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I made it only with apples as I had only this fruit for the moment, but the result was good 😊. I can imagine with a fruit variety it should be excellent.
I learned so much about different types of cucumbers and presenting them in a salad. I love the way he teaches. I cannot wait to watch more.
I will now approach salads from a different direction! I am really enjoying these classes – always looking for the next one.
Absolutely delicious! Made Lobster Raviolis with this recipe! Thank you Jaime for sharing!
Wow, this way of making pasta is so romantic, when they say that life is to enjoy with littles moment, this is one of them. thank you.
This looks outstanding! I’m wondering, can the bacon/parsley mix be made earlier in the day (i.e., pre-party prep) and then added at the end?
Fabulous lesson – structured, entertaining and worthwhile. Go Jamie.
I never realized that making fresh pasta is so easy.Thank you so much, Jamie!
What a beautiful way to teach us the basic of making a great salad! I also love Jamie’s care about nutrition.
I have made this twice so far and it has been a huge hit each time.The pesto hit the hardest for everyone so far, but everything was highly enjoyed. Thank you so much!
Beautiful episode. I only wish Jamie had cut into the baked “plant pot” pizza so we know what that’s all about
Looks very achievable.I like the little tips he gives along the way. E.g. the knuckle method of cutting. slicing the cabbage to make it more pliable etc.Thanks!
This has, for the very first time, made me want to try and make my own pasta. Thank you!
I prepared your dough yesterday and made my very first pizza ever with your pesto on top of it.Thank you sooo much!!!
Wonderful experience. Like Jaimie was in my kitchen talking to just me.
Just brilliant. Makes one want to immediately start trying to replicate and experiment
Beautiful in every way A feast for the eyes.Can taste the food through this wonderful man
I’ve never tried to make pasta, but I’ve learned a lot from this class. Will try to make my own. Thank you, Jaime, you’re the best.
What I love about this series with Jamie Oliver is that I’m learning to improvise & explore… not just follow a recipe. It’s very liberating
I would give anything to make good bread again. To feel the stretchy dough and smell the beery yeast would be beyond incredible.
Inspiring! I’m hoping like heck the recipes aren’t super long with difficult ingredients to find. I live in rural France, where it is sometimes challenging for ingredients.
Nice intro. Hope he lives up to the idea of “easy for the normal person” and healthy slow food.
Omg this is an amazing way to have squash. I added chickpeas to add some protein. But wow love it.
This was BEYOND and exceeded my expectations! I’m so thrilled, I am making this recipe this week without fail. What beautiful storytelling!
Amazing, Amazing, Amazing!!! This is a game changer in the pizza world as a great alternative to the typical offerings which are all 2 degrees of separation from each other.
I made this this morning and just mind-blowing, one of the best breakfasts I’ve ever made. A must try.
OMG can’t wait to make this! Was my first YesChef video and am so happy I subscribed!!’
Beautiful… “Stuff your Challah generously and life will be generous to you.” Very inspiring ?? Love this lesson so much.
Turn carrots into a wonderful side dish with a sweet and citrusy glaze. Ideal for those special roast dinners or holiday meals that will leave everyone indulging in a delicious and nutritious side.
Looks amazing. Do you think you could do this in an air fryer? If so, which setting / temp / time, etc.?
This is a cravable, signature dish. Also fantastic with roasted red pepper. OMG! Thank you, chef.
Great – now making bread dough in a bag with water from a stream and cooking the bred directly on a burning log is on the list of skills to master before I die. Thanks, Francis.
Chupin very tasty looking.I love your way with all the vegetables, I will add all of them to my one. Thank you!
I absolutely loved this class. The fact that everyone eats together is wonderful. The chef speaking Italian is unique. Thank you!
I love how Frances teaches about the area of Patagonia in Argentina, as well as, the cultural aspects of France. It makes a meaningful connection.
I am excited to try this. I will try the ham salt in my dehydrator. I expect it will work in the same way.
These stewed beans look similar to the American south I grew up on except the addition of coconut milk, thyme pig tails and spicy scotch bonnet. My mom would cook her red kidney beans with ham hocks and the spice would come with cayenne. Great tips! I’ll be making this. I’ve only soaked my beans overnight or 8 hours but never 24 so I’ll be doing this for this dish. Love it!
Chupin very tasty looking. We made that in the around the world. In Italy we call Choppino from sea fish. I love your way with all the vegetables, I will add all of them to my one. Thank you Chef Mallmann.
Dessert, really good way of cooking Pears, and adding dulce de leche. A very nice proposal for a nice winter sweet snack , I would add, on the side, a shoot of Grappa alle pere williams.
