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UP TO 40% OFF

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Up to 40% off Ends soon

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Recipes

Lemon Vinaigrette

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Roasted Garlic Vinaigrette

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Wild Arugula Salad

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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.

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Caramelized Apples

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Mom’s Apple Pie

Learn how to make this traditional American favorite! Nancy teaches how to bake personal pies, but you can easily do a big one instead. Each pie bursts with a heaping cupful of sautéed apples, which Nancy firms in the fridge overnight to offer plenty of bite. Nancy teaches how to handle, knead, roll-out, and “relax” the pie dough to give it the perfect consistency and savory flavor to cut against its sweet, tart, fruity filling. Nancy loves to top each pie with a big mound of vanilla gelato, and so should you.

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Roasted Onions with Apple Balsamic Vinegar

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Roasted Cabbage with Champagne Vinegar

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Roasted Grapes

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Roasted Cauliflower with Crème Fraiche

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Potatoes

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Stewed Celery with Herbs & Persian Lime

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Peperonata

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Roasted Potatoes

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Bagna Cauda

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Contorni

In this lesson, 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. These colorful, flavorful scene stealers are the perfect entry point for any dinner party. Nancy tops it off with bowls of buffalo mozzarella and green olives, ramekins of Spanish anchovies, and platters of hand-sliced salami and mortadella. Nancy party preps for most of the day, creating checklists, setting deadlines, and building in plenty of time for wine breaks and rests. She’s the host with the most and she’s teaching you all her tricks. Source: Chi Spacca, a Knopf publication.

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Roasted Tomato with Thyme

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Ocean Trout with Castelfranco & Wild Arugula

Watch in real-time as chef Nancy Silverton and her Executive chef Liz Hong conceive a brand new dish for Osteria Mozza’s winter menu, inspired by the contents of that day’s market haul. The creative process is a near-daily ritual for the two chefs, who take us from farm truck to first bite in pursuit of a seasonal, delectable dish. In this lesson you’ll learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor. You’ll see how to properly season and sear a piece of fish, and precisely when to flip for that perfectly crispy skin. Shot in the Chi Spacca kitchen, this lesson is as much about plating and creative composition as it is about cooking, and gives a special glimpse into chef Silverton’s many gifts.

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Passata di Pomodoro

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Roasted Potatoes with Bagna Cauda

In this lesson, Nancy continues dinner party preparations alongside friend and chef, Deb Mikhail. 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. By the time you pop them in the oven to crisp up, they’ve already absorbed an incredible bouquet of flavor and aroma – and that’s to say nothing of the briny bagna cauda that tops it all off! 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! Nancy also teaches some bonus hosting tips as she sets her table with rustic floral arrangements and an eclectic mix of vintage, handpicked flatware and linens. Source: Mozza at Home, a Knopf publication.

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Caramelized Eggplant

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Spice Rub

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Peperonata with Passata di Pomodoro

Chef Nancy Silverton teaches Peperonata with Passata di Pomodoro (Tomato Sauce). Peperonata is a classic Italian contorno (side dish) of stewed, sweet peppers, but chef Silverton adds an additional step in the oven to give the dish a richer, more deeply caramelized quality. Prepare for these sweet peppers to steal the show at your next dinner party. Source: The Mozza Cookbook, a Knopf publication.

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Yogurt with Lemon & Garlic

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Spiced Lamb Riblets

In this lesson, we’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party later that evening. Joined once again by her trusty sous chef, Deb Mikhail, Nancy emphasizes the importance of cooking alongside folks with similar tastes and always keeping an eye on the clock whenever you’re entertaining. Learn fun hacks like how to double wrap your meat in plastic and aluminum before it goes in the oven, and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub. This one’s chock full of flavor and insight!

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Roasted Eggplant

Another dish where the mighty vegetable takes center stage. In this case, luscious globe eggplants are roasted with aromatics and spices to create an unforgettable side for your next dinner party. 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. Source: Mozza at Home, a Knopf publication.

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Tagliatelle

In this lesson, Nancy brings us into the kitchen of her favorite local Panicale restaurant, where she learns to make traditional tagliatelle from the world’s foremost pasta authorities: two Italian nonnas! Learn to carefully mix eggs in a well of flour, knead the perfect pasta dough, and roll it into rounds. One nonna declares that a good pasta maker only adds flour once, at the very beginning of the process. For the rest of us mere mortals, it’s something to strive for!

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Fried Parsley

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Caesar Dressing

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Bagna Cauda Croutons

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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. Here, chef Silverton teaches us how to pick the perfect bread for homemade croutons (hint: save the fresh stuff for the table), and how to establish the ideal leaf-to-dressing ratio. She encourages us to layer salad like you would a lasagna, taste as you go, and above all else: embrace the anchovy. Source: Chi Spacca, a Knopf publication.

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Grilling Steaks

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Pepper Steak Seasoning

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Chi Spacca Pepper Steak

Chi Spacca is an award-winning, meat-oriented restaurant in Los Angeles owned by chef Nancy Silverton. In this lesson, we join her at the Chi Spacca kitchen together with Ryan, the executive chef. They both share the techniques, secrets, and inspiration behind their dramatic and mouth-watering dish, the Chi Spacca Pepper Steak; a special pepper-crusted steak served with bacon and charred scallions. Source: Chi Spacca, a Knopf publication.

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Fett’unta

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Black Olive Tapenade

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Basil Pesto

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Salsa Romesco

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Caperberry Relish

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Quattro Condimenti with Mozzarella & Fett’unta

Learn how to make a mini version of Osteria Mozza’s legendary mozzarella bar at home, pairing 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. Chef Silverton teaches you her secrets to unlocking the most flavour, and making one of her favorite foods at home. Source: The Mozza Cookbook, a Knopf publication.

Categories
Lessons

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.

Categories
Lessons

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. Nancy party preps for most of the day, creating checklists, setting deadlines, and building in plenty of time for wine breaks and rests. She’s the host with the most and she’s teaching you all her tricks.

Categories
Lessons

Spiced Lamb Riblets

We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn fun hacks like how to double wrap your meat in plastic and aluminum before it goes in the oven, and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.

Categories
Lessons

Roasted Eggplant

Luscious globe eggplants are roasted with aromatics and spices to create an unforgettable side for your next dinner party. 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.

Categories
Lessons

Stewed Celery with Herbs & Persian Lime

This traditional Iranian recipe is taught with the help of Nancy’s friend, chef Deb Mikhail, and adds an unexpected dimension to the overall class. The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that Deb said proved to her that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.

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Lessons

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.

Categories
Lessons

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.

Categories
Lessons

Peperonata with Passata di Pomodoro

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.

Categories
Lessons

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!

Categories
Lessons

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.

Categories
Lessons

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.

Categories
Lessons

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.

Categories
Lessons

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.