Jamie has such a personable and engaging style that elevates, not just the celebrated salad, but also the viewer who starts to believe they too can create something fantastical and delicious on a plate!
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I simply love grilling and this gives me one more way to make a great meal!!! Can’t wait to try it with all kinds of different veg!! Thank you!!!
OMG! I remember my Japanese mother-in-law made wonderful soup from leftover pieces and we ate it in the kotatsu, the heated table used during winter.
I love Jamie’s bread/Pizza dough recipe. I grew up having pizza night every Friday night. we always made our pizzas. I wish I had his recipe at that time. Yummy!
I will serve this to my vegetarian sister soon! His vegetarian recipes have a WOW factor that impresses everyone and makes vegetarian food a joy, not a sentence.
I never dared to make pesto before but, Jamie made it so easy and I make it now. I’ve made my style of pizza with pesto as the sauce is wonderful. Thank you for opening up a world of cooking to me.
Jamie takes a wonderfully sensual pleasure in the food…the smell, the look, the texture, and it ensures his recipes are super yummy and beautiful. My pleasure is in the visual (I’m an artist and use fruit as inspiration) so I share that sensual pleasure. He can make anything, even the simplest, really special. He’s a special guy… always was, always will be.
Very inspiring to hear Jamie Oliver’s story. I love his presentations and great to see his relationship with Genaro
Jamie, I love your story. It is moving, and you are so genuine. Thank you for caring, loving, and wanting to make a difference in the world, your country, and in me. I had lost when America quit following you. You changed my life when I found you again and I love to cook again. I am eating the healthiest I have ever eaten. Thank you for being you. Kathleen in Seattle
Wonderful life story – with so much more story to come. Jamie inspired me in 2010 to change careers and become a chef in order to change American school food. He continues to be an inspiration.
Jamie Oliver 2.0 classes please-he’s the best of the best of the best here.
Wonderful ! … thank you for sharing the Jamie time-line!
“Where do you ever find another Jamie?” I echo Gennaro’s statement. Jamie is a shining star, a hero to all who know him, a good man. Loving this documentary – and have to say: Drums TOO, Jamie? Sending love and thanks from NC.
You are such an inspiring person, love what you do, thank you.
Great sharing thanks Jamie, I love your heart for serving people and sharing your knowledge and enthusiasm.
Great recipe! I love the techniques. So much better than I have made before. Thank you!
Amazing! Palak paneer has been my son’s fave. Today I made this with kale for us. Delicious!
Amazing and inspiring! Saag paneer and saffron chicken korma for us tonight.
Perfect. I liked the recipes because I don’t eat meat, but I’ve already thought of all the recipes using other ingredients.
What a wonderful steak. I must get a grip on what is ribeye. I think a lot of butchers sell what may be classed as ribeye but doesn’t have the marbling & texture. Great to see what it looks like.
Absolutely an enchanting chef! Wonderful explanation of heat and a very inspiring man on the beauty of life and food.
Delicious! Made such a difference in dishes I’ve made for years.
Fabulous! I wish I was there, at this wonderful place with this gorgeous landscape and, above all, doing such recipes like these at this wonderful open-air kitchen!!!
This looks wonderfully flavourful, fresh, and so simple! I can’t wait to try it out, perfect recipe for the Summer.
I love the way you cook Erez! It is fresh and simple I can’t wait to make the hummus. I will soak my chickpeas today! thank you.
I am a professional chef and am getting much out of this! Every one of these lessons is a joy to behold! I have encouraged my sister and daughter to sign up. For foodies, this is pretty much food porn! But seriously, these are first-rate classes/demos and you will have learned much in the process. Thank you so much for doing this!
I love the way he cooks he puts so much love and creativity into it. I enjoyed it and want to apply more zest to my cooking.
I would love more of such simple but wonderful dishes in Jamie’s program.
I loved this recipe. Chimichurri came out perfect, great taste & my steak was perfect. Thanks, Chef 🥰
I love Francis ‘s laid back strategy so calming to be able to watch and learn his techniques. Thank you.
Really enjoyed — will listen to again and make some of his great potatoes
Around here we get lovely fruit in the fall. This recipe is perfect for honoring the bounty.
As a whole food plant-based eater, that is the most spectacular meal I have ever seen being prepared, I can’t wait to try this one =, but watching you Jamie, and your enthusiasm, ease, and delight in all of this made me emotional TBH. Thank you a million times over for sharing this with us. xo
I made the focaccia and 4 pizzas from the principal bread dough I was amazed at the results. The pizza came out exactly how I like a pizza and the focaccia was excellent. There is a feeling of satisfaction creating something with your bare hands and not a machine I have bought some bread pans and will be trying to make loaves of bread. Once I perfect this, my next goal is sourdough something I always wanted to make
Just tried for the 1st time ever and I have bread and focaccia!!! However, would it be possible to mention the electric oven temperature and timings?
