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Grate your potato right on the cast iron surface, capturing the air to perfectly steam the inside while developing the crispiest, crunchiest exterior.
“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.
Learn how to make the traditional Argentinean herbaceous sauce that goes alongside any steak, or other grilled meats.
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.
Smashed potatoes are the perfect crispy side dish. Serve alongside steak, fish, or chicken.
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.
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.
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.
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).
This barbecue sauce will add just that extra bit of tangy, spicy flavor to your jerk – or any grilled meats – that will have everyone praising your rise to BBQ greatness.
What chefs in the industry call Golden, Brown, and Delicious potatoes, Kwame teaches you the method to making this french fry alternative. Parboil, cool, smash and fry, you’ll be shocked how simple, and fantastic these potatoes are.
An island classic that will become your new favorite white rice. The coconut milk has a creamy, slightly sweet and nutty profile, and brings the perfect balance to a spicy dish.
No Jamaican feast would be complete without this starchy, crunchy and satisfying side.
A simple staple, Kwame’s rice will go alongside not just the Stew Peas, but almost any other savory dish.
A mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers, you’ll love the simple yet flavor-packed nature of this sauce.
Even simple vegetable-based dishes deserve layers of flavor and depth, which is why you’ll love this easy, clean and simple stock.
The East Indians are the largest ethnic minority in Jamaica. They arrived as indentured servants, and brought with them many of their spices. Kwame teaches how to make curry powder unique to the Caribbean, which includes the star ingredient, anise seed.
Salt on steroids. Learn how to make the seasoning that Kwame puts on everything, not just his Caribbean recipes. This balanced spice blend is a derivative of Kwame’s mother’s famous house seasoning. A great spice that brings a whole lot of flavor.
The history of jerk is so monumental in Jamaica. It’s the story of freedom, tenacity, and encapsulates the Jamaican spirit. Kwame doesn’t just use jerk paste in jerk chicken, he puts it in so many of his recipes.
Join Asma Khan and master her Bengali Mustard Prawns with turmeric marinade and healthy rice tonight.
Join Erez Komarovsky and learn how to make his vibrant Tomato Salad with Mint & Chili – a fresh summer dish bursting with flavor.
Join Erez Komarovsky and learn how to make his smoky Red Pepper Salad with roasted almonds and marjoram tonight.
Join Erez Komarovsky and learn how to make preserved lemons that infuse your meals with vibrant color and zesty Mediterranean flavor.
Join Erez Komarovsky and learn his vibrant Papaya Tabbouleh with caramelized peanuts – a bright, crunchy twist on salad tonight.
Join Erez Komarovsky and learn how to make creamy Labneh Balls – perfect for salads, eggs, and toast. Quick and versatile.
Join Erez Komarovsky and learn to make his refreshing Watermelon & Feta Salad with Purslane – perfect for summer entertaining.
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 as he takes you to Jamaica to discover the roots of his incredible Afro-Caribbean cuisine and personal culinary story.
Join Kwame Onwuachi and learn how to make authentic Ackee & Saltfish – Jamaica’s beloved national dish that’s perfect for any meal.
Join Kwame Onwuachi and learn to braise tender oxtails with rice & peas, plus mix his fresh Jamaican rum punch tonight.
Join Kwame Onwuachi and learn how to make authentic Jamaican Stew Peas – a flavorful Caribbean family favorite for your table tonight.
Join Kwame Onwuachi and learn to make his vibrant Escovitch Fish – a spicy Jamaican classic that’s perfect for any occasion.
Join Kwame Onwuachi and master authentic Jamaican beef patties with soft coco bread – bold Caribbean flavors made easy.
Join Kwame Onwuachi and learn how to make authentic Jamaican Jerk Chicken with his step-by-step grilling masterclass tonight.
Join Kwame Onwuachi and learn his electrifying Pepper Shrimp – master this spicy Jamaican snack with simple, step-by-step guidance.
Join Kwame Onwuachi and master authentic Brown Stew Chicken & Fried Plantain. Bring bold Jamaican flavors to your kitchen tonight.
Join 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 Kwame Onwuachi and stock your kitchen with bold Jamaican pantry essentials that transform everyday cooking into something extraordinary.
Join Francis Mallmann and master his Argentine-style potato salad with tangy mustard vinaigrette – perfect for your next barbecue.
Join Francis Mallmann and learn how to make authentic Salsa Criolla – the essential Argentine sauce that elevates every Asado barbecue.
Join Francis Mallmann and learn his technique for perfect clarified butter – unlock richer, crispier dishes tonight.
Join Francis Mallmann and learn to make authentic homemade dulce de leche with his sous chef Ricki Motta. Sweet, rich perfection.
Join Francis Mallmann and master his legendary Gaucho Steak Sandwich – a smoky, flame-kissed Argentine classic that’ll transform your grilling game.
Join Francis Mallmann and learn how to make his simple, noble Ensalada Mixta – a perfect lettuce and tomato salad that celebrates pure flavors.
