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Lessons

Curried Goat with GBD Potatoes

When Kwame thinks back to his childhood, curried goat is his earliest food memory, bringing him fond memories of his grandfather. Not only does Kwame teach how to make one of his favorite Jamaican recipes, but he also shares important cooking skills like caramelization, cooking with thought and intention, layering flavors, and the importance of tasting as you cook. He serves the curried goat alongside the most perfect crispy potatoes, or GBD (Golden Brown Delicious) as Kwame calls them, plus a tangy Green Seasoning Aioli that you’ll love in your cooking repertoire.

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Lessons

Traditions of Butchery & Steak: Part 1

“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.”

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Lessons

Mustard Prawns

Mustard and seafood is a classic Bengali combination. Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.

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Tomato Salad with Mint & Chili

Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this summery salad and get inspired by its flavors.

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Red Pepper Salad with Almonds & Marjoram

A divine, silky texture combined with the nutty crunch of almonds and the fragrance of the marjoram, makes this pepper salad totally unique, and supremely delicious. Erez shows you his secret for burning and pealing the peppers, roasting the almonds, and using the garlic confit from his Challah lesson.

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Preserved Lemons

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.

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Papaya Tabbouleh with Caramelized Peanuts

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”.

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Caramelized Peanuts

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.

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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.

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Watermelon & Feta Salad with Purslane

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.

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Peanut Braised Chicken with Coconut Carolina Rice

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.

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Kwame’s Story

Take a journey to Jamaica with chef Kwame Onwuachi, to discover the roots of his Afro-Caribbean food.

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Ackee & Saltfish

It’s not breakfast in Jamaica without ackee and saltfish, a dish that Kwame’s Grandma Gloria would serve him as a child. Kwame teaches all about Jamaica’s national dish that reminds him of comfort and heritage.

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Lessons

Oxtails with Rice & Peas

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.

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Jamaican Stew Peas

Jamaican comfort food at its finest. Kwame grew up eating this “pot of wonderful magic liquid” with his father: A stew dish with gungo peas (pigeon peas), red peas (kidney beans), salted meats, and coconut milk. Make a huge pot for the whole family to taste the love!

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Lessons

Escovitch Fish

Transport yourself to the beaches of Jamaica and make Kwame’s favorite fried dish. The freshly-caught snapper is rubbed with marination and all-purpose seasoning, shallow-fried until the skin crisps, then is drenched with Escovitch sauce, a mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers.

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Patties with Coco Bread

Beef patties are Jamaica’s ubiquitous fast food. While growing up in the Bronx, Kwame used to eat the flaky meat-filled hand pie nearly every day after school and church. The quintessential Jamaican snack goes hand in hand with pillowy soft coco bread. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious coco bread.

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Lessons

Jerk Chicken

Jerk is a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn how to make Jamaica’s most famous dish that is known for its intense depth of smokiness, heat, spice, and flavor. Kwame has been eating jerk chicken his whole life, and shares with you his secret recipe – a three day process – that tells the story of the history of Jamaica.

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Lessons

Pepper Shrimp

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.

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Lessons

Brown Stew Chicken & Fried Plantain

This comforting dish is what Kwame would eat at home after school almost every day. The chicken is blackened and braised in a rich brown gravy with a hint of spicy Scotch bonnet pepper. Kwame serves it with fried plantains and Calypso aioli, making it a fantastic dish that will be a total crowd pleaser. The essence of Jamaica on a plate.

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Lessons

Marinades

Jamaican recipes are famous for their long overnight marinades. In this lesson, Kwame teaches how to pack a whole lot of flavor in any dish and shows how to make marinades for three dishes: Brown stew chicken, oxtails, and curried goat.

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Lessons

Stocks: Chicken, Vegetable & Shrimp

Looking for the secret of how to get your food to taste better than everyone else’s? Kwame will show you how. Stocks are the foundation of cooking, the building blocks of flavor and cuisine. Learn how to make chicken stock, shrimp stock, and vegetable stock, and you’ll instantly elevate your food.

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Lessons

Kwame’s Pantry

Kwame lands in Jamaica, and while he’s not yet sure what exactly he’s going to be cooking, he knows he needs to stock his pantry with all the essentials. Learn how to make jerk paste, marination, curry powder, and Kwame’s famous AP (all-purpose) seasoning, which he calls “salt on steroids” and puts on everything! This lesson is the building block for almost every recipe Kwame will make.

