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Recipes

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

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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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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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Gur Ki Kheer – Rice Pudding with Jaggery

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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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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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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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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.

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Masala

Master how to make masala and learn to blend your very own spice mix at home. This will introduce warm masala flavors into every dish.

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Matar Pulao

Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. ‘Matar’ is Hindi for green peas and ‘pulao’ means pilaf, and when you put those two words together, you get ‘matar pulao’ or ‘peas pulao’ the classic and insanely popular Indian rice and peas dish. If you want to learn more about masalas (spice blends), this lesson is a must watch!

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Vineyard Breakfast: Wine, Cheese & Eggs

Travel to the Shvo Winery vineyards in the northern Galilee where Erez cooks alongside winemaker Gaby a delicious open-fire breakfast. Erez tosses veggies and eggs into a pan, along with cheese, fresh bread, and wine. A simply perfect breakfast in paradise.

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Bengali Beans

Make these flavor-packed Bengali beans, the perfect fiery side dish to the mild and floral chicken korma, or to eat any day of the week.

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Siniya

Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes, and raw tahini.

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Erez’s Baharat

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.

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Ackee & Saltfish

The Jamaican version of bacon and eggs, discover this island staple and adventure to recreating it at home. It’s ok to use canned Ackee, as the fresh version is so hard to come by. Spoil your family this weekend with a “trip” to the the Caribbean, at home.

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Chorizos

Chorizos sausage are an essential part of the Argentine asado experience. They are best when charred directly over the flame, and can be cooked whole or butterflied. Don’t forget to douse them in chimichurri and salsa criolla.

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Aharoni’s Lamb Schnitzel-Pops

Chicken Schnitzel is the most popular every-day food in Israel, but this new version will blow your mind. Created by legendary Israeli chef Israel Aharoni, who teaches Erez how to make schnitzel-style baby lamb chops. The beautiful little lollipop chops are given a preparation combining original flavors with notes of French and Italy with the Dijon mustard, Parmesan cheese and herbs. Twice breaded and slow-and-low shallow fried to perfection. Enjoy the steaming, savory popsicles with a squeeze of lemon and a sprinkle of salt. You’ll be left wondering why you’ve been limiting your lamb chops to the grill or oven, and ready to make your own Schnitzel-Pops.

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Harissa

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.

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Mulukhiyah Salad

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.

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Salata Mashwiya

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.

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Tahini

Forget store-bought tahini, learn how to make your own at home with just a few ingredients.

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Falafel

The national lunchtime favorite in Israel consists of deliciously spiced fried chickpeas. It’s easy to make and incredibly tasty.

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Tomato Salad with Mint & Chili

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.

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Red Pepper Salad with Almonds & Marjoram

A divine, silky texture combined with the nutty crunch of almonds and the fragrance of the marjoram, makes this pepper salad totally 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.

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Arabic-Israeli Salad

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.

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Papaya Tabbouleh with Caramelized Peanuts

#ERROR!

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Erez’s Tatbileh

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.

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Sficha

Turn pliable pita dough into Sficha, a Middle Eastern pizza.

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Preserved Lemons

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.

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Fish Crudo with Berries & Chilis

The fish crudo is sliced fresh and showered with mulberries, tomatoes, peppers and garden tarragon. Light and fresh, perfect on a hot day

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Pita

Pita – the deliciously edible envelope – can be stuffed with almost anything. Learn how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.

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Rustic Summer Cake

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.

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Oven-Baked Fish with Grapes & Tomatoes

Erez roasts fish in a traditional Taboon oven with tomatoes, chilis, habaneros, garlic gloves, sour grapes, and the requisite bath of olive oil and salt.

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Cucumber & Mint Salad

A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.

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Schug

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.

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Caramelized Peanuts

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.

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Labneh Balls

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.

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Fire-Roasted Eggplant Salad

The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.

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Grilling Chicken

Master your grill and get that perfect char without drying out the chicken.

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Masabacha

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.

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Hummus Mezze

Mezze is an assortment of small dishes eaten as an appetizer or light meal. Serve this at a dinner party and your friends will love you.

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Manakeesh

Transform pliable pita dough into Manakeesh, a Middle Eastern pizza.

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Green Tomato & Peach Salad

A refreshing end-of-summer salad that brings some airy freshness to the spicy harissa paste.

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Shakshuka

Learn the secret to make the most flavorful tomato-based egg dish and your weekend breakfasts will never be the same.

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Harissa-Marinated Chicken Breast

Erez marinades chicken breast before grilling over charcoal and showering with garden fresh greens, tomatoes and stone fruit, which balances spicy with sweet. Multifaceted and mouthwatering, it’s a flavor you won’t forget.

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Baharat

All you need is a mortar and pestle and spices to make this aromatic Middle Eastern spice blend.

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Israeli Breakfast

Erez teaches his quintessential Israeli breakfast: fiery-hot Shakshuka, alongside a fire-roasted eggplant salad and refreshing cucumber salad, served beside his beloved Challah bread.

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Garlic confit

Garlic lovers, pay attention. These slow-roasted garlic cloves become tender, caramelized, and totally delectable.

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Matbucha

Make flaming hot Matbucha – a traditional Moroccan spicy tomato sauce full of chilis, ripe Roma tomatoes, garlic, and spices.

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Challah

Bake two of Erez’s signature stuffed challah breads, one woven with fennel & sage blossoms, the other stuffed with savory Kashkaval cheese and garlic confit. These loaves are true centerpiece stunners.

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Brasato Al Midollo – Bone Marrow Braised Beef

This lesson takes you behind the scenes in Dario’s “Butcher for a Day” class in Italy. Become one of Dario’s students too and watch as he teaches how to roast a beautiful lamb sirloin stuffed with bone marrow and showered of aromatic rosemary. He also shows how to make lardo, a decadent creamy, pork spread, best when smeared onto toast as a pre-dinner appetizer.

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Essenza Del Chianti – Essence of Chianti

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.

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Sushi Del Chianti – Chianti Sushi

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.

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Burro Del Chianti – Chianti Butter

#ERROR!

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Torta All’olio – Olive Oil Cake

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.

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Filetto – Fillet

Sometimes simplicity is the most beautiful thing. And what’s better than a lovely Italian filet?

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Bistecca Fiorentina – Florentine-Style T-Bone Steak

“To beef or not to beef”, that is the question.

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Bistecca Panzanese E Bistecca Imperiale – Panzanese Steak & Imperial Steak

For meat lovers only. This thick cut works wonders on the grill. The key here is seasoning on the table after grilling, and topping with good extra-virgin olive.

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Caramelized Apples

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Mom’s Apple Pie

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.

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Roasted Onions with Apple Balsamic Vinegar

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.

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