
Category: Quick Meals
Discover quick recipes that you can make every day


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.

Make bread in just minutes and learn how to char it over an open fire (or in your oven) until golden and crispy on the outside, and fluffy on the inside. This will be your go-to flatbread and makes a wonderful accompaniment to fire food.

You only need three ingredients to whip together this versatile accompaniment, which not only works well with shawarma but other meats and salads, too.


Tasty, colorful, and full of the good stuff, learn how to prepare pan-seared salmon and seasonal vegetables, couscous, and harissa yogurt in just 10 minutes. Drawing from decades of experience and his own dedicated Nutrition team, Jamie shows you how balanced, healthy eating can be both satisfying and delicious

Knocking together a simple basil oil to rub all over the salmon before it roasts is a sure-fire way to add big flavor, fast! Dot over a handful of ripe tomatoes to finish the story off nicely.

With just a few simple ingredients you can transform ordinary salmon slices or fillets into something really delicious. Dial up the chili if you like a bit of a kick!

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.

Jamie’s quick recipe elevates a humble tin of mustard powder.

Jamie’s punchy horseradish sauce adds a tongue-tingling kick of heat.

This simple smoked salmon sandwich is Jamie’s ‘favorite sarnie ever’. Jamie meets his friend Max Bergius from London’s renowned Secret Smokehouse to uncover how the best smoked salmon is made. Discover how the combination of beautiful smoked salmon, spongy white bread and a squeeze of lemon juice changed Jamie’s life.

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.
Jamie’s principle dough recipe unlocks countless bread variations, from pizza to calzone, focaccia to twister bread. Learn how to develop the skills you need to master dough and bake with confidence.
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
Mushroom & Eggplant Shawarma

Master Mushroom & Eggplant Shawarma with chef Jamie Oliver – marinate, roast, and fill flatbreads for a vegetarian feast
Pan-Seared Salmon & Couscous

Master Jamie Oliver’s Pan-Seared Salmon & Couscous – cook healthy salmon, veggies, couscous, and harissa yogurt in 10 minutes
Strawberry Jam Margarita

Mix up Jamie Oliver’s Strawberry Jam Margarita and wow your friends with this easy, herb-infused cocktail
How to Fillet & Prep Fish

Master filleting and prepping fish at home 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

Learn Jamie Oliver’s smoked salmon sandwich, featuring crème fraîche and lemon. Get pro tips from London’s Secret Smokehouse expert Max Bergius.
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

Learn to make chef Kwame Onwuachi’s Curried Goat with GBD Potatoes and tangy green seasoning aioli

A citrus vinaigrette that will pep up your greens.

Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.

Make a fresh and peppery salad accompaniment to any main.

Garlic paste a versatile prep hack that can be incorporated whenever finely minced or grated garlic is called for in a recipe. It brings tons of flavors and a smooth consistency to every dish, especially sauces, marinades, and dressings.

Make ginger into a paste and add it to all your curries, sauces, and marinades.

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.

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.

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

A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.

A staple in Erez’s kitchen, the simple nature of Labneh balls can be used in a variety of ways: in salads, with eggs, over a toast, it’s really up to you. Learn the secrets to creating perfectly preserved balls of cheesy love.

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.

Have you ever tried fried parsley? It brings excellent herby flavor to a classic Caesar.

Every home cook needs a great pesto recipe on hand. Have lots of basil in the garden? Make this pesto ideal for pastas or sandwiches.

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.

Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.

Make the best buttered popcorn imaginable.

Roasting garlic in aluminum foil on the grill is the best way to roast garlic. It’s perfect to enhance the flavor of any dish.

It’s always important to repurpose leftovers, that’s why yesterday’s ham is wonderful when turned into ham salt. Learn how to freeze ham, grate on micro plane, then toast in oven until dried. The result? Tons of added flavor.

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.

Follow these simple steps and your buttermilk fried chicken will come out perfectly juicy on the inside and crispy on the outside.

