Julia at Home
Caesar dip; roasted chicken; cheesy risotto-like orzo; chocolate biscotti.
Caesar dip; roasted chicken; cheesy risotto-like orzo; chocolate biscotti.
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Chicken Francese, Roasted and Glazed Chicken Wings; review of air fryers
Pita bread; a tasting of international yogurts; the science behind proofing dough; shakshuka.
Jamaican oxtail; oxtail dishes around the world; countertop compost bins; Jamaican rice and peas.
Slow-roasted medium rare beef short ribs; beef steaks; twice-baked potatoes with bacon and cheddar.
Sufganiyot (Hanukkah jelly doughnuts); schmaltz in Jewish cuisine; leave-in temperature probes.
Caesar dip; roasted chicken; cheesy risotto-like orzo; chocolate biscotti.
Julia makes shrimp tacos, lamb pita sandwiches, salmon, and little lemon poppy seed cake for one.
Julia grills lamb skewers, eggplant with tomato vinaigrette, tzatziki, couscous and more.
Easy-braid challah; a flour primer; crescent-shaped rugelach with raisin-walnut filling.
Kanelbullar, Gravlax; review of robot vacuums
Chinese barbecued pork; wire racks and rimmed baking sheets; Sichuan braised tofu with beef.
It’s a Greek-inspired girls night with chicken souvlaki, grilled carrots, and smoky eggplant dip.
Morgan serves up two burgers: a reverse-seared, slow-smoked version, and a cheesy smashed burger.
Porchetta-Style Turkey Breast, Roasted Fennel; review of smart ovens.
Linguine allo scoglio; manual pasta machines; restaurant tools for the home cook; shrimp and beans.
Braised brisket with pomegranate, cumin and cilantro; twist corkscrews; duchess potato casserole.
Lan shows us tricks for how to make the most of the microwave. She also teaches tips for the oven.
Lan explains the science behind braising meat and also gives us reasons to overcook our vegetables.
Linzertorte; tube pans; a classic recipe for Belgian spice cookies.
Bridget and Julia make Caramel-Espresso Yule Log; Lisa reviews mini muffin tins.
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