Nancy Silverton

From Nancy's Class

Discover exclusive video lessons from Nancy Silverton's YesChef class.

Nancy's Story Nancy Silverton

Quattro Condimenti with Mozzarella & Fett’unta Nancy Silverton

Chi Spacca Pepper Steak Nancy Silverton

Nancy's Caesar Salad Nancy Silverton

Tagliatelle Nancy Silverton

Peperonata with Passata di Pomodoro Nancy Silverton

Ocean Trout with Castelfranco & Wild Arugula Nancy Silverton

Roasted Potatoes with Bagna Cauda Nancy Silverton

Stewed Celery with Herbs & Persian Lime Nancy Silverton

Roasted Eggplant Nancy Silverton

Spiced Lamb Riblets Nancy Silverton

Contorni Nancy Silverton

Mom's Apple Pie Nancy Silverton

Quattro Condimenti with Mozzarella & Fett’unta

Condiments
•
European
•
Barbecue

Lesson from Nancy Silverton's class

Video time: 48 min

Transport Osteria Mozza's legendary mozzarella bar to your next dinner party and pair it with four delicious condiments: Salsa Romesco, Basil Pesto, Caper Relish, and Black Olive Tapenade, and served with Fett’unta — grilled bread drowning in olive oil.

In this lesson

Fett’unta

Make this Tuscan staple, a delicious crusty bread drenched in quality olive oil.

Black Olive Tapenade

A tapenade packed with savory umami flavors, your mozzarella bar would be incomplete without it.

Basil Pesto

Every home cook needs a great pesto recipe on hand. Have lots of basil in the garden? Make this pesto ideal for pastas or sandwiches.

Salsa Romesco

The charred red peppers make the Romesco sauce smoky and savory while the toasted almonds and hazelnuts bring an excellent nutty complexity. This easy sauce to make is also great on sandwiches or pastas.

Caperberry Relish

Caperberries are great in relish and sauce. This pickled condiment that’s super easy to make is briny and bright. It tastes great on grilled bread, too.

Quattro Condimenti with Mozzarella & Fett’unta

Transport Osteria Mozza's legendary mozzarella bar to your next dinner party and pair fresh mozzarella di bufala with four delicious condiments: Salsa Romesco, Basil Pesto, Caper Relish, and Black Olive Tapenade, and served with Fett’unta — grilled bread drowning in olive oil.

Chi Spacca Pepper Steak

Main Dishes
•
American
•
Barbecue

Lesson from Nancy Silverton's class

Video time: 24 min

Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.

In this lesson

Grilling Steaks

Learn how to sear steak to perfection and make Nancy’s famous Chi Spacca pepper steak.

Chi Spacca Pepper Steak

Pepper Steak Seasoning

Nancy's Caesar Salad

Condiments
•
American
•
Cocktail Hour

Lesson from Nancy Silverton's class

Video time: 24 min

From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.

In this lesson

Fried Parsley

Have you ever tried fried parsley? It brings excellent herby flavor to a classic Caesar.

Caesar Dressing

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

Bagna Cauda Croutons

Pick the perfect bread for homemade croutons (hint: save the fresh stuff for the table).

Nancy's Caesar Salad

Nancy approaches salads with the same depth and layers as any of her signature dishes. Nancy's Caesar has evolved in complexity as she continues to layer in unexpected components over the years. From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca creation is bursting with texture, flavor and originality.

Peperonata with Passata di Pomodoro

Condiments
•
Italian
•
Entertaining

Lesson from Nancy Silverton's class

Video time: 17 min

Nancy puts her own creative spin on this Italian stewed sweet pepper classic by roasting it in the oven to achieve a richer, more deeply caramelized flavor profile. These peppers are going to totally steal the show at your next party.

In this lesson

Peperonata

Passata di Pomodoro

Learn how to make this easy to make multipurpose tomato sauce which you can use for pasta sauces or on pizza. Added bonus: this sauce may also be stored in a sterilized airtight container in the refrigerator for a week or frozen for several months.

Peperonata with Passata di Pomodoro

Ocean Trout with Castelfranco & Wild Arugula

Condiments
•
American
•
Entertaining

Lesson from Nancy Silverton's class

Video time: 15 min

Ever wonder how a chef conceives a new dish? Watch Nancy’s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.

