Elevate Your Everyday Cooking with Curtis Stone
Curtis Stone is a chef, restaurateur, and author. His first restaurant, Maude, and his second, Gwen Butcher Shop & Restaurant, both have received MICHELIN stars. Curtis’s third restaurant, Georgie, was named Best New Restaurant in Dallas at the 2020 CultureMap Tastemaker Awards. Outside the restaurant world, Curtis is widely known for his appearances on television programs such as Top Chef Masters and the Emmy-nominated Top Chef Junior. Additionally, he is a New York Times best-selling author whose cookbooks include Good Food, Good Life.
01: Open Fire Cooking: Creating an Open Fire
The crackling of fire is an age-old human tradition. Curtis kicks the series off by teaching you a variety of open-fire techniques.
02: Dry Rubs and Brines
Learn the difference between a dry rub and a brine and follow along as Curtis makes one of each.
Want tenderness and juiciness to your grilled food? Curtis shares three delicious marinade recipes, and explains the purpose of various ingredients to achieve maximum deliciousness.
04: Spit Roasting
Cooking on a spit roast is like nothing else. It's looks impressive but it’s easy to assemble and it’s social— but wait until your guests taste it, because that's when they'll jump up and down.
Finish off your dishes with a bright and zesty chimichurri sauce from Argentina that takes just minutes to make by hand and will be your next go-to sauce in the fridge.
06: Grilling Steaks
Harness the incredible smokiness of a live fire grill and learn how to prepare the perfect wagyu steak, mushrooms, and lamb skewers over hot charcoal.
07: Making Breakfast on a Plancha
Whether on a fun Saturday morning or for your next camping trip, prepare breakfast utilizing the plancha, a flat-top griddle that lets you cook with high heat over an open flame.
08: Cooking in a Caldron
Master another method of working over an open flame by learning how to cook porcini-braised short ribs in the cookware of our ancestors: the caldron.
09: Roasting Vegetables on Embers
Not every cooking method that uses fire needs ferocious flames. As you’ll see here, you can also use the lower temperature of the embers to roast vegetables perfectly.
10: Brick Oven Favorites: Building a Brick Oven Fire
Curtis gives you his best secrets to building the perfect fire for wood-burning ovens, a cooking method that is much more versatile than you might think.
If you've never cooked pizza in a brick oven, now's your chance to learn how to prepare this simple, international food from scratch that everybody loves.
This special breadstick recipe from Curtis’s restaurant Gwen is sure to please even your toughest critics and make you look like an incredible baker.
Try out salt crust—a special technique to cook dense vegetables such as celery root to perfection, leaving it charred on the outside and tender on the inside.
You can even cook delicate seafood in a brick oven. Learn the secrets to making your shrimp and salmon perfect every time.
As an Aussie, Curtis loves lamb. He demonstrates two versions of rack of lamb in the same oven, with a fast recipe and another slow and low.
16: Creative Garden Vegetables: Stems
Discover the unique blank canvas of white asparagus, and learn to prepare a simple, delicious dish complete with butter and poached eggs.
Explore the rich, earthy, mineral flavors of roots in this episode, and learn tasty ways to serve them raw and cooked.
Here you'll learn a delicious way to eat your cabbage and Brussels sprouts with two recipes from Europe and Asia that would make anyone love greens.
19: Tubers and Mashed Potatoes
The most versatile of vegetables, learn how to turn potatoes and sweet potatoes into a creamy, buttery mash that will make your mouth melt.
20: Flowers and Cauliflower Steaks
Yes, you can eat flowers. Cauliflower, too, is having a moment. Make an easy and delicious dish, topped with a fabulous Italian agrodolce sauce.
Bulbs are literally the root of all flavors. From leeks and onions to fennel and garlic, learn how to best use them to make your dishes stand out.
22: Seeds, Beans, and Peas
Seeds, beans, and peas are humble ingredients that can make great dishes. Learn how to make braised green beans and blanched snap peas.
23: Custom Condiments: Pickling
Add crunch, sweetness, and sour flavors to your food with the perfect accompaniment: pickles.
Learn to make a saucy piccalilli relish, a cousin of the pickle and wonderful served over meats, breads, or really, anything.
Make two tangy chutneys with Curtis to accompany your stews and soups, including one that can be whipped up in seconds.
Learn the difference between marmalade, jam, and jellies, and make this special recipe straight from Chef Curtis’s mum.
Sauces can make or break your dish. Make a basic aioli in minutes, then use it as a base to turn it into other sauces simply by adding different ingredients.