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Lessons

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.

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Lessons

Salsa Criolla

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.

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Lessons

Clarified Butter

Clarified butter is the secret weapon Francis uses to make his food crispy and luxurious. Ricki Motta, Francis’s sous chef, teaches how to make this golden glory. Since Francis’s food tends to require open flames, the lack of milk solids in the clarified butter enables it to have a high smoke point, an ideal match for this style of cooking. The result? Crunchier potatoes, a perfect char on seared meat, and vegetables dancing in butterfat with little worry of it burning too quickly. Plus, clarified butter can last fresh for months in the fridge.

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Lessons

Homemade Dulce de Leche

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.

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Gaucho Sandwich: Skirt Steak & Burnt Bread

Francis and his brother Carlos go on a nature walk to a beautiful waterfall. There, they decide to make an impromptu barbecue lunch with whatever Francis finds in his pockets. He quickly whips up one of his favorite no-fuss Gaucho-inspired camping meals: Skirt steak and burnt bread sandwich.

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Lessons

Ensalada Mixta – Lettuce & Tomato Salad

Francis doesn’t like salads that are busy and cramped on a plate. Instead, he leans towards the generosity of space. Learn how to make one of Francis’s favorite salads that he calls simple yet noble.

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Lessons

Railway Curry

Take a ride on the Darjeeling Express with Asma as she teaches how to make Mutton Railway Curry, a local traditional recipe with deep roots in her Bengali heritage. The story of how the Railway Curry came to be is the perfect analogy for the story of Kolkata. Learn how to make the Indian version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.

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Lessons

Asma’s Story

Asma Khan takes a culinary journey through the bustling streets and colorful markets of Kolkata, India to explore the nostalgic smells, flavors, and ingredients of her ancestral Bengali heritage. She chases childhood memories and meets with inspiring women, all on a quest to understand the influences behind the foods that define the chef she has become.

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Asma’s Bengali Supper

Asma became famous worldwide for her Indian supper club in London. Now, for the first time ever, she has returned to Kolkata to cook an outdoor dinner party. She is joined by journalist and dear friend Kounteya Sinha to prepare a special menu cooked entirely on an open-fire grill. This wonderful meal includes something for everyone: skewered fish and cheese paneer marinated in a delectable yogurt sauce, smoky eggplant dip, sweet potato salad, and freshly made parathas.

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Lessons

Parathas

“Paratha is not just bread or something you eat, it is an emotion.” Whenever Asma thinks of home, she thinks of parathas, her favorite bread. Learn as Asma shows how to make this incredible Indian flatbread and teaches two methods of how to roll and cook it on the tawa, a flat griddle pan.

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Saffron Sandesh

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.

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Saffron Chicken Korma

Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.

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Tamarind Dal & Rice

Asma serves this lentil and rice dish in her restaurants and loves it for its complex simplicity, a sweet and sour dish with balanced flavors. 

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Lessons

Saag Paneer

Eat your greens! Asma prepares one of the most popular paneer cheese dishes with saag, fresh winter spinach. This Indian version of creamed spinach is the perfect vegetarian side dish. It’s packed with flavor and so easy to make. While Asma uses spinach, this recipe also works great with kale, arugula, or swiss chard.

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Lessons

Matar Pulao

Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. ‘Matar’ is Hindi for green peas and ‘pulao’ means pilaf, and when you put those two words together, you get ‘matar pulao’ or ‘peas pulao’ the classic and insanely popular Indian rice and peas dish. If you want to learn more about masalas (spice blends), this lesson is a must watch!

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Lessons

Samosas & Chutney

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.

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Gur Ki Kheer – Rice Pudding with Jaggery

“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.

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Yellow Curry Chicken & Kachumber Salad

For the first time ever, Asma is making her family’s recipe with Middle Eastern and Persian roots. A recipe that has been cooked for generations, but never written down. She serves it with a refreshing cucumber and pomegranate salad.

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Lessons

Burnt Fruit with Cream

“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.