In this lesson

Lemon Vinaigrette

A citrus vinaigrette that will pep up your greens.

Roasted Garlic Vinaigrette

Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.

Wild Arugula Salad

Make a fresh and peppery salad accompaniment to any main.

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.

Ocean Trout with Castelfranco & Wild Arugula

Roasted Potatoes with Bagna Cauda

Side Dishes
•
American
•
Cocktail Hour

Lesson from Nancy Silverton's class

Video time: 16 min

Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.

In this lesson

Roasted Potatoes

Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.

Bagna Cauda

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.

Roasted Potatoes with Bagna Cauda

Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.

What students are loving

"Nancy creates magic."

Sandy W.

"Looks delicious and not too difficult to put together."

Emily E.

"Looks delicious 😋-I think I might have drizzled the tiniest bit of fine olive oil at the very end..and then devour"

Daniella D.

"It is a joy to see this done - especially not being afraid to use lots of freshly ground pepper."

Emily E.

"Dear Nancy, Thank you for sharing your journey and experience towards your culinary development. I am very inspired by it and hopefully, I will also benefit from it."

Parvin .

"The woman who brought great food to Calif! I have several of her cookbooks and love them💕."

Marylin A.

"Awesome!!! Nancy Silverton is such a great inspiration. Love her technique and style."

Becky B.

"Wonderful recipes!! ❤️"

Rita B.

"Grreat class, looks very tasty, I´ll give it a try!"

Emily s.

"Absolutely awesome!"

Steve A.

"Never thought I’d be watching a class on a celery dish but after having an amazing gin drink this summer with celery leaves….. I am now a celery fan! Thank you!"

Kelly M.

"She defines LA food for our family and her flavors have always been a part of our family celebration and ingrained in our memories. Thank you for offering this program!"

Valerie D.

"Looked soooooooooo nummy. Will have to look for the Persian whey on line. Hope I can find it!"

Vicki H.

"Excellent video...I will try absolutely!!!!"

Pauline L.

"Looks amazing... cant wait to make it! Wonderful cooking techniques look forward to practice them."

Mario C.

"Great, clear instructions."

Vicki H.

"I loved every second of this story. What stood out the most was Nancy’s kindness. Thank you for letting us get to know her better. PS Also going to visit Italy ASAP because of this movie:)"

Erin h.

"Wonderful. Such a joy to watch Nancy."

Roseanna D.

"So far this is fantastically done!"

Christian D.

"It's like delicious!!!"

Pauline L.

"That was an amazing way to put together a salad that takes the Caesar salad to a whole new level. I can't wait to try."

Yvonne A.

"Wow! Looks so beautiful & delicious. I make my own bread and make croutons with the day or two old bread."

Deeann V.

"Excellent! I learned so many little things to tweak when I make my next pie. The presentation of the video was done well and allowed me to absorb what was being taught."

Yvonne A.

"Will try this now. Good info on howto fold in 2 different sides."

Vicki H.

"Such a joy to watch the relaxing pace of cooking for a few. Love watching her - informative, calming, comforting and entertaining. She is a Culinary Maven! Thanks Chef!"

Chris l.

"Brilliant! I know I will be cooking this soon!"

George W.

"Love this video and cannot wait to make this dish."

Cathy c.

"I loved the inside leaves as a garnish, so pretty. I would make this. I have diabetes and I think this would be a great vegetable dish for myself, and my husband."

Wendy N.

"It's my first cooking class with you since I've bought to myself this gift on Dec 31. I can't wait to go and buy some peppers to do this recipe! Thank you Miss Sylverton. I nearly smelled the perfumes in your kitchen! I have to say that it's because of you that I've joined YesChef!"

Lucie L.

"Looks fabulous. Will try them next dinner party."

Vicki H.

"I love (as a vegan chef) when I make my garlic thyme butter then pour on to purple potatoes before I roast them. This reminded me of that. So good!"

Kandance J.

"Can’t wait to try this. Love the addition of shaved cauliflower! JodI C"

Jodi c.

"Just turned up my salad game!"

Maurice J.

