Steamed veg balances any feast, and Jamie shows you how he layers and steams to create nourishing side dish.
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Category: Side Dishes
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.
Every chef has their go-to mashed potato recipe, here Jamie reveals his, including a lifetime of tips and tricks for making a divinely creamy and irresistible mash. Great with pies, roasted meats, and steamed vegetables
Everyone loves a great potato. Jamie’s method for getting the crispiest potatoes will teach you how to make insanely delicious roasted potatoes every time. Guaranteed.
If you’ve never experienced a Yorkshire Pudding, Jamie’s giant version is going to blow your mind. Jamie teaches you how to make this British classic, and then take it to the next level. It will become your must-have for any roast.
Learn how to coax sweet, robust flavor out of your pumpkin or squash as Jamie shows you how he roasts, seasons, and serves it to perfection.
There’s an art to cooking perfectly fluffy rice, and Jamie will show you how.
A cooling cucumber raita that pairs deliciously with curry and rice.
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.
Categories
American Baking Baking Boiling Breads British Butter Chicken Comfort Condiments Cooking Method Cuisine Desserts Dietary Dinner Dish Type Entertaining European Everyday Flavor Profiles Flour Food Type Global Gluten-Free Greens High-Protein Holidays Interest Leek Lessons Low-Carb Lunch Main Dishes Main Ingredient Meal Type Meat & Poultry Occasions Pastas Poaching Potato Sauces Savory Side Dishes Spring Starters Steaming Stock Stories Thanksgiving Umami Vegan Vegetables Vegetarian Winter
Jamie’s Class Introduction
Join Jamie Oliver for his class introduction, discover Jamie’s cooking secrets, personal tips, and the inspiration behind his iconic recipes
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American Baking Baking Best Of Boiling Breads British Butter Chicken Comfort Coming Soon Condiments Cooking Method Cuisine Desserts Dietary Dinner Dish Type Entertaining European Everyday Flavor Profiles Flour Food Type Global Gluten-Free Greens High-Protein Holidays Interest Leek Lessons Low-Carb Lunch Main Dishes Main Ingredient Meal Type Meat & Poultry Occasions Pastas Poaching Potato Sauces Savory Side Dishes Spring Starters Steaming Stock Stories Thanksgiving Umami Vegan Vegetables Vegetarian Winter
Jamie’s Story
Discover Jamie Oliver’s inspiring story, from humble beginnings to global chef and healthy eating advocate. Watch his journey in “Jamie’s Story”
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American Cocktail Hour Cocktails Condiments Cooking Method Couscous Cuisine Desserts Dietary Dinner Dish Type Entertaining European Everyday Fish & Seafood Flavor Profiles Food Type Fruits Frying Gluten-Free Harissa High-Protein Interest Lessons Lunch Main Dishes Main Ingredient Meal Type Mediterranean Occasions Pescatarian Savory Side Dishes Special Occasions Spicy Starters Strawberry Sweet Vegetables Weekend Yogurt
Strawberry Jam Margarita
Mix up Jamie Oliver’s Strawberry Jam Margarita and wow your friends with this easy, herb-infused cocktail
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Baking Baking Basil Best Of Breads British Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Family Meals Flavor Profiles Flour Food Type Gluten-Free Interest Italian Lessons Lunch Main Ingredient Meal Type Mediterranean Occasions Olive Oil Rosemary Savory Side Dishes Snacks Starters Vegetarian Weekend
Bread, Two Ways
Master Bread, Two Ways with Jamie Oliver
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Baking Baking Best Of Breads British Comfort Condiments Cooking Method Cuisine Desserts Dietary Dinner Dish Type Entertaining Everyday Family Meals Flavor Profiles Food Type Gluten-Free Holidays Interest Lessons Lunch Main Dishes Meal Type Meat & Poultry Occasions Quick Meals Roasting Sauces Savory Side Dishes Special Occasions Spicy Starters Steaming Sweet Vegan Vegetables
Jamie’s Sunday Roast
Learn Jamie Oliver’s secrets to the perfect Sunday roast. Master roast beef, potatoes, Yorkshire pudding, sides, gravy, and more
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Squash Curry
Master Jamie Oliver’s Squash Curry recipe – create a flavorful, nutritious veggie curry with perfect rice and spice tips
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Appetizers Best Of British Cheese Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Family Meals Fig Flavor Profiles Food Type Global Gluten-Free Greens Interest Learn Lessons Lunch Main Ingredient Meal Type Mediterranean Mozzarella Occasions Olive Oil Quick Meals Restaurant-like Dishes Salads Savory Side Dishes Sour Starters Summer Sweet Vegetables Vegetarian
A Celebration of Salad
Unlock the secrets to perfect salads with Jamie Oliver. Learn how to mix veggies, fruits, proteins, and more for delicious, crunchy salads
Categories
How to bake the perfect potato
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Our Favorite Holiday Side Dishes
Make a fresh and peppery salad accompaniment to any main.
