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In Arabic, “baharat” means “spices” and can refer to different blends, each made for a specific dish or ingredient. Make Erez’s special spice blend with crushed peppercorns, allspice, fennel seeds, nutmeg, cardamom pods, and cinnamon.
It’s not breakfast in Jamaica without ackee and saltfish, a dish that Kwame’s Grandma Gloria would serve him as a child. Kwame teaches all about Jamaica’s national dish that reminds him of comfort and heritage.
Make the hot red chili pepper paste at home. It will last for months in an airtight container and will add some true spice and zing to your next dish.
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.
Forget store-bought tahini, learn how to make your own at home with just a few ingredients.
The national lunchtime favorite in Israel consists of deliciously spiced fried chickpeas. It’s easy to make and incredibly tasty.
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.
Turn pliable pita dough into Sficha, a Middle Eastern pizza.
Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish. Beautiful, delicious, and long-lasting, get these lemons on your countertop, too.
A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.
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.
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.
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.
The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.
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.
Make flaming hot Matbucha – a traditional Moroccan spicy tomato sauce full of chilis, ripe Roma tomatoes, garlic, and spices.
This special salt is the Essence of Chianti. Learn how to bring intoxicating Italian flavor to your seasoning by adding rosemary, sage, and thyme. Use it on steaks, chicken, fish, salads, and dressings.
Beef tartare, Dario’s way. The red lean beef is tenderized and seasoned with extra-virgin olive oil, lemon, and spices. The result? Chianti Sushi.
Sometimes simplicity is the most beautiful thing. And what’s better than a lovely Italian filet?
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.
Chop up an onion, roast it in the oven with herbs until the edges begin to brown, drizzle with olive oil and apple balsamic vinegar, and you have an incredible accompaniment. Alternatively, you can roast in the same oven with your cabbage.
Give cabbage more credit. The texture, the sweetness, roasted flavors makes it a win on the table.
Bring some flavor and texture to cauliflower with this roasted recipe topped with creme fraiche. Roasting the cauliflower will bring out its sweetness.
Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.
This traditional Iranian recipe is taught with the help of chef Deb Mikhail, and adds an unexpected dimension. The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that Deb said proved to her that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.
Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.
Learn how to make this easy to make multipurpose tomato sauce which you can use for pasta sauces or on pizza. Added bonus: this sauce may also be stored in a sterilized airtight container in the refrigerator for a week or frozen for several months.
Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.
Get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level.
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!
Have you ever tried fried parsley? It brings excellent herby flavor to a classic Caesar.
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.
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Make this Tuscan staple, a delicious crusty bread drenched in quality olive oil.
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.
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.
Seasoned butter is one of the most versatile things to keep on hand, especially when seasoned with Korean barbecue flavors and topped on a steak. That’s why magical things happen when soy sauce, sesame oil, and butter come together.
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.
This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again.
Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity.
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.
Let braised chicken drumsticks come to the rescue with this wonderful weeknight recipe. Bring excitement to your family dinner and make it faster, easier, and tastier.
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.
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.
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.
Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi.
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.
Edward highlights silken tofu in this dish of fatty broth, braised daikon and an apple-ginger puree. Beyond demonstrating how to create a rich broth, braise vegetables, and plate an elegant dish, he also emphasizes knife skills such as cutting radishes into perfect cubes and matchsticks.
A delicious and healthy meal that’s easy to make any night of the week. Learn how to steam fish with vegetables and filled with intricate flavors. Cabbage makes the perfect vessel for a wrap. Learn how to blanch, shock, and stuff the cabbage. Healthy, gluten-free, and easy to make!
Learn the basics of making flavor-packed marinades and how to build flavors.
Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.
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.
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.
No Sunday Asado in Argentina would be complete without salsa criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country. Francis’s version calls for a fresh medley of chopped onions, colorful bell peppers, tomatoes, red onions, and spring onions drenched in acidic red wine vinegar.
Create Francis’s creamy and tangy vinaigrette, which tops any roasted veg or acts as the perfect base for potato salad.
Clarified butter is the secret weapon Francis uses to make his food crispy and luxurious. Ricki Motta, Francis’s sous chef, teaches how to make this golden glory. Since Francis’s food tends to require open flames, the lack of milk solids in the clarified butter enables it to have a high smoke point, an ideal match for this style of cooking. The result? Crunchier potatoes, a perfect char on seared meat, and vegetables dancing in butterfat with little worry of it burning too quickly. Plus, clarified butter can last fresh for months in the fridge.