"Wow! Amazing, I can't wait to truly up my Apple pie game. Thank you!"

Tiffany P.

"Delicious! Beautiful, Thank you!"

Madelyn R.

"What a beautiful dish! My mouth was watering the entire time watching Nancy make it. This roasted eggplant dish will make an absolutely delicious main vegetarian entree!"

Alison D.

"So loved & enjoyed meeting Nancy! Excited to begin classes with her."

Carole S.

"Excellent demonstration.. can’t wait to try."

Sonya M.

"I'm excited to see so many years of experience in a flour dusting hand. Beautiful lesson."

Hernan A.

"These were the best tasting potatoes I have ever had! My family loved them"

Nyameka P.

"Wow! The best dish so far from Nancy! Perfect as is with crusty bread and a platter of summer tomatoes and some good wine for a light vegetable meal.Thank you!"

Susan M.

"Great episode! Not pie-baking fan, yet who knows Nancy may have inspired me!"

Holly E.

"This is so great.... I am inspired to try myself."

Dawn B.

"Easy and elegant appetizers! I like the tips she offers regarding the salted capers and anchovies.Thanks!"

Kristine B.

"I so love the attention to detail and the importance of using the right ingredients. I can't wait to see Nancy's other lessons soon!"

Joanie P.

"This is a very inspiring story. Just love it"

Elkje V.

"OMG! my heart is racing because this was such a gorgeous dish. so easy yet so complex! I loved the way nancy and her guest interacted and the delicate way they plated the food."

Nancy R.

"Looks delicious, a special order item here in Austin. Will be in my kitchen soon!"

Ann K.

"Such a gorgeous recipe again Nancy, love the tips for slicing garlic, onion and peppers too."

Vanessa G.

"So interesting and inspiring!"

Diana N.

"Love watching these two cook!"

Rocky L.

"lovely colour and no machines!"

Shane B.

"Can't wait to make my next Caesar salad!"

Ann W.

"That salad......heaven."

Vicki H.

"Looks amazing have to try it thanks for sharing this video."

Amal H.

"Amazing presentation."

Xavier B.

"Nancy inspires me to be much more creative with my cooking process. Watching this program has made me much more appreciative of her style of cooking."

Rita C.

"Nancy is amazing!!! In love with her cooking. Hope she can tell us, where to buy the mortar and pestle."

Luciana D.

"Definitely a party starter!"

Ann H.

"So inspirational! Good simple food to share with friends."

Shelly S.

"That’s looks fabulous, so well presented I feel I could make this. I'm going to give it a try."

Audrey C.

"Wonderful mix of appetizers, so earthy and unique, I am going to make for my annual pre -xmas party. loved the lesson and the dog"

Ann H.

"Looking forward to making this salad!"

Kathy Z.

"I can't wait to make this! Wow Absolutely beautiful"

Lillian S.

"Omgosh.... I can not wait to try this ❤️"

Shaun M.

"Will be trying this dish. thank you"

Cheryl M.

"Looks so yummy! I will definitely prepare these this weekend. It’s hot summer in here and this is perfect for that temperature."

Marcela W.

"OMG a heart attack waiting to happen and it will be so worth it...every dish looks amazing and I will be making them all. Thanks!"

Suzanne Z.

"I can't wait to try this pepper steak recipe during BBQ season. I am really enjoying YesChef!"

Denise L.

"Very inspiring on many levels. Nancy is truly a master artist in every sense of the word."

Ann M.

"Wow, I have been cooking steaks for years, but like Nancy, I like mine rare. I learned a lot about how the meat is being handled. Thanks you! Dinner tonight! :-)"

Marlene C.

"Tomato and thyme is one of my favorite combinations, especially the smell it creates."

Allison A.

"I'm excited to make this!"

Gayle w.

"Beautiful, fresh local ingredients, simple and amazing!"

Tiernan f.

"I will not have to throw out celery, again!"

Charlotte M.

"Great info on how to steam the charred peppers!"

Pat L.

"Looks like a great appetizer!"

Julie K.

"Love the technique of making the basil pesto!"

Yvonne A.

"Great tip on squeezing lemons cut side up to eliminate seeds!"

