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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.
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.
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.
Give cabbage more credit. The texture, the sweetness, roasted flavors makes it a win on the table.
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.
Bring some flavor and texture to cauliflower with this roasted recipe topped with creme fraiche. Roasting the cauliflower will bring out its 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.
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 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.
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.
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.
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 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.
Get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
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.
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.
Elevate yogurt with lemon zest, garlic, mint, and dill and you have an incredible sauce or dressing.
Have you ever tried fried parsley? It brings excellent herby flavor to a classic Caesar.
Embrace the anchovy and learn how to make the most delicious restaurant-quality Caesar dressing.
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.
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.
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.
Caperberries are great in relish and sauce. This pickled condiment that’s super easy to make is briny and bright. It tastes great on grilled bread, too.
This crunchy watermelon Brûlée brings an element of surprise to this dish.
Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.
Make the best buttered popcorn imaginable.
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.
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.
This Filipino-inspired roasted bananas shows that a barbecue sauce can go in numerous directions.
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.
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.
This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again.
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 comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar.
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.
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.
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.
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.
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.
Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi.
With just a few ingredients, you too can simply ferment foods at home. Edward shows how to make kimchi from kohlrabi, which is a dense vegetable that can hold up well through fermentation. While this vegetable is less traditional for kimchi, expect the usual elements like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.
One of the most intriguing components of this dish is the creamy egg yolk sauce, a riff on the classic Hollandaise sauce with miso paste, bringing a rich and umami-packed contrast to the light tasting fish.
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.
A delicious and healthy meal that’s easy to make any night of the week. Learn how to steam fish with vegetables and filled with intricate flavors. Cabbage makes the perfect vessel for a wrap. Learn how to blanch, shock, and stuff the cabbage. Healthy, gluten-free, and easy to make!
Learn the basics of making flavor-packed marinades and how to build flavors.
Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.
Follow these simple steps and your buttermilk fried chicken will come out perfectly juicy on the inside and crispy on the outside.
It’s spicy, tangy, sweet, and sultry – gochujang sauce hits all the right notes for the ultimate flavor bomb. Put it on fried chicken or keep it in the fridge to bring spice to everything else.
Francis doesn’t like salads that are busy and cramped on a plate. Instead, he leans towards the generosity of space. Learn how to make one of Francis’s favorite salads that he calls simple yet noble.
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.
Create Francis’s creamy and tangy vinaigrette, which tops any roasted veg or acts as the perfect base for 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. 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.
Clarified butter is the secret weapon Francis uses to make his food crispy and luxurious. Ricki Motta, Francis’s sous chef, teaches how to make this golden glory. Since Francis’s food tends to require open flames, the lack of milk solids in the clarified butter enables it to have a high smoke point, an ideal match for this style of cooking. The result? Crunchier potatoes, a perfect char on seared meat, and vegetables dancing in butterfat with little worry of it burning too quickly. Plus, clarified butter can last fresh for months in the fridge.
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.
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.
Grate your potato right on the cast iron surface, capturing the air to perfectly steam the inside while developing the crispiest, crunchiest exterior.
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.
“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.
The egg is one of Francis’s favorite ingredients. Learn how to make oeuf brouillé, a rich and delicate French-style scrambled egg cooked in a bain-marie hot water bath.
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.”
Argentina is heavily influenced by Spanish cuisine. It’s common to find the tortilla, a potato, onion, and egg Spanish omelette, at most every bodegón (Argentine cantina). Even though Francis has made many tortillas in his life, he says he only understood the true technique of the tortilla a few years ago when he observed a Spanish lady making it. Now, he shares this favorite tortilla recipe with you. While it’s possible to use any onions available, Francis’s secret is combining three types of onions. He also shares his tips on how to flip it and cook it to perfection.
Learn how to make the traditional Argentinean herbaceous sauce that goes alongside any steak, or other grilled meats.
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.
Looking for the perfect brunch potato? Here it is. Eat it plain or even top it with sour cream and smoked salmon.
For the dreamiest potatoes with creamy insides and very crispy outsides, follow Francis’s easy recipe.
A tribute to the Andes Mountains. This hearty Andean potato dish can be cooked on medium-low heat on a cast iron pan.
Practice your knife skills to thinly slice the potatoes, or use a mandolin. It’s incredibly easy to make and will turn simple potatoes into a showstopper.
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 are the perfect crispy side dish. Serve alongside steak, fish, or chicken.
Francis shows you his broken style scrambled eggs, which you do right in the pan with a fork.
Francis shows you how to make the classic style of scrambled eggs, complete with some crispy panceta on top.
When it comes to fried eggs, he likes to serve them elegantly in butter and fry them until crispy. The crispy fried eggs are then served with angelic avocado and devilish sriracha to give the dish some balance and contrast.
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.
Whip up a wonderfully versatile mustard vinaigrette that you’ll want to put on everything.
No empanada is complete without llajua sauce, a spicy empanada dipping sauce popular in Northern Argentina and Bolivia. It’s simple to make and incredibly flavorful, bringing an added punch to the empanadas.
Venture across Argentina and you’ll find meat empanadas everywhere. Make Francis’s favorite recipe — it’s easy, delicious, and bursting with juicy flavor.
Learn to make a wonderfully versatile vinaigrette dressing that you’ll want to put on everything.
A great vegetarian side that will have everyone wanting more. Learn about the rescoldo method of cooking, burning vegetables in ashes.
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.
Prepare an easy brine to ensure the juiciest chicken, which you ladle over as the bird roasts.
“Asado on Sundays is more like a ceremony than a meal. Asado is a religion in our country.” – @Francismallmann. It’s Sunday on the island and Francis and his team are preparing for a barbecue feast: Chorizos, steaks, ribs, sweetbreads, salads, and free-flowing red Argentine wine abound the table. In this short documentary, Francis takes you into his Patagonian world to see the true meaning of this sacred ritual that defines Argentine culture. Francis shows you how to grill, make all the barbecue sides and sauces, and most of course, the importance of being in good company.
A wonderful riff on roasted potatoes, just be sure not to rinse potatoes because the starch is what will give them texture and color.
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.
Kwame’s right hand man, Paz, teaches you how to create this beautiful accompaniment to jerk chicken. Prep it on the stove or make right on the grill.
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.
Learn to make this simple brine to ensure the juiciest, most flavorful chicken. Soak the meat in the brine for 12 to 36 hours, the more time the merrier (and juicier).
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