Category: Lessons

Bengal on a plate. Mustard and seafood is a classic Bengali combination. Learn how to make this regional specialty with jumbo fresh tiger prawns. In Mustard Prawns & Boiled Rice lesson, 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.

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.

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.

A countertop centerpiece in Erez’s kitchen, preserved lemons are one of his most used, and loved, additions to fish, chicken, salads, and whatever he feels like. Beautiful, delicious, and long-lasting, get these lemons on your countertop, too.

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. Used in Erez’s Papaya Tabbouleh salad, you can use it anywhere you want.

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, 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.

Asma teaches all about infusing saffron, blending masalas, building flavor profiles, and her secret tips when making the ultimate homemade garam masala.

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 which reminds him of comfort and heritage.

Kwame’s mom is in town and they cook together for the first time in Jamaica. Learn how to make this classic Jamaican dish and a delicious rum punch cocktail.

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 peas.

When Kwame thinks back to his childhood, curried goat is his earliest food memory, a dish that his grandfather used to make. Kwame not only teaches how to make his favorite Jamaican recipe, but he also shares important cooking skills like caramelization, cooking with thought and intention, and layering flavors. He serves them with the most perfect green seasoning potatoes.

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.

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.

No Jamaican food cooking class would be complete without an excellent jerk chicken recipe. Kwame has been eating jerk chicken his whole life and shares with you his secret recipe. What’s even better? The jerk paste is the building block to so many other dishes, and can be used in soups, stews, stocks, salad dressings, dips, and marinades.

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.

This comforting dish reminds Kwame of home. The chicken is 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.

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

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.

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.

Chef Edward Lee refuses to be defined by his heritage, culture, or geography. Born Korean, raised in Brooklyn, and 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.

Never make another potato salad 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.

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.

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.

Learn how to make Argentina’s favorite sweet (Dulce de leche).

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. There, he quickly whips up one of his favorite no-fuss Gaucho-inspired camping meals: Skirt steak and burnt bread sandwich.

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.

Learn Asma’s favorite Mutton Railway Curry, a unique dish that flavors lamb with cloves, cardamom, bay leaves, cassia bark, chili, turmeric, cumin, and coriander. In this lesson, you’ll discover the secrets behind braising lamb using the intense masala that reminds Asma of her childhood railway journeys.

The flavor-packed marinade on the fish is what makes this one of Asma’s favorite recipes. Learn how to up your kebab game as Asma teaches you her mother’s secret skewering and grilling tips.

Join Asma in Parathas Two Ways & Eggplant Bharta to learn the art of the paratha. Asma shows two methods of how to roll one of India’s most beloved flatbreads. It’s ghee-mazing!

What’s more mouthwatering than a hunk of cheese? Cheese skewered and grilled! Asma shows the wonders of Paneer Tika and how to obtain a great barbecue char. This will totally reinvent how you barbecue and make vegetarians happy as well.

The flavor-packed marinade on the fish is what makes Fish Kabab one of Asma’s favorite recipes. Learn how to up your kebab game as Asma teaches you her mother’s secret skewering and grilling tips.

Join Asma Khan in her lesson 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.

In Saffron Chicken, Asma teaches all about infusing saffron, blending masalas, building flavor profiles, and her secret tips when making the ultimate homemade garam masala. She also shows how to make a delicious and flavor-packed Bengali beans side dish with fresh green beans and mustard seeds, the perfect fiery contrast to the mild and floral korma.

Tamarind Dal & Rice is one of Asma’s favorite comfort foods. “Dal is something we eat every day, it’s unusual to not have dal on the dinner table,” she says. 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.

Become a cheesemaker at home and learn how to make Paneer, the fresh Indian cheese featured in many of the greatest vegetarian dishes.

Add extra excitement to your plain white rice as you learn to make this simple but flavorful side dish. ‘Matar’ is Hindi for green peas and ‘pulao’ means pilaf, and in this lesson, you’ll learn the basics of masalas (spice blends) as you make this classic and insanely popular Indian rice and peas dish.