Pat L.

"Can’t wait to make these. This will be perfect for Sunday Family dinner this week. :)"

Tricia P.

"Amazing layering, I love the caesar served at mozza too...."

Nikki L.

"OMG..love the croutons!! How you made these amazing croutons!! You have provided me with extra touches I need to do with my Caesar dressing!! Wow!!"

Lynda S.

"Made this for my husband and brother-in-law. They were blown away, and my husband has told me when I am next making it... I was voluntold."

Jonathan M.

"Fantastic! I love her approach to her dishes, her obsession and joy!"

Kate C.

"Excellent! Could you do a video on how to do other Pasta shapes and gnocchI from Italy ?"

Pamela H.

"Wow!!! That is incredible!!! What an amazing lesson!!! Perfection!"

Lynda S.

"So inspired by all of this! My total food philosophy in a nut shell."

Sandra S.

"I LOVE anchovies too! Can you tell us what brand you are using?"

Ali G.

"I haven’t made the potatoes yet bc I already had some cooked so I made the bagna cauda which is AMAZING! So so good!"

J b.

"Thank you, it looks glorious."

Nancy P.

"Excellent recipe with great instruction. My 8-year-old son and I enjoyed making this and we all loved it!"

Amanda M.

"Love the wood-fired grill."

Linda W.

"So fantastic! I’d soooo love to be her kitchen assistant!"

Cat M.

"Amazing! Can't wait to try these on my delicious home made sourdough bread. Love the tips and how you use the kitchen tools.Inspiring."

Sharon I.

"The attention to details is amazing!"

Mary P.

"Nancy, you are spirited, passionate and ever so kind! I am looking so forward to learning more from your experiencing and your creative cooking styles!"

Lynda S.

"Learned so much, will make it this week. I am so tired of the restaurant Caesar salads swimming in dressing and croutons that would break horses’ teeth. Thanks for the lesson."

Ann H.

"Let me just say how amazing this salad is! This is THE best caesar dressing ever. And the croutons are divine.Thanks!"

J B.

"Congratulations, Nancy and her team. Wonderful, delicious food. Ready to go to "ChI Spacca Restaurant" now!!! CI vediamo pronto!!! Clara"

Clara I.

"A real joy to watch. I love how she conveys her joy of cooking with a narrative that is so helpful and full of tips. What a wonderful woman."

Suzy C.

get inside
Nancy’s class

Nancy Silverton’s pitch-perfect palate leads her on an endless quest to make the most delicious food possible. Join the celebrated chef, author, and restaurateur, on a tasty adventure inside her inspiring kitchens in Panicale, Italy, and Los Angeles, California. Learn a lifetime of knowledge as Nancy teaches over 40 signature dishes and techniques, including her Caesar and other salads, Chi Spacca Pepper Steak, roasted veggies, and Mom’s Apple Pie.

Class Sample

Nancy’s lesson plan

1. Nancy's Story

Chef Nancy Silverton gives us a delicious taste of her world, starting in her summer home in Umbria, Italy, before taking us into her home and restaurants in Los Angeles, California.

2. Quattro Condimenti with Mozzarella & Fett’unta

3. Chi Spacca Pepper Steak

4. Nancy's Caesar Salad

From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.

5. Tagliatelle

Join Nancy inside her favorite kitchen in Panicale, Italy where she learns to make traditional tagliatelle from the world's foremost pasta authorities: two Italian nonnas!

6. Peperonata with Passata di Pomodoro

7. Ocean Trout with Castelfranco & Wild Arugula

8. Roasted Potatoes with Bagna Cauda

Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.

9. Stewed Celery with Herbs & Persian Lime

The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that chef Deb Mikhail said that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.

10. Roasted Eggplant

Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level. An unforgettable side at your next dinner party.

11. Spiced Lamb Riblets

We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn life changing cooking hacks and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.

12. Contorni

Nancy serves dinner in her Italian garden with a cascade of contorni that highlight the season’s best: roasted tomatoes with thyme & black olives; roasted cauliflower with caraway seeds; baked cabbage with olive oil; and baked onions with sage and vinegar.

13. 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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Nancy

Silverton

Teaches Her California Cuisine

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