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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.
Learn Erez’s secrets to making the perfect Challah bread. Discover the simplicity of a dough you can make every week, giving you endless ways to wow your dinner guests. Challah is a delicious, versatile bread that’s great fresh with spreads or sponging up sauces, but use it the next day to make the most incredible French Toast or Grilled Cheeses!
Put Jamie’s salad-building principles into action and learn how to balance flavors and textures for the perfect mouthful. Creamy, tangy, crunchy, and sweet, this recipe will show you just how exciting salads can be.
Give your margarita a Jamie twist by using strawberry jam and fragrant fresh herbs. This refreshing cocktail goes well with a round of pizzas and a group of friends.
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.
Blow minds with this extraordinary combination of grapes, hazelnuts, rosemary, and Parmesan, loaded on a crispy base.
Push your culinary skills up a level and create incredible pizzas at home using Jamie’s principle bread dough recipe. Jamie shows how to experiment and be creative with his Italian favorite.
The sweetness and luxurious flavor of fresh vanilla beans combine beautifully with the smooth creaminess of ricotta cheese in this delightful dessert.
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.
Learn how to transform stone fruits and honey into a simple, show-stopping dessert. Jamie uses peaches, nectarines, apricots, and plums, but you can use whatever fruits are in season. Serve up with luxurious vanilla ricotta and toasted hazelnuts.
Give your margarita a Jamie twist by using strawberry jam and fragrant fresh herbs. This refreshing cocktail goes well with a round of pizzas and a group of friends.
An iconic British Sunday roast you’ll want to make again and again. Take a journey through Jamie’s memories to discover the dishes that come together to make an epic feast. Transform your roasts into unforgettable meals by learning how to make the best roast beef, roast potatoes, Yorkshire pudding, vegetable sides, classic condiments, and a rich, homemade gravy. Seconds, please!
Learn how to transform stone fruits into a show-stopping dessert. Jamie uses peaches, nectarines, apricots, and plums, but you can use whatever fruit is in season.
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.
“We do not do this work for the money,” begins legendary Italian butcher, Dario Cecchini, and nothing has ever been more clear. The gregarious, eighth-generation butcher is never without a smile on his face as he holds court from sun-up through supper time in his red-and-white-striped butcher shop and kitchen in Panzano, Italy. In this introductory story, follow Dario through a day in the life, which includes the real deal business of butchery, and hosting dozens of visitors a day for cantina-style meals in his dining room. He talks about the dignified and joyous life cycle of his animals, and the craftsmanship his team applies to the end product. He explains the inspiration behind his butcher for a day program, and how to identify the perfect steak. The story ends with a family-style dinner, where t-bones get passed between strangers so everyone can gnaw on the scraps. From the outside, it looks like a very long day, but Dario insists “he’s never worked a day in his life.”
Make a perfectly balanced tomato chutney that is equal parts fiery and sweet. This dipping sauce hits all the right notes, and is ideal to douse on samosas, and pretty much everything else.
‘It’s rice pudding on steroids,’ Asma says about ki kheer, a traditional Indian rice pudding that uses Gulab (baby basmati rice), and jaggery (palm sugar), and is known for bringing good luck and fortune. Learn how to make this delicious spin on the classic dessert, which makes Asma think back on her fondest memories and happiest moments. Every bite brings Asma joy and will make you want to celebrate, too.
Sandesh is one of Bengal’s favorite desserts. There are many different types, but Asma likes to infuse it with saffron to give it a delicate floral flavor.
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.
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.
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 fish crudo is sliced fresh and showered with mulberries, tomatoes, peppers, and garden tarragon. Light and fresh, perfect on a hot day.
Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream, and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.
Erez shows you his simple method for creating crunchy, caramelized nuts. Using peanuts or any other favorite nut but with herbs, spice, and savory tones thanks to Erez’s touch. Put it in Erez’s Papaya Tabbouleh salad, or add it to anything you like.