Shakarkandi ki chaat is a total crowd pleaser. The delicious and tangy sweet potato salad is not only healthy, but it’s easy to make! This popular street food makes the perfect side dish for any meal.
Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.
Make this Bengali-style boiled rice, one of the healthiest ways to eat rice. Follow Asma’s instructions and your rice will come out perfect every time.
Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.
Cool off your palate with this refreshing cucumber salad. Pomegranates add gorgeous color and a bright pop of flavor. A great side on its own, or with the luscious chicken curry.
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.
Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.
Categories
Watermelon & Feta Salad with Purslane
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.
“Dal is something we eat every day, it’s unusual to not have dal on the dinner table,” Asma says about one of her favorite comfort foods.
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!
Make these flavor-packed Bengali beans, the perfect fiery side dish to the mild and floral chicken korma, or to eat any day of the week.
A leafy green salad with roasted pine nuts and dressed with lemon juice for added freshness. If you can’t find mulukhiyah leaves, substitute with spinach, kale, baby Swiss chard, or any other firm greens.
A delicious spicy Libyan salad with charred eggplant, onions, and peppers. The heat of the peppers balances well with the sweetness of the date honey syrup and fresh mint leaves.
The national lunchtime favorite in Israel consists of deliciously spiced fried chickpeas. It’s easy to make and incredibly tasty.
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.
A divine, silky texture combined with the nutty crunch of almonds and the fragrance of the marjoram, makes this pepper salad unique, and supremely delicious. Erez shows you his secret for burning and pealing the peppers, roasting the almonds, and using the garlic confit from his Challah lesson.
An Israeli mezze spread wouldn’t be complete without this chopped Arabic-Israeli salad filled with fresh and crunchy chopped vegetables, and simply dressed with lemon and olive oil.
A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.
The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.
A refreshing end-of-summer salad that brings some airy freshness to the spicy harissa paste.
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.
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.
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.
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.
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.
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.
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.
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.
When asparagus season rolls around, throw them on the grill for a nice burnt char. The pine nuts bring an added nutty contrast.
For the dreamiest grilled sweet potatoes — with creamy insides and very crispy outsides — follow this recipe.
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.
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.
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.
Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.
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.
Grate your potato right on the cast iron surface, capturing the air to perfectly steam the inside while developing the crispiest, crunchiest exterior.
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.
Don’t throw out your potato scraps, make a meal out of it! Zero waste is always the way to go.
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.
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.
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.
A wonderful riff on roasted potatoes, just be sure not to rinse potatoes because the starch is what will give them texture and color.
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.
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.
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.
