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Lunch
You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.
Learn from Erez in this unique lesson how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.
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.
You only need three ingredients to whip together this versatile accompaniment, which not only works well with shawarma but other meats and salads, too.
This simple smoked salmon sandwich is Jamie’s ‘favorite sarnie ever’. Jamie meets his friend Max Bergius from London’s renowned Secret Smokehouse to uncover how the best smoked salmon is made. Discover how the combination of beautiful smoked salmon, spongy white bread and a squeeze of lemon juice changed Jamie’s life.
A cooling cucumber raita that pairs deliciously with curry and rice.
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.
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.
Jamie’s principle dough recipe unlocks countless bread variations, from pizza to calzone, focaccia to twister bread. Learn how to develop the skills you need to master dough and bake with confidence.
Join Jamie Oliver as he shares his top cooking secrets and inspiration behind his iconic recipes in this essential class introduction.
Join Jamie Oliver and discover his inspiring journey from humble beginnings to global chef and healthy eating advocate.
Join Jamie Oliver and create his incredible Mushroom & Eggplant Shawarma – marinate, roast, and assemble for a vegetarian feast tonight.
Join Jamie Oliver and shake up his Strawberry Jam Margarita – this easy herb-infused cocktail will impress your friends tonight.
Join Jamie Oliver and learn how to fillet and prep fish like a pro for perfect homemade seafood dishes tonight.
Join Jamie Oliver and master his legendary Sunday roast – perfect beef, crispy potatoes, Yorkshire pudding, and rich gravy.
Join Jamie Oliver and master his Bread, Two Ways – perfect for any home baker looking to elevate their bread game.
Join Jamie Oliver and master the art of perfect salads – mix veggies, fruits, and proteins for delicious, crunchy results.
A citrus vinaigrette that will pep up your greens.
Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.
Make a fresh and peppery salad accompaniment to any main.
This levantine mezze consists of game or goat meat mixed with bulgur, lemon zest and juice, spices and formed into kibbehs. A traditional Middle Eastern tartare.
Shakarkandi ki chaat is a total crowd pleaser. The delicious and tangy sweet potato salad is not only healthy, but it’s easy to make! This popular street food makes the perfect side dish for any meal.
“Paratha is not just bread or something you eat, it is an emotion.” Whenever Asma thinks of home, she thinks of parathas, her favorite bread. Learn as Asma shows how to make this incredible Indian flatbread and teaches two methods of how to roll and cook it on the tawa, a flat griddle pan.
Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.
Cool off your palate with this refreshing cucumber salad. Pomegranates add gorgeous color and a bright pop of flavor. A great side on its own, or with the luscious chicken curry.
Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.
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.
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 delicious spicy Libyan salad with charred eggplant, onions, and peppers. The heat of the peppers balances well with the sweetness of the date honey syrup and fresh mint leaves.
The national lunchtime favorite in Israel consists of deliciously spiced fried chickpeas. It’s easy to make and incredibly tasty.
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 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.
An Israeli mezze spread wouldn’t be complete without this chopped Arabic-Israeli salad filled with fresh and crunchy chopped vegetables, and simply dressed with lemon and olive oil.
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’.
This Arabic spicy relish is used across the Middle East, and can be found in many Israeli kitchens. Erez uses it as a topping masabacha, but you can slather it on fried fish, drizzle on eggs, or douse on falafel.
The fish crudo is sliced fresh and showered with mulberries, tomatoes, peppers, and garden tarragon. Light and fresh, perfect on a hot day.
A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.
The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.
Transform pliable pita dough into Manakeesh, a Middle Eastern pizza.
A refreshing end-of-summer salad that brings some airy freshness to the spicy harissa paste.
Elevate yogurt with lemon zest, garlic, mint, and dill and you have an incredible sauce or dressing.
Join Nancy inside her favorite kitchen in Panicale, Italy where she learns to make traditional tagliatelle from the world’s foremost pasta authorities: two Italian nonnas!
Embrace the anchovy and learn how to make the most delicious restaurant-quality Caesar dressing.
Nancy approaches salads with the same depth and layers as any of her signature dishes. Nancy’s Caesar has evolved in complexity as she continues to layer in unexpected components over the years. From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca creation is bursting with texture, flavor and originality.
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.
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.
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 them on the grill for a nice burnt char. The pine nuts bring an added nutty contrast.
Recreate Edward’s favorite childhood sandwich. The restaurant-style reinterpretation with seared Japanese eggplant and mushroom elevates the classic dish, adding roasted garlic to enhance the mayo.
Roasting garlic in aluminum foil on the grill is the best way to roast garlic. It’s perfect to enhance the flavor of any dish.
Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Recreate Edward’s his favorite childhood sandwich and learn how to sear and caramelize as you elevate the gentle flavors of eggplant, mushroom and bologna, along with roasting garlic to enhance mayonnaise.
Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.
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.
