Selena Gomez Recipes She Learned on Camera: 14 Selena + Chef Dishes Beginners Can Actually Make

Selena Gomez recipes became a whole cooking show when Selena + Chef premiered on HBO Max on August 13, 2020. The idea was simple and very relatable: a famous singer and actress who did not really know her way around a kitchen would learn one new cuisine per episode, at home, with a different professional chef guiding her remotely. Four seasons and a Food Network holiday special later, the show had reached 44 episodes, and clips of her lessons still pull millions of views on YouTube. Every episode also donated $10,000 to a charity picked by the guest chef. Below are 14 dishes taken straight from the episode list, rewritten as simple home versions so that true beginners can cook along, with a few sweet treats saved for the end..

Selena Gomez Recipes Start Here: Ludo Lefebvre’s French Omelette

The very first episode of Selena + Chef paired Selena with French chef Ludo Lefebvre, and the lesson was a classic French omelette. It sounds basic, yet it is one of the hardest egg dishes to get right: the outside should stay pale yellow with no browning, while the inside stays soft and creamy. The trick is low heat, plenty of butter and constant stirring before you roll it. Nail this one and every other egg recipe suddenly feels easy..

You will need: 3 large eggs, 1 tablespoon butter, a pinch of fine salt, 1 teaspoon finely chopped chives, optional 1 tablespoon grated Gruyere.

How to make it: 1. Whisk the eggs and salt until completely smooth. 2. Melt the butter in a small nonstick pan over medium low heat until foamy but not brown. 3. Add the eggs and stir quickly with a spatula while shaking the pan, about 1 minute, until softly set. 4. Spread flat, add cheese if using, then tilt the pan and roll the omelette into a neat oval. 5. Turn onto a warm plate, rub with a little butter and scatter over the chives.

Cheese Souffle From the Very First Episode

Lefebvre did not stop at eggs on a plate. In the same premiere he also taught Selena his cheese souffle, the dish home cooks fear most because it can sink. The secret is in the egg whites: whip them to firm peaks, fold them gently into a thick cheesy base, and never open the oven door early. Serve it the second it comes out, while it still stands tall and wobbles. Among all the Selena Gomez recipes, it makes the most impressive brunch centerpiece with a green salad.

You will need: 3 tablespoons butter plus extra for the dish, 2 tablespoons grated Parmesan, 3 tablespoons flour, 1 cup warm milk, 4 eggs (separated), 1 cup grated Gruyere, pinch of nutmeg, salt and pepper.

How to make it: 1. Butter a 6 cup souffle dish and coat it with Parmesan. Heat the oven to 400 F. 2. Melt the butter, stir in the flour for 1 minute, then whisk in the milk until thick. 3. Off the heat, beat in the yolks, Gruyere, nutmeg, salt and pepper. 4. Whip the whites to firm peaks and fold them in gently in three additions. 5. Pour into the dish, lower the oven to 375 F and bake 25 to 30 minutes until tall and golden. Serve at once.

Selena Gomez Recipes With a Kick: Roy Choi’s Short Rib Breakfast Tacos

Episode four brought in Los Angeles food truck legend Roy Choi, who taught Selena his Korean BBQ short rib breakfast tacos. It is a brilliant mash up: sweet and salty grilled beef, soft scrambled eggs and warm tortillas, all in one bite. At home, thin flanken cut short ribs cook in minutes in a hot skillet, so this is one of the Selena Gomez recipes that works for a lazy weekend brunch. Add kimchi and green onions for crunch, and keep a little gochujang on the side for anyone who loves heat.

You will need: 1 pound thin cut beef short ribs, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 2 garlic cloves (grated), 1 teaspoon grated ginger, 6 eggs, 8 small corn tortillas, chopped kimchi, sliced green onions, sesame seeds.

How to make it: 1. Mix the soy sauce, sugar, sesame oil, garlic and ginger and marinate the ribs for at least 30 minutes. 2. Sear the ribs in a very hot skillet 2 minutes per side, then slice the meat off the bones. 3. Softly scramble the eggs with a pinch of salt. 4. Warm the tortillas. 5. Fill each with egg and beef, then top with kimchi, green onions and sesame seeds.