Categories
Best Of Caramelizing Cooking Method Dietary Dish Type Everyday Family Meals Flavor Profiles Food Type Fruits Gluten-Free Interest Israeli Learn Lessons Lunch Main Ingredient Meal Type Nuts Nuts Occasions Papaya Peanut Quick Meals Restaurant-like Dishes Salads Side Dishes Sour Summer Sweet Techniques
Papaya Tabbouleh with Caramelized Peanuts
Make Chef Erez Komarovsky’s Papaya Tabbouleh with caramelized peanuts. Bright, crunchy, and sweet – a fresh twist for your salad bowl
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American Best Of Braising Caribbean Chicken Coconut Coconut Milk Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Flavor Profiles Food Type Gluten-Free Interest Learn Lessons Main Ingredient Meal Type Meat & Poultry Occasions Pantry Quick Meals Restaurant-like Dishes Rice Savory Side Dishes Skills Steaming Summer Sweet Techniques
Peanut Braised Chicken with Carolina Rice
Learn how chef Edward Lee cooks Peanut Braised Chicken with Carolina Rice
Categories
American Baking Baking Best Of Boiling Breads British Butter Chicken Comfort Condiments Cooking Method Cuisine Desserts Dietary Dinner Dish Type Entertaining European Everyday Flavor Profiles Flour Food Type Global Gluten-Free Greens High-Protein Holidays Interest Leek Lessons Low-Carb Lunch Main Dishes Main Ingredient Meal Type Meat & Poultry Occasions Pastas Poaching Potato Sauces Savory Side Dishes Spring Starters Steaming Stock Stories Thanksgiving Umami Vegan Vegetables Vegetarian Winter
Kwame’s Story
Discover chef Kwame Onwuachi’s story as he takes you to Jamaica to explore the roots of his Afro-Caribbean cuisine
Categories
African Beef Best Of Boiling Braising Caribbean Cocktails Coconut Coconut Milk Comfort Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Flavor Profiles Food Type Gluten-Free Interest Learn Lessons Main Ingredient Meal Type Meat & Poultry Occasions Peas Rice Rum Savory Side Dishes Skills Special Occasions Steaming Summer Sweet unknown Vegan
Oxtails with Rice & Peas
Learn how chef Kwame Onwuachi prepares braised oxtails with rice and peas, plus a fresh Jamaican rum punch
Categories
Best Of Braising Chicken Comfort Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Flavor Profiles Food Type Frying Gluten-Free Interest Jamaican Learn Lessons Main Ingredient Meal Type Meat & Poultry Occasions Plantain Quick Meals Sauces Savory Side Dishes Skills Snacks Vegetables
Brown Stew Chicken & Fried Plantain
Master Brown Stew Chicken and Fried Plantain with chef Kwame Onwuachi. Unlock authentic Jamaican flavors in your kitchen tonight
Categories
Argentine Barbecue BBQ & Grilling Best Of Condiments Cooking Method Cuisine Dietary Dish Type Everyday Family Meals Flavor Profiles Food Type French Gluten-Free Grilling Interest Learn Lessons Main Ingredient Meal Type Mustard Occasions Potato Quick Meals Restaurant-like Dishes Salads Sauces Side Dishes Skills Sour Techniques
Potato Salad
Discover how Francis Mallmann transforms classic potato salad with a tangy mustard vinaigrette in his signature Argentine BBQ style
Categories
American Baking Baking Best Of Boiling Breads British Butter Chicken Comfort Condiments Cooking Method Cuisine Desserts Dietary Dinner Dish Type Entertaining European Everyday Flavor Profiles Flour Food Type Global Gluten-Free Greens High-Protein Holidays Interest Leek Lessons Low-Carb Lunch Main Dishes Main Ingredient Meal Type Meat & Poultry Occasions Pastas Poaching Potato Sauces Savory Side Dishes Spring Starters Steaming Stock Stories Thanksgiving Umami Vegan Vegetables Vegetarian Winter
Asma’s Story
Discover chef Asma Khan’s journey through Kolkata’s vibrant markets and flavors as she explores her Bengali culinary roots in Asma’s Story
Categories
Barbecue BBQ & Grilling Condiments Cooking Method Dietary Dinner Dish Type Eggplant Everyday Family Meals Fish Fish & Seafood Flavor Profiles Food Type Gluten-Free Grilling Interest Learn Lemon Lessons Main Ingredient Marinades Meal Type Occasions Paneer Quick Meals Restaurant-like Dishes Roasting Savory Side Dishes Skills Snacks Sour Starters Sweet Potato Vegetables Yogurt
Asma’s Bengali Supper
Join Asma Khan for her Bengali Supper lesson and learn to grill fish kebabs, paneer, smoky eggplant dip, and sweet potato salad
Categories
Beans Best Of Boiling Chicken Condiments Cooking Method Dietary Dinner Dish Type Diwali Everyday Family Meals Flavor Profiles Food Type Gluten-Free Indian Interest Learn Lessons Main Ingredient Meal Type Meat & Poultry Occasions Restaurant-like Dishes Saffron Savory Side Dishes Skills Special Occasions Spicy Stewing Techniques Vegan Vegetables
Saffron Chicken Korma
Learn to make Saffron Chicken Korma with chef Asma Khan. Master saffron infusion, masala blending, and get her secret garam masala tips