The taste was great. Have to improve my ‘closing’ skill as some did break 🙁 but happy with these and will try again! A lot of dough remaining though for the amount of filling suggested in the recipe…
Thanks for this documentary. Very interesting as I try to teach my son, how to cook, as Asma said. Nice story too. As an immigrant, I understand her words.
The succulent flavor of the fish combined with the vegetables and hollandaise was worth the while. Skills tied to the lesson were essential to any kitchen; create a marinade, use a basket steamer, and prepare à la minute sauce. I feel better now.
Beautiful documentary! Very personal story of the chef and his cooking philosophy. Great photography and presentation. Loved it!
He’s my inspiration to use fire at my country cottage, where we have a lot of firewood (we heat the house with a wood stove and have chimneys outside for evening warmth). Almost everything I cook is farm-to-table.
There is such a strong sense of atmosphere in your kitchen and beautiful surroundings. the veg look delicious and are beautifully presented. a lovely Christmas treat. thank you for sharing.
This is immensely satisfying to watch. And now it’s time to cook!
Wow, this was beautifully, clearly, and compellingly presented. Colors, textures, and art direction jump off the screen. And he is so straightforward, getting right to the essence of what you need to know to do it in no time. The first recipe I will try. 🙂
This looks amazing. Can’t wait to grow the eggplants and make this luxurious dish.
I love the beauty, the love, and the heart of cooking, The passion for life and nature, and simple perfect moments. Francis is an artist of heart and soul, and I love to share in his essence and beauty of life. Yes, being a Chef is an amazing experience and I am so glad I joined. It has already brought me great joy.
I can watch this ten times and enjoy it more every time. FM has such a gentle charisma and makes me want to cook…
A wonderful story. I’ve been to Kolkata it’s an amazing place. I had no idea where to go or what to see. I went to paint and sketch to capture its magic. I. Wish I knew about Asma then. I cook food as my mother taught me, with love and care, I too get compliments about the food I serve. Asma is an inspiration, with such wonderful stories and experiences.
This was easy to follow, explained clearly and slowly as she cooked and I could replay and replay as I cooked. It tasted amazing, so delicious. I loved it. Thank you for your skill-sharing and delicious recipes. It tasted so fresh and real.
Watching her cook the paneer and spinach is so much better than reading a recipe. I tried this from a recipe and ended up with too much liquid. Will try it her way!
I want some of this chicken now! Looks so amazing. Worth all the prep.
This was the second recipe I cooked. The marinade was incredible, full of different flavors ( I use it in almost every dish now). I am Spanish and I can say that our food is great, but Jamaican food has been a surprise for me.
Thank you Jamie for your inspirational teachings. I have elevated every part of our home cooking thanks to your lessons. Please keep making lessons! Doc T
For the last 15 years, I have followed Jamie wherever l could, on ’24 Kitchen’, ‘food network’, and Channel 4′. Joining his online tutorials will be extremely exciting for me
Nobody makes Pasta like Jamie, I have been using his recipes since the moment he went on TV and he taught me to cook. this was fabulous thanks.
Wow…such a joy. I love that Jamie emphasizes the love with which you should make food, with a smile coming through your hands, the way you touch things and mix them…thoughtfully. Thank you so much for a wonderful lesson…almost a sermon! xxx
I have a profound appreciation for Jamie Oliver. He inspires me to the core!
I so wish I could eat this! Both my husband and I are highly intolerant to wheat. I would love to try this and other flour-based recipes but with no wheat. I know it’s a big ask, but it would make my world. Thank you 🙂
Love this video, such passion and thoughtfulness! Having a desire to put a smile on my guest’s face, making this pasta is not a labor, but a joyful gift of love to those who savor this treat. Thank you again for igniting my love of cooking.
I enjoyed this class. Listening to Jamie was easy and relaxing and he made me feel like I could make pasta like a professional with no problem. Looking forward to more classes from him.
Fantastic video class! His passion shines through. I have been making pasta and failing… In this video he explains several key points that I have heretofore been missing including 00-flour PLUS semolina Combo not either or), egg yoks (not whole eggs), when to add water. I’m so inspired. Going to go try again right now!
I have followed Jamie since his first TV cooking program. His YesChef has gone to the next level and is so inspiring and it’s great to see him continuing to encourage us to enjoy and get the best from our cooking. A big thanks to him.
