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Up To 68% Off for Memorial Day

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Up To 68% Off for Memorial Day

Father's Day Sale Live

Father’s Day Sale Live
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Recipes

Garnishes Galore

Complete your shawarma with colorful finishing touches that will make your mouth explode with flavor, including dukkah (an Egyptian blend of nuts, seeds, and warm spice), feta cheese, and herbs.

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Recipes

Pastry Dough

Pastry dough, once mastered, opens up a world of opportunities. Learn Jamie’s own principles for making a hybrid, crumbly pastry that works for both savory and sweet dishes. Pay close attention, as you learn the pastry techniques that took Jamie over 30 years to master.

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Recipes

Pantry Pesto

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.

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Fig, Mozzarella, and Prosciutto Salad

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.

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Steamed Greens

Discover the key to consistently making the most beautifully cooked steamed greens to bring a finishing touch of flavor, color, and nutrition to your dishes.

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Recipes

Creamy Mash Potato

Every chef has their go-to mashed potato recipe, here Jamie reveals his, including a lifetime of tips and tricks for making a divinely creamy and irresistible mash. Great with pies, roasted meats, and steamed vegetables

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Chicken & Leek Pie with Mash

Learn the key principles of pastry making, which can be applied to both sweet and savory pastries. Then, while the dough is resting, Jamie teaches you how to poach chicken for super-tender results, create a sumptuous mashed potato, steam fresh greens, and make an umami-packed gravy. Bring it all together for the best pie, ever.

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Quick Pickles

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.

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Flatbreads

Make bread in just minutes and learn how to char it over an open fire (or in your oven) until golden and crispy on the outside, and fluffy on the inside. This will be your go-to flatbread and makes a wonderful accompaniment to fire food.

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Bucatini Carbonara

Jamie gets together with mentor, best friend, and chef Gennaro Contaldo to cook up an Italian classic. Learn how to transform a few ingredients into an unforgettable savory pasta dish, with plenty of tips to get carbonara right every time.

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Tahini Yogurt Sauce

You only need three ingredients to whip together this versatile accompaniment, which not only works well with shawarma but other meats and salads, too.

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Mushroom & Eggplant Shawarma

A vegetarian shawarma like you’ve never cooked before. Learn how to marinate and roast humble vegetables, turning them into a total crowd-pleaser. Then, pack the flame-roasted veg onto homemade flatbreads with DIY pickles, tahini-yogurt, dukkah, feta cheese, and fresh herbs.

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Butter Sauce

Bring the dish together with an oregano-infused butter sauce. A silky, luxurious, and decadent sauce that will turn this ravioli into a real treat.

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Ricotta Filling

Whip up ricotta with Parmesan, lemon zest, and your favorite fresh herbs for an aromatic and creamy combo  that will make your ravioli ooze deliciousness.

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Green Dough

Discover how to make your pasta green, as Jamie teaches his method for a colorful twist on classic pasta dough. Choose from a variety of greens, as you learn how to prepare the dough, knead it, and roll it out.

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The Perfect Silky Omelette

Take a walk to the woods with Jamie where he’ll show you his secrets to luxuriously silky eggs. It’s all in the technique, so watch closely!

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Green Ravioli

Yes, you can make world-class ravioli at home, and Jamie shows you how. Learn to take your pasta-making to new heights as you color and flavor the dough, roll out your sheets, and prepare a herby ricotta filling with a simple butter sauce. Perfect for weekend cooking with the family, Jamie teaches how a little patience turns into unforgettable meals and memories.

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Spaghetti Arrabbiata

The heat is on with Jamie’s fiery pasta arrabbiata, packed with spicy chilies, anchovies, tomatoes, and garlic. Find out why vodka is the magic ingredient for a game-changing sauce, and how a herby pangrattato will add a crunchy twist to any pasta dish.