Hawaiian Malasadas, the Sugar Rolled Doughnuts

Choi did not leave without dessert. In the same episode he showed Selena how to make Hawaiian malasadas, the pillowy Portuguese style doughnuts that are famous across the islands. They have no hole, a light yeasty center and a heavy coat of sugar that sticks to your fingers. The dough needs time to rise, so start in the morning. These are the sweetest Selena Gomez recipes on the list. Fry a few at a time so the oil stays hot, and roll them in sugar while they are still warm.

You will need: 1 packet instant yeast, 1/4 cup warm water, 1/3 cup sugar plus 1 cup for rolling, 3 eggs, 1/4 cup melted butter, 1 cup warm evaporated milk, 4 cups flour, 1/2 teaspoon salt, oil for frying.

How to make it: 1. Mix the yeast with the warm water and a pinch of sugar for 5 minutes. 2. Beat in the eggs, butter, milk, 1/3 cup sugar, salt and flour into a soft, sticky dough. 3. Cover and let rise 1 to 2 hours until doubled. 4. Heat the oil to 350 F, then drop in spoonfuls of dough and fry 2 to 3 minutes per side until deep golden. 5. Drain briefly and roll in sugar while hot.

Jon and Vinny’s Simple Tomato Bruschetta

Chef duo Jon Shook and Vinny Dotolo taught Selena a full chicken dinner in episode five, and the starter was bruschetta. It is the perfect beginner recipe because it is mostly about good ingredients and a little patience. Ripe tomatoes get chopped, salted and left to release their juices, then piled onto bread that has been toasted until crunchy and rubbed with raw garlic. The salt makes the tomatoes taste twice as sweet. Of all the Selena Gomez recipes here, this is the quickest win, so make it in summer when tomatoes are at their best.

You will need: 4 ripe tomatoes, 1 small shallot, 1 garlic clove plus 1 for rubbing, 3 tablespoons good olive oil, 6 fresh basil leaves, 1 crusty baguette or country loaf, flaky salt and black pepper.

How to make it: 1. Dice the tomatoes and shallot, mince 1 garlic clove and mix with olive oil, salt and pepper. 2. Let stand 15 minutes. 3. Slice the bread, brush with oil and toast in a hot pan or under the broiler until golden. 4. Rub each warm slice with the cut side of a garlic clove. 5. Spoon the tomatoes on top, add torn basil and a pinch of flaky salt right before serving.

Selena Gomez Recipes for Dessert Lovers: Matcha Chocolate Chip Cookies

Candice Kumai joined Selena for episode three and finished her lesson with matcha chocolate chip cookies. If you already love a classic chocolate chip cookie, this version adds a gentle earthy flavor and a gorgeous green color from Japanese matcha powder. Use a fresh, bright green matcha for the best taste and color. Pull them from the oven while the centers still look a little soft, and they will stay chewy for days. White chocolate chips work too if you prefer a sweeter cookie.

You will need: 1/2 cup softened butter, 1/2 cup brown sugar, 1/4 cup white sugar, 1 egg, 1 teaspoon vanilla, 1 1/4 cups flour, 1 tablespoon matcha powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup chocolate chips.

How to make it: 1. Heat the oven to 350 F and line a tray with parchment. 2. Beat the butter and sugars until fluffy, then beat in the egg and vanilla. 3. Sift in the flour, matcha, baking soda and salt and mix just until combined. 4. Fold in the chocolate chips and scoop into balls. 5. Bake 9 to 11 minutes until the edges are set, then cool on the tray for 5 minutes.

Angelo Sosa’s Guacamole 101

In episode seven, chef Angelo Sosa gave Selena a lesson he called Guacamole 101. It is the kind of recipe everyone thinks they know, yet small details make a big difference. Mash the avocado only partly so there are still chunks, add lime juice right away so it stays green, and season boldly with salt. Finely chopped onion, cilantro and jalapeno bring crunch and heat. Like most Selena Gomez recipes from the show, taste and adjust at the end, because every avocado is a little different.