This is perfection! Love it
Amazing so inspiring
Great simple, summer recipe.Once your pantry is stocked – it only takes minutes.
“It’s always a mystery when you cook a steak.” If anyone in the world is going to teach you how to grill the perfect steak, it should be Francis Mallmann. Watch and learn from the master of meat the core principles of live-fire cooking. And no steak would be complete without a traditional herbaceous chimichurri sauce.
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
Make this incredible version of Erez’s Challah, with cheese hidden inside for the most heavenly surprise. Learn the technique to creating the stuffed braids, and try it out with anything you can dream of.
Erez takes Challah bread to new places with garlic confit adding a sweet, roasted flavor and satisfying texture. Try it using sundried tomatoes or pesto, or whatever you can dream of!
Learn from Erez in this unique lesson how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.
Learn Erez’s secrets to making the perfect Challah bread. Discover the simplicity of a dough you can make every week, giving you endless ways to wow your dinner guests. Challah is a delicious, versatile bread that’s great fresh with spreads or sponging up sauces, but use it the next day to make the most incredible French Toast or Grilled Cheeses!
Is there a better way to eat steak than under a melty layer of Korean kalbi butter? An easy and delicious way to elevate your steak. Edward also explains how to check for doneness, manipulate the fire, and accomplish a smoky taste.
Create flavor-packed gravies that you’ll want to pour over, well just about anything. Gravy adds depth and character to a wide variety of dishes – let your imagination run wild.
Complete your shawarma with colorful finishing touches that will make your mouth explode with flavor, including dukkah (an Egyptian blend of nuts, seeds, and warm spice), feta cheese, and herbs.
Pastry dough, once mastered, opens up a world of opportunities. Learn Jamie’s own principles for making a hybrid, crumbly pastry that works for both savory and sweet dishes. Pay close attention, as you learn the pastry techniques that took Jamie over 30 years to master.
Learn how to easily poach your chicken.
This classic Italian sauce is both versatile and easy to make. Jamie guides you through the nuances of achieving an intensely flavored homemade pesto.
Put Jamie’s salad-building principles into action and learn how to balance flavors and textures for the perfect mouthful. Creamy, tangy, crunchy, and sweet, this recipe will show you just how exciting salads can be.
Every chef has their go-to mashed potato recipe, here Jamie reveals his, including a lifetime of tips and tricks for making a divinely creamy and irresistible mash. Great with pies, roasted meats, and steamed vegetables
Learn the key principles of pastry making, which can be applied to both sweet and savory pastries. Then, while the dough is resting, Jamie teaches you how to poach chicken for super-tender results, create a sumptuous mashed potato, steam fresh greens, and make an umami-packed gravy. Bring it all together for the best pie, ever.
Transform crunchy vegetables like radishes, cucumber, chilies, and carrots into a zingy pickle that’s ready in minutes and adds extra brightness to almost anything.
Make bread in just minutes and learn how to char it over an open fire (or in your oven) until golden and crispy on the outside, and fluffy on the inside. This will be your go-to flatbread and makes a wonderful accompaniment to fire food.
Jamie gets together with mentor, best friend, and chef Gennaro Contaldo to cook up an Italian classic. Learn how to transform a few ingredients into an unforgettable savory pasta dish, with plenty of tips to get carbonara right every time.
You only need three ingredients to whip together this versatile accompaniment, which not only works well with shawarma but other meats and salads, too.
A vegetarian shawarma like you’ve never cooked before. Learn how to marinate and roast humble vegetables, turning them into a total crowd-pleaser. Then, pack the flame-roasted veg onto homemade flatbreads with DIY pickles, tahini-yogurt, dukkah, feta cheese, and fresh herbs.
Learn how to infuse butter with herbs to create depth with this delicate oregano butter sauce. A silky and decadent emulsion that takes your ravioli to restaurant-level.
Discover how to make your pasta green, as Jamie teaches his method for a colorful twist on classic pasta dough. Choose from a variety of greens, as you learn how to prepare the dough, knead it, and roll it out.
Yes, you can make world-class ravioli at home, and Jamie shows you how. Learn to take your pasta-making to new heights as you color and flavor the dough, roll out your sheets, and prepare a herby ricotta filling with a simple butter sauce. Perfect for weekend cooking with the family, Jamie teaches how a little patience turns into unforgettable meals and memories.
Take a walk in the woods with Jamie, light a fire, and learn his secrets to making the most luxuriously silky eggs. Experience the sounds in this special lesson, as you discover it’s all in the technique. No instructions, so listen and watch closely!
