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Gorgeous! Delicious looking! Made by hand with top ingredients. Have made the Romesco sauce (otherworldly) and will try it all. So many great cooking tips. Thank you, Nancy and YesChef!
I thoroughly enjoyed this documentary. I’m looking forward to learning from her. I’m from Saskatchewan, Canada, so when she told the story of her ancestors from Saskatchewan, I was delightfully shocked C.C.
This is like a masterpiece. I have not only learned but have sensed the spirit and pleasure she put into preparing the recipe.
Such a heartwarming way to Cook and present the steak. Lots of information on how to handle the Meat. Thanks for this nice cooking
It is wonderfull Thanks very much I will try it !!
I love this lesson. She explains everything so carefully. I’m just not good with numbers and I wish she just made one pie.
Love this formation on pasta with these great people. This will change my pasta-making with Jamie’s recipe wow can’t wait to try it. Thanks so much
I just love Nancy Sylverton’s way of preparing and serving food, I could watch her video again and again. Thank you for sharing your ethos, she is also right about being able to source fresh food, that makes a big difference. Oh to live in Italy !!
I so enjoyed this video! I see Nancy on several Food Network shows as a judge and never knew much about her, so this is wonderful. She is a rock star! I hope to learn more from her and about her.
Wonderful documentary, I learned so much. I now know why Nancy is always so welcomed by other chefs.
Looks delicious ?-I think I might have drizzled the tiniest bit of fine olive oil at the very end..and then devour
It is a joy to see this done – especially not being afraid to use lots of freshly ground pepper.
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.
The woman who brought great food to Calif! I have several of her cookbooks and love them?.
Awesome!!! Nancy Silverton is such a great inspiration. Love her technique and style.
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!
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!
Looked soooooooooo nummy. Will have to look for the Persian whey on line. Hope I can find it!
Looks amazing… cant wait to make it! Wonderful cooking techniques look forward to practice them.
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:)
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.
Wow! Looks so beautiful & delicious. I make my own bread and make croutons with the day or two old bread.
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.
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!
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.
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!
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!
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!
I’m excited to see so many years of experience in a flour dusting hand. Beautiful lesson.
These were the best tasting potatoes I have ever had! My family loved them
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!
Great episode! Not pie-baking fan, yet who knows Nancy may have inspired me!
Easy and elegant appetizers! I like the tips she offers regarding the salted capers and anchovies.Thanks!
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!
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.
Such a gorgeous recipe again Nancy, love the tips for slicing garlic, onion and peppers too.
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.
Nancy is amazing!!! In love with her cooking. Hope she can tell us, where to buy the mortar and pestle.
That’s looks fabulous, so well presented I feel I could make this. I’m going to give it a try.
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
Looks so yummy! I will definitely prepare these this weekend. It’s hot summer in here and this is perfect for that temperature.
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!
I can’t wait to try this pepper steak recipe during BBQ season. I am really enjoying YesChef!
Very inspiring on many levels. Nancy is truly a master artist in every sense of the word.
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! 🙂
Tomato and thyme is one of my favorite combinations, especially the smell it creates.
Can’t wait to make these. This will be perfect for Sunday Family dinner this week. 🙂
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!!
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.
Excellent! Could you do a video on how to do other Pasta shapes and gnocchI from Italy ?
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!
Excellent recipe with great instruction. My 8-year-old son and I enjoyed making this and we all loved it!
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.
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!
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.
Let me just say how amazing this salad is! This is THE best caesar dressing ever. And the croutons are divine.Thanks!
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.
Thank you for sharing some of your vast wealth of cooking knowledge Nancy!
Thank you for the great instruction as well as the ingredient list. This is a ‘must make”….
Nancy and Ryan are excellent teachers. Absolutely the best steak I’ve ever had and again, so appreciative of their expert and helpful advice.
This looks outstanding! I’m wondering, can the bacon/parsley mix be made earlier in the day (i.e., pre-party prep) and then added at the end?
I have made this twice so far and it has been a huge hit each time.The pesto hit the hardest for everyone so far, but everything was highly enjoyed. Thank you so much!
A beautiful story, can’t wait to learn how to cook delicious, simple, and beautiful food.
This was fun to make and the results were delicious. Never thought I would enjoy celery so much. First time using ground, dried lime. That’s a cool ingredient.
It’s excellent and Nancy’s personally is a real joy. I am 83 and have been cooking for a very long time but this is very special. Nancy has freed me, unleashed me.
Beautiful!! Nancy takes you on an adventure with her! Makes you want to go to a farmer’s market, pick up what’s in season and start cooking! Thanks!
This looks amazing. I cannot wait to try this… my husband even stopped to watch. My first lesson. It looks completely “doable” and delicious!
It is absolutely stunning to watch these lovely Italian women craft their pasta so effortlessly!
After watching the class I had a sudden urge to go and cook this dish;) turned out Very nice. Very inspiring. Simple, full of flavour, great as it is.Thanks!
Loved it all. So inspiring! As a vegan chef, this helps with alot of ideas and twist and turns to making great food.
Amazing clssses dear Nancy. You bring the taste of italian food to everyone even to people who have never been to Italy. Thank you!
I can’t begin to tell you how much I am enjoying my subscription. I’m a huge Nancy fan and these classes are just awesome!
Looks so good. Another recipe that looks delicious, achievable and you still learn. Love how all the ingredients here are regular.Thanks!
They both do a great job explaining what to do and why. It is like being in a really talented friend’s kitchen. I also have Master Class, but so far really prefer YesChef.
Love the info. on which type of olive oil to use. Can’t wait to try doing a potato confit. Thanks for explaining how the oil/butter mixture can be refrigerated and reused.
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.
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
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.
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.
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!
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.
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.
I am not a vegetarian but all her recipes seems so gooood I will definitely eat more!!!
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.
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!
Enjoyed this class very much. Brought memories of my mom, grandmas and aunts cooking together .Thank you Miss Nancy
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.
Excellent recipe–complex flavors built out through surprisingly simple-to-execute steps.
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.
This was a beautiful video very informative, I absolutely loved it! It’s time to make some fresh pasta. Having a dinner party on Tuesday so just in time!Thank you Nancy
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