Julia at Home
Cheesy arancini; short rib ragù; arugula and fig salad; pistachio cannoli.
Cheesy arancini; short rib ragù; arugula and fig salad; pistachio cannoli.
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Smashed burgers; breaking down different vegetable oils; crunchy kettle potato chips.
Grilled Chicken Breasts, Berry Granita; tasting of whole dill pickles; flatware sets
Lan shows us how to salt meat for best flavor. She also teaches us how to use side fond from our pans.
Portuguese-style beef stew; prepared pesto; worst gadgets of the year; quinoa and vegetable stew.
Beef top loin roast with potatoes; metal spatulas; chopped carrot salad with fennel and orange.
Pancakes; turkey bacon; syrup dispensers; baking soda and browning; French-style scrambled eggs.
Albondigas; olives; the science of energy transfer in liquids; Andalusian spinach and chickpeas.
Grilled Boneless Beef Short Ribs, Briam; tasting of goat cheese
It’s a backyard tailgate party and Morgan’s serving Smoked Chicken Wings, Charred Guacamole, and Pizza Dip.
Morgan creates a nacho table covered in barbecued pork and green chili queso. For dessert: campfire s’mores.
Guanimes con bacalao; piña coladas; a visit to Puerto Rico; all about salt cod.
Chicken Marsala; reviewing manual citrus juicers; skillet-roasted chicken in lemon sauce.
Korean marinated beef; a primer on sesame products; kimchi bokkeumbap (kimchi fried rice).
New Mexican bean and cheese turnovers; tomato clubs; Southwestern tomato and corn salad.
Roasted whole side of salmon; turmeric; kids' vegetable peelers; emulsions; spring vegetables.
Julia Collin Davison shows Bridget Lancaster how to make the ultimate Mississippi mud pie.
Omelet with Cheddar and Chives, Breakfast Sausage Patties; tasting of bottled cold brew.
What chops to buy and how to cook them to ensure perfectly cooked meat that is crispy and juicy.
With our recipes for these Thanksgiving standards, we minimize the work so everyone can enjoy the holiday.
We take our restaurant favorites, Crab Towers and Flambéed Lobster, and show you how to make them at home.
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