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Pan-Seared Salmon

Tasty, colorful, and full of the good stuff, learn how to prepare pan-seared salmon and seasonal vegetables, couscous, and harissa yogurt in just 10 minutes. Drawing from decades of experience and his own dedicated Nutrition team, Jamie shows you how balanced, healthy eating can be both satisfying and delicious

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Strawberry Jam Margarita

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.

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Prep & Fillet Fish

Gain the confidence and technique to break down a whole fish at home. Jamie walks you through the skills you need to select, fillet, and prep an entire fish from start to finish. Using salmon to demonstrate, Jamie explains his method to create a variety of serving styles and teaches how to make the most of the trimmings so you can waste less, meal prep, and save money. One fish, endless opportunities.

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Gravy

Learn Jamie’s secret family gravy recipe that makes the ideal accompaniment to any Sunday roast or holiday dinner.

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English mustard

Jamie’s quick recipe elevates a humble tin of mustard powder.

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Horseradish sauce

Jamie’s punchy horseradish sauce adds a tongue-tingling kick of heat.

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Super-Crispy Roast Potatoes

Get the crispiest potatoes every time. With Jamie’s tips, these insanely good roasted potatoes will be the hit of the meal.

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Epic Yorkshire Pudding

Jamie’s giant version of a British classic, and a must-have on the table with any roast.

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Roast Pumpkin

Packed with sweet, robust flavor, get the most out of roasted pumpkin with sage and nutmeg.

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Roast Forerib of Beef

Jamie will show you how to make this show-stopping centrepiece that will turn your Sunday roast into an absolute festive feast.

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Jamie’s Sunday Roast (part 1)

An iconic British Sunday roast you’ll want to make again and again. Take a journey through Jamie’s memories to discover the dishes that come together to make an epic feast. Transform your roasts into unforgettable meals by learning how to make the best roast beef, roast potatoes, Yorkshire pudding, vegetable sides, classic condiments, and a rich, homemade gravy. Seconds, please!

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Grape & Hazelnut Pizza

Get incredible flavor with this extraordinary combination of grapes, hazelnuts, rosemary, and Parmesan, loaded onto a crispy base.

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Flower Pot Pizza

Prosciutto, mozzarella, Cheddar, arugula, and Parmesan are wrapped up in Jamie’s signature dough and baked in a plant pot. A super-fun recipe for you and the kids to make together!

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Ricotta & Olive Calzone

Transform your dough into a beautiful calzone and stuff it with ricotta cheese, olives, cherry tomatoes, oregano, and Parmesan.

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Pizza Margherita

A guaranteed crowd-pleaser. Grate a handful of cherry tomatoes and top with mozzarella, basil, and olive oil for this classic pizza.

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Grape & Rosemary Pizza

Blow minds with this extraordinary combination of grapes, hazelnuts, rosemary, and Parmesan, loaded on a crispy base.

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Pizza Party

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.

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Pesto Twister Bread

Roll, twist, and impress your friends with Jamie’s signature pesto twister bread.

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Rosemary Focaccia

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.

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Bread, Two Ways

Now that you know how to make Jamie’s principle bread dough, learn his tips and tricks for making pillowy focaccia with a crunchy bottom and a show-stopping pesto twister bread.

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Recipes

Smoked Salmon Sandwich

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 crème fraîche and a drizzle of lemon changed Jamie’s life.

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Fluffy Rice

There’s an art to cooking perfectly fluffy rice, and Jamie will teach you how to do it.

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Cucumber Raita

A cooling cucumber raita that pairs deliciously with squash curry and fluffy rice.

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Toasted Hazelnuts

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.

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Vanilla Ricotta

The sweetness and luxurious flavor of fresh vanilla beans combine beautifully with the smooth creaminess of ricotta cheese in this delightful dessert.

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Vanilla Honey

Discover how to infuse vanilla pods in honey to make a delicate and subtly sweet treat. Just a little bit of vanilla honey can raise the bar on any dish.

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Balsamic Dressing

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.

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Philosophy of Salad

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.

