Brown all sides of the chicken drumsticks to caramelized tenderness to set the dish up for success.
Category: Takeaways
Mulukhiyah Salad
If you can’t find mulukhiyah leaves, substitute with spinach, kale, baby Swiss chard, or any other firm greens.
Shallow-Fry Lamb
Combine lollipop lamb chops with Dijon mustard, Parmesan cheese, lemon rinds, and herbs. Twice breaded and slow-and-low shallow fried to perfection.
Salata Mashwiya
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.
Asian Pear & Cabbage Slaw
Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.
Fried Chicken
Pay close attention to this famous fried chicken. Follow each step to achieve the juiciest chicken with a crispy exterior.
Roasted Eggplant
Learn how to prepare smoky roasted eggplant. Listen closely as Erez shares a hack that eliminates its bitterness.
Pan Grilling
No outdoor barbecue? No problem. Learn how to pan grill and make quail with perfect cross-hatched char marks.
Cabbage Wraps
Cabbage makes the perfect vessel for a wrap. Learn how to blanch, shock, and stuff the cabbage. Healthy, gluten-free, and easy to make!
Rustic Summer Cake
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
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.
Recipe Creation
Ever wonder how a chef conceives a new dish? Watch and learn Nancy’s creative process.
Miso Hollandaise
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.
Nancy’s Caesar Salad
This Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.
Oeuf Brouillés – Custard Eggs
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.
Watermelon & Feta Salad with Purslane
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
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.
Chimichurri sauce
No Argentine steak would be complete without a traditional herbaceous chimichurri sauce.
Raw Fish Crudo
The raw fish crudo is sliced fresh and showered with mulberries, tomatoes, peppers, and garden tarragon. Light and fresh, perfect on a hot day.
Mint Cucumber Salad
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.
Kohlrabi Kimchi
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.
Spiced Lamb Riblets
If you have a crowd for dinner, this spiced lamb is a winning dish. It’s sure to become a household favorite.
Presentation
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.
Condiments
Mix up a medley of fresh onions, colorful bell peppers, tomatoes, red onions, and spring onions drenched in acidic red wine vinegar.
Burning Fruits
Cook fruit on the grill for a fresh and unique dessert loaded with supremely fresh and complex flavors and textures.
Gochujang Sauce
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.
Potatoes, A Love Affair
Buy a big bag of papas and be inspired as Francis teaches 9 different ways how to cook the mighty potato.
Llajua Sauce
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.
Chapa Veggies with Vinaigrette
Discover a recipe that will please everyone, using seasonal vegetables, your grill, and some love.
Infiernillo
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.
Knife Sharpening
Keeping your knife sharp is the best way to ensure even and clean slices — and prevent injuries.
Vinaigrette
Learn to make a wonderfully versatile vinaigrette dressing that is great on salads, vegetables, and sandwiches.
Asador – The Iron Cross
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.
Papaya Salad
Simple and delicious, make this tangy and tart papaya salad for your next dinner party. The caramelized peanuts add a nice crunch and sweetness.
Camping Meals
Build a makeshift grill for freshwater brook trout fish, a great for camping. No pots or pans are needed for this recipe.
Seasonal Cooking
Learn Erez’s cooking perspective: the importance of putting seasonal ingredients together like a jazz musician.
Pancake Batter
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.
Roasted Red Peppers
Learn how to burn, peel, and roast red peppers. Put it in a salad or jar it and use as a condiment.
Oven-baked Lamb
Learn how to make oven-baked lamb kebabs that are juicy every time. Erez will ensure your lamb isn’t dry.
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.
The Perfect Steak With Chimichurri
A thick steak that evokes the flavors and feelings of Argentina. Meat lovers, this one is for you.
Knife Skills
Chop all of the vegetables the same size for uniform bites. A pleasurable mouthfeel experience.
Tomato Season
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.
Oven-baked Fish
Roast fish in the oven with a sweet and spicy array of tomatoes, chilis, habaneros, garlic gloves, sour grapes, olive oil.
Bain Marie
Cook beautiful eggs in a bain marie, a pot with boiling water topped with a basin that produces even, gentle heat.
Family Meal
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.
Brown Butter
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.
Fried Peanuts
Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.
Erez’s Fish
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.
Shucking Oysters
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.
Caramelization
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.
Campire Cooking
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.
Meat Stock
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.
Khoresh Karafs
A vibrant celery stew brightened up with turmeric, Persian lime, bay leaves, and fresh mint.
Nut Butter
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.
Roasted Eggplant
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.
Pita Dough
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.
Dinner Party
A mozzarella bar is an easy and impressive addition for small gatherings and big feasts alike.
Garlic Confit
Uncover the secret to adding flavor to any dish with garlic confit. An essential item to have in your kitchen.
Steak Tartare
Prepare kibbeh with a special blend of spices and bulgur wheat for an insane aroma and one-of-a-kind Middle Eastern flavor.
Spicy Asian Marinade
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.
Knife Skills
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.
Roasted Tomatoes
Umami-rich tomatoes are charred in the oven over an open flame, peeled, combined with burnt onions, and baked with lamb and tahini.
Caramelized Onion & Garlic
Slice onions and garlic and caramelize on low heat in a pan until they are soft and sweet.
Mezze is an assortment of small dishes eaten as an appetizer or light meal. The perfect dinner party food.