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Give cabbage more credit. The texture, the sweetness, roasted flavors makes it a win on the table.
Oven-roasted grapes are an elegant addition to any cheese plate. Transform grapes into an eye-catching accompaniment. Roasting the grapes in the oven will also bring a rich depth of sweetness.
Bring some flavor and texture to cauliflower with this roasted recipe topped with creme fraiche. Roasting the cauliflower will bring out its sweetness.
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.
This traditional Iranian recipe is taught with the help of chef Deb Mikhail, and adds an unexpected dimension. 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.
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.
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, 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 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.
Simple and sublime, all you need are fresh herbs, olive oil, and a healthy blast of heat to make Nancy’s roasted tomatoes with thyme.
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.
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.
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.
Get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
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.
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.
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.
Elevate yogurt with lemon zest, garlic, mint, and dill and you have an incredible sauce or dressing.
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.
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!
Have you ever tried fried parsley? It brings excellent herby flavor to a classic Caesar.
Embrace the anchovy and learn how to make the most delicious restaurant-quality Caesar dressing.
Pick the perfect bread for homemade croutons (hint: save the fresh stuff for the table).
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.
Learn how to sear steak to perfection and make Nancy’s famous 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.
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.
Make this Tuscan staple, a delicious crusty bread drenched in quality olive oil.
A tapenade packed with savory umami flavors, your mozzarella bar would be incomplete without it.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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