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Discover dishes for every special occasion
The story of curry goat is rooted in the history of Indian immigrants to Jamaica, who brought their layered spice mixes to the Caribbean capital. Kwame teaches his version of the classic, which will have mouths watering and coming back for seconds.
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.
Learn Kwame’s secrets to making the most savory braised oxtails you’ve ever tasted. Based off his mom’s recipe, Kwame takes it to a whole new level with the layering of flavors and time.
Jewel, Kwame’s mom, just arrived on the island and they are ready to cook together for the first time in Jamaica! In order to properly celebrate Jewel’s visit, they make a Jamaican classic, which is also her favorite dish: Braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a cocktail, so they whip up a refreshing rum punch packed with fresh Jamaican fruits.
Introduce this Jamaican classic to your dinner table, with depth and savoriness that soaks deep into the goat meat.
Use this marinade to bring out the most flavor in your oxtails, adding an Afro-Caribbean essence that will have everyone wanting more.
Even simple vegetable-based dishes deserve layers of flavor and depth, which is why you’ll love this easy, clean and simple stock.
Salt on steroids. Learn how to make the seasoning that Kwame puts on everything, not just his Caribbean recipes. This balanced spice blend is a derivative of Kwame’s mother’s famous house seasoning. A great spice that brings a whole lot of flavor.
Join chef Asma Khan and learn how to make her fragrant Saffron Sandesh – a traditional Bengali sweet that’s naturally gluten-free.
Join Asma Khan and learn to make her aromatic Saffron Chicken Korma with secret garam masala tips and perfect saffron infusion techniques.
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 master her Spiced Lamb Riblets with unique spice rub tips for your next standout dinner party.
Join Nancy Silverton and master her technique for perfectly roasted eggplant – from scoring and salting to caramelizing onions tonight.
Join Nancy Silverton and learn how to craft Ocean Trout with Castelfranco & Arugula – fresh, elegant and restaurant-quality.
Join chef Edward Lee and master open fire steaks and vegetables tonight. Learn fire control, doneness checks, and smoky flavor techniques.
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 master authentic Kibbeh Nayyeh tonight. Learn this Lebanese delicacy with hands-on guidance.
Learn from the World’s Best Chefs.
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