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Snacks
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.
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.
You only need three ingredients to whip together this versatile accompaniment, which not only works well with shawarma but other meats and salads, too.
Blow minds with this extraordinary combination of grapes, hazelnuts, rosemary, and Parmesan, loaded on a crispy base.
Make perfect pizzas at home with Jamie Oliver as he teaches you creative toppings and expert dough techniques in his Italian favorite
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.
Master Mushroom & Eggplant Shawarma with chef Jamie Oliver – marinate, roast, and fill flatbreads for a vegetarian feast
Master Jamie Oliver’s Pan-Seared Salmon & Couscous – cook healthy salmon, veggies, couscous, and harissa yogurt in 10 minutes
Master Bread, Two Ways with Jamie Oliver
Master Grilled & Roasted Stone Fruit with Jamie Oliver
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.
Make ginger into a paste and add it to all your curries, sauces, and marinades.
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.
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.
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.
A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.
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.
Transform pliable pita dough into Manakeesh, a Middle Eastern pizza.
All you need is a mortar and pestle and spices to make this aromatic Middle Eastern spice blend.
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.
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.
Elevate yogurt with lemon zest, garlic, mint, and dill and you have an incredible sauce or dressing.
Have you ever tried fried parsley? It brings excellent herby flavor to a classic Caesar.
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.
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.
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.
Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.
Make the best buttered popcorn imaginable.
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.
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.
It’s always important to repurpose leftovers, that’s why yesterday’s ham is wonderful when turned into ham salt. Learn how to freeze ham, grate on micro plane, then toast in oven until dried. The result? Tons of added flavor.
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.
Learn the basics of making flavor-packed marinades and how to build flavors.
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.
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.
Learn to make a wonderfully versatile vinaigrette dressing that you’ll want to put on everything.
No Jamaican feast would be complete without this starchy, crunchy and satisfying side.
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.
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 Mustard Prawns with fresh tiger prawns, turmeric marinade, and healthy Bengali-style rice
Learn how to make crunchy, caramelized peanuts with chef Erez Komarovsky. Perfect for salads or snacking, with unique herbs and spices
Discover how chef Erez Komarovsky makes Labneh Balls – perfect for salads, eggs, and toast. Unlock this versatile staple for your kitchen today
Try chef Erez Komarovsky’s Watermelon & Feta Salad with Purslane
Master Jamaican flavors with Kwame Onwuachi – learn to make beef patties and soft coco bread in this easy video lesson
Master Pepper Shrimp with chef Kwame Onwuachi – learn his electrifying, spicy shrimp snack in a simple, step-by-step lesson
Master Brown Stew Chicken and Fried Plantain with chef Kwame Onwuachi. Unlock authentic Jamaican flavors in your kitchen tonight
Learn how to make homemade dulce de leche with Francis Mallmann’s sous chef Ricki Motta and bring a taste of Argentina’s favorite sweet to your kitchen
Join Asma Khan for her Bengali Supper lesson and learn to grill fish kebabs, paneer, smoky eggplant dip, and sweet potato salad
Learn to make Bengali samosas with aloo gobi filling and spicy tomato chutney with chef Asma Khan
Learn how chef Francis Mallmann makes Salt-Crusted Pears with Dulce De Leche using only 3 ingredients and discover the secrets to this delicate dessert
Learn to make two empanada recipes with chef Francis Mallmann: baked meat and fried cheese & onion empanadas, perfect for family or parties
Master roasted chicken and fire-cooked vegetables with chef Francis Mallmann. Learn slow-roasting and rescoldo in this unique lesson
Discover Nancy Silverton’s Contorni and master side dishes like roasted tomatoes, cauliflower, cabbage, and onions to elevate your Italian dinners tonight
Learn to make Nancy Silverton’s Stewed Celery with Herbs & Persian Lime – a vibrant veggie side packed with turmeric, Persian lime, and mint
Make chef Nancy Silverton’s roasted potatoes with bagna cauda
Make Nancy Silverton’s Caesar Salad with fried parsley, orange zest, shaved cauliflower, and bagna cauda croutons
Join chef Nancy Silverton and bring Osteria Mozza’s famous mozzarella bar to your table with four flavorful condiments and Fett’unta
Discover how chef Edward Lee transforms watermelon with popcorn, peanuts, and a crunchy brûlée in this creative summer salad lesson
Learn how chef Edward Lee transforms shrimp and grits with bourbon brown butter and oysters for a bold Southern flavor upgrade
Join chef Edward Lee and discover how to make savory Asian peanut butter with roasted peanuts and sesame oil for umami-rich cooking
Master chef Edward Lee’s Braised Tofu and Radish with Ham Salt
Learn how to make kohlrabi kimchi with chef Edward Lee
Master steamed fish with miso Hollandaise alongside chef Edward Lee
Make crispy fried chicken with Edward Lee’s gochujang sauce and a fresh Asian pear slaw
Discover Hummus Mezze with chef Erez Komarovsky – master classic mezze dishes and impress guests with fresh hummus, falafel, and salads
Bake pita at home with chef Erez Komarovsky. Discover how to make this Middle Eastern bread, plus Sficha and Manakeesh recipes in his lesson
Join Erez Komarovsky and discover how to make his Israeli Breakfast: shakshuka, eggplant salad, cucumber salad, and challah bread
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