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 discover her culinary journey through Kolkata’s vibrant markets and explore her authentic Bengali roots tonight.
Join Asma Khan and master a Bengali feast – grill fish kebabs, paneer, eggplant dip, and sweet potato salad in this flavor-packed lesson.
Master authentic parathas with Asma Khan – learn two traditional rolling techniques for this classic Indian flatbread using a tawa.
Join Asma Khan and learn how to make her fragrant Saffron Sandesh – a traditional Bengali sweet that’s naturally gluten-free.
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 how to make her aromatic Matar Pulao – a flavorful rice dish that will transform your Indian cooking tonight.
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 Asma Khan and learn how to make her Yellow Curry Chicken with refreshing Kachumber Salad – a treasured family recipe passed down for generations.
Join Francis Mallmann and master the art of Sunday Asado with authentic Argentine barbecue, chorizos, and steaks.
Join Francis Mallmann and learn how to make Salt-Crusted Pears with Dulce De Leche using only 3 ingredients tonight.
Join Francis Mallmann and master Asador Trout A La Vara – cook trout over open fire using sticks, no pans needed. Pure fire cooking magic.
Join Francis Mallmann and master his Trout-Stuffed Rösti – crispy potato cakes with perfectly filleted trout for an unforgettable meal.
Join Francis Mallmann and learn how to make his crispy, golden Eggplant Milanesa – a vegetarian masterpiece that’s pure comfort on a plate.
Join Francis Mallmann and learn his silky French scrambled eggs technique. Transform your breakfast with this custard-like masterpiece.
Join Francis Mallmann and master his signature Flattened Tenderloin – Lomo Aplastado with authentic Argentine grilling techniques tonight.
Join Francis Mallmann and master his soft-boiled eggs with toasted soldiers – a perfect French-inspired breakfast technique.
Join Francis Mallmann and learn how to make his iconic Revuelto Gramajo – crispy potatoes, eggs, and ham in perfect Argentine harmony.
Join Francis Mallmann and master his authentic Bife De Albañil – grilled steak with bacon, avocado, and crispy sweet potato chips tonight.
Join Francis Mallmann and learn to make his tortilla española with his signature three-onion blend for perfect sweetness tonight.
Join Francis Mallmann and master live-fire cooking to make the perfect steak with his signature chimichurri sauce tonight.
Join Francis Mallmann and discover nine delicious potato recipes in Potatoes, A Love Affair. Master these Argentine-inspired dishes tonight.
Join Francis Mallmann and master perfect fried and scrambled eggs with his proven Argentine techniques tonight.
Join Francis Mallmann and learn how to make his signature Milanesa with a Simple Salad – crispy, flavorful comfort food at its finest.
Join Francis Mallmann and master his Chapa Veggies with Vinaigrette – grilled seasonal vegetables with fresh vinaigrette step-by-step.
Join Francis Mallmann and master his baked meat & fried cheese empanadas – perfect for family dinners or entertaining guests tonight.
Join Francis Mallmann and master his fire-roasted chicken with vegetables using slow-roasting and rescoldo techniques tonight.
Join Francis Mallmann and discover his passionate journey with open-fire cooking in Patagonia. Learn his roots, philosophy, and culinary story.
Join Nancy Silverton and learn how to bake Mom’s Apple Pie with sautéed apples and vanilla gelato tonight.
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.
Join Nancy Silverton and master her technique for perfectly roasted eggplant – from scoring and salting to caramelizing onions tonight.
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 her roasted potatoes with bagna cauda – crispy, savory and perfect for any table.
Join Nancy Silverton and learn how to craft Ocean Trout with Castelfranco & Arugula – fresh, elegant and restaurant-quality.
Join Nancy Silverton and learn how to make authentic Peperonata with Passata di Pomodoro – roasted peppers in rich tomato sauce tonight.
Join Nancy Silverton and learn to make authentic tagliatelle with Italian nonnas in Panicale, Italy tonight.
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.
Join Nancy Silverton and bring Osteria Mozza’s famous mozzarella bar to your table with four flavorful condiments and Fett’unta tonight.
Join Nancy Silverton and discover her culinary journey from Italy to California in this inspiring story lesson.
Join Edward Lee as he reveals Ben’s special brine and master grilling techniques for the ultimate backyard barbecue experience tonight.
Join Edward Lee and master his Peanut & Popcorn Watermelon Brûlée – a stunning summer salad with caramelized crunch that will wow your guests.
Join Edward Lee and master grilled quail with his signature banana barbecue mop and quick pickles tonight.
Join Edward Lee and master open fire steaks and vegetables tonight. Learn fire control, doneness checks, and smoky flavor techniques.
Join Edward Lee and learn how to make his bold Oysters & Grits in Bourbon Brown Butter – a Southern comfort classic elevated to restaurant quality.
Join Edward Lee and learn how to make his savory Asian peanut butter using roasted peanuts and sesame oil for the ultimate umami condiment.
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