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Lessons

Sunday Asado

“Asado on Sundays is more like a ceremony than a meal. Asado is a religion in our country.” – @Francismallmann.  It’s Sunday on the island and Francis and his team are preparing for a barbecue feast: Chorizos, steaks, ribs, sweetbreads, salads, and free-flowing red Argentine wine abound the table.  In this short documentary, Francis takes you into his Patagonian world to see the true meaning of this sacred ritual that defines Argentine culture. Francis shows you how to grill, make all the barbecue sides and sauces, and most of course, the importance of being in good company.

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Lessons

Salt-Crusted Pears with Dulce De Leche

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.

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Lessons

Asador Trout A La Vara

No pots or pans are needed for this recipe. Join Francis on a hike in the wild outdoors, on the edge of a beautiful waterfall where he improvises a simple meal with only sticks and fish. Francis teaches how to build a makeshift grill and cooks freshwater brook trout fish “a la vara”, crucified asador-style over an open flame.

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Trout-Stuffed Rösti

Francis brings us to one of his favorite places on the island, near a beautiful waterfall, to cook trout fillets sandwiched between two crispy potato cakes. Francis uses a freshwater brook trout, known for its vibrant pink color, but you can always substitute for different kinds of fish like flounder, snapper, and sole. Francis teaches techniques like the proper way to fillet a fish, using his favorite knife that he bought in 1978 in Paris. This simple recipe will be a total brunch crowd pleaser for your family and friends.

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Chupín de Trucha – Fisherman’s Soup

When there’s a brisk Patagonian chill that fills the air, there’s one comforting food Francis wants to eat: chupín de trucha, or Fisherman’s soup with trout. “Chupín is the most beautiful word for a soup of fish,” Francis explains. Chupín is also known as fish stew and is commonly found across the region near lagoons, rivers, and fishermen’s towns. The name chupín comes from the Spanish word chupar. It’s a word commonly used in the phrase, “Para chuparse los dedos,” which means “finger-licking good”. The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care. Francis will teach the skills to make this incredible broth and how to truly build and layer complex flavors with simple ingredients. This is a dish proven to nourish the body and soul.

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Panqueques – Dulce de Leche & Apple Pancakes

“It’s tempting. It’s full of desire. And they’re both very sweet.” – Francis Mallmann. In Argentina, panqueques are generally thin crepes and served as dessert with dollops of dulce de leche. 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. While Francis serves this for dessert, you can mix things up and surprise your family with a deliciously sweet panqueque breakfast.

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Salt-Crusted Trout

“Oh! It’s so beautiful! I love you trout!” – Francis Mallmann Francis invented the infiernillo or “little hell” oven about 20 years ago to cook fish outside. Today, he proclaims his love for Patagonian trout and its magical taste as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout. “Once we fish something or kill an animal to eat it, we must respect who he is. And try to get the best out of him,” Mallmann says. That’s why he doesn’t add anything else to this recipe other than olive oil and salt. “Even adding lemon would be sacrilege,” he proclaims.   If you don’t have access to an outdoor space to build the two-tiered fire oven, Francis teaches you how to make this fish encased in salt inside your kitchen, too. And just remember: “There’s nothing sadder than an overcooked fish. It makes me cry.” So, don’t overcook your fish and make Francis Mallmann shed tears of sadness.

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Eggplant Milanesa

Learn how to make one of Argentina’s favorite comfort foods, the milanesa. Francis teaches his vegetarian spin on the humble classic by using the mighty eggplant. Francis teaches how to prepare the eggplant: He chars the whole eggplant directly in the fire, dips it in egg batter, covers it with seasonings and homemade breadcrumbs, and finally, pan-fries it with clarified butter on a hot griddle. The result? A delicious dish that is also a bestseller at Francis’s restaurants.

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Oeuf Brouillés – Custard Eggs

The egg is one of Francis’s favorite ingredients. Learn how to make oeuf brouillé, a rich and delicate French-style scrambled egg cooked in a bain-marie hot water bath.

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Flattened Tenderloin – Lomo Aplastado

A beautiful steak dinner in under 20 minutes, you say? Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish that he began making over 25 years ago: Flattened tenderloin with capers, peppers, garlic, and black olives. You’ll learn how to respect the steaks’ placement on the grill and the importance of keeping it undisturbed with no “flipping and flopping.”

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Caramelized Carrots

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.

