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This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar.
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.
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 the flavor of any dish.
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.
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.
It’s hard to find a dessert in Argentina that doesn’t contain dulce de leche. Francis’s sous chef, Ricki Motta, teaches how to make this classic favorite that will sweeten up your life.
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.
Caramelize granny smith apples right on a cast iron surface, then smother in Francis’s pancake batter, to recreate this Argentine favorite.
An Argentine classic and Mallmann favorite, this dulce de leche stuffed pancake is the perfect dessert or weekend brunch staple. Use homemade dulce de leche, or the store bought variety – it’s up to you.
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.
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.”
From Patagonia to Paris, Francis will transport you to Café de Flore, a famous café where the great intellectuals would gather and one of his favorite places in France. There, they serve glorious oeufs à la coque, soft-boiled eggs, a sophisticated yet simple breakfast that Mallmann regularly makes at home for his children. Not only does Francis teach the basics of boiling eggs, he also speaks about important life lessons like personal reinvention and how it’s never too late to start again.
“Eggs, potatoes, cheese, ham, can’t get better than that!” – Francis Mallmann. Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). Francis puts his own spin on this scrambler-hash hybrid that resembles an omelette, but stays true to its original ingredients: eggs, ham, and fried shoestring potatoes. This dish, however, can be adapted to use ingredients on hand, including fresh peas and slices of chicken or prosciutto. Even though in Argentina revuelto gramajo is eaten for lunch or dinner, we bet this mind-blowing dish will be a total brunch game-changer to your cooking repertoire.
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.
On the hunt for a stunning side dish? Place this cake-like potato dish on the table to totally wow guests.
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.
Join Francis as he teaches all the secrets of how to make his version of the humble bodegón (Argentine cantina) classic including which cut of beef is best to use, the techniques of how to pound it, how to make homemade breadcrumbs, and the steps to pan sear it in clarified butter.
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.
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.
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).
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.
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.
Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning aioli all over the golden brown delicious potatoes.
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.
This tropical pea dish works wonders alongside savory mains. Kwame shows you how to perfectly cook the peas and season to delight.
We’re not going to lie, this is by far one of the most satisfying libations you can make. Use a variety of fresh fruit and both white and dark rum to elevate the normal rum punch to new levels.
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.
Learn Kwame’s secrets to making the most savory braised oxtails you’ve ever tasted. Based off his mom’s recipe, Kwame takes it to a whole new level with the layering of flavors and time.
Take your mayonnaise game to the next level, with Kwame’s Afro-Caribbean inspired aioli. It goes with a wide variety of dishes, from potatoes to sandwiches to savory proteins.
Jewel, Kwame’s mom, just arrived on the island and they are ready to cook together for the first time in Jamaica! In order to properly celebrate Jewel’s visit, they make a Jamaican classic, which is also her favorite dish: Braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a cocktail, so they whip up a refreshing rum punch packed with fresh Jamaican fruits.
No Jamaican feast would be complete without this starchy, crunchy and satisfying side.
A Jamaican essential, this savory braised chicken will wow taste buds with its brown gravy and spice.
A simple staple, Kwame’s rice will go alongside not just the Stew Peas, but almost any other savory dish.
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.
Transport yourself to the beaches of Jamaica and make Kwame’s favorite fried dish. The freshly-caught snapper is rubbed with marination and all-purpose seasoning, shallow-fried until the skin crisps, then is drenched with Escovitch sauce, a mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers.
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.
You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.
Learn Kwame’s secrets for creating the classic, flaky, Jamaican patties. You’ll only be faced with the tough decision of what to fill it with.
Introduce this Jamaican classic to your dinner table, with depth and savoriness that soaks deep into the goat meat.
Use this marinade to bring out the most flavor in your oxtails, adding an Afro-Caribbean essence that will have everyone wanting more.
Thick, gelatinous and silky smooth, you’ll soon fall in love with Kwame’s chicken stock. This is one of his core techniques to layering flavor into practically any dish that calls for water. The essential ingredient? Chicken feet!
Pepper shrimp is one of Kwame’s favorite snacks. Growing up in the Bronx, he’d always chow down on the electrifying dish. In Jamaica, he looks forward to eating on the road from Montego Bay to Kingston, and on the beautiful beaches. Learn how to make this easy shrimp recipe, which is preserved in a spicy and electrifying sauce.
Discover this flavorful marinade for your chicken dishes, that you’ll keep using again and again.
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.
Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade for the shrimp and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.
Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this Summery salad and get inspired by its flavors.
Erez shows you his secret for burning and peeling peppers and roasting almonds. He pairs it with the nutty crunch of almonds and the fragrant marjoram, which is what makes this pepper salad totally unique, and supremely delicious.
Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish.
A spin on the regional Tabbouleh salad, with other variations offered in Erez’s class, this one stands out with the use of Papaya. Tangy, tart, and caramelized peanuts to add some crunch and sweetness. As Erez would say, “wowowowow”.
A staple in Erez’s kitchen, the simple nature of Labneh balls can be used in a variety of ways: in salads, with eggs, over a toast, it’s really up to you. Learn the secrets to creating perfectly preserved balls of cheesy love.
Simple, sweet, and salty. This unique salad is bursting with fresh flavors of goat cheese and bright greens. Let Erez show you a delectable salad using the pink wonder that is watermelon.
Braise poultry and simmer coconut rice in a flavorful miso and peanut mixture and you’ll have a warming, family-style dish. Learn how to to build flavor through caramelization and the secret to preparing perfect rice.
Take a journey to Jamaica with chef Kwame Onwuachi, to discover the roots of his Afro-Caribbean food.
Master Curried Goat & GBD Potatoes with Chef Kwame Onwuachi. Elevate your culinary skills with expert layering, caramelizing & braising techniques.
Kwame’s mom, Jewel, is in town which calls for a celebratory meal: braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a refreshing rum punch cocktail packed with fresh Jamaican fruits.
Kwame grew up eating this “pot of wonderful magic liquid” with his father: a stew dish with gungo peas (pigeon peas), red peas (kidney beans), salted meats, and coconut milk. Make a huge pot for the whole family to taste the love!
Transport yourself to the beach and make Kwame’s favorite fried dish. Rub the freshly-caught snapper with marination and all-purpose seasoning, shallow-fried until the skin crisps, then add Escovitch sauce, a spicy and vinegary pickling liquid.
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