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The story of curry goat is rooted in the history of Indian immigrants to Jamaica, who brought their layered spice mixes to the Caribbean capital. Kwame teaches his version of the classic, which will have mouths watering and coming back for seconds.
Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning aioli all over the golden brown delicious potatoes.
What chefs in the industry call Golden, Brown, and Delicious potatoes, Kwame teaches you the method to making this french fry alternative. Parboil, cool, smash and fry, you’ll be shocked how simple, and fantastic these potatoes are.
This tropical pea dish works wonders alongside savory mains. Kwame shows you how to perfectly cook the peas and season to delight.
We’re not going to lie, this is by far one of the most satisfying libations you can make. Use a variety of fresh fruit and both white and dark rum to elevate the normal rum punch to new levels.
An island classic that will become your new favorite white rice. The coconut milk has a creamy, slightly sweet and nutty profile, and brings the perfect balance to a spicy dish.
Take your mayonnaise game to the next level, with Kwame’s Afro-Caribbean inspired aioli. It goes with a wide variety of dishes, from potatoes to sandwiches to savory proteins.
Jewel, Kwame’s mom, just arrived on the island and they are ready to cook together for the first time in Jamaica! In order to properly celebrate Jewel’s visit, they make a Jamaican classic, which is also her favorite dish: Braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a cocktail, so they whip up a refreshing rum punch packed with fresh Jamaican fruits.
No Jamaican feast would be complete without this starchy, crunchy and satisfying side.
A Jamaican essential, this savory braised chicken will wow taste buds with its brown gravy and spice.
A simple staple, Kwame’s rice will go alongside not just the Stew Peas, but almost any other savory dish.
A Jamaican national treasure, you’ll soon make it special for your household, too. Kwame teaches you the secrets to making this highly satisfying dish that combines coconut milk, peas, beans and meat.
Transport yourself to the beaches of Jamaica and make Kwame’s favorite fried dish. The freshly-caught snapper is rubbed with marination and all-purpose seasoning, shallow-fried until the skin crisps, then is drenched with Escovitch sauce, a mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers.
You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.
Learn Kwame’s secrets for creating the classic, flaky, Jamaican patties. You’ll only be faced with the tough decision of what to fill it with.
Introduce this Jamaican classic to your dinner table, with depth and savoriness that soaks deep into the goat meat.
Use this marinade to bring out the most flavor in your oxtails, adding an Afro-Caribbean essence that will have everyone wanting more.
Thick, gelatinous and silky smooth, you’ll soon fall in love with Kwame’s chicken stock. This is one of his core techniques to layering flavor into practically any dish that calls for water. The essential ingredient? Chicken feet!
Pepper shrimp is one of Kwame’s favorite snacks. Growing up in the Bronx, he’d always chow down on the electrifying dish. In Jamaica, he looks forward to eating on the road from Montego Bay to Kingston, and on the beautiful beaches. Learn how to make this easy shrimp recipe, which is preserved in a spicy and electrifying sauce.
Discover this flavorful marinade for your chicken dishes, that you’ll keep using again and again.
Learn how to make one of Kwame’s favorite base ingredients that will elevate any fish or seafood based dish.
Even simple vegetable-based dishes deserve layers of flavor and depth, which is why you’ll love this easy, clean and simple stock.
The East Indians are the largest ethnic minority in Jamaica. They arrived as indentured servants, and brought with them many of their spices. Kwame teaches how to make curry powder unique to the Caribbean, which includes the star ingredient, anise seed.
Salt on steroids. Learn how to make the seasoning that Kwame puts on everything, not just his Caribbean recipes. This balanced spice blend is a derivative of Kwame’s mother’s famous house seasoning. A great spice that brings a whole lot of flavor.
The history of jerk is so monumental in Jamaica. It’s the story of freedom, tenacity, and encapsulates the Jamaican spirit. Kwame doesn’t just use jerk paste in jerk chicken, he puts it in so many of his recipes.
Loved it all. So inspiring! As a vegan chef, this helps with a lot of ideas and twist and turns to making great food.
