Category: Takeaways

Crispy fried eggs are served with angelic avocado and devilish sriracha for balance and contrast.

A joyful romp of textures, this simple yet noble salad combines lettuce, tomato, parsley, and celery leaves.

Learn how to properly infuse oil with masala spices like cassia bark, cloves, cardamom pods, and bay leaves. When the clove pops, your oil is ready.

Balance the spiced mutton with creamy coconut milk and chunky potatoes. A nourishing curry your family will fight over.

Meet jaggery kheer, Asma’s answer to rice pudding. Make it perfectly and tradition says you bring your family good luck.

Feed your family Bengali-style boiled rice, one of the healthiest ways to eat rice.

Sear the mutton to build a caramelized crust that lets the warm spices cling to the meat, the deep base of this curry.

Low effort and utterly satisfying, milanesa with salad is great for a hearty lunch or casual dinner.

Ease into the holidays with no-fuss roasted chicken and charred vegetables. Guaranteed to make this year’s festivities memorable.

What is the secret ingredient that all Israeli chefs need in their kitchen? High quality olive oil.

Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish.

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

Learn life-changing tips for how to get the best soft-boiled egg results every time.

Make a perfectly balanced tomato chutney, equal parts fiery and sweet. Ideal for dousing samosas, and pretty much everything else.

Francis takes you to his favorite place on the island, near a beautiful waterfall, to grill trout stuffed in a crispy potato cake.

Soak black and yellow mustard seeds for 24 hours, then grind them chunky and grainy. This classic Bengali pairing makes the prawns sing.

Master the art of samosa making. Learn how to fold, stuff, fry, and eat the soul of Kolkata in street food form.

Coat bone-in thighs in full-fat yogurt with ginger and garlic. The yogurt protects the chicken from drying out and becomes the korma’s creamy base.

Cook scrambled eggs slowly over low heat for creamy and delectable results.

“Eggs, potatoes, cheese, ham, can’t get better than that!” – Francis Mallmann.

Asma serves this soupy tamarind dal with rice in her restaurant. It’s the easy, comforting food she grew up eating every day.

Watch Francis slice tenderloin and open it like a leaf until it’s paper-thin, so it cooks in moments on the plancha.

Cook with gulab, or baby basmati, a tiny grain prized for its rose-like fragrance. Sweeten it with traditional date palm jaggery.

Learn how to open the trout flat and prop it with green branches so it receives the heat evenly over the open flame.

Brining adds moisture and flavor. Build Ben’s brown sugar and apple cider vinegar brine, and let big cuts of pork soak for up to a couple of days.

Overcooked fish makes Francis cry. Follow his instructions so you don’t make him shed tears of sadness.

Francis teaches you how to cook vegetables on the chapa, a flattop grill placed directly over the fire.

Top the summery cake with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.

Dulce de leche is so versatile, you’ll want to put it on everything! It’s especially great on pancakes, pies, ice cream, and cakes.

Simmer chicken in a yogurt and turmeric gravy, then finish with milk off the heat so it stays silky and never splits.

Looking for weekend brunch inspiration? Your family will love this Argentine scrambler with eggs, ham, cheese, and fried shoestring potatoes.

Create a traditional Lebanese dish named for the pan it’s roasted in, with spiced lamb kebabs, tomatoes, onions, and tahini.

Tear and toast anchovy breadcrumbs to make homemade croutons for crunchy and delicious results.

This pro tip will show you how to cut a lemon to squeeze all the juice, and none of the seeds.

No Sunday Asado would be complete without salsa criolla, which brings a bright and fresh crunch to the meat.

Understand the science behind why Francis prefers to cook with clarified butter.

Cook a large slab of smoked bacon in a sauté pan and mix with scallions for a delectable topping.

Balancing sweet and savory is a skill. Spread this umami-rich peanut butter on toast or use it in elaborate dishes. Don’t forget Edward’s secret ingredients.

All you need is three carrots, a handful of thyme, a bit of cream, olive oil, and a cast iron pan for an incredible veggie side.

New to Indian flavors? This yellow chicken curry is a great start: Asma’s family recipe, never written down until now.

Learn rib roasting secrets like how to double wrap your meat in plastic and aluminum before it goes in the oven.

Want to know Francis’s secret weapon? Watch this lesson and learn how to make your food crispy and luxurious.

Simmer a homemade barbecue sauce with surprising ingredients that will bring an exciting flavor element.

Discover why preserved lemons are so important in Israeli cuisine. Add them to vinaigrettes, salads, fish, chicken, or calamari for a new kind of sourness.

Simple and delicious tricks and techniques making no-fail fried and scrambled eggs.

Cover every nook and cranny of the chicken breast in the harissa paste and marinate for 24 hours.

Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish 25 years in the making.

Make this no-fuss simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche.

Learn how to burn, peel, and roast red peppers and pair it with crunchy almonds and the fragrant marjoram.

Potato salad 2.0. Impress your friends and family with this potato salad. The perfect side for a potluck barbecue.

There’s nothing more irresistible than dipping pita into this warm, creamy homemade hummus.

