This salad is a wonder, it introduces a surprisingly simple array of ingredients and a not too difficult technique process.
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Category: Testimonials
I think it’s wonderful to see how enjoyable it is when Nancy cooks with someone else in her kitchen. Cooking is a kind of therapy where I’m interacting with the ingredients.
Absolutely heaven!! Will be making this in the Spring when my outdoor kitchen is finished. Love your style
Thank you so much!! I really wanted to see how this was done! I love that I get a good look at his cooking area… trying to build a replica in New Hampshire.
Great dish, great presentation, nothing as good as watching someone who loves food doing their thing!
Chef Mallmann, you, again, made my day. Potatoes salad the best. Cooling down with the water of the lake, Thank you.
OMG. That was one awesome omelet. It will be great for Valentine breakfast. I can’t wait to make it. I almost smelled the eggs it looked so delicious and full of flavor. Thank you
Again I will try this with my next clients. All look simple but very tasty and make you feel happy. Thank you Chef.
Very good, I like the story about it. Sure your friend was surprised. Thank you for your creativity.
Just got schooled on temps when cooking eggs. The eggs as directed were superior to what I have been making my whole life. Awesome! Thank you!
Is a very good lesson about cooking fish with salt. To me one of the best way to eat a fresh catch. Agreed about not put any think else besides olive oil. Thank you Chef.
I feel his style is comforting, peaceful, informative, personable and not intimidating at all. I am so happy I have discovered this. Best money I’ve spent on myself.
The tortilla was wonderful, and the cooking of the 3 types of onions was super good.Thanks to the lady who gave you the idea to cook tortillas.
Mouth watering! Great technique with simple ingredients that brings out their best.
I have cooked eggs for years, but you bring them to a whole new level of respect and taste.
Can’t wait to try. Video very helpful because I would have panicked watching the cream break down.
Great to hear that food shared with friends and family is the best you will ever eat.
Were it not for this video, I would never have thought of cooking carrots this way.
Now I am all juiced up for spring. I can’t thank you enough for the inspiration and the passion that lights up inside me!
All his recipes are spectacular and he is smart and charming and delightful!
Gramajo very interesting, instead the regular omelette. Very nice, will try on next Breakfast for the client.
I love the concept of taking humble dishes and raising them to the heavens and then enjoying them with family and friends. Bravo Francis!
He is so passionate about every aspect of his craft. His energy draws you into wanting to know more about him. Bravo!
I make the celery stew with meatballs and cilantro with lemons a recipe from Morocco it’s a spring festive dish. I love to try this vegetarian recipe looks so delicious
Just when I thought I knew everything about frying and scrambling eggs! This will change how I do both.
Mouth watering! Going to try this soon! He is cool and pleasure to watch his ways!
Love affair with potatoes is inspiring. So beautiful way of cutting and cooking. Simple and tasty that the secret. Thank you !
Love this class… spent the whole day going through each lesson. Will be hitting the Indian market tomorrow.
I find this man to be magical. His Passion and reverence is breath taking!
His rustic and wonderfully old cutting boards, mortar and pestle and marble bowls are craveable. His cooking is beyond sensual!
Chef Mallmann is brilliant in seeing a different way to grill vegetables in big chunks instead of small pieces. it also let’s each vegetable retain its own special flavor.
OMG! my favourite cooking class that I have ever watched! Francis is a legend and I love his style. The best mix of potato cooking I’ve seen.
Francis Mallmann is the reason I purchased this series, and the reason I now cook with live fire at my BnB, Nettles Farm, on LummI Island in Washington. Because of him each of my suites has a fire pit, a fire dome, an iron cross, a chappa, and a charbroiler.
Sumptuous! I will make this for sure.Thank you Chef.
That was excellent! I cant wait to try each one! And yes, it is not the taste of the food or wine, but the love of life! Thank you!
Oh my goodness what to say everything looked delicious. I am 66 now but I made Falafel when I was 17. The salsas are so fresh and the chickpeas are yummy.
Mallmann’s presentations are philosophy and poetry interwoven with his obvious joy of life.
I have made pitas using this recipe, and I have to say that it is a revelation. The ability to watch the chef execute his recipe, makes it easy to do. Thanks!
I want to cry every time I watch Francis work. He’s MAGNIFICENT!!
I must say your way of making the Milanesa with beef tenderloin is very creative and with your special salad makes a wonderful mixture of real flavor.Thanks!
OMG, it looks fabulous I have made my own pita but yours looks soft and amazing. I would eat it all.
Dearest Erez, million to dot for your delicious recipes… so much fun to receive a cooking lesson from you! Thank You!
I love Erez’s sense of humor. I definitely will be trying this recipe with the last fruits of summer.
Looks delicious.Usually for an apple pie type recipe it’s over in a few minutes so the detail here is great and easy to cook along with.
This looks so amazing! I am a former pastry chef and this recipe really got me excited to bake.
When you threw your arm back after tasting the apple pie, I felt it! Fantastic lesson, So many great tips along the way. Loved this video.
So far this is the best instructional class I have seen on YesChef. I love the explanation of the ingredients. Thanks!
Loved this lesson – shakshuka is one of my favorite things. I will make this for our company!
Loved learning about Nancy and her life. The food looked delicious and was more about the fresh ingredients than fancy cooking.
I have enjoyed all the chefs, but Nancy takes the cake! I love EVERYthing about her style, her food, her approach. Thanks!
