Daniel Holzman started cooking at age 15 at the famed French restaurant, Le Bernardin. He worked at several of the country's finest restaurants before opening The Meatball Shop in 2010.
Make an Instagram-worthy pasta dish studded with guanciale lardons. Learn the chef's preferred way to separate eggs and how to temper them for a sauce that's silky smooth, not scrambled.
Making an Italian fish stew is a deliciously rewarding way to learn how to prepare fresh seafood. From clams, mussels and scallops to snapper, shrimp and calamari, this essential dish has it all.
Bistecca alla Fiorentina
Daniel channels his inner Picasso while preparing the king of Italian steaks. Join him to see how to make beautiful grill marks, check for the perfect doneness, and carve a T-bone steak with ease.
Linguini Pesto Alla Genovese
Authentic 5-ingredient basil pesto with linguine from Italy's northwestern coast
Grilled Swordfish with Salmoriglio
Perfectly grilled swordfish is all about technique — and a zesty, well-balanced sauce. Daniel provides expert guidance on everything from choosing fillets to plating your fish.
Orecchiette with Broccoli Rabe and Sweet Italian Sausage
Peppery broccoli rabe and spicy red pepper flakes kick up the flavor of this classic dish from Puglia. Learn to sweat garlic, emulsify your sauce, and why your choice of cheese matters.
Take Sunday supper up a notch with this impressive rosemary and fennel flecked pork rib roast from Umbria. Debone, butterfly, score and tie your roast, then cook it to perfection at Daniel's side.
This iconic dish is quintessential Italian grandma food. You'll slowly build complex flavors from your finely-diced soffrito, a triple-threat of beef, pork, and pancetta, and umami-rich tomatoes.
Meatballs and Tomato Sauce
Learn the secret to light & fluffy meatballs using Daniel's secret ingredient: ricotta. You'll also learn which herbs are OK to use dried, how to sweat vegetables, and master dicing onions.