Complete your shawarma with colorful finishing touches that will make your mouth explode with flavor, including dukkah (an Egyptian blend of nuts, seeds, and warm spice), feta cheese, and herbs.
Category: Nuts
Nuts
This classic Italian sauce is both versatile and easy to make. Jamie guides you through the nuances of achieving an intensely flavored homemade pesto.
Blow minds with this extraordinary combination of grapes, hazelnuts, rosemary, and Parmesan, loaded on a crispy base. Jamie shows you how to make it.
Toasted hazelnuts are not only a delectable way to add a rich nutty flavor to any dish, but they add a wonderful crunchy texture as well. Sprinkle it on fruit, ice cream, or even in a salad. It’s never a bad idea to have a jar of toasted hazelnuts handy.
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.
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Baking Baking Best Of Breads British Condiments Cooking Method Cuisine Dietary Dinner Dish Type Eggplant Feta Flavor Profiles Flour Food Type Grilling Interest Learn Lessons Lunch Main Dishes Main Ingredient Meal Type Mediterranean Middle Eastern Mushroom Nuts Nuts Pickling Roasting Sandwiches Sauces Savory Side Dishes Skills Snacks Sour Tahini Techniques Umami Vegan Vegetables Vegetarian Yogurt
Mushroom & Eggplant Shawarma
Join Jamie Oliver and create his incredible Mushroom & Eggplant Shawarma – marinate, roast, and assemble for a vegetarian feast tonight.
Join Jamie Oliver and master his secret-ingredient pesto recipe – bold, fresh flavors in minutes.
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Grilled & Roasted Stone Fruit
Join Jamie Oliver and master grilled & roasted stone fruit – perfect for summer desserts, breakfasts and entertaining guests.
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Aloo Gobi Filling
Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.
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.
A leafy green salad with roasted pine nuts and dressed with lemon juice for added freshness. If you can’t find mulukhiyah leaves, substitute with spinach, kale, baby Swiss chard, or any other firm greens.
A divine, silky texture combined with the nutty crunch of almonds and the fragrance of the marjoram, makes this pepper salad 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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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’.
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.
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.
The charred red peppers make the Romesco sauce smoky and savory while the toasted almonds and hazelnuts bring an excellent nutty complexity. This easy sauce to make is also great on sandwiches or pastas.
Learn how to simmer peanuts in sugar syrup with soy sauce, dry them, and shallow fry in peanut oil. Edward teaches you a sweet and savoury snack that’s hard to stop eating.
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.
When asparagus season rolls around, throw it on the grill for a nice burnt char. The pine nuts bring an added nutty contrast. Edward shows you how to build the salad.
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Peanut Braised Chicken Drumsticks
Let braised chicken drumsticks come to the rescue with this wonderful weeknight recipe. Bring excitement to your family dinner and make it faster, easier, and tastier.
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.
Learn to make a wonderfully versatile vinaigrette that you’ll want to put on everything. Francis teaches you his lemoneta, built on honey and almonds.
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Red Pepper Salad with Almonds & Marjoram
Join Erez Komarovsky and learn how to make his smoky Red Pepper Salad with roasted almonds and marjoram tonight.
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Papaya Tabbouleh with Caramelized Peanuts
Join Erez Komarovsky and learn his vibrant Papaya Tabbouleh with caramelized peanuts – a bright, crunchy twist on salad tonight.
Join Erez Komarovsky and learn how to make crunchy caramelized peanuts with his expert Israeli technique tonight.
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Peanut Braised Chicken with Carolina Rice
Join Edward Lee and learn how to make his Peanut Braised Chicken with Carolina Rice – a perfect blend of Southern comfort and bold flavors.
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Best Of Cauliflower Condiments Cooking Method Cuisine Dietary Dinner Dish Type Flavor Profiles Food Type Frying Indian Interest Learn Lessons Lunch Main Ingredient Meal Type Nuts Nuts Potato Sauces Savory Side Dishes Skills Snacks Spicy Starters Stewing Sweet Techniques Tomato Vegan Vegetables Vegetarian
Samosas & Chutney
Join Asma Khan and learn to make authentic Bengali samosas with aloo gobi filling and spicy tomato chutney tonight.
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American Boiling Caramelizing Cooking Method Corn Cuisine Desserts Dietary Dish Type Flavor Profiles Food Type Fruits Frying Gluten-Free Interest Learn Lessons Lunch Main Ingredient Meal Type Nuts Nuts Pantry Peanut Salads Savory Side Dishes Snacks Starters Sweet Techniques Vegan Vegetarian Watermelon
Peanut & Popcorn Watermelon Brûlée
Join Edward Lee and master his Peanut & Popcorn Watermelon Brûlée – a stunning summer salad with caramelized crunch that will wow your guests.
Join Edward Lee and learn how to make his savory Asian peanut butter using roasted peanuts and sesame oil for the ultimate umami condiment.