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Oeuf À La Coque – Soft-Boiled Eggs with Soldiers

From Patagonia to Paris, Francis will transport you to Café de Flore, a famous café where the great intellectuals would gather and one of his favorite places in France. There, they serve glorious oeufs à la coque, soft-boiled eggs, a sophisticated yet simple breakfast that Mallmann regularly makes at home for his children. Not only does Francis teach the basics of boiling eggs, he also speaks about important life lessons like personal reinvention and how it’s never too late to start again.

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Revuelto Gramajo

“Eggs, potatoes, cheese, ham, can’t get better than that!” – Francis Mallmann. Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). Francis puts his own spin on this scrambler-hash hybrid that resembles an omelette, but stays true to its original ingredients: eggs, ham, and fried shoestring potatoes. This dish, however, can be adapted to use ingredients on hand, including fresh peas and slices of chicken or prosciutto. Even though in Argentina revuelto gramajo is eaten for lunch or dinner, we bet this mind-blowing dish will be a total brunch game-changer to your cooking repertoire.

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Steak of The Stonemason – Bife De Albañil

Francis teaches how to make this wonderful and quick meat dish with bacon, avocado, and crispy sweet potato chips.

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Tortilla

Argentina is heavily influenced by Spanish cuisine. It’s common to find the tortilla, a potato, onion, and egg Spanish omelette, at most every bodegón (Argentine cantina). Even though Francis has made many tortillas in his life, he says he only understood the true technique of the tortilla a few years ago when he observed a Spanish lady making it. Now, he shares this favorite tortilla recipe with you. While it’s possible to use any onions available, Francis’s secret is combining three types of onions. He also shares his tips on how to flip it and cook it to perfection.

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The Perfect Steak With Chimichurri

“It’s always a mystery when you cook a steak.” If anyone in the world is going to teach you how to grill the perfect steak, it should be Francis Mallmann. Watch and learn from the master of meat the core principles of live-fire cooking. And no steak would be complete without a traditional herbaceous chimichurri sauce.

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Potatoes, A Love Affair

Francis believes potatoes are some of the most beautiful things that South America gave to the world. A symbol of the great Andes Mountains, potatoes are very special to Francis, and over his 50 years of cooking, he has developed a unique devotion to the faithful tuber. Buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.

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Eggs – Fried & Scrambled

“The truth is that every gesture of eggs is very special, and you must respect who they are.” Francis cooks eggs with simplicity, and believes that if you start adding too many ingredients, they will lose their delicate and simple nature. Learn Francis’s simple and delicious tricks and techniques of making the perfect fried and scrambled eggs. While there are lots of ways to cook fried and scrambled eggs, Francis has his preferences. When it comes to fried eggs, he likes to serve them elegantly in butter and fry them until crispy. The crispy fried eggs are then served with angelic avocado and devilish sriracha to give the dish some balance and contrast. Francis cooks two types of scrambled eggs: classic and broken. And of course, no scrambled egg breakfast would be complete without some crispy panceta on top.

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Milanesa with a Simple Salad

Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.

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Chapa Veggies with Vinaigrette

Francis brings life to vegan cooking and teaches his daughters’ absolute favorite Christmas dish: a platter overflowing with a colorful assortment of seasonal vegetables. Learn how to perfectly choose, cut, and cook fresh vegetables on the plancha.

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Empanadas

In Argentina, there’s a saying: “Quien sabe comer una empanada nunca ensucia el plato,” which means, “Those who know how to eat empanadas will never dirty the plate.” Francis agrees and explains that if you are invited into someone’s home to eat empanadas, and if anything falls on your plate, you’re never invited again. “Not a drop of empanada should be lost because it’s so delicious,” he proclaims. The empanada, a pastry similar to a hand pie or turnover, is probably Argentina’s most emblematic snack. It’s a local tradition that is typically stuffed with meat or cheese fillings. Every region in Argentina is famous for its own version, and here, Francis teaches how to make two of his favorite recipes from Mendoza wine country: baked meat empanadas with onion, eggs, and olives; and fried cheese and onion empanadas. Not only is this family-friendly dish easy to make, but it’s also the perfect meal for the kids or to serve at a party. Plus, Francis teaches how to make llajua sauce, a spicy empanada dipping sauce popular in Northern Argentina and Bolivia.

