Jamie’s punchy horseradish sauce adds a tongue-tingling kick of heat.
Category: Vinegar
Vinegar
![Balsamic Dressing. Put Jamie’s salad-building principles into action and learn how to balance flavors and textures for the perfect mouthful. Creamy, tangy, crunchy, and sweet, this recipe will show you just how exciting salads can be.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-olivers-recipe-for-balsamic-dressing-1200-1.jpg)
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 Celebration of Salad
![A Celebration of Salad.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/jamie-oliver-teaches-a-celebration-of-salad-1200.jpg)
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.
![Lemon Vinaigrette. A citrus vinaigrette that will pep up your greens.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-lemon-vinaigrette-1200.jpg)
A citrus vinaigrette that will pep up your greens.
![Roasted Garlic Vinaigrette. Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-garlic-vinaigrette-1200.jpg)
Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.
Roasted Cabbage with Champagne Vinegar
![Roasted Cabbage with Champagne Vinegar. Give cabbage more credit. The texture, the sweetness, roasted flavors makes it a win on the table.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-roasted-cabbage-with-champagne-vinegar-1200.jpg)
Give cabbage more credit. The texture, the sweetness, roasted flavors makes it a win on the table.
![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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-contorni-1200.jpg)
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.
![Caperberry Relish. Caperberries are great in relish and sauce. This pickled condiment that’s super easy to make is briny and bright. It tastes great on grilled bread, too.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silvertons-recipe-for-caperberry-relish-1200.jpg)
Caperberries are great in relish and sauce. This pickled condiment that’s super easy to make is briny and bright. It tastes great on grilled bread, too.
![Pickled Watermelon Rind. Don’t throw away watermelon rinds because you can pickle that! There’s nothing better in the summer than an ultra fresh watermelon, that’s why Edward likes to save the rinds, pickle it, and bring acidity and crunch to barbecue dishes.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-pickled-watermelon-rind-1200.jpg)
Don’t throw away watermelon rinds because you can pickle that! There’s nothing better in the summer than an ultra fresh watermelon, that’s why Edward likes to save the rinds, pickle it, and bring acidity and crunch to barbecue dishes.
![Hot Vinegar. This is an essential item to have on hand in your pantry. Ingredients marinate in a jar for a month and bring tons of complexity to any dish.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-hot-vinegar-1200.jpg)
This is an essential item to have on hand in your pantry. Ingredients marinate in a jar for a month and bring tons of complexity to any dish.
Creamy Grits
![Creamy Grits. This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-creamy-grits-1200.jpg)
This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar.
![Mustard Vinaigrette. Create Francis’s creamy and tangy vinaigrette, which tops any roasted veg or acts as the perfect base for potato salad.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-mustard-vinaigrette-1200.jpg)
Create Francis’s creamy and tangy vinaigrette, which tops any roasted veg or acts as the perfect base for potato salad.
![Classic Vinaigrette. Whip up a wonderfully versatile mustard vinaigrette that you’ll want to put on everything.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmanns-recipe-for-classic-vinaigrette-1200.jpg)
Whip up a wonderfully versatile mustard vinaigrette that you’ll want to put on everything.
Escovitch Fish
![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.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/kwame-onwuachis-recipe-for-escovitch-fish-1200-2.jpg)
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.
![Escovitch Sauce. A mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers, you’ll love the simple yet flavor-packed nature of this sauce.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/kwame-onwuachis-recipe-for-escovitch-sauce-1200-2.jpg)
A mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers, you’ll love the simple yet flavor-packed nature of this sauce.
Escovitch Fish
![Escovitch Fish.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/kwame-onwuachi-teaches-escovitch-fish-1200.jpg)
Transport yourself to the beach and make Kwame’s favorite fried dish. Rub the freshly-caught snapper with marination and all-purpose seasoning, shallow-fried until the skin crisps, then add Escovitch sauce, a spicy and vinegary pickling liquid.
Potato Salad
![Potato Salad.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmann-teaches-potato-salad-1200.jpg)
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.
Chapa Veggies with Vinaigrette
![Chapa Veggies with Vinaigrette.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/francis-mallmann-teaches-chapa-veggies-with-vinaigrette-1200.jpg)
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.
Contorni
![Contorni.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silverton-teaches-contorni-1200.jpg)
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.
Ocean Trout with Castelfranco & Wild Arugula
![Ocean Trout with Castelfranco & Wild Arugula.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silverton-teaches-ocean-trout-with-castelfranco-and-wild-arugula-1200.jpg)
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.
Quattro Condimenti with Mozzarella & Fett’unta
![Quattro Condimenti with Mozzarella & Fett’unta.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/nancy-silverton-teaches-quattro-condimenti-with-mozzarella-and-fettunta-1200.jpg)
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.
Grilled Quail with Banana Barbecue Mop
![Grilled Quail with Banana Barbecue Mop.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lee-teaches-grilled-quail-with-banana-barbecue-mop-1200.jpg)
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.
Oysters & Grits in Bourbon Brown Butter
![Oysters & Grits in Bourbon Brown Butter.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lee-teaches-oysters-and-grits-in-bourbon-brown-butter-1200-1200x675.jpg)
Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.