Up to 40% off + extra $30 off with code val30off
up to 40% off Ends soon
I love the info. on which type of olive oil to use. Can’t wait to try doing a potato confit. Thanks for explaining how the oil/butter mixture can be refrigerated and reused.
Hello Iam looking forward to your series.I love how you started your class different parts of Jamaica ( my favorite was Carnation market)
This salad is a wonder, it introduces a surprisingly simple array of ingredients and a not too difficult technique process.
I think it’s wonderful to see how enjoyable it is when Nancy cooks with someone else in her kitchen. Cooking is a kind of therapy where I’m interacting with the ingredients.
Thank you so much!! I really wanted to see how this was done! I love that I get a good look at his cooking area… trying to build a replica in New Hampshire.
Again I will try this with my next clients. All look simple but very tasty and make you feel happy. Thank you Chef.
Very good, I like the story about it. Sure your friend was surprised. Thank you for your creativity.
Just got schooled on temps when cooking eggs. The eggs as directed were superior to what I have been making my whole life. Awesome! Thank you!
Mouth watering! Great technique with simple ingredients that brings out their best.
Great to hear that food shared with friends and family is the best you will ever eat.
Were it not for this video, I would never have thought of cooking carrots this way.
Now I am all juiced up for spring. I can’t thank you enough for the inspiration and the passion that lights up inside me!
Gramajo very interesting, instead the regular omelette. Very nice, will try on next Breakfast for the client.
I make the celery stew with meatballs and cilantro with lemons a recipe from Morocco it’s a spring festive dish. I love to try this vegetarian recipe looks so delicious
Just when I thought I knew everything about frying and scrambling eggs! This will change how I do both.
Mouth watering! Going to try this soon! He is cool and pleasure to watch his ways!
Love affair with potatoes is inspiring. So beautiful way of cutting and cooking. Simple and tasty that the secret. Thank you !
His rustic and wonderfully old cutting boards, mortar and pestle and marble bowls are craveable. His cooking is beyond sensual!
Chef Mallmann is brilliant in seeing a different way to grill vegetables in big chunks instead of small pieces. it also let’s each vegetable retain its own special flavor.
Sumptuous! I will make this for sure.Thank you Chef.
Oh my goodness what to say everything looked delicious. I am 66 now but I made Falafel when I was 17. The salsas are so fresh and the chickpeas are yummy.
I have made pitas using this recipe, and I have to say that it is a revelation. The ability to watch the chef execute his recipe, makes it easy to do. Thanks!
I must say your way of making the Milanesa with beef tenderloin is very creative and with your special salad makes a wonderful mixture of real flavor.Thanks!
OMG, it looks fabulous I have made my own pita but yours looks soft and amazing. I would eat it all.
Dearest Erez, million to dot for your delicious recipes… so much fun to receive a cooking lesson from you! Thank You!
I love Erez’s sense of humor. I definitely will be trying this recipe with the last fruits of summer.
This looks so amazing! I am a former pastry chef and this recipe really got me excited to bake.
When you threw your arm back after tasting the apple pie, I felt it! Fantastic lesson, So many great tips along the way. Loved this video.
So far this is the best instructional class I have seen on YesChef. I love the explanation of the ingredients. Thanks!
Loved learning about Nancy and her life. The food looked delicious and was more about the fresh ingredients than fancy cooking.
I have enjoyed all the chefs, but Nancy takes the cake! I love EVERYthing about her style, her food, her approach. Thanks!
I’m crying. So beautiful, so heartfelt. I am a really good home cook and I cook with same intention, to make something really delicious and to bring people together. Thanks!
This was so well done. I was not even discouraged by the lack of content. This was such a great story Into Dario and his love of his craft. I truly enjoyed it.
I will definitely cook this very colorful and probably very aromatic breakfast, especially the eggplant salad which I will try today.
Thank you, wonderful technics and ideas, I can not wait to try this recipe with you beside me.
Absolutely inspiring! She is my absolute favorite chef. I can’t wait to start making Nancy’s food.
What an absolutely fabulous lesson! I made it the other day and it was utterly delicious! Big thanks to Erez’s mum! Such a great way to use all the amazing summer fruit we have.
This is a very happy segment. The ladies are lovely. They made it look easy. Will try!
This was amazing to watch! I had water in my mouth and as a chef myself i’m sure this will taste even better than it looks!
I want to do a Nancy Silverton food tour!!! Everything looks spectacular, ALWAYS.
LOVE everything about this man & his food!! His kitchen, dishes, his grandmas 80 yr old bent pan! The food is amazing!!
I am not a vegetarian but all her recipes seems so gooood I will definitely eat more!!!
This looks fantastic, you are bringing back real cooking – really good food and experiences. Love it! Thank you.
Love this recipe, it turned out amazing and everyone loved it.The class was very informative and well presented. I really enjoyed the insight they provided.
Erez is truly a master and I absolutely LOVE watching him cook.I would love to cook with him in person!!!!
I love this mans energy! The way he shows his love for his skill and the people he encounters! I will definitely use his way of cooking my steaks!
Cooked this Peanut Butter braised chicken today. YUMMY!. I can’t plate to save my life but it was so delicious. Thank you Chef Lee.
I really enjoyed this. Love the creativity to produce these challahs. Could almost smell them. The dough is excellent. Erez made it all look so easy.
Had to watch straight through, couldn’t put it down so to speak. A total emersion!
