Baking With Julia
Markus Farbinger makes cardinal slice, poppy-seed torte.
Markus Farbinger makes cardinal slice, poppy-seed torte.
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Cod; chicken thighs with onion/garlic/wine.
Beef stew; glazed strawberries.
Mushroom soup; roast chicken; crêpes.
Poached bass; grilled veal chops.
Oysters; Pilaf; Grapefruit.
Grilled eggplant; seafood; prickly meringues.
Preparing eggs with chefs Wylie Dufresne, Daniel Patterson and René Redzepi; Ko egg.
Foie gras sandwich; whiskey tasting with chef Sean Brock; hot brown served up three ways.
Yakitori and sushi in Japan; chef Daniel Patterson prepares beets.
Hanging out with chef René Redzepi.
There is something rotten in David Chang’s kitchen and rotten is delicious.
Fideos; salt cod omelet; chef Albert Adria makes spongecake.
David Chang discusses dishes from his childhood, summer eating, visiting Japan and golf.
Chang’s relationship to the pig, and makes pork belly and tonkotsu.
Instant ramen dishes and tsukemen; noodle factory; alkalinity.
Fresh artichoke bottoms filled with mushrooms and topped with poached eggs and Béarnaise sauce.
Preparing a meal for company.
Zarela Martinez; stuffed poblano peppers.
Jody Adams; veal; bean salad.
Christopher Gross; beef; chocolate towers.
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