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.
Grate your potato right on the cast iron surface, capturing the air to perfectly steam the inside while developing the crispiest, crunchiest exterior.
When there’s a brisk Patagonian chill that fills the air, there’s one comforting food Francis wants to eat: chupín de trucha, or Fisherman’s soup with trout. “Chupín is the most beautiful word for a soup of fish,” Francis explains. Chupín is also known as fish stew and is commonly found across the region near lagoons, rivers, and fishermen’s towns. The name chupín comes from the Spanish word chupar. It’s a word commonly used in the phrase, “Para chuparse los dedos,” which means “finger-licking good”. The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care. Francis will teach the skills to make this incredible broth and how to truly build and layer complex flavors with simple ingredients. This is a dish proven to nourish the body and soul.
A beautiful steak dinner in under 20 minutes, you say? Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish that he began making over 25 years ago: Flattened tenderloin with capers, peppers, garlic, and black olives. You’ll learn how to respect the steaks’ placement on the grill and the importance of keeping it undisturbed with no “flipping and flopping.”
From Patagonia to Paris, Francis will transport you to Café de Flore, a famous café where the great intellectuals would gather and one of his favorite places in France. There, they serve glorious oeufs à la coque, soft-boiled eggs, a sophisticated yet simple breakfast that Mallmann regularly makes at home for his children. Not only does Francis teach the basics of boiling eggs, he also speaks about important life lessons like personal reinvention and how it’s never too late to start again.
“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.
Argentina is heavily influenced by Spanish cuisine. It’s common to find the tortilla, a potato, onion, and egg Spanish omelette, at most every bodegón (Argentine cantina). Even though Francis has made many tortillas in his life, he says he only understood the true technique of the tortilla a few years ago when he observed a Spanish lady making it. Now, he shares this favorite tortilla recipe with you. While it’s possible to use any onions available, Francis’s secret is combining three types of onions. He also shares his tips on how to flip it and cook it to perfection.
Don’t throw out your potato scraps, make a meal out of it! Zero waste is always the way to go.
For the dreamiest potatoes with creamy insides and very crispy outsides, follow Francis’s easy recipe.
Practice your knife skills to thinly slice the potatoes, or use a mandolin. It’s incredibly easy to make and will turn simple potatoes into a showstopper.
Smashed potatoes are the perfect crispy side dish. Serve alongside steak, fish, or chicken.
When it comes to fried eggs, he likes to serve them elegantly in butter and fry them until crispy. The crispy fried eggs are then served with angelic avocado and devilish sriracha to give the dish some balance and contrast.
In quintessential Mallmann fashion, serve the milanesa alongside a simple, fresh, and untidy with a “Picasso”-style lettuce and tomato salad.
Join Francis as he teaches all the secrets of how to make his version of the humble bodegón (Argentine cantina) classic including which cut of beef is best to use, the techniques of how to pound it, how to make homemade breadcrumbs, and the steps to pan sear it in clarified butter.
Learn how to perfectly choose, cut, and cook fresh vegetables on the plancha. Feel free to swap any veggies for your personal favorites or whatever you have in the fridge.
Whip up a wonderfully versatile mustard vinaigrette that you’ll want to put on everything.
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.
Venture across Argentina and you’ll find meat empanadas everywhere. Make Francis’s favorite recipe — it’s easy, delicious, and bursting with juicy flavor.
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.
A great vegetarian side that will have everyone wanting more. Learn about the rescoldo method of cooking, burning vegetables in ashes.
A wonderful riff on roasted potatoes, just be sure not to rinse potatoes because the starch is what will give them texture and color.
Kwame’s right hand man, Paz, teaches you how to create this beautiful accompaniment to jerk chicken. Prep it on the stove or make right on the grill.
The story of curry goat is rooted in the history of Indian immigrants to Jamaica, who brought their layered spice mixes to the Caribbean capital. Kwame teaches his version of the classic, which will have mouths watering and coming back for seconds.
This tropical pea dish works wonders alongside savory mains. Kwame shows you how to perfectly cook the peas and season to delight.
An island classic that will become your new favorite white rice. The coconut milk has a creamy, slightly sweet and nutty profile, and brings the perfect balance to a spicy dish.
Take your mayonnaise game to the next level, with Kwame’s Afro-Caribbean inspired aioli. It goes with a wide variety of dishes, from potatoes to sandwiches to savory proteins.
No Jamaican feast would be complete without this starchy, crunchy and satisfying side.
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