Category: Takeaways

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.

The heat of the peppers in this Libyan salad balances well with the sweetness of the date honey syrup and fresh mint leaves.

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.

Master the techniques, secrets, and inspiration behind Nancy’s famous Chi Spacca Pepper Steak.

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 a hack that eliminates 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 vessel for a wrap. Learn how to blanch, shock, and stuff the cabbage. Healthy, gluten-free, and easy to make! 

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 learn how to 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. This hack will make your life — and clean up — easier.

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.  

Learn how to cook, coat, and pan-fry this delicious dish that is also a bestseller at Francis’s restaurants.

This Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.

Make a rich and delicate French-style scrambled egg cooked in a bain-marie hot water bath.

Make this fiery Israeli breakfast staple. Learn how to prep, season, and cook one of Erez’s favorite dishes.

Take salad to new heights by adding watermelon, feta, and purslane leaves. Learn how to make this summery salad and get inspired by its flavors.

Labneh balls make for the perfect addition to an array of dishes: salads, sandwiches, pita bread, and in egg dishes.

Learn to make a riff on the regional Tabbouleh. This salad is all about freshness and the order to cut the herbs.

A wonderful, easy, and creative way to cook eggs with roasted onions, chili peppers, and zucchini.

No Argentine steak would be complete without a traditional herbaceous chimichurri sauce.

The raw 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.

Bust out an old fashioned coffee grinder to make a one-of-a-kind spice rub with over 10 spiced and herbs.

If you can make salad, you can make kimchi. And you’re going to want to make this unique Version with crunchy and sweet kohlrabi, watermelon radish, garlic, ginger, and Korean chili flakes. 

Go back to primitive cooking methods and make something bursting with flavor. Chop, spice, and grill a perfect lamb kebab.

If you have a crowd for dinner, this spiced lamb is a winning dish. It’s sure to become a household favorite.

Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.

Let the aromas of harissa marinated chicken charred over an open flame permeate the neighborhood.

Mix up a medley of fresh onions, colorful bell peppers, tomatoes, red onions, and spring onions drenched in acidic red wine vinegar.

Cook fruit on the grill for a fresh and unique dessert loaded with supremely fresh and complex flavors and textures.

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. 

Simmer milk and sugar gently until it becomes golden and sweet. The longer you simmer, the thicker the consistency.

Pan sear the milanesa in clarified butter on the chapa, a flat grill. A cast iron pan also works wonders!

Start the morning right with French-inspired soft-boil eggs with soldiers, a sophisticated yet simple breakfast.

Buy a big bag of papas and be inspired as Francis teaches 9 different ways how to cook the mighty potato.

You’ll want to smother this spicy Bolivian tomato-based dipping sauce on empanadas, and everything else.

Cut bread into uniform strips and carefully toast in butter. These ‘soldiers’ are the ultimate soft-boiled egg dunkers.

Discover a recipe that will please everyone, using seasonal vegetables, your grill, and some love.

Cooks the pears in the infiernillo, also known as the little hell, an indigenous-inspired hand made oven.

Potatoes, salt, water, olive oil. That’s all you need to achieve an incredible array of potato greatness.

Turning tortillas can be tricky, so follow Francis’s step-by-step guide and flip it right.

Keeping your knife sharp is the best way to ensure even and clean slices — and prevent injuries.

Learn to make a wonderfully versatile vinaigrette dressing that is great on salads, vegetables, and sandwiches.

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

Learn how to properly preserve and jar lemons. Uncover the best time of year to jar lemons. They will last for over a year!

Not only is this family-friendly snack easy to make, but it’s also perfect for the kids or to serve at a party. 

Simple and delicious, make this tangy and tart papaya salad for your next dinner party. The caramelized peanuts add a nice crunch and sweetness.

Build a makeshift grill for freshwater brook trout fish, a great for camping. No pots or pans are needed for this recipe.

Learn Erez’s cooking perspective: the importance of putting seasonal ingredients together like a jazz musician.

