Wow, that plate of roasted and baked stone fruit with creamy vanilla honey ricotta, and delectable syrup, is a feast for the senses, Thank you!
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He’s just so genuine about cooking. Honest, and positive, gentle and passionate. Love that he’s here.
I am so excited! I actually created the pasta!!! It certainly wasn’t as elegant as Jamies (in fact, up until the last second I expected to trash it… but it was beautiful!
Such a great class! My 9 year old son and I had a great Sunday making bread. What a treat. Massive Jamie Oliver fan!
I have been following you since the 1990’s. Today I’m heading back and making these simple yet timeless bread recipes. Thanks big guy!
Those flower pot pizzas! can’t wait to try that, super creative and so pretty!
Oh lovely! Now I know what else I can use to make more. Thank you Jamie!
I made the Pasta Bianco. My family loved it. My granddaughter is 8 and she loves pasta.
Brilliant!! His enthusiasm and passion are everything in his lessons. Thank you for bringing JO on board!
This is an amazing recipe! So delicious and Jamie makes the whole process so fun and easy! He also cares about nutrition. Pure joy!
I have made pasta over the years. You have made it better by making it simply joyful. Thank you.
What a feast for Christmas. Your enthusiasm and love for cooking is contagious.. Thank you Jamie! Clara
Jamie is so charming, and down-to-earth chef! He motivates you to try it on your own!
Very interesting story and journey. I am excited and motivated to learn to see where this journey takes me. I am confident even with future culinary failures, I will enjoy the ride.
So inspiring! This documentary encourages me to head there for an amazing food experience. It also reinpires me to be more creative and simple in my own kitchen. Grazie!
Thank you for the great instruction as well as the ingredient list. This is a ‘must make”….
Once again, the great Francis Mallman teaches us another secret to make, in this case, the best Tortilla. Thank You, maestro.
I love the simplicity of Erez’s cooking. His down-to-earth approach to cooking is enjoyable to watch. There would be a lot of laughing.
Nancy and Ryan are excellent teachers. Absolutely the best steak I’ve ever had and again, so appreciative of their expert and helpful advice.
Thank you Chef.I love you going out into the farmer’s field and talking about the importance of collaboration between farms/homes/restaurants – and using all parts of the veggies.
I never thought to put the vegetables on the hot plate instead of the oven. And cutting them larger was brilliant. They’re so beautiful
Excellent!! We don’t get bologna in the uk but there are other things I can use, it was really about technique for me & has lots of techniques & tips I can use
Absolutely loved this session, left hungry for more with Dario. Looking forward to Part 2.
Very excited to start learning. I binged the Jamie Oliver channel during the pandemic and fell in love with how he takes the fear out of cooking.
It’s the first time I’ve seen this sauce but it looks divine and I shall definitely be giving it a go. Thanks Jamie, this has been a really productive class.
Always excellent ? so looking forward to seeing these classes ???!
Thank you Chef. Fun to see you walk through your space as everyone just keeps working.
So looking forward to this Jamie. Love you zest for everything involving improving school meals for kids! Tx
I have just made this with my 8 year old son, it was brilliant and he really enjoyed making his own pasta.Thanks!
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.
A beautiful story, can’t wait to learn how to cook delicious, simple, and beautiful food.
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!
The fire and passion of his inner child., meets the fire outside.. he is someone always living on the edge, and making good with it.
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.
I Love Chef Lee’s story. I Love his passions and how he talks about what he is doing. I can’t wait to try some of the recipes.
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.
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This is perfection! Love it
This is perfection! Love it
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Amazing so inspiring
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.
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Fig, Mozzarella, and Prosciutto Salad
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.
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Mushroom & Eggplant Shawarma
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!