Awesome!!! Nancy Silverton is such a great inspiration. Love her technique and style.
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Thank you, I’ll never buy store-bought again, delicious thank you… making in small batches much easier to use for a variety of dishes?.
I enjoyed seeing how a simple tasty meal came together, I could almost taste it at the end – well done to all.
Great class. Takes out all the fear of fermentating. The discussion on “playing with your food” is spot on.
I am already at the store buying these ingredients! So happy with YESCHEF. Love the format as it inspires me to try new recipes!!
Awesome. The trick with the egg carton to keep the crust on the chicken is great. I always wondered why the crust wouldn’t hold. Thank you, chef.
Very beautiful and touching, a very humble chef. May God always bless him and his family.
So wonderful! Thank you. Steak has always been hard for me to gauge as well. Glad I’m not alone. Agree so much about more ethical treatment of animals we use for food. Less steroids, less antibiotics. Thank you again! Going to try Chimichurri!
I enjoyed the 1st video & love how creative the chief is. I would never think of a BBQ sauce using bananas. I’m not sure if it’s the video or my internet but it kept freezing, I jumped it forward then it was ok. Overall a good watch, thank you.
This is a great story. I enjoyed learning about Kentucky and Chef Lee’s amazing journey.
Very interesting. I especially liked the approach that the cooking begins way before you buy your ingredients – on farms and fields! Beautiful pictures.
I am so looking forward to making this meal. The egg yolk sauce is a valuable addition to my recipe book. You have inspired me.
Chupin very tasty looking. We made that in the around the world. I love your way with all the vegetables, I will add all of them to my one. Thank you Chef Mallmann.
The Empanadas look amazing. I like the fresh tomato sauce you serve I like the Fresh Tomato sauce you serve in them.Thank you Chef
Never thought I’d be watching a class on a celery dish but after having an amazing gin drink this summer with celery leaves….. I am now a celery fan! Thank you!
That was one of the most inspiring things I have every seen. Brought tears to my eyes and a song in my heart.
She defines LA food for our family and her flavors have always been a part of our family celebration and ingrained in our memories. Thank you for offering this program!
Looked soooooooooo nummy. Will have to look for the Persian whey on line. Hope I can find it!
Looks amazing… cant wait to make it! Wonderful cooking techniques look forward to practice them.
So incredibly inspiring and a great way to be pulled back to center, everything just gorgeous about this production.Bravo!
Great video! Love the natural surroundings. Will be cooking this one soon.
Mallmann is always an awesome experience, love his simple and laid back demeanor! Definetly will give this a try with Family!
Had fried bologna as kid. I’ll be trying this one. Really learned about the char, and when burn is essential and what to watch for in your product
His teaching is untangling me from old ideas about the complexity of “cooking”. Amazing Chef.
This was truly awesome. I have loved this chef for a long time. I experience his love enthusiasm for life and character right through my iPad!
I loved the way he was just making a meal. Not really doing anything cheffy. Just making supper. Really Cool.
He’s amazing and that was fantastic. I’m making this today on Mother’s day/Sunday. TYSM, Francis.
I went to visit Dario last month and it was such an amazing experience, I had to sign up for YesChef just so I could take his class. His enthusiasm never gets old.
I loved every second of this story. What stood out the most was Nancy’s kindness. Thank you for letting us get to know her better. PS Also going to visit Italy ASAP because of this movie:)
Great in-depth documentary which I suspect will lend more meaning to the classes that follow.
Amazing peanut butter, although my ended much darker since I pushed the peanut a little further during roasting. Super savery.
That was an amazing way to put together a salad that takes the Caesar salad to a whole new level. I can’t wait to try.
Wow! Looks so beautiful & delicious. I make my own bread and make croutons with the day or two old bread.
Excellent! I learned so many little things to tweak when I make my next pie. The presentation of the video was done well and allowed me to absorb what was being taught.
Such a joy to watch the relaxing pace of cooking for a few. Love watching her – informative, calming, comforting and entertaining. She is a Culinary Maven! Thanks Chef!
