You only need three ingredients to whip together this versatile accompaniment, which not only works well with shawarma but other meats and salads, too.

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Yogurt
You only need three ingredients to whip together this versatile accompaniment, which not only works well with shawarma but other meats and salads, too.
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.
Tasty, colorful, and full of the good stuff, learn how to prepare pan-seared salmon and seasonal vegetables, couscous, and harissa yogurt in just 10 minutes. Drawing from decades of experience and his own dedicated Nutrition team, Jamie shows you how balanced, healthy eating can be both satisfying and delicious
Give your margarita a Jamie twist by using strawberry jam and fragrant fresh herbs. This refreshing cocktail goes well with a round of pizzas and a group of friends.
This creamy marinade with yogurt and warm spices evokes flavors of India. Perfect for a stunning late-summer feast around the grill.
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.
Elevate yogurt with lemon zest, garlic, mint, and dill and you have an incredible sauce or dressing.
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.
Asma became famous worldwide for her Indian supper club in London. She has returned to Kolkata to cook an outdoor dinner party on the grill with journalist and friend Kounteya Sinha: fish and cheese paneer kebabs, smoky eggplant dip, and sweet potato salad.
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.
Learn from the World’s Best Chefs.