Julia at Home
Lan shows us tricks for how to make the most of the microwave. She also teaches tips for the oven.
Lan shows us tricks for how to make the most of the microwave. She also teaches tips for the oven.
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Shashlik-style beef kebabs; ground cumin; adjaruli khachapuri.
Porchetta abruzzese; pig farming in early North America; hardy greens; quick-braised broccoli rabe.
Linzertorte; tube pans; a classic recipe for Belgian spice cookies.
Chinese pork dumplings; steamer baskets; ginger graters; Beijing-style meat sauce and noodles.
Pastitsio; feta cheese; braised eggplant with paprika, coriander and yogurt.
Mushroom pâté; vegetable tarts; celery mushroom salad; crème brûlées.
Julia beats the heat with a light and summery gazpacho and seasoned croutons.
Julia plans a date night with Ian featuring herb-crusted beef tenderloin for two.
Omelet with Cheddar and Chives, Breakfast Sausage Patties; tasting of bottled cold brew.
Beef tenderloin with smoky potatoes and persillade relish; turkey tasting challenge; fat separators.
Roasted bone-in chicken breasts; kitchen trash cans; baked potatoes.
Lan shows us how to salt meat for best flavor. She also teaches us how to use side fond from our pans.
Lan shows us tricks for how to make the most of the microwave. She also teaches tips for the oven.
Chicken under a brick with herb-roasted potatoes; mozzarella; creamy buttermilk-vanilla panna cotta.
Pan-seared pork tenderloin steaks; air fryers; crispy slow-roasted pork belly.
Poulet au vinaigre (chicken with vinegar); meat pounders; French potato tart.
A New York classic -- prosciutto bread; a tasting of provolone; drop meatballs.
North Carolina dipped fried chicken; a tasting of chocolate ice cream; North Carolina lemon pie.
We investigate inexpensive steaks and also take a look at a classic accompaniment to steak: mashed potatoes.
We show you how to make bistro classics like steak au poivre and crème brûlée.
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