Love this class…spent the whole day going through each lesson. Will be hitting the Indian market tomorrow
Join Asma Khan and master Mustard Prawns with fresh tiger prawns, turmeric marinade, and healthy Bengali-style rice
Discover Tomato Salad with Mint & Chili as chef Erez Komarovsky shows you his twist on this fresh, flavor-packed summer dish
Learn how chef Erez Komarovsky makes his unique Red Pepper Salad with smoky peppers, roasted almonds, and marjoram
Discover how chef Erez Komarovsky makes preserved lemons to infuse your meals with color and zesty flavor
Make Chef Erez Komarovsky’s Papaya Tabbouleh with caramelized peanuts. Bright, crunchy, and sweet – a fresh twist for your salad bowl
Make crunchy caramelized peanuts with chef Erez Komarovsky
Learn how chef Erez Komarovsky prepares Labneh Balls, perfect for salads, eggs, and toast
Refresh your summer menu with chef Erez Komarovsky’s Watermelon & Feta Salad with Purslane
Learn how chef Edward Lee cooks Peanut Braised Chicken with Carolina Rice
Discover chef Kwame Onwuachi’s story as he takes you to Jamaica to explore the roots of his Afro-Caribbean cuisine
Learn how to make Ackee & Saltfish with Chef Kwame Onwuachi
Learn how chef Kwame Onwuachi prepares braised oxtails with rice and peas, plus a fresh Jamaican rum punch
Learn how to make Jamaican Stew Peas with chef Kwame Onwuachi and bring a flavorful Caribbean family favorite to your table tonight
Learn to make Escovitch Fish with chef Kwame Onwuachi
Master Jamaican flavors with Kwame Onwuachi – learn to make beef patties and soft coco bread in this easy video lesson
Learn how to make authentic Jamaican Jerk Chicken with chef Kwame Onwuachi’s step-by-step lesson
Master Pepper Shrimp with chef Kwame Onwuachi – learn his electrifying, spicy shrimp snack in a simple, step-by-step lesson
Master Brown Stew Chicken and Fried Plantain with chef Kwame Onwuachi. Unlock authentic Jamaican flavors in your kitchen tonight
Unlock bold Jamaican flavors with chef Kwame Onwuachi – master marinades for brown stew chicken, oxtails, and curried goat
Learn how to make chicken, vegetable, and shrimp stocks with chef Kwame Onwuachi to elevate soups, stews, and sauces
Explore Kwame Onwuachi’s top pantry essentials and learn how to stock your kitchen with bold Jamaican flavors in his YesChef lesson
Discover how Francis Mallmann transforms classic potato salad with a tangy mustard vinaigrette in his signature Argentine BBQ style
Discover how chef Francis Mallmann makes authentic Salsa Criolla, the must-have Argentine sauce for perfecting your next Asado
Unlock the secret to clarified butter with chef Francis Mallmann and sous chef Ricki Motta for richer, crispier dishes
Make homemade dulce de leche with chef Francis Mallmann’s sous chef Ricki Motta
Master the Gaucho Steak Sandwich with chef Francis Mallmann
Discover how chef Francis Mallmann makes his simple, noble Ensalada Mixta – Lettuce & Tomato Salad
Discover how Asma Khan teaches Railway Curry with Indian spices, oil infusion, and flavor layering in this must-see lesson
Discover chef Asma Khan’s journey through Kolkata’s vibrant markets and flavors as she explores her Bengali culinary roots in Asma’s Story
Master a Bengali feast with Chef Asma Khan – grill fish kebabs, paneer, eggplant dip, and sweet potato salad in this flavor-packed lesson
Master parathas at home with chef Asma Khan. Learn two authentic ways to roll and cook this classic Indian flatbread using a tawa
Discover how chef Asma Khan makes Saffron Sandesh, a fragrant Bengali dessert. Follow her step-by-step lesson and create this sweet treat at home
Learn to make Saffron Chicken Korma with chef Asma Khan. Master saffron infusion, masala blending, and get her secret garam masala tips
Learn to make Asma Khan’s Tamarind Dal & Rice
Learn to make Saag Paneer with chef Asma Khan
Learn how to make chef Asma Khan’s Matar Pulao, a flavorful rice side dish, and master masalas to elevate your meals
Learn to make Bengali samosas with aloo gobi filling and spicy tomato chutney with chef Asma Khan
