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Snacks
Beef patties are Jamaica’s ubiquitous fast food. While growing up in the Bronx, Kwame used to eat the flaky meat-filled hand pie nearly every day after school and church. The quintessential Jamaican snack goes hand in hand with pillowy soft coco bread. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious coco bread.
Transform crunchy vegetables like radishes, cucumber, chilies, and carrots into a zingy pickle that’s ready in minutes and adds extra brightness to almost anything.
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.
Join Jamie Oliver and master his perfect pizza dough techniques with creative toppings for an authentic Italian experience at home.
Roll, twist, bake, and impress your friends and family with Jamie’s signature pesto twister bread.
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.
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.
The sweetness and luxurious flavor of fresh vanilla beans combine beautifully with the smooth creaminess of ricotta cheese in this delightful dessert.
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.
Join Jamie Oliver and create his incredible Mushroom & Eggplant Shawarma – marinate, roast, and assemble for a vegetarian feast tonight.
Join Jamie Oliver and learn his 10-minute Pan-Seared Salmon & Couscous with harissa yogurt. Healthy, quick, and restaurant-quality.
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 grilled & roasted stone fruit – perfect for summer desserts, breakfasts and entertaining guests.
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.
This popular smoky eggplant dip is popular throughout India. While it can be cooked in the oven or on the stovetop, Asma says the best flavor comes from when it is slowly charred in hot embers.
Make a perfectly balanced tomato chutney that is equal parts fiery and sweet. This dipping sauce hits all the right notes, and is ideal to douse on samosas, and pretty much everything else.
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.
Become a cheesemaker at home and learn how to make fresh cheese with just two everyday ingredients you probably already have in your kitchen.
Sandesh is one of Bengal’s favorite desserts. There are many different types, but Asma likes to infuse it with saffron to give it a delicate floral flavor.
Forget store-bought tahini, learn how to make your own at home with just a few ingredients.
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.
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.
This delicious Yemenite green sauce can be easily made with a blend of herbs and spices. It’s wonderful served with warmed hummus, pita, falafel, or really any dish.
Once you make your own hummus, it is almost impossible to go back to store-bought. There’s nothing more irresistible than dipping a pita chip or raw vegetables into this warm creamy homemade hummus.
Garlic lovers, pay attention. These slow-roasted garlic cloves become tender, caramelized, and totally delectable.
A ‘butter’ made from pork fat, seasoned with Essence of Chianti and served on toast.
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.
Feel at home with this comforting apple pie recipe. Each pie bursts with a heaping cupful of sautéed apples. Nancy loves to top each pie with a big mound of vanilla gelato, and so should you.
Oven-roasted grapes are an elegant addition to any cheese plate. Transform grapes into an eye-catching accompaniment. Roasting the grapes in the oven will also bring a rich depth of sweetness.
Bagna Cauda, traditionally served as a crudite dip, makes a reoccurring appearance in a few of Nancy’s recipes, so learn it now and learn it well.
Pick the perfect bread for homemade croutons (hint: save the fresh stuff for the table).
Make this Tuscan staple, a delicious crusty bread drenched in quality olive oil.
A tapenade packed with savory umami flavors, your mozzarella bar would be incomplete without it.
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.
This crunchy watermelon Brûlée brings an element of surprise to this dish.
Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.
Make the best buttered popcorn imaginable.
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.
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.
With just a few ingredients, you too can simply ferment foods at home. Edward shows how to make kimchi from kohlrabi, which is a dense vegetable that can hold up well through fermentation. While this vegetable is less traditional for kimchi, expect the usual elements like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.
It’s spicy, tangy, sweet, and sultry – gochujang sauce hits all the right notes for the ultimate flavor bomb. Put it on fried chicken or keep it in the fridge to bring spice to everything else.
Not only is this family-friendly snack easy to make, but it’s also the perfect meal for the kids to get involved too. Learn the “repulgue”, how to properly seal and fold the empanada like a pro.
It’s hard to find a dessert in Argentina that doesn’t contain dulce de leche. Francis’s sous chef, Ricki Motta, teaches how to make this classic favorite that will sweeten up your life.