I’m crying. So beautiful, so heartfelt. I am a really good home cook and I cook with same intention, to make something really delicious and to bring people together. Thanks!
This was so well done. I was not even discouraged by the lack of content. This was such a great story Into Dario and his love of his craft. I truly enjoyed it.
I will definitely cook this very colorful and probably very aromatic breakfast, especially the eggplant salad which I will try today.
Thank you, wonderful technics and ideas, I can not wait to try this recipe with you beside me.
Absolutely inspiring! She is my absolute favorite chef. I can’t wait to start making Nancy’s food.
What an absolutely fabulous lesson! I made it the other day and it was utterly delicious! Big thanks to Erez’s mum! Such a great way to use all the amazing summer fruit we have.
This is a very happy segment. The ladies are lovely. They made it look easy. Will try!
This was amazing to watch! I had water in my mouth and as a chef myself i’m sure this will taste even better than it looks!
I want to do a Nancy Silverton food tour!!! Everything looks spectacular, ALWAYS.
LOVE everything about this man & his food!! His kitchen, dishes, his grandmas 80 yr old bent pan! The food is amazing!!
I am not a vegetarian but all her recipes seems so gooood I will definitely eat more!!!
This looks fantastic, you are bringing back real cooking – really good food and experiences. Love it! Thank you.
Love this recipe, it turned out amazing and everyone loved it.The class was very informative and well presented. I really enjoyed the insight they provided.
Erez is truly a master and I absolutely LOVE watching him cook.I would love to cook with him in person!!!!
I love this mans energy! The way he shows his love for his skill and the people he encounters! I will definitely use his way of cooking my steaks!
Cooked this Peanut Butter braised chicken today. YUMMY!. I can’t plate to save my life but it was so delicious. Thank you Chef Lee.
I have been a challah maker for many years and have never seen anything like this – absolutely amazing. Kol Hakavod
I really enjoyed this. Love the creativity to produce these challahs. Could almost smell them. The dough is excellent. Erez made it all look so easy.
Had to watch straight through, couldn’t put it down so to speak. A total emersion!
An interesting approach to Tel Aviv cuisine from the gaze of a baker who is passionate about her good appetite, haha. I enjoyed every minute with great attention.
Wow! As someone who was born and raised in Israel, this was amazing. Thank you Erez for fine tuning my home cooking.Shalom.
My inspiration, you have encouraged me to continue to follow my dream. Thank you
What a generous chef and mentor Nancy Silverton seems to be. Her collaborative spirit with younger chefs is inspirational.
Great recipe and technique. Will definitely be trying this on. I love lamb and all of the spices in the spice rub.
Chef Nancy is already an icon in her realm and your production level brings out who she is quite vividly. Thank you for sharing this opportunity with the culinary world!
I enjoyed the way you captured the essence of who Erez really is! I was really inspired by his story.Thank you for sharing his story!
Enjoyed this class very much. Brought memories of my mom, grandmas and aunts cooking together .Thank you Miss Nancy
The photography! So stunning! I learned many new techniques. Excited to replicate all of this in my kitchen and inspired to plant new herbs and flowers in my garden.Thank you!
Chef, the Challah looks delicious and so does the sauce. I can only imagine what it smells like. Never would I have ever thought to make a confit of garlic.
I love all the ingredients you use, that’s why everything you cook looks so delicious.
I’m a novice in learning the art and science of cooking at home like a chef, so for me the details of the class were what I need. Looking forward to making a wonderful meal.
I too love fried bologna! Deep brown /burnt are always the favorite bits in any pan.
Love the history and background of the chef and the community. I can feel the love of food watching this and I am excited to start cooking
This was a wonderful, inspiring, and very entertaining episode. Chef Lee is lovely.
I loved to hear him talking about challah’s origin and the technics behind making this dough. I can’t wait to bake it.
Very inspiring and entertaining – as an artist, I connected to the creativity of making food.
I doubt that I’ll ever make this exact sandwich, but you inspired me to create my own Version with the products from my Soviet childhood. Thank you!
I do fermentation making wine and beer, but I’ve never made kimchi. This sounds like so much fun. Another ay to enjoy fermentation.
Excellent recipe–complex flavors built out through surprisingly simple-to-execute steps.
Worked well with daikon. Best kimchI I’ve had. Much fresher and lighter
I wanna be Nancy Silverton when I grow up! Her place in Umbria is relaxed and gorgeous
I made this tonight. My wife said, “I’m going to remember this salad for the rest of my life.”
I, too, thought the dish was plated very prettily. The egg was perfect. Perfectly cooked egg and the salad was lovely. Nice light lunch or dinner.
What an inspiring man, so humble, down to earth, I love his story, can’t wait to watch the rest!
I really enjoyed seeing the techniques at work! Well worth the time for such an enjoyable dinner.
This episode inspires me and will definitely increase my skill.Can’t wait to try this!
Love this method of cooking chicken so crispy it’s all about taking your time you taught me something new. The sauce is delicious and the topping adds even more appeal!
This looks like such a fancy dish, but is truly very easy prep. Can’t wait to make it.
This is amazing! I’m going to build an area in my yard for next summers cooking! Chef’s explanation of this ancient cooking method blows my minds. All the veggies looked amazing and the chicken with lemons was stunning. I’m going to watch again…
Made last night using local fresh seabass. Amazing! Wish I could have found cabbage with bigger leaves