Learn how to make Gur Ki Kheer – Rice Pudding with Jaggery with chef Asma Khan
Learn how to make Chef Asma Khan’s Yellow Curry Chicken with refreshing Kachumber Salad
Learn how to make Burnt Fruit with Cream with chef Francis Mallmann and elevate your dessert game with this fresh, flavorful, and simple recipe
Join Francis Mallmann as he reveals the art of Sunday Asado with authentic Argentine barbecue, chorizos, steaks, and more
Learn how chef Francis Mallmann makes Salt-Crusted Pears with Dulce De Leche using only 3 ingredients and discover the secrets to this delicate dessert
Master Asador Trout A La Vara with chef Francis Mallmann and learn to cook trout over open fire using sticks – no pans needed
Discover how Francis Mallmann cooks trout fillets between crisp potato cakes and perfects fish filleting in his Trout-Stuffed Rösti recipe
Master Chupín de Trucha – Fisherman’s Soup with chef Francis Mallmann
Learn how to make Dulce de Leche and Apple Pancakes with chef Francis Mallmann on YesChef
Join Francis Mallmann and master his salt-crusted trout recipe cooked over fire. Learn the secrets of the infiernillo oven tonight
Learn to make Eggplant Milanesa with chef Francis Mallmann
Learn French-style scrambled eggs with Francis Mallmann in Oeuf Brouillés – Custard Eggs. Master this silky recipe and wow your breakfast guests
Master Flattened Tenderloin – Lomo Aplastado with chef Francis Mallmann
Learn to make Caramelized Carrots with chef Francis Mallmann using carrots, thyme, cream, and olive oil for a flavorful vegetarian side
Make soft-boiled eggs with toasted soldiers in Francis Mallmann’s French-inspired breakfast lesson
Discover how chef Francis Mallmann crafts Revuelto Gramajo, the iconic Argentine dish with eggs, ham, and crispy potatoes
Master Bife De Albañil with chef Francis Mallmann: grill tender steak, bacon, avocado, and crispy sweet potato chips the authentic Argentinian way
Learn how to make Francis Mallmann’s tortilla española using his signature blend of three onions for perfect sweetness
Master live-fire cooking with chef Francis Mallmann and make the perfect steak topped with his signature chimichurri sauce
Discover nine delicious potato recipes in Potatoes, A Love Affair with chef Francis Mallmann
Master perfect fried and scrambled eggs with chef Francis Mallmann’s proven tricks and techniques
Learn how to make Francis Mallmann’s Milanesa with a Simple Salad
Master Chapa Veggies with Vinaigrette as Francis Mallmann teaches how to cook seasonal vegetables with fresh vinaigrette step-by-step
Learn to make two empanada recipes with chef Francis Mallmann: baked meat and fried cheese & onion empanadas, perfect for family or parties
Master roasted chicken and fire-cooked vegetables with chef Francis Mallmann. Learn slow-roasting and rescoldo in this unique lesson
Explore Francis Mallmann’s story as he shares his passion for open-fire cooking in Patagonia. Discover his roots, philosophy, and culinary journey
Bake Mom’s Apple Pie with chef Nancy Silverton and enjoy sautéed apples with a scoop of vanilla gelato
Discover Nancy Silverton’s Contorni and master side dishes like roasted tomatoes, cauliflower, cabbage, and onions to elevate your Italian dinners tonight
Master Spiced Lamb Riblets with chef Nancy Silverton’s unique spice rub tips for a standout dinner party dish
Master Roasted Eggplant with chef Nancy Silverton, from scoring and salting to caramelizing onions and topping with whey
Learn to make Nancy Silverton’s Stewed Celery with Herbs & Persian Lime – a vibrant veggie side packed with turmeric, Persian lime, and mint
Make chef Nancy Silverton’s roasted potatoes with bagna cauda
Discover how chef Nancy Silverton crafts Ocean Trout with Castelfranco and Arugula
Make Peperonata with Passata di Pomodoro with Nancy Silverton
Make authentic tagliatelle with chef Nancy Silverton as she learns from Italian nonnas in Panicale, Italy
Make Nancy Silverton’s Caesar Salad with fried parsley, orange zest, shaved cauliflower, and bagna cauda croutons
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