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Gain confidence in your kitchen in 4 weeks

Discover more freedom in your home kitchen and get empowered to cook fearlessly. Your plan has been designed specifically for Vegetarian diets. Learn 12 lessons in 4 weeks.

4 Weeks ● 12 Lessons ● 56 Recipes

Here’s what your going to learn how to cook in the next 4 weeks

🗓️ Week 1

Bake two of Erez’s signature stuffed challah breads, one woven with fennel & sage blossoms, the other stuffed with savory Kashkaval cheese and garlic confit. These loaves are true centerpiece stunners.

Francis teaches how to make two empanada recipes: baked meat empanadas with onion, eggs, and olives; and fried cheese and onion empanadas. This family-friendly dish is easy to make for the kids or to serve at a party.

Samosas & Chutney

Asma teaches how to make India's favorite street food, Bengali-style samosas (known as singara), that are stuffed with an aloo gobi filling of cauliflower, potatoes, peanuts, and seasonings like ginger and turmeric. She pairs it with a fiery tomato chutney.

🗓️ Week 2

Potatoes, A Love Affair

A symbol of the Andes, potatoes are very special to Francis. Over the last 50 years, he has developed a unique tuber devotion. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.

Francis shares this favorite tortilla española recipe, a classic Argentine dish with Spanish roots. While it’s possible to use any onions available, Francis’s secret is combining three types of onions for sweetness.

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.

🗓️ Week 3

Pita - the deliciously edible envelope - can be stuffed with almost anything. Learn how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.

Revuelto Gramajo

Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). Francis puts his own spin on this scrambler-hash hybrid that resembles an omelette, but stays true to its original ingredients: eggs, ham, and fried shoestring potatoes.

Asma's Bengali Supper

Asma became famous worldwide for her Indian supper club in London. She has returned to Kolkata to cook an outdoor dinner party on the grill with journalist and friend Kounteya Sinha: fish and cheese paneer kebabs, smoky eggplant dip, and sweet potato salad.

🗓️ Week 4

Stocks: Chicken, Vegetable & Shrimp

Looking for the secret of how to get your food to taste better than everyone else’s? Kwame will show you how. Learn how to make chicken stock, shrimp stock, and vegetable stock, and you’ll instantly elevate your food.

Tamarind Dal & Rice

Asma serves this lentil and rice dish in her restaurants and loves it for its complex simplicity, a sweet and sour dish with balanced flavors.

Chapa Veggies with Vinaigrette

Francis brings life to vegan cooking and teaches his daughters’ absolute favorite Christmas dish: a platter overflowing with a colorful assortment of seasonal vegetables. Learn how to perfectly choose, cut, and cook fresh vegetables on the plancha.