Julia at Home
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 how to salt meat for best flavor. She also teaches us how to use side fond from our pans.
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Julia makes her favorite weeknight dinner featuring a butterflied and Za'atar rubbed roast chicken.
Indoor pulled chicken; basmati rice; gadgets; flaky buttermilk biscuits.
Roasted bone-in chicken breasts; kitchen trash cans; baked potatoes.
Spiral sliced ham glazed with cider vinegar caramel; mandolines; the science of sound and texture.
Chocolate babka; the history of babka; espresso powder; fail-proof chocolate fudge.
Slow-roasted duck with blackberry sauce; tinned fish; a rich bean bourguignon.
Braciole; angel hair pasta; scrub brushes; pasta with burst cherry tomato sauce and caper crumbs.
Breton Kouign Amann, Madeleines; review of bannetons
Julia whips up pan-seared scallops, a white bean-salami salad, and garlic and herb breadsticks.
School Week with spinach & feta dip, chicken soup, garlic monkey bread, and granola bars.
Holiday sugar cookies; parchment paper; silicone baking mats; lemon bars.
Korean marinated beef; a primer on sesame products; kimchi bokkeumbap (kimchi fried rice).
Herb-crusted pork roast; pot holders; how temperature affects bubbly beverages; glass water bottles.
Dan reveals the science of cooking bacon, then makes homemade yogurt and the perfect chewy bagels.
Dan showcases the bold flavor of cranberries; Lisa and Hannah put disposable and reusable bags to the test
Omelet with Cheddar and Chives, Breakfast Sausage Patties; tasting of bottled cold brew.
Poulet au vinaigre (chicken with vinegar); meat pounders; French potato tart.
Roast chicken with warm bread salad; a tasting of white miso; skillet-roasted Brussels sprouts.
Skirt steak sandwiches with blue cheese; lemon and herb red potato salad; coconut pound cake.
Julia shares her recipe for spaghetti with turkey-pesto meatballs, garlic bread and a green salad.
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