Bengali-style samosas (known as singara) are a potato-cauliflower samosa known as the soul and symbol of Kolkata. In this lesson learn how to make India’s favorite street food, stuffed with an aloo gobi filling of and seasonings like ginger and turmeric, plus 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 (reduced palm sugar). Learn how to make this delicious spin on the classic dessert, which brings back fond memories of Asma’s happiest childhood moments, with every bite bringing her joy.

Never mess up rice ever again! In this Rice Tutorial & Peas Pulao lesson, Asma imparts her wisdom on how to make the perfect white rice. This recipe’s full-proof way will totally blow your mind and stay with you for the rest of your life.

Coming March 27, 2022

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

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.

It’s Sunday in Argentina and that means one thing: Asado. Francis is joined by his loved ones for a traditional Sunday barbecue. Discover what the magic of the Argentine Asado is all about.

A simple dessert that only calls for 3 ingredients: pears, salt, and dulce de leche.

Join Francis in the wild outdoors as he whips up a makeshift grill out of sticks and grills fresh trout a la vara, asador-style over an open flame.

Learn this simple recipe of trout fillets sandwiched between two crispy potato cakes.

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.

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.

Francis teaches you how to make this fish encased in salt inside your kitchen. 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.

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 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.

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.

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.

Not only does Francis teach the basics of boiling eggs, but he also speaks about important life lessons like personal reinvention and how it’s never too late to start again.

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.

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

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.

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.

From his famous Potato Dominoes to the Patagonian Potato Galette to a recipe using only the leftover potato scraps, join Francis as he pays tribute to his beloved ingredient. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.

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.

Join Francis as he teaches all the secrets of how to make his version of the humble bodegón (Argentine cantina) classic including which cut of beef is best to use, the techniques of how to pound it, how to make homemade breadcrumbs, and the steps to pan sear it in clarified butter. And in quintessential Mallmann fashion, he serves it simple, fresh, and untidy with a “Picasso”-style lettuce and tomato salad.

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 and whip up a wonderfully versatile mustard vinaigrette.

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.

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.

A fun backyard lesson with Edward and friends! Discover the simple pleasures in grilling steaks, bacon, and sweet potatoes among other barbecue favorites.

Chef Edward Lee explores the complexity of watermelon with this whimsical salad.

Discover the secrets to cooking this tender poultry, with perfect cross-hatched char marks, and homemade quick pickles.

Chef Lee reveals his grilling secrets with different steak cuts, fresh veg, and how to make your own compound butter.

Edward’s unique spin on the Southern classic combines Bourbon, brown butter, and oysters.

Why buy peanut – or any nut – butter, when you can make it better at home. Chef Lee teaches a savory, Asian twist to the classic.

Chef Lee imparts his signature flavors: Burnt. Learn to master the Maillard reaction and coax deliciousness from the simplest ingredients.

Discover how to combine textures, induce flavors, and the knife skills to cutting perfect cubes and matchsticks.

Learn the tradition and art of fermenting vegetables and coaxing kimchi’s flavors, using time, patience and a little salt.

Edward teaches his technique for perfectly steaming fish and veg in a delicious cocoon.

Chef Edward Lee rejects being labeled by any one thing. Discover the inspirations behind his Southern cuisine, his home town & food.

Chef Edward Lee teaches his secrets for perfectly tender chicken with a crispy exterior, with a twist.

Learn the beloved, traditional Kibbeh Nayyeh, considered the tartare of Lebanon as you travel with Erez to the Arab village of Jish in Israel’s Upper Galilee to meet and cook with the Zachlawi family.

Travel to the northern Galilee to the vineyards of Shvo Winery, to cook an open fire breakfast along with Gaby the winemaker. Erez tosses veggies and eggs into a pan, they share much wine alongside cheese and fresh bread.

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.

This version of Schnitzel will blow your mind. Join legendary Israeli chef Israel Aharoni who teaches Erez to make these baby lamb chops.

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

Seven delicious salads, each a personal favorite of chef Komarovsky.