Grate your potato right on the cast iron surface, capturing the air to perfectly steam the inside while developing the crispiest, crunchiest exterior.

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.

Don’t throw out your potato scraps, make a meal out of it! Zero waste is always the way to go.

In quintessential Mallmann fashion, serve the milanesa alongside a simple, fresh, and untidy with a “Picasso”-style lettuce and tomato salad.

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.

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.

A simple staple, Kwame’s rice will go alongside not just the Stew Peas, but almost any other savory dish.

You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.

Discover this flavorful marinade for your chicken dishes, that you’ll keep using again and again.

Pepper shrimp is one of Kwame’s favorite snacks. Growing up in the Bronx, he’d always chow down on the electrifying dish. In Jamaica, he looks forward to eating on the road from Montego Bay to Kingston, and on the beautiful beaches. Learn how to make this easy shrimp recipe, which is preserved in a spicy and electrifying sauce.
Mustard Prawns

Join Asma Khan and master Mustard Prawns with fresh tiger prawns, turmeric marinade, and healthy Bengali-style rice

Discover how chef Erez Komarovsky makes Labneh Balls – perfect for salads, eggs, and toast. Unlock this versatile staple for your kitchen today
Jamaican Stew Peas

Learn how to make Jamaican Stew Peas with chef Kwame Onwuachi and bring a flavorful Caribbean family favorite to your table tonight
Jamaican Patties with Coco Bread

Master Jamaican flavors with Kwame Onwuachi – learn to make beef patties and soft coco bread in this easy video lesson

Master Pepper Shrimp with chef Kwame Onwuachi – learn his electrifying, spicy shrimp snack in a simple, step-by-step lesson
Marinades

Unlock bold Jamaican flavors with chef Kwame Onwuachi – learn to make essential marinades for brown stew chicken, oxtails, and curried goat
Tamarind Dal & Rice

Learn to make Asma Khan’s Tamarind Dal & Rice

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
Dulce de Leche & Apple Pancakes

Learn how to make Dulce de Leche and Apple Pancakes with chef Francis Mallmann on YesChef
Potatoes, A Love Affair

Discover nine delicious potato recipes in Potatoes, A Love Affair with chef Francis Mallmann
Milanesa with a Simple Salad

Make Francis Mallmann’s Milanesa with a Simple Salad and discover Argentina’s favorite comfort food, cooked bleu on the chapa grill

Master Chapa Veggies with Vinaigrette as Francis Mallmann teaches how to cook seasonal vegetables with fresh vinaigrette step-by-step
Contorni

Discover Nancy Silverton’s Contorni and master side dishes like roasted tomatoes, cauliflower, cabbage, and onions to elevate your Italian dinners tonight
Ocean Trout with Castelfranco & Arugula

Discover how chef Nancy Silverton crafts Ocean Trout with Castelfranco and Arugula
Nancy’s Caesar Salad

Make Nancy Silverton’s Caesar Salad with fried parsley, orange zest, shaved cauliflower, and bagna cauda croutons
Quattro Condimenti with Fett’unta

Join chef Nancy Silverton and bring Osteria Mozza’s famous mozzarella bar to your table with four flavorful condiments and Fett’unta
Peanut & Popcorn Watermelon Brûlée

Discover how chef Edward Lee transforms watermelon with popcorn, peanuts, and a crunchy brûlée in this creative summer salad lesson
Eggplant, Bologna & Mushroom Burnt Toast

Learn how chef Edward Lee creates Eggplant, Bologna & Mushroom Burnt Toast and master his burnt flavors technique for delicious, unique results
Braised Tofu & Radish with Ham Salt

Master chef Edward Lee’s Braised Tofu and Radish with Ham Salt
Kohlrabi Kimchi

Learn how to make kohlrabi kimchi with chef Edward Lee
Fried Chicken with Gochujang Sauce & Slaw

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

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