Chef Tiffany Derry

Braised Short Ribs with Carrot Risotto & Lemon Buttered Peas

Chef Brooke Williamson is sharing a bite of springtime in this meal she’s crafted especially for World Chef.

14mins
info

World Chef Selections

Chicken Larb Gai with Thai Sticky Rice Cover
Between 2 Buns: Wow That's Fresh Cover
Unpack the Snack: SWEET SALT & VINEGAR Cover
Gremolata from Scratch with Chef Brooke Williamson Cover
Perfecting Cornbread with Chef Tiffany Derry  Cover

Unpack the Snack

Unpack the Snack: Electric Currant Cover
Unpack the Snack: STICKY CANDY Cover
Unpack the Snack: SNIFFIN RUSSIA Cover
Unpack the Snack: THAT'S NOT MEAT Cover
Unpack the Snack: SWEET SALT & VINEGAR Cover

Marry, Kiss, Kill

Marry, Kiss, Kill: A Saucy Situation Cover
Marry Kiss Kill: EGG-DITION #1 Cover
Marry, Kiss, Kill: EGG-DITION #2 Cover
Marry, Kiss, Kill: DEATH TO BREAD Cover
Marry, Kiss, Kill: FRIED CHICKEN AFFAIR Cover
Marry, Kiss, Kill: POTATO PROBLEMS Cover
Marry Kiss Kill: CONDIMENT CONFUSION Cover

Do Me a Flavor

Do Me a Flavor: Secrets of Yum Cover
Do Me a Flavor: Pops of Flavor Cover
Do Me a Flavor: BLACK GARLIC SURPRISE Cover
Do Me a Flavor: CLAMS ON ACID Cover

Between 2 Buns

Between 2 Buns: Adventures in Beef Cover
Between 2 Buns: Wow That's Fresh Cover

Last Chef Standing

Last Chef Standing: The Burning Pepper Pt. 1 Cover
Last Chef Standing: Hidden Shrimp Pt. 2 Cover
Last Chef Standing: The Big Finish Pt. 3 Cover
Last Chef Standing: Lights Out Cover
Last Chef Standing: New Chef, No Time Cover
Last Chef Standing: The Big Finish  Cover

Chef Sessions

Chef Tiffany Derry’s Cheddar & Jalapeño Cornbread Cover
Philly Lobster Roll with Chef Brian Duffy Cover
Pain de Mie Unity Bread Cover
Chicken Larb Gai with Thai Sticky Rice Cover
Braised Short Ribs with Carrot Risotto & Lemon Buttered Peas Cover
My Mother’s Seafood Gumbo and Cast Iron Corn Bread Cover

Food School: Basics Bundle

What Makes a Dish Thai?  Cover
Knife Cuts: Batonnet Cover
Knife Cuts: Brunoise Cover
Plating: From Basic to Beautiful Cover
The Art of the Towel with Joe Sasto Cover
The Basic Vinaigrette with Chef Monti Carlo Cover
BRAISING MADE EASY with Chef Brooke Williamson Cover
DEGLAZING A PAN Cover
How to Cook ‘Shrooms with Chef Natasha “Tash” Feldman Cover
Mastering Chocolate Ganache with Chef Sherry Yard Cover
Anatomy of the Knife with Chef Brian Duffy Cover
The Perfect Roux with Chef Tiffany Derry Cover
Pasta Dough from Scratch with Chef Joe Sasto Cover

Food School: Under 5 Mins

Let's Salsa! Cover
The Basic Vinaigrette with Chef Monti Carlo Cover
TZATZIKI IN 4 MINUTES WITH CHEF NATASHA FELDMAN Cover
CREAMY, CHEESY, SAUCY Cover
Chef Manouschka Guerrier Makes Haitian Epis Sauce Cover
How to Make Garlic Delicious with Chef Joe Sasto Cover
CRISPY PERFECT OKRA Cover
Tash on ‘Shrooms with Chef Natasha “Tash” Feldman Cover
Anatomy of the Knife with Chef Brian Duffy Cover
Perfecting Cornbread with Chef Tiffany Derry  Cover
The Perfect Roux with Chef Tiffany Derry Cover

Food School: From Scratch (With Recipes)

Strawberry Compote Cover
Caramel is Caring Cover
Fabulous French Toast Cover
Toasted Rice Powder Cover
SPRING CARROT RISOTTO WITH CHEF BROOKE WILLAMSON Cover
BRAISING MADE EASY with Chef Brooke Williamson Cover
THE PERFECT BLT WITH CHEF BRIAN DUFFY Cover
CRISPY PERFECT OKRA Cover
Mastering Chocolate Ganache with Chef Sherry Yard Cover
Perfecting Cornbread with Chef Tiffany Derry  Cover
Pasta Dough from Scratch with Chef Joe Sasto Cover

Food School: Sauces

The Basic Vinaigrette with Chef Monti Carlo Cover
Chimichurri in a Hurry with Chef Manouschka Guerrier Cover
THE ART OF BBQ SAUCE Cover
TZATZIKI IN 4 MINUTES WITH CHEF NATASHA FELDMAN Cover
CREAMY, CHEESY, SAUCY Cover
Chef Manouschka Guerrier Makes Haitian Epis Sauce Cover
DEGLAZING A PAN Cover
Gremolata from Scratch with Chef Brooke Williamson Cover
The Perfect Roux with Chef Tiffany Derry Cover