A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. Francis cooks the pears in the infiernillo, also known as the little hell, an oven he made inspired by the Incan people who made stone versions high in the desert on the eastern slope of the Andes mountain range. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis explains adding that the slight amount of salt that remains on the outside pear skin will bring added interest and complexity.
“Desserts in Argentina are important. We love very sweet things.” Francis teaches how to make one of his favorite desserts: Burnt citrus fruits with a sugary crust. Learn how to make this refreshing dish and add it to your dessert repertoire. It may seem simple, but it’s loaded with supremely fresh and complex flavors and textures.
No empanada is complete without llajua sauce, a spicy empanada dipping sauce popular in Northern Argentina and Bolivia. It’s simple to make and incredibly flavorful, bringing an added punch to the empanadas.
Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning aioli all over the golden brown delicious potatoes.
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.
Pepper shrimp is one of Kwame’s favorite snacks. Growing up in the Bronx, he’d always chow down on the electrifying dish. In Jamaica, he looks forward to eating on the road from Montego Bay to Kingston, and on the beautiful beaches. Learn how to make this easy shrimp recipe, which is preserved in a spicy and electrifying sauce.
Join Asma Khan and master her Bengali Mustard Prawns with turmeric marinade and healthy rice tonight.
Join Chef Erez Komarovsky and learn how to make crunchy caramelized peanuts with his expert Israeli technique tonight.
Join Erez Komarovsky and learn how to make creamy Labneh Balls – perfect for salads, eggs, and toast. Quick and versatile.
Join chef Erez Komarovsky and learn to make his refreshing Watermelon & Feta Salad with Purslane – perfect for summer entertaining.
Join Kwame Onwuachi and master authentic Jamaican beef patties with soft coco bread – bold Caribbean flavors made easy.
Join Kwame Onwuachi and learn his electrifying Pepper Shrimp – master this spicy Jamaican snack with simple, step-by-step guidance.
Join Chef Kwame Onwuachi and master authentic Brown Stew Chicken & Fried Plantain. Bring bold Jamaican flavors to your kitchen tonight.
Join Francis Mallmann and learn to make authentic homemade dulce de leche with his sous chef Ricki Motta. Sweet, rich perfection.
Join Chef Asma Khan and master a Bengali feast – grill fish kebabs, paneer, eggplant dip, and sweet potato salad in this flavor-packed lesson.
Join Asma Khan and learn to make authentic Bengali samosas with aloo gobi filling and spicy tomato chutney tonight.
Join Francis Mallmann and learn how to make Salt-Crusted Pears with Dulce De Leche using only 3 ingredients tonight.
Join Francis Mallmann and master his baked meat & fried cheese empanadas – perfect for family dinners or entertaining guests tonight.
Join Francis Mallmann and master his fire-roasted chicken with vegetables using slow-roasting and rescoldo techniques tonight.
Join Nancy Silverton and master Italian contorni – roasted tomatoes, cauliflower, cabbage, and onions to elevate your dinners tonight.
Join Nancy Silverton and learn to make her vibrant Stewed Celery with Herbs & Persian Lime – a flavorful veggie side with turmeric and mint.
Join Nancy Silverton and learn how to make her roasted potatoes with bagna cauda – crispy, savory and perfect for any table.
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 bring Osteria Mozza’s famous mozzarella bar to your table with four flavorful condiments and Fett’unta tonight.
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 bold Oysters & Grits in Bourbon Brown Butter – a Southern comfort classic elevated to restaurant quality.
Join Edward Lee and learn how to make his savory Asian peanut butter using roasted peanuts and sesame oil for the ultimate umami condiment.
Join Edward Lee and master his Braised Tofu & Radish with Ham Salt – a perfect blend of comfort and flavor for any dinner table.
Join Edward Lee and learn how to make his authentic kohlrabi kimchi – a perfect fermented side dish that’s gluten-free and vegan.
Join Edward Lee and master his Steamed Fish with Miso Hollandaise – a fusion masterpiece that transforms simple fish into restaurant-quality elegance.
Join Edward Lee and master crispy fried chicken with spicy gochujang sauce and fresh Asian pear slaw tonight.
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 discover how to make his Israeli Breakfast: shakshuka, eggplant salad, cucumber salad, and challah bread.
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