Tag: select

Great looking dish with ingredients I adore! Will definitely make this. Excellent detail on flavoring and also about washing rice.

Miso and peanut butter great combo and easy prep! Love this paring!! Super yummy and easy anytime! Will try as a marinade for grilling!

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.

Oh god yes!!! This check all of the boxes for something unique and fun to make…..all of it!!

I have been lucky that at the market I go to I can grind my own peanut butter. Thanks to the pandemic the grinder has been taken away. Now after watching this segment Not only can I make at home easily. I will also make a savory one.

This may be my favorite lesson from Chef Lee. What a wonderful illustration of a core technique that is so characteristic to his cooking. Can’t wait to try this recipe.

What a beautiful approach to a simple, comfort dish. Frying chicken often comes with the emotional pressure of well, frying chicken, but this is a calm and thorough video, creating a universal comfort food. The Asian Pear and Cabbage slaw is a lovely companion. Bravo!

Inspirational and possibly one of the most useful condiments I’ve made from scratch. Dying to try a sweeter hazelnut version.Thank you Chef

Amazing story. Very thought-provoking.

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.

love it, so simple!!

Learned something on the very first video. I never knew about taking the backbone out

Great information in cooking

Great footage- beautiful shots of scenery, fire, food & people- but also is has heart- and is not only moving, but inspiring. Thank you!

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! Can’t wait to learn and cook with Nancy Silverton!

I like that she mentions the “little things” like she has her own milk pot in the family. Not for masalas or anything else because you don’t want an accidental transfer of flavor there. – I do wish she would have said what kind of milk they use elsewhere. She said in Bengal they use cows milk mostly….well that makes me think its not standard to use cow milk elsewhere….

So good! The ingredients list missed white onions, so I made it without. Super delicious!

Wonderfully done!

Great course. Have been making stocks for some time but like the expert insight. Very instructive

This looks amazing. I cannot wait to try this… my husband even stopped to watch. My first lesson. It looks completely “doable” and delicious!

I LOVED watching this… My youngest daughter really likes Kim hi… I’m excited to try making this. I really like the message… Get back to touching our food!

I too love spices gives good aroma to the food and flavors.

YUM. I’m inspired. This is my favorite cut of beef. I’ve never thought to add chimichurri… Looks elegant and delicious.

Love his authenticity the cake is a keeper I’m going to bake it! He’s funny. I think I’ll get a therapist and bake w him

Delicious thank you

Wonderful and lovely food. Opens up a new world of breakfast. I will try the eggplant and cucumber recipe. I love learning about new cheese. So many ingredients and cultures to share

Must try the domino potatoes:)

It is absolutely stunning to watch these lovely Italian women craft their pasta so effortlessly!

Looked delicious and made with perfect ingredients.

He gives you a simple and interesting hands on and wonderful approach threw a chefs eyes , and it’s all in his natural and most peaceful setting from the hillside garden of his home. You know how too live and cook my friend !

Wonderful… love how down to earth the techniques and equipment and also the casual way in which Francis teaches! I’m ready to start a fire!

I loooove the chemistry the have.

I love it! So inspiring and romantic. I want to go there and cook with Francis. Or try and replicate it with my family in the mountains. Thank you Seth

I am a professional with my own restauraunt, catering co, and food truck. I loved the simple way you explained the dishe and the simplicity of the food, I am a fir beliver in somple and fresh are best. I am so excited to be taking these classes.Thank you for sharing your talents and cooking wisdom.Virginia

lovely. i learned a lot. loved the music! definitely enjoying the series.

Gorgeous rustic perfection! Reminds me of my spin on bruschetta. Yum!!! Can’t wait to try it.

I have honored,  and been inspired by this man and his philosophy since I was a young cook. This is probably the best snippet of his life, and view on life I have yet seen. Thank you!

After watching the video I had a sudden urge to go and cook this dish;) turned out Very nice, i imagine it would have been absolutely fantastic with better quality ingredients and had i not been so careful with salt and oregano;) the leftovers will make a fantastic variation for pasta. Very inspiring. Simple, full of flavour, great as it is, and can be added to whatever your inspiration calls for;)

What a glorious environment. The cooking and eating is so sensual.