We made these last night over our fire and they were absolutely delicious. We didn’t have thyme but we had fresh marjoram. Otherwise we followed the recipe as presented.
Your domino potatoes gave me a new inspiration for Hasselbeck potatoes. Thank You
Panqueques dulce de leche, Apple pancake. Again I will try this with my next clients. All look simple but very tasty and make you feel happy. Thank you, Chef.
Thanks for such an inspirational film. Joyous food. Silence. Respect for nature. Aspirations of beauty in every table. A philosophy that spoke deeply.
Great simple, summer recipe. Once your pantry is stocked it only takes minutes
Chef Lee, this is a fantastic dish. Being from the south on the Gulf Coast and now living in Seoul, I genuinely love Korean and Southern fusion. KC.
This is one of the most beautiful class of what we all think is a simple dish. The layers of flavor illustrated in this class are spectacular! Can’t wait to make this!
Comforting recipe. Not too difficult to make. Tradition meets modernity in use of ingredients.
I loved the inside leaves as a garnish, so pretty. I would make this. I have diabetes and I think this would be a great vegetable dish for myself, and my husband.
It’s my first cooking class with you since I’ve bought to myself this gift on Dec 31. I can’t wait to go and buy some peppers to do this recipe! Thank you Miss Sylverton. I nearly smelled the perfumes in your kitchen! I have to say that it’s because of you that I’ve joined YesChef!
Tangerine, grapefruit, orange. Caramelized, wonderful cream to finish a romantic desert.Thank you Chef.
I love (as a vegan chef) when I make my garlic thyme butter then pour on to purple potatoes before I roast them. This reminded me of that. So good!
Looks amazing! What parts of the chicken are used to make stock that gelatinous?
Enjoyed Chef Lee, his wife, family & friends… food brings us together. I will be making the steamed fish dish this weekend.,. So inspiring!
I cannot wait to make this recipe it looks amazing, I will see if I can gather a few friends over tho munch on them. We used to have a stove like yours but it was lost somehow in transition to newer things. I really love you wood fired stove.
I love the shots of this plated. Messy at first glance, and yet beautiful. Your recipes are super approachable for a home cook.
I made this and can’t wait to make it again. My family loved it.. So light and airy.
What a beautiful dish! My mouth was watering the entire time watching Nancy make it. This roasted eggplant dish will make an absolutely delicious main vegetarian entree!
Oh my goodness, this should taste devine. A must try, as potatoes are my absolute favorite food. And to make with your hands, well, this will make my husband happy…
Great… loved this… love the fresh. approach to the food. Loved the lesson on KimchI and fermentation Its took the fear away- I will definitely vibe trying y own kimchi…. Jill B
Erez, wonderful presentation and the Challah look amazing. Matbucha and garlic confit superb. I will prepar all of that and made a surprise for my Jewish friends. Thanks a lot. Pino Mantelli
Dessert, really good way of cooking Pears, and adding dulce de leche. A very nice proposal for a nice winter sweet snack Thank you Chef!
Mallmann takes cooking meat and brings it to an art form. The quality of the instruction is great and the videography is superb. Bravo
Francis is truly mesmerizing. He loves life and THAT is exemplified in his craft which is what is so appealing.
Absolutely wonderful to watch an d I can’t wait to make them! Though I won’t be daring enough to cook in a poncho! 🙂
Loved Dario’s story! it was great that Nancy joined the festivities.
LOVE. DARIO. Great job showing his zest for his craft and love for people and animals. Curt Roberts
This banana sauce was very interesting. Definitely going to try it. I love serving quail, and learning new ways to prepare it. A little elegance.
I loved the lesson and will definitely make the bread….not sure about the matbucha ’cause I can’t do heat! But it sure looks delicious!
So very informative. Learned so many new things. Appreciated my first class.
First think I need to say is what a relaxing experience it is to watch you cook. I’m inspired to say the least! I will be attempting to recreate this in my oven or possibly low and slow on my bbq.❤️
This looked delicious and simple, I loved the tips about getting everything out before starting the sauce., cant wait to try it.
