flavors – for an aromatic and creamy combo that will make your ravioli ooze with deliciousness.
Discover how to make your pasta green, as Jamie teaches his method for a colorful twist on classic pasta dough. Choose from a variety of greens, as you learn how to prepare the dough, knead it, and roll it out.
Yes, you can make world-class ravioli at home, and Jamie shows you how. Learn to take your pasta-making to new heights as you color and flavor the dough, roll out your sheets, and prepare a herby ricotta filling with a simple butter sauce. Perfect for weekend cooking with the family, Jamie teaches how a little patience turns into unforgettable meals and memories.
The heat is on with Jamie’s fiery pasta arrabbiata, packed with spicy chilies, anchovies, tomatoes, and garlic. Find out why vodka is the magic ingredient for a game-changing sauce, and how a herby pangrattato will add a crunchy twist to any pasta dish.
Blow minds with this extraordinary combination of grapes, hazelnuts, rosemary, and Parmesan, loaded on a crispy base.
Prosciutto, mozzarella, Cheddar, arugula, and Parmesan are wrapped up in Jamie’s signature dough and baked in a terracotta plant pot. A super-fun recipe for you and the kids to make together!
Transform your dough into a beautiful calzone and stuff it with ricotta cheese, olives, cherry tomatoes, oregano, and Parmesan.
A guaranteed crowd-pleaser. Grate a handful of cherry tomatoes and top with mozzarella, basil, and olive oil for this classic pizza.
Push your culinary skills up a level and create incredible pizzas at home using Jamie’s principle bread dough recipe. Jamie shows how to experiment and be creative with his Italian favorite.
Roll, twist, bake, and impress your friends and family with Jamie’s signature pesto twister bread.
Light and soft with a crispy bottom, this airy focaccia is topped with rosemary and black pepper. A savory bread you’ll want to make again and again.
The sweetness and luxurious flavor of fresh vanilla beans combine beautifully with the smooth creaminess of ricotta cheese in this delightful dessert.
Learn how to make Jamie’s signature jam jar vinaigrette to elevate your salads to the next level. Jamie shows you how to balance acid, fat, and salt, so you can apply these basics to make any dressing, using whatever you have in your kitchen.
Take your pasta-making skills up a notch with Jamie’s classic pasta bianco. Creamy, silky, and delicious, this dish is Italian simplicity at its best. Learn the principles of pasta sauces so that you can expand your pasta repertoire in endless new ways.
Unlock the secrets of homemade pasta and discover its joy and ritual. Learn Jamie’s fail-safe tips and tricks, and master the basics, such as how to activate the gluten, knead and roll out the dough, and hand-cut 8 different types of pasta.
Jamie gets together with mentor, best friend, and chef Gennaro Contaldo to cook up an Italian classic. Learn how to transform a few ingredients into an unforgettable savory pasta dish, with plenty of tips to get carbonara right every time.
Yes, you can make world-class ravioli at home, and Jamie shows you how. Learn to take your pasta-making to new heights as you color and flavor the dough, roll out your sheets, and prepare a herby ricotta filling with a simple butter sauce. Perfect for weekend cooking with the family, Jamie teaches how a little patience turns into unforgettable meals and memories.
Indoors or out, unlock the secrets to making the best spaghetti ever. Be bold with humble ingredients and learn how to craft Jamie’s fiery pasta arrabbiata, packed with chilies, anchovies, tomatoes, and garlic. Find out why vodka is the magic ingredient for a game-changing sauce, and how to add a crunchy twist to any pasta dish with a herby pangrattato.
Gain the confidence and technique to break down a whole fish at home. Jamie walks you through the skills you need to select, fillet, and prep an entire fish from start to finish. Using salmon to demonstrate, Jamie explains his method to create a variety of serving styles and teaches how to make the most of the trimmings so you can waste less, meal prep, and save money. One fish, endless opportunities.
Now that you know how to make Jamie’s principle bread dough, learn his tips and tricks for making pillowy focaccia with a crunchy bottom and a show-stopping pesto twister bread.
Jamie’s principle dough recipe unlocks countless bread variations, from pizza to calzone, focaccia to twister bread. Learn how to develop the skills you need to master dough and bake with confidence.
This classic Italian sauce is both versatile and easy to make. Jamie guides you through the nuances of achieving an intensely flavored homemade pesto. Don’t miss his game-changing secret ingredient.
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.
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.
Take your pasta-making skills up a notch with Jamie’s classic pasta bianco. Creamy, silky, and delicious, this dish is Italian simplicity at its best. Learn the principles of pasta sauces so that you can expand your pasta repertoire in endless new ways.
Unlock the secrets of homemade pasta and discover its joy and ritual. Learn Jamie’s fail-safe tips and tricks, and master the basics, such as how to activate the gluten, knead and roll out the dough, and hand-cut 8 different types of pasta.
“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.”
Make a fresh and peppery salad accompaniment to any main.
This cut comes from the upper part of the back, cut nice and thick.
The fish crudo is sliced fresh and showered with mulberries, tomatoes, peppers, and garden tarragon. Light and fresh, perfect on a hot day.
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.
This special salt is the Essence of Chianti. Learn how to bring intoxicating Italian flavor to your seasoning by adding rosemary, sage, and thyme. Use it on steaks, chicken, fish, salads, and dressings.
Beef tartare, Dario’s way. The red lean beef is tenderized and seasoned with extra-virgin olive oil, lemon, and spices. The result? Chianti Sushi.
A ‘butter’ made from pork fat, seasoned with Essence of Chianti and served on toast.
An olive oil cake that’s both simple and sublime. All you need is olive oil, a splash of dessert wine, and an entire orange to make a cake that’s perfect for all reasons and all seasons.
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.
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.
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.
Bagna Cauda, traditionally served as a crudite dip, makes a reoccurring appearance in a few of Nancy’s recipes, so learn it now and learn it well.
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.
Learn how to make this easy to make multipurpose tomato sauce which you can use for pasta sauces or on pizza. Added bonus: this sauce may also be stored in a sterilized airtight container in the refrigerator for a week or frozen for several months.
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.
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.
Join Nancy inside her favorite kitchen in Panicale, Italy where she learns to make traditional tagliatelle from the world’s foremost pasta authorities: two Italian nonnas!
Embrace the anchovy and learn how to make the most delicious restaurant-quality Caesar dressing.
Pick the perfect bread for homemade croutons (hint: save the fresh stuff for the table).
Nancy approaches salads with the same depth and layers as any of her signature dishes. Nancy’s Caesar has evolved in complexity as she continues to layer in unexpected components over the years. From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca creation is bursting with texture, flavor and originality.
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.
Make this Tuscan staple, a delicious crusty bread drenched in quality olive oil.
Every home cook needs a great pesto recipe on hand. Have lots of basil in the garden? Make this pesto ideal for pastas or sandwiches.
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 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.
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.
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.
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.
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.
Join Nancy inside her favorite kitchen in Panicale, Italy where she learns to make traditional tagliatelle from the world’s foremost pasta authorities: two Italian nonnas!
From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.
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 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.
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.
Learn from the World’s Best Chefs.
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