
Category: Side Dishes


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.

A cooling cucumber raita that pairs deliciously with curry and rice.

Learn how to make Jamie’s signature jam jar vinaigrette to elevate your salads to the next level. Jamie shows you how to balance acid, fat, and salt, so you can apply these basics to make any dressing, using whatever you have in your kitchen.
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.
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
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”
Chicken & Leek Pie with Mash

Master Chicken & Leek Pie with Mash with Jamie Oliver – learn pastry skills, poach chicken, make creamy mash, and rich gravy for a perfect meal
Strawberry Jam Margarita

Mix up Jamie Oliver’s Strawberry Jam Margarita and wow your friends with this easy, herb-infused cocktail
Bread, Two Ways

Master Bread, Two Ways with Jamie Oliver
Jamie’s Sunday Roast

Learn Jamie Oliver’s secrets to the perfect Sunday roast. Master roast beef, potatoes, Yorkshire pudding, sides, gravy, and more
Squash Curry

Master Jamie Oliver’s Squash Curry recipe – create a flavorful, nutritious veggie curry with perfect rice and spice tips
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
How to bake the perfect potato

Our Favorite Holiday Side Dishes



Onions, mint, marjoram, and basil are finely blended together to form an herbaceous sauce.

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.

Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.

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.

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.

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.

The national lunchtime favorite in Israel consists of deliciously spiced fried chickpeas. It’s easy to make and incredibly tasty.
Papaya Tabbouleh with Caramelized Peanuts

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’.

The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.

Garlic lovers, pay attention. These slow-roasted garlic cloves become tender, caramelized, and totally delectable.

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.
Contorni

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.

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 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.
Nancy’s Caesar Salad

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.

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.

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.

Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity.

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.

Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.

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.

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.

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.

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.

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.

This tropical pea dish works wonders alongside savory mains. Kwame shows you how to perfectly cook the peas and season to delight.

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.

No Jamaican feast would be complete without this starchy, crunchy and satisfying side.
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
Peanut Braised Chicken with Carolina Rice

Learn how chef Edward Lee cooks Peanut Braised Chicken with Carolina Rice
Kwame’s Story

Discover chef Kwame Onwuachi’s story as he takes you to Jamaica to explore the roots of his Afro-Caribbean cuisine
Oxtails with Rice & Peas

Learn how chef Kwame Onwuachi prepares braised oxtails with rice and peas, plus a fresh Jamaican rum punch
Brown Stew Chicken & Fried Plantain

Master Brown Stew Chicken and Fried Plantain with chef Kwame Onwuachi. Unlock authentic Jamaican flavors in your kitchen tonight
Potato Salad

Discover how Francis Mallmann transforms classic potato salad with a tangy mustard vinaigrette in his signature Argentine BBQ style
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
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
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
Samosas & Chutney

Learn to make Bengali samosas with aloo gobi filling and spicy tomato chutney with chef Asma Khan

Learn how to make Chef Asma Khan’s Yellow Curry Chicken with refreshing Kachumber Salad
Trout-Stuffed Rösti

Discover how Francis Mallmann cooks trout fillets between crisp potato cakes and perfects fish filleting in his Trout-Stuffed Rösti recipe
Eggplant Milanesa

Learn to make Eggplant Milanesa with chef Francis Mallmann
Oeuf Brouillés – Custard Eggs

Master French-style scrambled eggs with Francis Mallmann in Oeuf Brouillés – Custard Eggs. Learn this rich, delicate recipe tonight

Learn to make Caramelized Carrots with chef Francis Mallmann using carrots, thyme, cream, and olive oil for a flavorful vegetarian side
Francis’s Roasted Chicken with Vegetables

Master roasted chicken and fire-cooked vegetables with chef Francis Mallmann. Learn slow-roasting and rescoldo in this unique lesson
Francis’s Story

Explore Francis Mallmann’s story as he shares his passion for open-fire cooking in Patagonia. Discover his roots, philosophy, and culinary journey
Contorni

Discover Nancy Silverton’s Contorni and master side dishes like roasted tomatoes, cauliflower, cabbage, and onions to elevate your Italian dinners tonight
Roasted Potatoes with Bagna Cauda

Make chef Nancy Silverton’s roasted potatoes with bagna cauda
Peperonata with Passata di Pomodoro

Learn to make Peperonata with Passata di Pomodoro with Nancy Silverton. Roast peppers for rich, caramelized flavor – perfect for parties
Nancy’s Caesar Salad

Make Nancy Silverton’s Caesar Salad with fried parsley, orange zest, shaved cauliflower, and bagna cauda croutons
Nancy’s Story

Discover Nancy Silverton’s story as she shares her culinary inspirations from Italy to California
Backyard Barbecue

Join Edward Lee and Ben as they host a backyard barbecue. Discover Ben’s special brine and master grilling meats and veggies
Grilled Quail with Banana Barbecue Mop

Master grilled quail with Edward Lee. Learn to char, make banana BBQ sauce, and quick pickles
Kohlrabi Kimchi

Learn how to make kohlrabi kimchi with chef Edward Lee
Edward’s Story

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.
Fried Chicken with Gochujang Sauce & Slaw

Make crispy fried chicken with Edward Lee’s gochujang sauce and a fresh Asian pear slaw
Kibbeh Nayyeh

Join chef Erez Komarovsky to master Kibbeh Nayyeh and discover authentic Lebanese flavors and spice blends in this step-by-step lesson
Vineyard Breakfast: Wine, Cheese & Eggs

Make Chef Erez Komarovsky’s Vineyard Breakfast with wine, cheese, eggs, and fresh bread. Cook along from Shvo Winery for a rustic morning feast
Hummus Mezze

Discover Hummus Mezze with chef Erez Komarovsky – master classic mezze dishes and impress guests with fresh hummus, falafel, and salads
Israeli Breakfast

Join Erez Komarovsky and discover how to make his Israeli Breakfast: shakshuka, eggplant salad, cucumber salad, and challah bread
Challah

Bake Erez Komarovsky’s signature challah: one woven with fennel and sage blossoms, the other stuffed with Kashkaval cheese and garlic confit
Erez’s Story

Discover chef Erez Komarovsky’s journey through markets, farms, and modern Middle-Eastern cuisine in Erez’s Story lesson