You will need: 3 ripe avocados, 1 lime, 1/4 cup finely chopped white onion, 1 small jalapeno (seeded and minced), 2 tablespoons chopped cilantro, 1 small tomato (diced), 3/4 teaspoon salt, tortilla chips to serve.

How to make it: 1. Halve the avocados, remove the pits and scoop the flesh into a bowl. 2. Squeeze in the lime juice and mash with a fork, leaving some chunks. 3. Fold in the onion, jalapeno, cilantro and tomato. 4. Season with salt, taste and add more lime or salt if needed. 5. Serve right away with chips, or press plastic wrap onto the surface to keep it green.

Tanya Holland’s Buttermilk Fried Chicken

Oakland chef Tanya Holland came on in episode eight to teach Selena buttermilk fried chicken, along with bacon, cheddar and scallion biscuits. Buttermilk is the real secret here: an overnight soak makes the chicken juicy and tender, and it helps the seasoned flour cling for a craggy, crunchy crust. Use a heavy pot, a thermometer and fry in small batches so the oil stays hot. For more star inspired cooking, browse our celebrity recipes stars cooked on camera.

You will need: 3 pounds bone in chicken pieces, 2 cups buttermilk, 2 teaspoons salt, 1 tablespoon hot sauce, 2 cups flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon cayenne, oil for frying.

How to make it: 1. Soak the chicken in buttermilk, 1 teaspoon salt and hot sauce for 4 hours or overnight in the fridge. 2. Mix the flour with the spices and remaining salt. 3. Lift the chicken from the buttermilk and dredge well, pressing the flour on. 4. Fry in 325 F oil in batches, 12 to 15 minutes, turning, until golden and 165 F inside. 5. Drain on a rack and sprinkle with a little salt.

José Andrés’ Garlic Shrimp, Gambas al Ajillo

Season two brought chef José Andrés, who walked Selena through a whole Spanish tapas feast, from gazpacho and a new way omelet to pan con tomate. The easiest dish to copy at home is gambas al ajillo, shrimp sizzled in olive oil with lots of sliced garlic and a little chili. It is one of the fastest Selena Gomez recipes, taking about five minutes from start to finish. Do not skip the crusty bread, because soaking up the garlicky oil is the best part of the whole plate.

You will need: 1 pound large shrimp (peeled), 1/2 cup olive oil, 8 garlic cloves (thinly sliced), 1/2 teaspoon red pepper flakes, 1 teaspoon smoked paprika, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, salt, crusty bread.

How to make it: 1. Pat the shrimp dry and season with salt. 2. Warm the oil and garlic in a wide pan over medium heat until the garlic turns pale gold. 3. Add the pepper flakes, paprika and shrimp. 4. Cook 1 to 2 minutes per side until pink and just firm. 5. Stir in the parsley and lemon juice and serve sizzling with bread.

Cinnamon Sugar Buñuelos With Marcela Valladolid

In season two, Marcela Valladolid taught Selena shredded chicken mole tacos and, for dessert, cinnamon sugar dusted buñuelos. These thin, crackly fried dough rounds are a Mexican holiday favorite, and they are wonderfully easy to make with simple pantry ingredients. Roll the dough as thin as you can so it puffs and blisters in the hot oil. While each one is still warm, shower it in cinnamon sugar. They are just as good with a drizzle of honey or piloncillo syrup.

You will need: 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon sugar, 2 tablespoons butter (melted), 1 egg, about 1/2 cup warm water, oil for frying, 1/2 cup sugar mixed with 1 tablespoon cinnamon.

How to make it: 1. Mix the flour, baking powder, salt and sugar, then add the butter, egg and enough warm water to make a smooth dough. 2. Knead 3 minutes, divide into 12 balls and rest 20 minutes. 3. Roll each ball very thin, about 6 inches wide. 4. Fry in 350 F oil about 1 minute per side until crisp and golden. 5. Drain and sprinkle generously with cinnamon sugar.

Selena Gomez Recipes for First Time Bakers: Rosemary Focaccia

Chef Fabio Viviani joined season three to teach Selena pan pizza and rosemary focaccia, and focaccia might be the friendliest bread a beginner can bake. There is no shaping and no fancy kneading: the wet dough simply rests, gets stretched into an oiled pan and is dimpled with your fingertips. A generous pour of olive oil gives it crisp, golden edges and a soft, airy middle. Press in fresh rosemary and coarse salt just before it goes into the oven.