Communal bliss is a human necessity, and sharing through food is as basic a sign of love as you can get.

What a wonderful country! Fabulous people and the markets, wow.

Had a go at this recipe although I did not have all the ingredients available i improvised and still tasted awesome, a keeper for sure, thanks!

I don’t usually eat bologna but it looks so good I want to make it!

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. I am italian and it is a big honor for me to have you as an amazing ambassador of our culinary culture. Referring to the fruit of cappers I beñieve that Sicily has the best cappers in the world, you can find the tastest Fruit of cappers on the island of Pantelleria. Thank you again and I hope to have a glass of wine with you one day un abbraccio

Yum great for my vegan husband

I think that’s the most incredible thing I’ve every seen! Bravo!

Fun! Can’t wait to watch again and make the dish!

I love the tip about the egg carton. Those are the tips and tricks the home chef needs to succeed.

This is perfect for summertime. Chef Lee has some great tips on how to bring out the flavor in meat and vegetables that are super helpful. I absolutely love cooking like this and I can’t wait to make the galbi compound butter :).

Delicious and great variation to standard kimchi

Looks easy to prepare and looks yummy to eat!!

All the chefs are great but Erez has been my favorite so far. He’s very funny and makes you feel so comfortable while he cooking. Great experience and I can’t wait to start trying to make the things he shows.

What a great touch. Peanuts will be a nice addition to my kitchen. Thank you Erez.

Thanks for giving examples of which fish are flaky and which are firm. For those of us less familiar with cooking fish, this really helps us know what to look for in the store!

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!

This is a great video and really captures the essence of a backyard Q. I would have liked the recipe for the banana mustard sauce. The idea of that is going to haunt my dreams.

Truly remarkable recipe!! Loved learning new techniques, again I felt like I was there learning from a master!!! Not like your typical kitchen

Love the idea of kalbi compound butter on steak! I’ll be sure to try it next time I grill .

A very interesting lamb recipe

Wow, fried, crispy goodness, what a treat.

Looks so good. Another recipe that looks delicious, achievable and you still learn. Love how all the ingredients here are regular and can be used for other things/you’ll have them already. The problem I find with lots of recipes is that you want to cook it but you have to buy 20 things with your cupboard just getting full of ingredients you won’t reuse.

An excellent class!!! I’ve learned so much! From how to use lemongrass, how to chop, how to use cabbage leaves for steaming and much much more. It’s shot very well, I could even see the grains of salt on the fish and this way know how much to use. Looks a delicious and healthy dish, I surely will try it, looks easy to make after watching these precise instructions

Looks so delicious I will have to make it. Love Chef’s techniques. Thank you.

I really enjoyed watching his knife techniques and how he showed using his knuckles to guide the knife. It was very helpful to see each part of the prep, consistency of the egg yolk sauce and plating. It was fun watching him cook with an apprentice.

I learned a lot about how to make a good meat and bone stock. And the preparation of Ham salt was fascinating and creative! Thank you!

A super “chefy” version of a fried Bologna sandwich. Looks beyond amazing. A simple idea raised up.

Easy to follow directions, fun and love learning Chef’s techniques. Made the whole meal and everything was delicious and the fun.

The fish was so fresh. Cooked to perfection I love the pepper and tomato cooked with the fish. Love fish could eat it every day. The Crudo is not something I am used too but I would try it. After all, I am part Danish and we eat all kinds of raw fishes.

Family loved this dish!

Really great dishes and simple, without a lot of fancy equipment. Only constructive criticism I’d give: some scenes could probably be cut. This was a long episode with only a few short dishes in it. I very much enjoy the personality and stories but it can be a bit ambling at times.

Love it. So many cool techniques.

His house is idyllic.

This is such an awesome idea. Can’t wait to make it.

I am continually amazed at chef lee’s enthusiasm for food. Thank you.

Looks delish. Love zucchini

Way to go —delicious

Intriguing. Would be a lovely meal to make and serve to friends.