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Transform crunchy vegetables like radishes, cucumber, chilies, and carrots into a zingy pickle that’s ready in minutes and adds extra brightness to almost anything.
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.
Join Jamie Oliver and master the art of perfect salads – mix veggies, fruits, and proteins for delicious, crunchy results.
A citrus vinaigrette that will pep up your greens.
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.
Once you make this citrusy lemon marinade, you’ll want to use it for all of your dishes.
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 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’.
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. Beautiful, delicious, and long-lasting, get these lemons on your countertop, too.
Elevate yogurt with lemon zest, garlic, mint, and dill and you have an incredible sauce or dressing.
Caperberries are great in relish and sauce. This pickled condiment that’s super easy to make is briny and bright. It tastes great on grilled bread, too.
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.
This is an essential item to have on hand in your pantry. Ingredients marinate in a jar for a month and bring tons of complexity to any dish.
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.
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.
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.
Whip up a wonderfully versatile mustard vinaigrette that you’ll want to put on everything.
Learn to make a wonderfully versatile vinaigrette dressing that you’ll want to put on everything.
Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning aioli all over the golden brown delicious potatoes.
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.
Join chef Erez Komarovsky and learn how to make preserved lemons that infuse your meals with vibrant color and zesty Mediterranean flavor.
Join Chef Erez Komarovsky and learn his vibrant Papaya Tabbouleh with caramelized peanuts – a bright, crunchy twist on salad tonight.
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 Chef Asma Khan and master a Bengali feast – grill fish kebabs, paneer, eggplant dip, and sweet potato salad in this flavor-packed lesson.
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 Nancy Silverton and learn how to craft Ocean Trout with Castelfranco & Arugula – fresh, elegant and restaurant-quality.
Join Nancy Silverton and bring Osteria Mozza’s famous mozzarella bar to your table with four flavorful condiments and Fett’unta tonight.
Join chef Edward Lee and master grilled quail with his signature banana barbecue mop and quick pickles tonight.
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 authentic kohlrabi kimchi – a perfect fermented side dish that’s gluten-free and vegan.
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