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Recipes

Pasta Bianco

Take your pasta-making skills up a notch with Jamie’s classic pasta bianco. Creamy, silky, and delicious, this dish is Italian simplicity at its best. Learn the principles of pasta sauces so that you can expand your pasta repertoire in endless new ways.

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Fresh Pasta Dough

Unlock the secrets of homemade pasta and discover its joy and ritual. Learn Jamie’s fail-safe tips and tricks, and master the basics, such as how to activate the gluten, knead and roll out the dough, and hand-cut 8 different types of pasta.

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Recipes

Jamie’s Sunday Roast (part 2)

An iconic British Sunday roast you’ll want to make again and again. Take a journey through Jamie’s memories to discover the dishes that come together to make an epic feast. Transform your roasts into unforgettable meals by learning how to make the best roast beef, roast potatoes, Yorkshire pudding, vegetable sides, classic condiments, and a rich, homemade gravy. Seconds, please.

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Steamed Vegetable Stack

Layer veg in a stack and steam them for a color-packed and nourishing side dish.

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Principle Bread Dough

Jamie’s principle dough recipe will help you unlock countless breads, from pizza to calzone, focaccia to twister bread. Work dough with confidence and get the skills you need to dive into the exciting world of grain, water, and salt.

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Squash Curry

Jamie teaches you how to max out on flavor with this heart-warming veggie dish, ideal for any day of the week. Learn how to make a nutritious curry from scratch, balance spices, and cook perfectly fluffy rice.

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Roasted Fruit with Vanilla Ricotta

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.

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Ensalada Mixta – Lettuce & Tomato Salad

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.

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Cabbage Steamed Fish with Miso Hollandaise

Edward teaches how to steam fish packets filled with vegetables and a spicy marinade. From mixing the marinade, blanching and shocking cabbage leaves, and chopping vegetables, you will gain an array of essential skills. One of the most intriguing components is the creamy egg yolk sauce, which is a rich contrast to the light-tasting fish.

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Steak of The Stonemason – Bife De Albañil

Francis teaches how to make this wonderful and quick meat dish with bacon, avocado, and crispy sweet potato chips.

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Mollejas

The caviar of the grill. Sweetbreads are grilled low and slow until the texture becomes crunchy on the outside and tender within. To serve: Douse in lemon juice and sprinkle with salt.

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Lemon Vinaigrette

A citrus vinaigrette that will pep up your greens.

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Roasted Garlic Vinaigrette

Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.

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Wild Arugula Salad

Make a fresh and peppery salad accompaniment to any main.

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Garam Masala

Asma’s garam masala is a delicious blend of traditional spices that adds an unforgettable flavor. This Indian spice mix is made with spices like Indian bay leaves, cassia bark, green cardamom pods, and clove – carefully curated to create a complex yet balanced masala.

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Saffron Chicken Korma

Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.

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Filleting Fish

Francis teaches techniques like the proper way to fillet a fish, using his favorite knife that he bought in 1978 in Paris. This simple recipe will be a total brunch crowd pleaser for your family and friends.

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Tatbileh

Onions, mint, marjoram, and basil are finely blended together to form an herbaceous sauce.

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Butterflying Fish

Learn how to butterfly fish and grill it over an open flame.

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Seared Trout

Learn how to properly season and sear a piece of fish. Even better, Nancy will show you precisely when to flip the fish for that perfectly crispy skin.

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Asado de Tira

This cut is most similar to short ribs. Ask your butcher to cut it flanken style in one long, thin strip cut crosswise against the bone. Ribs are cooked slowly on low flame until they achieve a crispy outer layer and slight chewiness, but still tender insides.

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Vacío – Flank Steak

Flank steak is an essential cut on any Argentine grill.

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Costillar al Asador – Asador Ribs

Grill a rack of ribs the Argentine way: crucified on an iron cross and slowly cooked over open flames.

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Kibbeh Nayyeh

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.