This will inevitably be my 13-year-old son’s entry point into making pasta from scratch. Between the fresh pasta class and this pasta bianca, we’re golden. He just asked the other night, “Hey Dad, I want to make pasta from scratch.” Thanks for doing this with YesChef!
I can’t wait to try this. It is simple and elegant. Perfect dessert for a dinner party.
Jamie, you are such an advocate for delicious real food – it makes my heart sing. The way you take the time to explain your thought process and the reasons why you choose ingredients – just love it.
I’ve made this a few times now and people have asked me what I do that’s different which is cool but when I show them what I’ve done and how simple and quick it is they’ve gone off and made it themselves! We now have a Mexican wave of Pesto making with these fresh homemade Pesto lovers. I love it and it’s so versatile.
I love to make pesto but my son is allergic to peanuts and tree nuts so I add sunflower kernels in place of the nuts.
Oh lovely! I’ve made it before, but pine nuts are unobtainable in South Africa so I used almonds, and Parmesan cheese is so expensive here! Now I know what else I can use to make more. Thank you, Jamie!
Exciting…Jamie’s enthusiasm is contagious. Looking forward to making a pesto!
Loved this recipe. Every recipe is perfection! Not only a JOY to recreate but the flavors… Boy oh Boy!!! It was fantastic learning that one can eat the squash with the skin on. YESCHEF has me jumping off my chair and into my kitchen, then my gardens, then back to my kitchen!!! Pure inspiration!
Jamie, you should Keep making videos like that, meeting new people, and cooking for people, like in the old days, we love you being YOU! Thank you for your inspiration! That incredible spark of yours is what inspires people to cook your recipes and follow you!
Hi, we LOVE this bread as our new pizza dough and the way we know how to handle it with care to keep those amazing pockets of air has been a game changer. It would be great if it was easy to print off the recipes. Is there a way that you can do this on YesChef?
I went backward and got my answer about the home over, thanks, very helpful … and now, of course, I’m getting very very hungry! Bianca
Made Jamie’s focaccia today. So easy to do and the bread turned out fluffy and tasted delicious. I’ve attempted bread previously using various recipes and I can honestly say this is the best recipe ever. Jamie’s passion for food and teaching style is so inspiring.
Jamie has such a wonderful and different way of describing and glorifying simple foods! I love his attitude and how he teaches everything!
Jaime Oliver totally fascinates me with his technic and creativity, love it.
Once again, I cannot wait to make this…Jaime Oliver blows my mind with his out-of-the-box cooking. I just love his common sense, yet brilliant way of doing things. Love, love, love!
This makes me feel happy. Clear, simple, and explained well. Even the music! I can make these!
I’ve made his rolling-pin pasta (delicious!) I’m excited to make this pasta without a machine.
I love the space in between moments and how content you both are together.
Francis’s stories and nuggets of wisdom exceeded the cooking which looked amazing.
Another great lesson. I could watch this gentleman cook all day. Would love to try my hand at falafel someday. Learned so much.
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
Love the back story on Dario,, I was fortunate to go to his butcher and eat from the bone!
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.
I’m a realtor and we do a yearly BBQ for our clients. Can’t wait to try the Banana Mop Sauce!
I always wanted to know how to make kimchi and this makes it seem so easy interesting and flexible with vegetable choices.
I’ve owned these baskets for years, and now I understand how to use them. thank you for the elegant simplicity of your teaching technique. both the steamed fish and the kimchi feel achievable, with your guidance.
The presentation was both easy to follow and entertaining. Once the chicken was plated with the pear slaw I couldn’t help but smile. I will put the ingredients (including the gochujang) on my grocery list.
Looks AMAZING AND LOVE THE INGREDIENTS. CAN NOT WAIT TO COOK THIS. I KNOW MY HUSBAND WILL LOVE IT AND SO WILL I. THANK YOU
First time I’ve ever had success frying chicken. Thank you chef xx
Both inspirational and entertaining. Made me want to go out and buy some quality steaks, chicken, and bacon and get started.
Love it! Can we have the step by step for the Pickle too? Sounds yum!!
Wonderful! So inspiring! Love watching these documentaries 🙂 Make more!
I am in awe. What an amazing selection of delicious food. Very inspiring.
Amazing woman, chef, and leader! Loved her story here and on Chef’s Table.
Kwame, you have such a lovely connection with your Mom, it’s a pleasure to watch you cook together. Thank you for an amazing recipe, I’m pleased to see you’ve included the chicken stock recipe in the notes. Clearly, it’s key. Can’t wait to try this!
Well Done , the mom thing is the best you made her day !
That was AMAZING to watch how he used the raw greens mixed with cooked greens to enhance the dough. I love the way he tells ‘why’ he uses each special technique the way he does.