Create Francis’s creamy and tangy vinaigrette, which tops any roasted veg or acts as the perfect base for potato salad.
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. 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.
The next time you go camping, be sure to bring a bag of flour and a strip of beef, to create the best version of a Gaucho sandwich yourself over the heat of an open fire.
“Eggs, potatoes, cheese, ham, can’t get better than that!” – Francis Mallmann. Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). 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. This dish, however, can be adapted to use ingredients on hand, including fresh peas and slices of chicken or prosciutto. Even though in Argentina revuelto gramajo is eaten for lunch or dinner, we bet this mind-blowing dish will be a total brunch game-changer to your cooking repertoire.
In quintessential Mallmann fashion, serve the milanesa alongside a simple, fresh, and untidy with a “Picasso”-style lettuce and tomato salad.
A classic filling for empanadas in Argentina, stuff the dough with a sweet and savory cheese and onion mixture. After it cooks, it will be oozing with delicious cheese.
Learn to make a wonderfully versatile vinaigrette dressing that you’ll want to put on everything.
“Asado on Sundays is more like a ceremony than a meal. Asado is a religion in our country.” – @Francismallmann. It’s Sunday on the island and Francis and his team are preparing for a barbecue feast: Chorizos, steaks, ribs, sweetbreads, salads, and free-flowing red Argentine wine abound the table. In this short documentary, Francis takes you into his Patagonian world to see the true meaning of this sacred ritual that defines Argentine culture. Francis shows you how to grill, make all the barbecue sides and sauces, and most of course, the importance of being in good company.
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.
You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.
Learn Kwame’s secrets for creating the classic, flaky, Jamaican patties. You’ll only be faced with the tough decision of what to fill it with.
Join Erez Komarovsky and learn how to make his vibrant Tomato Salad with Mint & Chili – a fresh summer dish bursting with flavor.
Join Chef Erez Komarovsky and learn his vibrant Papaya Tabbouleh with caramelized peanuts – a bright, crunchy twist on salad tonight.
Join chef Erez Komarovsky and learn to make his refreshing Watermelon & Feta Salad with Purslane – perfect for summer entertaining.
Join chef Kwame Onwuachi as he takes you to Jamaica to discover the roots of his incredible Afro-Caribbean cuisine and personal culinary story.
Join Kwame Onwuachi and learn how to make authentic Jamaican Stew Peas – a flavorful Caribbean family favorite for your table tonight.
Join Asma Khan and discover her culinary journey through Kolkata’s vibrant markets and explore her authentic Bengali roots tonight.
Join Asma Khan and learn how to make her authentic Saag Paneer tonight. Rich, creamy spinach with tender paneer cheese.
Join Asma Khan and learn how to make her Yellow Curry Chicken with refreshing Kachumber Salad – a treasured family recipe passed down for generations.
Join Francis Mallmann and master the art of Sunday Asado with authentic Argentine barbecue, chorizos, and steaks.
Join Francis Mallmann and master Asador Trout A La Vara – cook trout over open fire using sticks, no pans needed. Pure fire cooking magic.
Join Francis Mallmann and learn how to make his crispy, golden Eggplant Milanesa – a vegetarian masterpiece that’s pure comfort on a plate.
Join Francis Mallmann and learn his silky French scrambled eggs technique. Transform your breakfast with this custard-like masterpiece.
Join Francis Mallmann and master his baked meat & fried cheese empanadas – perfect for family dinners or entertaining guests tonight.
Join Francis Mallmann and discover his passionate journey with open-fire cooking in Patagonia. Learn his roots, philosophy, and culinary story.
Join Nancy Silverton and learn to make her elevated Caesar salad with fried parsley, orange zest, and bagna cauda croutons tonight.
Join Nancy Silverton and discover her culinary journey from Italy to California in this inspiring story lesson.
Join Edward Lee and discover the roots of his Southern-Korean cuisine philosophy through his personal story and Kentucky journey.
Join chef Erez Komarovsky and master authentic Kibbeh Nayyeh tonight. Learn this Lebanese delicacy with hands-on guidance.
Join Chef Erez Komarovsky and create a rustic vineyard breakfast with wine, cheese, eggs and fresh bread at Shvo Winery.
Join Erez Komarovsky and master lamb kebabs with roasted corn and vibrant Mashwiya and Mulukhiyah salads for a flavor-packed meal.
Join Erez Komarovsky and master authentic hummus mezze – create fresh hummus, falafel, and vibrant salads that will wow your guests tonight.
Join chef Erez Komarovsky and master authentic pita bread at home, plus learn Sficha and Manakeesh recipes from this Middle Eastern expert.
Join Erez Komarovsky and bake his signature challah with fennel, sage blossoms, and Kashkaval cheese stuffing tonight.
Join chef Erez Komarovsky and discover his culinary journey through markets, farms, and modern Middle Eastern cuisine in this immersive story lesson.
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