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Lamb Kebab

Go back to primitive cooking methods and cook lamb kebabs the old fashioned way. Erez teaches how to chop, spice, and grill a perfect lamb kebab.

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Costata Alla Fiorentina – Bone-In Rib Eye Steak

This cut comes from the upper part of the back, cut nice and thick.

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Shakarkandi – Sweet Potato Salad

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.

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Baingan Bharta – Smoky Eggplant Dip

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.

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Paneer Tikka

What’s more mouthwatering than a hunk of cheese? Cheese that is marinated in a yogurt sauce, skewered, and grilled! Asma shows the wonders of paneer and how to obtain a great barbecue char, a recipe that will totally reinvent how you barbecue, and make vegetarians happy as well.

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Yoghurt Marinade

This creamy marinade with yogurt and warm spices evokes flavors of India. Perfect for a stunning late-summer feast around the grill.

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Fish Kebabs

The incredible marinade on this fish kebab is what makes this one of Asma’s favorite recipes. Asma teaches how to make this flavorful dish, explains what type of fish is best to use, and reveals her mother’s secret skewering, grilling tips, and butter basting tips.

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Lemon Marinade

Once you make this citrusy lemon marinade, you’ll want to use it for all of your dishes.

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Parathas

“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.

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Basmati Rice

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.

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Railway Curry

Take a ride on the Darjeeling Express with Asma as she teaches how to make Mutton Railway Curry, a local traditional recipe with deep roots in her Bengali heritage. The story of how the Railway Curry came to be is the perfect analogy for the story of Kolkata. Learn how to make the Indian version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.

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Bengali-Style Rice

Make this Bengali-style boiled rice, one of the healthiest ways to eat rice. Follow Asma’s instructions and your rice will come out perfect every time.

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Garlic Paste

Garlic paste a versatile prep hack that can be incorporated whenever finely minced or grated garlic is called for in a recipe. It brings tons of flavors and a smooth consistency to every dish, especially sauces, marinades, and dressings.

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Ginger Paste

Make ginger into a paste and add it to all your curries, sauces, and marinades.

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Onion Paste

An essential pantry item to always have on hand when cooking Indian food.

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Mustard Prawns

Mustard and seafood is a classic Bengali combination. Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.

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Tomato Chutney

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.

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Aloo Gobi Filling

Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.

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Samosas & Chutney

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.

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Cucumber Salad

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.

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Yellow Chicken Curry

If you’re new to Indian flavors, this yellow chicken curry is a great place to start. It’s a recipe that has been in Asma’s family for generations, and never written down until now.

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Homemade Paneer

Become a cheesemaker at home and learn how to make fresh cheese with just two everyday ingredients you probably already have in your kitchen.

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Gur Ki Kheer – Rice Pudding with Jaggery

“It’s rice pudding on steroids,” Asma says about ki kheer, a traditional Indian rice pudding that uses Gulab (baby basmati rice), and jaggery (palm sugar), and is known for bringing good luck and fortune. Learn how to make this delicious spin on the classic dessert, which makes Asma think back on her fondest memories and happiest moments. Every bite brings Asma joy and will make you want to celebrate, too.

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Saffron Sandesh

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.

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Saag Paneer

This Indian version of creamed spinach is the perfect vegetarian side dish. It’s packed with flavor and so easy to make. You can use spinach, or maybe experiment with kale, arugula, or Swiss chard.

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Basmati Rice: Absorption Method

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.

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Tempering Spices

Learn how to properly infuse oil with masala spices like cassia bark, cloves, cardamom pods, bay leaves. Wait for the clove to pop and you’ll know your oil is ready.

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Watermelon & Feta Salad with Purslane

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.

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Tamarind Dal

“Dal is something we eat every day, it’s unusual to not have dal on the dinner table,” Asma says about one of her favorite comfort foods.

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Chosi

Erez’s friend Shafia shows him how to make delicious chosi, veal and onion confit, slowly simmered with a baharat spice blend. Absolutely delicious.