Make the best pancake batter using Francis’s simple recipe. Add dulce de leche, granny smith apples, or enjoy them plain.

You’ve never tried pancakes quite like these. The thin-like crepe stuffed with dulce de leche or caramelized apples will become a family favorite.

Learn how to burn, peel, and roast red peppers. Put it in a salad or jar it and use as a condiment.

Learn how to make oven-baked lamb kebabs that are juicy every time. Erez will ensure your lamb isn’t dry.

Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor.

A thick steak that evokes the flavors and feelings of Argentina. Meat lovers, this one is for you.

Chop all of the vegetables the same size for uniform bites. A pleasurable mouthfeel experience.

Take advantage of tomato season. When tomatoes are at its peak, make sure to feature them in a salad.

Transform the humble potato with twelve cloves of garlic, 20 anchovies, and a stick of butter.

Roast fish in the oven with a sweet and spicy array of tomatoes, chilis, habaneros, garlic gloves, sour grapes, olive oil.

Cook beautiful eggs in a bain marie, a pot with boiling water topped with a basin that produces even, gentle heat.

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. 

Erez meets up with legendary Israeli chef Israel Aharoni who teaches him how to make schnitzel-style baby lamb chops.

This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again. 

Learn how to soak, blend, season, and fry falafel. An incredible crowd-pleasing recipe to wow your friends and family.

Properly season and sear a piece of fish and discover when to flip the fish for perfectly crispy skin.

Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.

Learn two fish variations: oven-baked with grapes and tomatoes, and crudo with berries and chilis. Erez’s fish is the perfect centerpiece for a Sunday dinner.

Seafood lovers, take note. Learning how to shuck an oyster is an essential skill. Watch this and you’ll never have any shucking doubts again. 

Erez shows you his simple method for creating crunchy, caramelized nuts. Put it on a salad or eat it as a snack.

Embrace the anchovy and learn how to make the most delicious restaurant-quality Caesar dressing.

Prepare an easy meal outdoors during your next camping excursion. Light up the fire, heat the pan, crack the eggs, and voila! Breakfast.

Sear quail on your conventional stove for restaurant-quality results.

There’s no better way to stay cozy than with a fatty and elegant meat stock. Boil beef bones with aromatics for hours for a bold broth. 

A vibrant celery stew brightened up with turmeric, Persian lime, bay leaves, and fresh mint.

Sure, roasted peanuts work incredibly well with this recipe but use your favorite nut and turn it into butter. Cashews are rich and delicious, too. 

Create a crunchy brûlée topping and add a surprising sweet element to a whimsical dessert.

Learn the eggplant essentials like how to score, salt, and sweat them to release any bitter juices.

Turn pliable pita dough into Manakeesh, a Middle Eastern pizza topped with za’atar.

Sear steak to perfection and make pepper-crusted steak with bacon and charred scallions at home.

Bagna Cauda, traditionally served as a crudite dip, makes a reoccurring appearance in a few of Nancy’s recipes, so learn it now and learn it well.

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. 

Bake this bread staple in your home oven. Learn how to turn pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.

You’ve never tried popcorn quite like this. Make the best buttered popcorn imaginable.

A mozzarella bar is an easy and impressive addition for small gatherings and big feasts alike.

Uncover the secret to adding flavor to any dish with garlic confit. An essential item to have in your kitchen.

Prepare kibbeh with a special blend of spices and bulgur wheat for an insane aroma and one-of-a-kind Middle Eastern flavor.

You could just make one batch of this marinade, or you could double it and store it in the fridge as a dressing or sauce. 

Master basic knife skills such as cutting the radishes into perfect cubes and matchsticks. These easy tips will elevate your dish and its presentation.

Master how to fold and braid challah bread. Follow Erez’s directions are your loaves will be true centerpiece stunners.

Umami-rich tomatoes are charred in the oven over an open flame, peeled, combined with burnt onions, and baked with lamb and tahini.