An interesting approach to Tel Aviv cuisine from the gaze of a baker who is passionate about her good appetite, haha. I enjoyed every minute with great attention.
Wow! As someone who was born and raised in Israel, this was amazing. Thank you Erez for fine tuning my home cooking.Shalom.
My inspiration, you have encouraged me to continue to follow my dream. Thank you
What a generous chef and mentor Nancy Silverton seems to be. Her collaborative spirit with younger chefs is inspirational.
Great recipe and technique. Will definitely be trying this on. I love lamb and all of the spices in the spice rub.
I enjoyed the way you captured the essence of who Erez really is! I was really inspired by his story.Thank you for sharing his story!
Chef, the Challah looks delicious and so does the sauce. I can only imagine what it smells like. Never would I have ever thought to make a confit of garlic.
I love all the ingredients you use, that’s why everything you cook looks so delicious.
I’m a novice in learning the art and science of cooking at home like a chef, so for me the details of the class were what I need. Looking forward to making a wonderful meal.
I too love fried bologna! Deep brown /burnt are always the favorite bits in any pan.
Love the history and background of the chef and the community. I can feel the love of food watching this and I am excited to start cooking
This was a wonderful, inspiring, and very entertaining episode. Chef Lee is lovely.
I loved to hear him talking about challah’s origin and the technics behind making this dough. I can’t wait to bake it.
Very inspiring and entertaining – as an artist, I connected to the creativity of making food.
I doubt that I’ll ever make this exact sandwich, but you inspired me to create my own Version with the products from my Soviet childhood. Thank you!
I do fermentation making wine and beer, but I’ve never made kimchi. This sounds like so much fun. Another ay to enjoy fermentation.
Excellent recipe–complex flavors built out through surprisingly simple-to-execute steps.
Worked well with daikon. Best kimchI I’ve had. Much fresher and lighter
I wanna be Nancy Silverton when I grow up! Her place in Umbria is relaxed and gorgeous
I made this tonight. My wife said, “I’m going to remember this salad for the rest of my life.”
What an inspiring man, so humble, down to earth, I love his story, can’t wait to watch the rest!
I really enjoyed seeing the techniques at work! Well worth the time for such an enjoyable dinner.
This episode inspires me and will definitely increase my skill.Can’t wait to try this!
Love this method of cooking chicken so crispy it’s all about taking your time you taught me something new. The sauce is delicious and the topping adds even more appeal!
This looks like such a fancy dish, but is truly very easy prep. Can’t wait to make it.
Made last night using local fresh seabass. Amazing! Wish I could have found cabbage with bigger leaves
This was a beautiful class very informative, I loved it! It’s time to make some fresh pasta. Having a dinner party on Tuesday so just in time! Thank you Nancy
I love watching Edward cook. This episode reminded me to SLOW DOWN and enjoy the process. I love gochujang and appreciated the complexity of the sauce. And finally – learning how to shallow-fry chicken so the crispy bits stay ON the chicken. Can’t wait to make this 🙂
Amazing! Loved the idea of laying the chicken on the egg carton. Learned something new. Thank you for sharing. Yona
Really exciting recipe. Loved the blend of Asian and Southern cooking traditions.
Loved it, good pace, concise, informative and delicious. Will definitely be making.
This is beautiful! Very well done! It sounds like the perfect pickle.Thank you!
LOVED when you cooked with your wife. Just a great way to show how couples can cook together in the kitchen.
I do not have enough words to explain how interesting it is to watch Chef Mallmann, A MASTER! His philosophy, ideas, and explanations are pure religion for me. Thank you!
I enjoyed this video very much, and will be having a go at it soon. It would be very interesting to learn what other dishes can be prepared this way.
Simple yet important techniques for preparing both fried and scrambled eggs that I didn’t know before watching. Loved this.Thank you
What great recipes. Since one runs the water in the mouth together just watching. I’m already looking forward to recreate these ways of potato preparation.
Extraordinary coverage. Cinematography continues to be TOPS. What more could you ask for from either Francis or yeschef?
I will use the trick of the parchment paper to flip the ingredients. The olive oil will make it easy to slide onto the grill I’m sure
I am excited to try all of these dishes but more importantly learn how to build up flavor.
Everything she makes is beautiful in its simplicity. As a chef, you start to rethink how you’re cooking and what you do to not make everything over complicated.
I love the guest co-chefs in this series! It’s extremely heart-warming to see Chef Lee cook with one of the graduates of the Lee Initiative in the fish recipe, and it’s wonderful to see him here, cooking alongside his wife. Great idea!
I have never had tears of joy from seeing someone with so much passion and love in what he does. That changed today.
I LOVE THE ENTIRE FILM…I am now a super big fan of Nancy – her story is simply amazing & inspiring congratulations YESCHEF!!!
Beautiful video and great tips I didn’t know along the way, like reusing the oil and the egg carton to lay the pre-fried chicken onto.
So love the whole vibe of the outdoors, the ease in which you cook. Everything looks amazing, and can’t wait to try this eggplant recipe.
Francis teaches how to make this wonderful and quick meat dish with bacon, avocado, and crispy sweet potato chips.
Learn to make chef Kwame Onwuachi’s Curried Goat with GBD Potatoes and tangy green seasoning aioli
Discover Dario Cecchini’s story – spend a day with the legendary Italian butcher, learn his craft, philosophy, and secrets to perfect steak
A citrus vinaigrette that will pep up your greens.
Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.
Learn from the World’s Best Chefs.