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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.
Join Jamie Oliver and master his perfect pizza dough techniques with creative toppings for an authentic Italian experience at home.
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.
Join Jamie Oliver and shake up his Strawberry Jam Margarita – this easy herb-infused cocktail will impress your friends tonight.
Join Jamie Oliver and master his legendary Sunday roast – perfect beef, crispy potatoes, Yorkshire pudding, and rich gravy.
Join Jamie Oliver and master grilled & roasted stone fruit – perfect for summer desserts, breakfasts and entertaining guests.
Join Jamie Oliver and master the art of perfect salads – mix veggies, fruits, and proteins for delicious, crunchy results.
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.
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.
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.
‘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.
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’.
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.
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.
For the dreamiest grilled sweet potatoes — with creamy insides and very crispy outsides — follow this recipe.
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.
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.
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.
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.
No Jamaican feast would be complete without this starchy, crunchy and satisfying side.
Join Chef Erez Komarovsky and learn his vibrant Papaya Tabbouleh with caramelized peanuts – a bright, crunchy twist on salad tonight.
Join chef Erez Komarovsky and learn to make his refreshing Watermelon & Feta Salad with Purslane – perfect for summer entertaining.
Join Edward Lee and learn how to make his Peanut Braised Chicken with Carolina Rice – a perfect blend of Southern comfort and bold flavors.
Join Kwame Onwuachi and learn to braise tender oxtails with rice & peas, plus mix his fresh Jamaican rum punch tonight.
Join Francis Mallmann and learn to make authentic homemade dulce de leche with his sous chef Ricki Motta. Sweet, rich perfection.
Join Asma Khan and learn to make authentic Bengali samosas with aloo gobi filling and spicy tomato chutney tonight.
Join Asma Khan and learn how to make authentic Gur Ki Kheer – a rich, creamy rice pudding with jaggery that’s naturally gluten-free.
Join Francis Mallmann and learn how to make his stunning Burnt Fruit with Cream – a simple yet elegant dessert that will wow your guests.
Join Francis Mallmann and learn how to make Salt-Crusted Pears with Dulce De Leche using only 3 ingredients tonight.
Join Francis Mallmann and learn to make his irresistible Dulce de Leche & Apple Pancakes – a sweet Argentine breakfast perfect for weekend mornings.
Join Francis Mallmann and learn to make his sweet, tender Caramelized Carrots with thyme and cream – a stunning vegetarian side dish.
Join Francis Mallmann and master his fire-roasted chicken with vegetables using slow-roasting and rescoldo techniques tonight.
Join Nancy Silverton and learn how to bake Mom’s Apple Pie with sautéed apples and vanilla gelato tonight.
Join Nancy Silverton and master Italian contorni – roasted tomatoes, cauliflower, cabbage, and onions to elevate your dinners tonight.
Join Edward Lee and master his Peanut & Popcorn Watermelon Brûlée – a stunning summer salad with caramelized crunch that will wow your guests.
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 master crispy fried chicken with spicy gochujang sauce and fresh Asian pear slaw tonight.
Join chef Erez Komarovsky and learn his vibrant Harissa Chicken with Tomato & Peach Salad – perfect for summer grilling and fresh dining.
Join Erez Komarovsky and learn how to make his Rustic Summer Cake with juicy apricots and bright lemon zest tonight.
Join Erez Komarovsky and bake his signature challah with fennel, sage blossoms, and Kashkaval cheese stuffing tonight.
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