You will need: 4 cups bread flour, 2 teaspoons salt, 1 packet instant yeast, 2 cups lukewarm water, 1/2 cup olive oil divided, 2 sprigs fresh rosemary, flaky sea salt.

How to make it: 1. Stir the flour, salt, yeast and water into a shaggy dough, cover and let rise 2 hours, folding it over itself twice. 2. Pour 1/4 cup oil into a 9×13 pan, add the dough and stretch it gently to the corners. 3. Rest 30 minutes, then dimple deeply with oiled fingers. 4. Drizzle with the rest of the oil and top with rosemary and flaky salt. 5. Bake at 450 F for 22 to 25 minutes until deep golden.

Padma Lakshmi’s Homemade Masala Chai

Padma Lakshmi visited season three to teach Selena sweet and sour shrimp, coconut rice and homemade masala chai, and that chai clip has become one of the show’s most watched moments online. Real masala chai is nothing like a tea bag in hot water. Whole spices are lightly crushed and simmered with black tea, milk and sugar until the kitchen smells amazing. Adjust the spice and sweetness to your taste, as with all Selena Gomez recipes, and strain it into cups while it is piping hot.

You will need: 1 1/2 cups water, 1 1/2 cups whole milk, 2 tablespoons loose black tea (Assam is ideal), 6 green cardamom pods, 1 small cinnamon stick, 4 whole cloves, 4 thin slices fresh ginger, 2 to 3 tablespoons sugar.

How to make it: 1. Lightly crush the cardamom and cloves. 2. Simmer the spices and ginger in the water for 5 minutes. 3. Add the tea and simmer 2 minutes more. 4. Pour in the milk and sugar and bring just to a boil, then lower the heat and simmer 3 minutes, watching that it does not boil over. 5. Strain into cups and serve hot.

Basque Cheesecake, Burnt on Purpose

Season three also featured chef Gabe Kennedy, who taught Selena black cod en papillote and a Basque cheesecake with figs. This is the cheesecake for people who are scared of cheesecake. There is no crust and no water bath, and cracks are part of the charm. A very hot oven turns the outside dark and caramelized while the inside stays creamy, almost like custard. Let it cool fully, then serve with fresh or roasted figs. It is the most forgiving dessert of all the Selena Gomez recipes here.

You will need: 2 pounds cream cheese (room temperature), 1 1/4 cups sugar, 5 large eggs, 1 1/2 cups heavy cream, 1 teaspoon vanilla, 1/4 cup flour, pinch of salt, fresh figs to serve.

How to make it: 1. Heat the oven to 425 F and line a 9 inch springform pan with two crumpled sheets of parchment so it rises above the rim. 2. Beat the cream cheese and sugar until smooth. 3. Beat in the eggs one at a time, then the cream, vanilla, salt and flour. 4. Pour into the pan and bake 55 to 65 minutes until very dark on top but still wobbly in the center. 5. Cool completely and chill before slicing.

Selena Gomez Recipes to End On: Jamie Oliver’s Eton Mess

The season three finale starred Jamie Oliver, who cooked a dukkah roast chicken with perfect roast potatoes and finished with an Eton mess. It is the ideal last lesson for a beginner, because the whole point is that it looks messy. Crushed meringue, softly whipped cream and juicy strawberries are folded together just before serving, so the meringue stays crunchy. Store bought meringues are completely fine here, which makes this a true five minute dessert.

You will need: 2 cups strawberries, 1 tablespoon sugar, 1 1/2 cups heavy cream, 1 teaspoon vanilla, 6 store bought or homemade meringue nests, a few mint leaves.

How to make it: 1. Slice the strawberries, toss with the sugar and set aside for 10 minutes. 2. Mash a quarter of the berries into a quick sauce. 3. Whip the cream with the vanilla to soft peaks. 4. Break the meringues into chunks and fold them into the cream with the sliced berries. 5. Spoon into glasses, swirl in the berry sauce and top with mint.