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Francis’s Roasted Chicken with Rescoldo Vegetables

“Cooking with wires and string is magical. Think about it. Dream with me.” – Francis Mallmann The art of roasting the perfect chicken. Francis teaches how to make everything from simple syrup and brine to roasted chicken with pineapple, cabbage, and rescoldo vegetables drizzled with an almond honey lemoneta. Whether you’re hanging the chickens over the open-fire like Francis, or roasting it in your own home oven, you’ll learn how to make this festive and comforting dish that is ideal for the holidays or any special occasion. Join Francis in his quincho, the outdoor kitchen, as he teaches two of his seven live-fire signature cooking techniques: hanging and slowly roasting ingredients over hot embers and the rescoldo method, burning vegetables in ashes.

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Francis’s Story

“Fire is a hymn of silence.” – Francis Mallmann. In his documentary story, ‘At the Edge of Uncertainty’, journey with Francis to his remote island in the Patagonian wilderness. The classically French-trained chef famous for his primal open-fire cooking methods reflects on his trajectory as he enters a new introspective chapter in his life.

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Mom’s Apple Pie

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.

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Contorni

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. Nancy party preps for most of the day, creating checklists, setting deadlines, and building in plenty of time for wine breaks and rests. She’s the host with the most and she’s teaching you all her tricks.

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Spiced Lamb Riblets

We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn fun hacks like how to double wrap your meat in plastic and aluminum before it goes in the oven, and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.

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Roasted Eggplant

Luscious globe eggplants are roasted with aromatics and spices to create an unforgettable side for your next dinner party. 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.

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Stewed Celery with Herbs & Persian Lime

This traditional Iranian recipe is taught with the help of chef Deb Mikhail, and adds an unexpected dimension. The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that Deb said proved to her that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.

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Roasted Potatoes with Bagna Cauda

Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.

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Ocean Trout with Castelfranco & Wild Arugula

Ever wonder how a chef conceives a new dish? Watch Nancy’s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.

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Peperonata with Passata di Pomodoro

Nancy puts her own creative spin on this Italian stewed sweet pepper classic by roasting it in the oven to achieve a richer, more deeply caramelized flavor profile. These peppers are going to totally steal the show at your next party.

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Tagliatelle

Join Nancy inside her favorite kitchen in Panicale, Italy where she learns to make traditional tagliatelle from the world’s foremost pasta authorities: two Italian nonnas!

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Nancy’s Caesar Salad

Nancy approaches salads with the same depth and layers as any of her signature dishes. Nancy’s Caesar has evolved in complexity as she continues to layer in unexpected components over the years. From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca creation is bursting with texture, flavor and originality.

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Chi Spacca Pepper Steak

Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.

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Quattro Condimenti with Mozzarella & Fett’unta

Transport Osteria Mozza’s legendary mozzarella bar to your next dinner party and pair fresh mozzarella di bufala with four delicious condiments: Salsa Romesco, Basil Pesto, Caper Relish, and Black Olive Tapenade, and served with Fett’unta — grilled bread drowning in olive oil.

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Nancy’s Story

Chef Nancy Silverton gives us a delicious taste of her world, starting in her summer home in Umbria, Italy, before taking us into her home and restaurants in Los Angeles, California.

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Backyard Barbecue

Join Edward and Ben, home chef and community leader, as they throw a fun backyard barbecue for their friends and family. Learn Ben’s special brine, and how to handle a variety of meats and vegetables on the grill, including Tomahawk pork chops, asparagus, and sweet potatoes.

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Peanut & Popcorn Watermelon Brûlée

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.

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Lessons

Grilled Quail with Banana Barbecue Mop

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.

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Open Fire Grilled Steaks & Vegetables with Kalbi Butter

Want to cook steaks better on the grill? Watch this lesson. Edward explains how to check for doneness, manipulate the fire and accomplish a smoky taste.

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Oysters & Grits in Bourbon Brown Butter

Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.

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Savory Asian Peanut Butter

Learn the basics of making savory, creamy peanut butter. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.

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Eggplant, Bologna & Mushroom Burnt Toast

Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Recreate Edward’s his favorite childhood sandwich and learn how to sear and caramelize as you elevate the gentle flavors of eggplant, mushroom and bologna, along with roasting garlic to enhance mayonnaise.

