Julia at Home
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
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Tamales with red chicken chili; chorizo and potato tacos.
Julia cooks up jalapeño poppers, chicken wings with ranch, pastrami sandwiches and more.
Chicken on the grill; black-eyed pea salad with peaches; white wine sangria.
Julia whips up pan-seared scallops, a white bean-salami salad, and garlic and herb breadsticks.
Ginger frozen yogurt; digital scales; personal blenders; lemon posset with berries.
Pasta Cacio e Uova, Orecchiette with Broccoli Rabe and Sausage; chef’s knives under $75.
Sous vide prime ribs with mint persillade; vacuum sealers; popovers.
Pan-seared strip steaks, beet salad with spiced yogurt and watercress; nonstick-friendly tools.
Linzertorte; tube pans; a classic recipe for Belgian spice cookies.
Lan teaches us tricks on how to marinate meat, as well as the best ways to cook a steak.
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
Gingerbread layer cake; stove top kettles; sticky toffee pudding cakes.
Boston cream pie; silicone spatulas; chocolate sheet cake with milk chocolate frosting.
Corned beef with vegetables; sherry vinegar; salt diffusion and nitrates; snickerdoodles.
Sisig and garlic fried rice; chicken wings as a bar snack; soy sauce chicken wings.
Quesabirria Tacos, Sopa Seca; a visit to Tucson; history of Birria in the United States
Frito pie; a tasting of nonalcoholic beer; the story of the Potato Chip Queen of the West.
Sesame-encrusted tuna; pan-roasted halibut; soy sauce; oven mitts.
We prepare a Thai-inspired beef stir-fry and share a recipe for great potstickers.
We aimed to create the very best version of this cold-weather favorite, beef carbonnade.
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