A barbecue in Argentina is more than a meal, it’s a celebration. Get an inside look how Francis prepares his Sunday asado.

Learn how to barbecue a delicious and easy skirt steak over an open flame.

While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick tenderloin cooked bleu, or extra rare.

Erez doesn’t understand why more chefs aren’t using marjoram, an aromatic herb similar to oregano.

Watch and learn from the master of meat the core principles of how to cook the perfect steak.

Learn how to make a summery cake straight from Erez’s childhood. This quick confection calls for butter, flour, sour cream, and lemon zest.

Learn the secrets to creating perfectly preserved balls of cheesy love that can be used in a variety of ways.

A dollop of cream will add a luxurious texture and flavor to the burnt and buttery citrus.

The trout is so fragile it barely needs cooking. Slip it in at the very end so it stays tender and never overcooks.

Beat the eggs constantly with a whisk for 4-5 minutes to achieve the creamy custard consistency you’re looking for.

Take care of your cast iron. Instead of washing it, keep them cured and greased with fat or lard.

Bake two of Erez’s signature stuffed challah breads: fennel with sage blossoms and Kashkaval cheese with garlic confit.

Elevate tomato salad by adding mint and chili. Be inspired by its fresh flavors and make the best summer salad.

With the water and milk solids removed, this pure golden fat is made for frying: think crispier potatoes and milanesa.

Watch closely and learn how to perfectly cut, cube, and remove the rind from a whole fresh watermelon.

Tie the trout to a stick with green branches and cook it slowly by the fire, about 20 minutes, for smoky, perfectly cooked fish.

Make two different empanada fillings sure to satisfy. Everyone will ask you for the recipe.

The slight amount of salt that remains on the outside pear skin will bring an interesting complexity to the sweet fruit.

Sharpen your best knife because it’s time to make the salad. Dice the tomato into equal pieces and then cut the chili pepper into visible slices.

When building a dish, texture is one of the most important components. The peanuts have a wonderful nutty crunch.

Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity.

Forget store-bought peanut butter packed with chemicals and preservatives, make your own with roasted peanuts and sesame oil.

Char peppers directly over a flame until black, then steam and rub off the skins. Never rinse them or they’ll get waterlogged.

Recreate Edward’s favorite childhood sandwich, reinterpreted restaurant-style with seared Japanese eggplant, mushroom, and a roasted garlic mayo.

Journey to an Arab village into Shafia Zachlawi’s home as she does the honor of imparting the secrets behind her spice-forward dishes.

Soak grits overnight to cut the cooking time, then stir slowly with stock until creamy. It’s Edward’s spin on the Southern classic, shrimp and grits.

Gather around the grill and Edward will teach you how to check for doneness, manipulate the fire, and accomplish a smoky taste.

Toss veggies and eggs into a pan, and serve it along with cheese, fresh bread, and wine. A simply perfect breakfast for a special occasion.

Be inspired in the kitchen. Discover new recipes like this unique lamb chop schnitzel creation.

Brown all sides of the chicken drumsticks to caramelized tenderness to set the dish up for success.

If you can’t find mulukhiyah leaves, substitute with spinach, kale, baby Swiss chard, or any other firm greens.

Combine lollipop lamb chops with Dijon mustard, Parmesan cheese, lemon rinds, and herbs. Twice breaded and slow-and-low shallow fried to perfection.

Burn the veggies right in the coals for this smoky Mashwiya salad, and leave a little charred skin on: that’s where the flavor lives.

Coax the best texture out of potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.

Harissa, a Tunisian style hot chili paste, imparts tremendous flavor to any dish. Learn how to transform chili peppers into harissa paste.

Let your steak rest for five minutes so the juices redistribute, then slice against the grain for a juicy, evenly cooked result.

Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.

Pay close attention to this famous fried chicken. Follow each step to achieve the juiciest chicken with a crispy exterior.

Learn how to prepare smoky roasted eggplant. Listen closely as Erez shares his trick for eliminating its bitterness.

No outdoor barbecue? No problem. Learn how to pan grill and make quail with perfect cross-hatched char marks.

Cabbage makes the perfect wrap for steamed fish. Learn how to blanch, shock, and stuff the leaves so all the juices and aromas stay inside.

This rustic summer cake is an all-star for the season, and can be made at any time of year.

Discover the gentle balance of burning without charring as you master the Maillard reaction and release deliciousness from the simplest ingredients.

Drizzle olive oil directly on the sheet pan so that the eggplant roasts evenly. This also prevents sticking.

Uncover the secret to peeling a whole roasted eggplant: wrap it while it’s still hot and the skin slips off, making cleanup easier too.

Fermentation made easy. You just need some vegetables, salt, sugar, and a little bit of time.

Is there a better way to eat steak than under a melty layer of Korean kalbi butter? An easy and delicious way to elevate your steak.

Ever wonder how a chef conceives a new dish? Watch and learn Nancy’s creative process.

Drizzle the cabbage wraps with an umami-packed miso hollandaise, an intriguing creamy egg yolk sauce that brings elegance and complexity to the dish.