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Olive Oil
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.
A guaranteed crowd-pleaser. Grate a handful of cherry tomatoes and top with mozzarella, basil, and olive oil for this classic pizza.
Light and soft with a crispy bottom, this airy focaccia is topped with rosemary and black pepper. A savory bread you’ll want to make again and again.
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.
A vegetarian shawarma like you’ve never cooked before. Learn how to marinate and roast humble vegetables, turning them into a total crowd-pleaser. Then, pack the flame-roasted veg onto homemade flatbreads with DIY pickles, tahini-yogurt, dukkah, feta cheese, and fresh herbs.
Gain the confidence and technique to break down a whole fish at home. Jamie walks you through the skills you need to select, fillet, and prep an entire fish from start to finish. Using salmon to demonstrate, Jamie explains his method to create a variety of serving styles and teaches how to make the most of the trimmings so you can waste less, meal prep, and save money. One fish, endless opportunities.
Now that you know how to make Jamie’s principle bread dough, learn his tips and tricks for making pillowy focaccia with a crunchy bottom and a show-stopping pesto twister bread.
Everything you need to know to make the ultimate salad! With Jamie’s guidance, you’ll learn the principles of building crunchy, delicious, and satisfying salads. Discover new ways to combine vegetables, fruits, greens, proteins, cheese, herbs, and toppings, all to achieve true salad greatness.
“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.”
An olive oil cake that’s both simple and sublime. All you need is olive oil, a splash of dessert wine, and an entire orange to make a cake that’s perfect for all reasons and all seasons.
Sometimes simplicity is the most beautiful thing. And what’s better than a lovely Italian filet?
For meat lovers only. This thick cut works wonders on the grill. The key here is seasoning on the table after grilling, and topping with good extra-virgin olive.
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.
Make this Tuscan staple, a delicious crusty bread drenched in quality olive oil.
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.
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.
For the dreamiest potatoes with creamy insides and very crispy outsides, follow Francis’s easy recipe.
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.
A symbol of the Andes, potatoes are very special to Francis. Over the last 50 years, he has developed a unique tuber devotion. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.
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.
Transport Osteria Mozza’s legendary mozzarella bar to your next dinner party and pair it 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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