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Braised Tofu & Radish with Ham Salt

Edward highlights silken tofu in this dish of fatty broth, braised daikon and an apple-ginger puree. Beyond demonstrating how to create a rich broth, braise vegetables, and plate an elegant dish, he also emphasizes knife skills such as cutting radishes into perfect cubes and matchsticks.

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Kohlrabi 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.

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Cabbage Steamed Fish with Miso Hollandaise

Edward teaches how to steam fish packets filled with vegetables and a spicy marinade. From mixing the marinade, blanching and shocking cabbage leaves, and chopping vegetables, you will gain an array of essential skills. One of the most intriguing components is the creamy egg yolk sauce, which is a rich contrast to the light-tasting fish.

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Edward’s Story

Chef Edward Lee refuses to be defined by his heritage, culture, or geography. Born Korean, raised in Brooklyn, living in Louisville, Kentucky – Chef Lee is more than the sum of his parts. Discover the city, people, and places that make chef Lee tick, and have inspired his new cuisine that goes beyond any boundaries.

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Fried Chicken with Gochujang Sauce & Slaw

Edward teaches classic Fried chicken while including his twist of a spicy gochujang-based sauce with a sprinkling of furikake. Learn how to make the best buttermilk fried chicken, and top it off with a unique Korean sauce and a tangy, bright Asian pear slaw. Your chicken will be tender with a crispy exterior.

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Kibbeh Nayyeh

This levantine mezze consists of game or goat meat mixed with bulgur, lemon zest and juice, spices and formed into kibbehs. A traditional Middle Eastern tartare.

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Vineyard Breakfast: Wine, Cheese & Eggs

Travel to the Shvo Winery vineyards in the northern Galilee where Erez cooks alongside winemaker Gaby a delicious open-fire breakfast. Erez tosses veggies and eggs into a pan, along with cheese, fresh bread, and wine. A simply perfect breakfast in paradise.

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Siniya

Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes, and raw tahini.

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Aharoni’s Lamb Schnitzel-Pops

Chicken Schnitzel is the most popular every-day food in Israel, but this new version will blow your mind. Created by legendary Israeli chef Israel Aharoni, who teaches Erez how to make schnitzel-style baby lamb chops. The beautiful little lollipop chops are given a preparation combining original flavors with notes of French and Italy with the Dijon mustard, Parmesan cheese and herbs. Twice breaded and slow-and-low shallow fried to perfection. Enjoy the steaming, savory popsicles with a squeeze of lemon and a sprinkle of salt. You’ll be left wondering why you’ve been limiting your lamb chops to the grill or oven, and ready to make your own Schnitzel-Pops.

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Lamb Kebabs, Roasted Corn, Mashwiya & Mulukhiyah

Erez invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.

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Erez’s Fish

You’ll learn two unique variations on fish: oven-baked fish with grapes and tomatoes, and fish crudo with berries and chilis. Erez roasts in a traditional Taboon oven with tomatoes, chilis, habaneros, garlic gloves, sour grapes, and the requisite bath of olive oil and salt, while the Crudo is sliced fresh and showered with mulberries, tomatoes, peppers and garden fresh tarragon. In both, Erez aims to strip the intimidation from fish cookery and encourages you to approach the ingredient with confidence. “You must not be afraid of your ingredients or imperfections – imperfections make the whole thing. Cut the fish like you cut a cucumber!”

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Harissa Chicken with Green Tomato & Peach Salad

Join Erez alongside best-selling cookbook author, Adeena Sussman, to create this amazing Harissa chicken dish featuring green tomato and peach salad. Harissa, a Tunisian style hot chili paste, imparts tremendous flavor to any dish. Erez marinades chicken breast before grilling over charcoal and showering with garden fresh greens, tomatoes and stone fruit, which balances spicy with sweet. Multifaceted and mouthwatering, it’s a flavor you won’t forget.

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Hummus Mezze

Mezze is an assortment of small dishes eaten as an appetizer or light meal. Serve this at a dinner party and your friends will love you.

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Pita

Pita – the deliciously edible envelope – can be stuffed with almost anything. Learn how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.

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Rustic Summer Cake

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.