This dish was flat out amazing! It was unique, and out of the ordinary.I love the combination of tradition and uniqueness of the dishes.
I love the concept of this dish. It’s simplicity. The only thing missing is trying it for myself and, of course, tasting it!
I’m excited to see so many years of experience in a flour dusting hand. Beautiful lesson.
These were the best tasting potatoes I have ever had! My family loved them
Wow! The best dish so far from Nancy! Perfect as is with crusty bread and a platter of summer tomatoes and some good wine for a light vegetable meal.Thank you!
Great episode! Not pie-baking fan, yet who knows Nancy may have inspired me!
Really well done – good pace – clear instruction. Videography is well timed and angled. He comes off very kind and with a clear joy for cooking – I’d eat at his table any day.
Beautiful Argentinian salad. Love the way and the mix from vinegar, lemon dressing. Thank you chef Mallmann.
A real great recipe. Easy to make and the taste is amazing. I love KimchI and I was always afraid to make it by myself but now I won’t stop to ferment.
Really great descriptions of texture and technique. Very helpful compared to just following ingredients in a recipe.
I love how Chef Lee presents his fried chicken lesson calmly, in slow pace, so no details are missed. Also, he pays attention to safety in frying and not rushing through the steps! Very enjoyable to watch and learn!
Easy and elegant appetizers! I like the tips she offers regarding the salted capers and anchovies.Thanks!
Oh my GOSH!! BEAUTIFUL!!! I love how he loves fresh vegetables and used them to create stunning dishes that make my mouth water!! I will make this dish many times!!! THANK YOU!!!
It all looked wonderful…Just challenging enough, delicious.. Loved the cultural connections with Soul food and Korean flavors…
I so love the attention to detail and the importance of using the right ingredients. I can’t wait to see Nancy’s other lessons soon!
Your garden is the garden of eden!!! It’s so nice watching. Just wish to beem yourself to you gorgeous place and taste these delicious chicken breast
OMG! my heart is racing because this was such a gorgeous dish. so easy yet so complex! I loved the way nancy and her guest interacted and the delicate way they plated the food.
The simplicity in his dishes and all the other amazing chefs who share their wonderful secrets in such beautiful ways here on yeschef is to me the biggest gift. Thank you so much!
This speaks to my heart. When I was a poor, single mother with two children – it was potatoes, potatoes, potatoes. When you spend time with something – you learn to feel it.
Such a gorgeous recipe again Nancy, love the tips for slicing garlic, onion and peppers too.
Erez’s humor makes this even more fun to watch. “Baking and therapy” is a good life motto. 🙂
This is the most amazing video I have seen here. I want to be there eating all of it with him.
Wow!! Just beautiful. This episode makes me want to run to buy the ingredients and make it now!
Great chefs are artists and if you never thought of it like that before, you will after watching this.
I made the dominos and they came out AWESOME! Not a hard dish to make but delicious. I had seen this recipe before, attributed to Francis Mallmann, but not with him presenting. Much better demonstration (obviously) and much better product. Thank you YESCHEF!
What a great introduction to a chef I hadn’t heard of until now. I’m feeling very inspired.
I can’t help but be inspired by Dario’s infectious personality. I hope I can translate that to my table.
This is fantastic, I live in a climate perfect for growing spuds and they are my favourite thing to eat and grow, love trying all these!
Looks absolutely delicious and so quick and easy to make. Definitely looking forward to making this during the next few days as we come into summer here in New Zealand. Thank you.
Just love it. Everything so much connected with nature. Would love to be there and get a taste of the food made on the fire.
Engaging class, full of ways to enhance your cooking (granite in the oven!), while showing how relaxing, easy and delicious cooking can be.
I have just joined “YesChef”. I have watched Chapa Veggies, looks wonderful. I will cook and serve all my friends vegetarian or not. Looking forward to more episodes
You are my absolute mentor, and you are the reason I want to be a chef!