The heat is on with Jamie’s fiery pasta arrabbiata, packed with spicy chilies, anchovies, tomatoes, and garlic. Find out why vodka is the magic ingredient for a game-changing sauce, and how a herby pangrattato will add a crunchy twist to any pasta dish.
Tasty, colorful, and full of the good stuff, learn how to prepare pan-seared salmon and seasonal vegetables, couscous, and harissa yogurt in just 10 minutes. Drawing from decades of experience and his own dedicated Nutrition team, Jamie shows you how balanced, healthy eating can be both satisfying and delicious
Smart cooks never throw salmon heads away – there’s plenty of meat hiding away, plus it’s arguably some of the tastiest you’ll find on the whole salmon. There’s zero waste in this traybake.
Turn your everyday salmon into something incredible by stuffing it with your favorite herb combination. Roasted chickpeas are a great carrier of flavor, and roasted up with tomatoes create the prefect side to your salmon.
Wrapping salmon in pancetta with some cheeky herbs tucked underneath is a brilliant way to season and perfume the flesh as it cooks – instant flavor, minimal effort.
Knocking together a simple basil oil to rub all over the salmon before it roasts is a sure-fire way to add big flavor, fast! Dot over a handful of ripe tomatoes to finish the story off nicely.
With just a few simple ingredients you can transform ordinary salmon slices or fillets into something really delicious. Dial up the chili if you like a bit of a kick!
This easy-to-make dish is the perfect weeknight winner – slicing the salmon thinly will speedy the cooking time right up!
Give your margarita a Jamie twist by using strawberry jam and fragrant fresh herbs. This refreshing cocktail goes well with a round of pizzas and a group of friends.
Learn Jamie’s secret family gravy recipe that makes the ideal accompaniment to any Sunday roast or holiday dinner. Watch closely for his secret ingredient!
Jamie’s quick recipe elevates a humble tin of mustard powder.
Jamie’s punchy horseradish sauce adds a tongue-tingling kick of heat.
Everyone loves a great potato. Jamie’s method for getting the crispiest potatoes will teach you how to make insanely delicious roasted potatoes every time. Guaranteed.
If you’ve never experienced a Yorkshire Pudding, Jamie’s giant version is going to blow your mind. Jamie teaches you how to make this British classic, and then take it to the next level. It will become your must-have for any roast.
Learn how to coax sweet, robust flavor out of your pumpkin or squash as Jamie shows you how he roasts, seasons, and serves it to perfection.
Jamie teaches his secrets to achieving the most succulent roast beef and incredible gravy. It will quickly become your go-to, show-stopping centerpiece for any feast.
Blow minds with this extraordinary combination of grapes, hazelnuts, rosemary, and Parmesan, loaded on a crispy base.
Prosciutto, mozzarella, Cheddar, arugula, and Parmesan are wrapped up in Jamie’s signature dough and baked in a terracotta plant pot. A super-fun recipe for you and the kids to make together!
Transform your dough into a beautiful calzone and stuff it with ricotta cheese, olives, cherry tomatoes, oregano, and Parmesan.
A guaranteed crowd-pleaser. Grate a handful of cherry tomatoes and top with mozzarella, basil, and olive oil for this classic pizza.
Make perfect pizzas at home with Jamie Oliver as he teaches you creative toppings and expert dough techniques in his Italian favorite
Roll, twist, bake, and impress your friends and family with Jamie’s signature pesto twister bread.
Light and soft with a crispy bottom, this airy focaccia is topped with rosemary and black pepper. A savory bread you’ll want to make again and again.
This simple smoked salmon sandwich is Jamie’s ‘favorite sarnie ever’. Jamie meets his friend Max Bergius from London’s renowned Secret Smokehouse to uncover how the best smoked salmon is made. Discover how the combination of beautiful smoked salmon, spongy white bread and a squeeze of lemon juice changed Jamie’s life.
There’s an art to cooking perfectly fluffy rice, and Jamie will show you how.
A cooling cucumber raita that pairs deliciously with curry and rice.
The sweetness and luxurious flavor of fresh vanilla beans combine beautifully with the smooth creaminess of ricotta cheese in this delightful dessert.
Learn how to make Jamie’s signature jam jar vinaigrette to elevate your salads to the next level. Jamie shows you how to balance acid, fat, and salt, so you can apply these basics to make any dressing, using whatever you have in your kitchen.
Take your pasta-making skills up a notch with Jamie’s classic pasta bianco. Creamy, silky, and delicious, this dish is Italian simplicity at its best. Learn the principles of pasta sauces so that you can expand your pasta repertoire in endless new ways.
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