Jamie Oliver Now Live

OFFER ENDS TODAY

Jamie Oliver Now Live

OFFER ENDS SOON

Create restaurant-level dishes in 4 weeks

Elevate everything you cook by learning to make Michelin-starred dishes at home. Learn 12 lessons in 4 weeks.

4 Weeks ● 12 Lessons ● 64 Recipes

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

🗓️ Week 1

Chi Spacca Pepper Steak

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.

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.

Oysters & Grits in Bourbon Brown Butter

Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.

🗓️ Week 2

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.

Ocean Trout with Castelfranco & Wild Arugula

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.

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.

🗓️ Week 3

Quattro Condimenti with Mozzarella & Fett’unta

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.

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.

The Perfect Steak With Chimichurri

Learn from the key principles of live-fire cooking and make the perfect steak with a classic chimichurri sauce. Get the essential tips to master the art of live-fire cooking, and make the ultimate steak with a delicious herbaceous chimichurri sauce.

🗓️ Week 4

Kwame just landed in Jamaica, and while he’s not yet sure what he’s going to cook, he’s going to stock his pantry with all the essentials: jerk paste, marination, curry powder, and all-purpose seasoning, which he calls “salt on steroids”.

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.

Mezze is an assortment of small dishes eaten as an appetizer or light meal. From hummus to falafel to Arabic-Israeli salad, and all the dipping sauces, serve this spread at a dinner party and your friends will love you.