Julia at Home
Lan explains the science behind braising meat and also gives us reasons to overcook our vegetables.
Lan explains the science behind braising meat and also gives us reasons to overcook our vegetables.
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Portuguese custard tarts; a tasting of canned diced tomatoes.
Herb-crusted pork roast; pot holders; how temperature affects bubbly beverages; glass water bottles.
Shrimp and fish stew; Pecorino Romano; Brazilian cheese bread.
Moroccan fish tagine; buying and storing spices; ultra creamy hummus.
Julia makes beef tenderloin, an arugula and endive salad and chocolate pots de crème.
Beef borscht with homemade beef broth; rye bread topped with an olive oil marinated feta.
Julia shares her recipe for easy broiled salmon with mustard and crisp dilled crust.
Porchetta-Style Turkey Breast, Roasted Fennel; review of smart ovens.
Pad thai; coconut milk; electric kettles; Panang beef curry.
Portuguese-style beef stew; prepared pesto; worst gadgets of the year; quinoa and vegetable stew.
Lan teaches us how to make bread using a Tangzhong. She also gives us tips on making delicious sandwiches.
Lan teaches us the proper way to read a recipe. Also, she shows us some master knife skills.
Oven-roasted chicken thighs; the best tools for roasting; easy apple crumble.
Grilled chicken thighs; fresh mozzarella; Popsicle molds; Italian pasta salad.
Cauliflower and bean paella; meat-free burgers; vegan Baja-style cauliflower tacos.
Spice-crusted steaks; supermarket bacon; electric griddles; grilled bacon burgers.
Grilled sausage and peppers; whole-wheat sandwich bread; disposable plates; ballpark pretzels.
The test kitchen shows you how to make two hearty soups: black bean and tortilla.
We wanted to upgrade two favorite fancy vegetable dishes: twice-baked potatoes and stuffed bell peppers.
We investigate inexpensive steaks and also take a look at a classic accompaniment to steak: mashed potatoes.
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