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.
An olive oil cake that’s both simple and sublime. All you need is olive oil, a splash of dessert wine, and an entire orange to make a cake that’s perfect for all reasons and all seasons.
Feel at home with this comforting apple pie recipe. Each pie bursts with a heaping cupful of sautéed apples. Nancy loves to top each pie with a big mound of vanilla gelato, and so should you.
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.
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.
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.
This crunchy watermelon Brûlée brings an element of surprise to this dish.
Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.
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.
This Filipino-inspired roasted bananas shows that a barbecue sauce can go in numerous directions.
This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again.
Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity.
Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.
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.
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.
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.
“Desserts in Argentina are important. We love very sweet things.” Francis teaches how to make one of his favorite desserts: Burnt citrus fruits with a sugary crust. Learn how to make this refreshing dish and add it to your dessert repertoire. It may seem simple, but it’s loaded with supremely fresh and complex flavors and textures.
Caramelize granny smith apples right on a cast iron surface, then smother in Francis’s pancake batter, to recreate this Argentine favorite.
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.
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.
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.
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.
Prepare an easy brine to ensure the juiciest chicken, which you ladle over as the bird roasts.
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.
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.
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”.
Erez shows you his simple method for creating crunchy, caramelized nuts. Using peanuts or any other favorite nut but with herbs, spice, and savory tones thanks to Erez’s touch. Put it in Erez’s Papaya Tabbouleh salad, or add it to anything you like.
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.
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.
Homemade Dulce de LecheIt’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.
Sandesh is one of Bengal’s favorite desserts. There are many different types, but Asma likes to infuse it with saffron to give it a delicate floral flavor.
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.
“It’s rice pudding on steroids,” Asma says about ki kheer, a traditional Indian rice pudding that uses Gulab (baby basmati rice), and jaggery (palm sugar), and is known for bringing good luck and fortune.
Francis teaches how to make one of his favorite desserts. Learn how to make this refreshing dish and add it to your dessert repertoire. It may seem simple, but it’s loaded with supremely fresh and complex flavors and textures.
A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis says.
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. These thin crepes are usually served for dessert, but also great for a sweet breakfast.
Francis teaches how to make two empanada recipes: baked meat empanadas with onion, eggs, and olives; and fried cheese and onion empanadas. This family-friendly dish is easy to make for the kids or to serve at a party.
Learn from Francis in his open-air kitchen, the quincho, as he shares two of his seven signature cooking methods utilizing live-fire: hanging and slow-roasting ingredients over heat and the rescoldo, burning vegetables in ashes. Don’t miss this unique opportunity to watch and learn these ancient cooking techniques.
Feel at home with this comforting apple pie recipe. Each pie bursts with a heaping cupful of sautéed apples. Nancy loves to top each pie with a big mound of vanilla gelato, and so should you.
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.
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.
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.
Learn how to make classic shallow-fried chicken with Edward’s Korean-inspired gochujang sauce, and a side of tangy and bright Asian pear slaw. Get the best tips for achieving crispy chicken skin and juicy interiors. Master the art of shallow-frying chicken with Edward’s easy-to-follow recipe.
Erez invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.
Gain confidence in the kitchen and learn how to make the most delicious fish recipes, two ways: oven-baked fish with grapes and tomatoes, and fish crudo with berries and chilis.
Join Erez alongside best-selling cookbook author, Adeena Sussman, to create this amazing Harissa chicken dish featuring green tomato and peach salad. Learn how to make harissa, marinate, grill, and a fresh summery salad.
Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.
Erez teaches his quintessential Israeli breakfast: fiery-hot Shakshuka, alongside a fire-roasted eggplant salad and refreshing cucumber salad, served beside his beloved Challah bread.
Bake two of Erez’s signature stuffed challah breads, one woven with fennel & sage blossoms, the other stuffed with savory Kashkaval cheese and garlic confit. These loaves are true centerpiece stunners.
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