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Vegetarian
Turn carrots into a wonderful side dish with a sweet and citrusy glaze. Ideal for those special roast dinners or holiday meals that will leave everyone indulging in a delicious and nutritious side.
Erez takes Challah bread to new places with garlic confit adding a sweet, roasted flavor and satisfying texture. Try it using sundried tomatoes or pesto, or whatever you can dream of!
This classic Italian sauce is both versatile and easy to make. Jamie guides you through the nuances of achieving an intensely flavored homemade pesto.
A vegetarian shawarma like you’ve never cooked before. Learn how to marinate and roast humble vegetables, turning them into a total crowd-pleaser. Then, pack the flame-roasted veg onto homemade flatbreads with DIY pickles, tahini-yogurt, dukkah, feta cheese, and fresh herbs.
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.
Transform your dough into a beautiful calzone and stuff it with ricotta cheese, olives, cherry tomatoes, oregano, and Parmesan.
Make perfect pizzas at home with Jamie Oliver as he teaches you creative toppings and expert dough techniques in his Italian favorite
Roll, twist, bake, and impress your friends and family with Jamie’s signature pesto twister bread.
Discover how to infuse vanilla pods in honey to make a delicate and subtly sweet treat. Just a little bit of vanilla honey can raise the bar on any dish.
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.
Join Jamie Oliver for his class introduction, discover Jamie’s cooking secrets, personal tips, and the inspiration behind his iconic recipes
Discover Jamie Oliver’s inspiring story, from humble beginnings to global chef and healthy eating advocate. Watch his journey in “Jamie’s Story”
Master Mushroom & Eggplant Shawarma with chef Jamie Oliver – marinate, roast, and fill flatbreads for a vegetarian feast
Master Jamie Oliver’s Pan-Seared Salmon & Couscous – cook healthy salmon, veggies, couscous, and harissa yogurt in 10 minutes
Master Bread, Two Ways with Jamie Oliver
Master Grilled & Roasted Stone Fruit with Jamie Oliver
Unlock the secrets to perfect salads with Jamie Oliver. Learn how to mix veggies, fruits, proteins, and more for delicious, crunchy salads
Make a fresh and peppery salad accompaniment to any main.
What’s more mouthwatering than a hunk of cheese? Cheese that is marinated in a yogurt sauce, skewered, and grilled! Asma shows the wonders of paneer and how to obtain a great barbecue char, a recipe that will totally reinvent how you barbecue, and make vegetarians happy as well.
Asma teaches how to make India’s favorite street food, Bengali-style samosas (known as singara), that are stuffed with an aloo gobi filling of cauliflower, potatoes, peanuts, and seasonings like ginger and turmeric. She pairs it with a fiery tomato chutney.
Eat your greens! Asma prepares one of the most popular paneer cheese dishes with saag, fresh winter spinach. This Indian version of creamed spinach is the perfect vegetarian side dish. It’s packed with flavor and so easy to make. While Asma uses spinach, this recipe also works great with kale, arugula, or swiss chard.
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.
Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. ‘Matar’ is Hindi for green peas and ‘pulao’ means pilaf, and when you put those two words together, you get ‘matar pulao’ or ‘peas pulao’ the classic and insanely popular Indian rice and peas dish. If you want to learn more about masalas (spice blends), this lesson is a must watch!
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.
This traditional Iranian recipe is taught with the help of chef Deb Mikhail, and adds an unexpected dimension. The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that Deb said proved to her that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.
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 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.
Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level.
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.
Luscious globe eggplants are roasted with aromatics and spices to create an unforgettable side for your next dinner party. Learn the eggplant essentials, like how to score, salt, and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level.
Have you ever tried fried parsley? It brings excellent herby flavor to a classic Caesar.
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.
A tapenade packed with savory umami flavors, your mozzarella bar would be incomplete without it.
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.
When asparagus season rolls around, throw them on the grill for a nice burnt char. The pine nuts bring an added nutty contrast.
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.
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.
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.
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.
“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.
Learn how to make one of Argentina’s favorite comfort foods, the milanesa. Francis teaches his vegetarian spin on the humble classic by using the mighty eggplant. Francis teaches how to prepare the eggplant: He chars the whole eggplant directly in the fire, dips it in egg batter, covers it with seasonings and homemade breadcrumbs, and finally, pan-fries it with clarified butter on a hot griddle. The result? A delicious dish that is also a bestseller at Francis’s restaurants.
All you need is three carrots, a handful of thyme, a bit of cream, olive oil, and a cast iron pan to make Francis’s latest hit vegetarian recipe. You’ve never tasted carrots quite like these.
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.
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.
Don’t throw out your potato scraps, make a meal out of it! Zero waste is always the way to go.
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.
In quintessential Mallmann fashion, serve the milanesa alongside a simple, fresh, and untidy with a “Picasso”-style lettuce and tomato salad.
A classic filling for empanadas in Argentina, stuff the dough with a sweet and savory cheese and onion mixture. After it cooks, it will be oozing with delicious cheese.
A great vegetarian side that will have everyone wanting more. Learn about the rescoldo method of cooking, burning vegetables in ashes.
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.
Try chef Erez Komarovsky’s Watermelon & Feta Salad with Purslane
Discover chef Kwame Onwuachi’s story as he takes you to Jamaica to explore the roots of his Afro-Caribbean cuisine
Discover chef Asma Khan’s journey through Kolkata’s vibrant markets and flavors as she explores her Bengali culinary roots in Asma’s Story
Learn to make Saag Paneer with chef Asma Khan
Learn to make Bengali samosas with aloo gobi filling and spicy tomato chutney with chef Asma Khan
Learn how to make Dulce de Leche and Apple Pancakes with chef Francis Mallmann on YesChef
Learn to make Eggplant Milanesa with chef Francis Mallmann
Learn to make Caramelized Carrots with chef Francis Mallmann using carrots, thyme, cream, and olive oil for a flavorful vegetarian side
Make Francis Mallmann’s Milanesa with a Simple Salad and discover Argentina’s favorite comfort food, cooked bleu on the chapa grill
Learn to make two empanada recipes with chef Francis Mallmann: baked meat and fried cheese & onion empanadas, perfect for family or parties
Master roasted chicken and fire-cooked vegetables with chef Francis Mallmann. Learn slow-roasting and rescoldo in this unique lesson
Explore Francis Mallmann’s story as he shares his passion for open-fire cooking in Patagonia. Discover his roots, philosophy, and culinary journey
Discover Nancy Silverton’s Contorni and master side dishes like roasted tomatoes, cauliflower, cabbage, and onions to elevate your Italian dinners tonight
Discover Nancy Silverton’s story as she shares her culinary inspirations from Italy to California
Discover chef Edward Lee’s roots and food philosophy in Edward’s Story. Journey through Kentucky and explore the story behind his Southern-Korean cuisine.
Discover Hummus Mezze with chef Erez Komarovsky – master classic mezze dishes and impress guests with fresh hummus, falafel, and salads
Join Erez Komarovsky and discover how to make his Israeli Breakfast: shakshuka, eggplant salad, cucumber salad, and challah bread
Bake Erez Komarovsky’s signature challah: one woven with fennel and sage blossoms, the other stuffed with Kashkaval cheese and garlic confit
Discover chef Erez Komarovsky’s journey through markets, farms, and modern Middle Eastern cuisine in Erez’s Story lesson
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