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Summer
This classic Italian sauce is both versatile and easy to make. Jamie guides you through the nuances of achieving an intensely flavored homemade pesto.
Prosciutto, mozzarella, Cheddar, arugula, and Parmesan are wrapped up in Jamie’s signature dough and baked in a terracotta plant pot. A super-fun recipe for you and the kids to make together!
Push your culinary skills up a level and create incredible pizzas at home using Jamie’s principle bread dough recipe. Jamie shows how to experiment and be creative with his Italian favorite.
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.
This classic Italian sauce is both versatile and easy to make. Jamie guides you through the nuances of achieving an intensely flavored homemade pesto. Don’t miss his game-changing secret ingredient.
Learn how to transform stone fruits into a show-stopping dessert. Jamie uses peaches, nectarines, apricots, and plums, but you can use whatever fruit is in season.
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.
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.
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 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.
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’.
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.
Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream, and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.
A refreshing end-of-summer salad that brings some airy freshness to the spicy harissa paste.
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. Nancy party preps for most of the day, creating checklists, setting deadlines, and building in plenty of time for wine breaks and rests. She’s the host with the most and she’s teaching you all her tricks.
This crunchy watermelon Brûlée brings an element of surprise to this dish.
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.
Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity.
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.
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.
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.
Erez shows you his secret for burning and peeling peppers and roasting almonds. He pairs it with the nutty crunch of almonds and the fragrant marjoram, which is what makes this pepper salad totally unique, and supremely delicious.
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”.
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.
Braise poultry and simmer coconut rice in a flavorful miso and peanut mixture and you’ll have a warming, family-style dish. Learn how to to build flavor through caramelization and the secret to preparing perfect rice.
Kwame’s mom, Jewel, is in town which calls for a celebratory meal: braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a refreshing rum punch cocktail packed with fresh Jamaican fruits.
Transport yourself to the beach and make Kwame’s favorite fried dish. Rub the freshly-caught snapper with marination and all-purpose seasoning, shallow-fried until the skin crisps, then add Escovitch sauce, a spicy and vinegary pickling liquid.
For the first time ever, Asma is making her family’s recipe with Middle Eastern and Persian roots. A recipe that has been cooked for generations, but never written down. She serves it with a refreshing cucumber and pomegranate 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.
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.
Erez invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.
Gain confidence in the kitchen and learn how to make the most delicious fish recipes, two ways: oven-baked fish with grapes and tomatoes, and fish crudo with berries and chilis.
Join Erez alongside best-selling cookbook author, Adeena Sussman, to create this amazing Harissa chicken dish featuring green tomato and peach salad. Learn how to make harissa, marinate, grill, and a fresh summery salad.
Mezze is an assortment of small dishes eaten as an appetizer or light meal. From hummus to falafel to Arabic-Israeli salad, and all the dipping sauces, serve this spread at a dinner party and your friends will love you.
Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.
Learn from the World’s Best Chefs.