
Almazan Kitchen
Serbian forest magic! Epic foodporn & world's best recipes in one place. Enjoy peaceful cooking over fire. Hottest Burger in The World and Big Ribeye with French Fries

Serbian forest magic! Epic foodporn & world's best recipes in one place. Enjoy peaceful cooking over fire. Hottest Burger in The World and Big Ribeye with French Fries

Serbian forest magic! Epic foodporn & world's best recipes in one place. Enjoy peaceful cooking over fire. Chicken on a skewer old style Almazan Kitchen, Torpedo Sub and Hell Fish

Steven Raichlen's Project Fire Wood smoke adds depth to dishes like wood-grilled bruschetta, swordfish with chimichurri, and beef tomahawks.

Steven Raichlen's Project Fire Master brisket smoking with tips for Texas BBQ, bacon-smoked flat, Vietnamese salad, and Tex-Mex tacos.

Steven Raichlen's Project Fire Explore Carolina pulled pork, Texas beef clod and Moroccan mechoui lamb showcasing the shoulder cut's richness

Steven Raichlen's Project Fire Florida tailgate classics: pork shooters, fiery wings, unique hamburgers laced with barbecued brisket.

One Potato, two potato, oh, so many potatoes. Julia and Jacques share their tricks, “trucs” and techniques.

First is Roast of Veal with Wild Mushrooms, Braised Endive, & white wine. Second is delicious Leg of Lamb.

Poached chicken, chicken pot pie and rustic apple tart dessert. Julia and Jacques show how simple it is.

Julia and Jacques demonstrate recipes for sausage and paté that are right out of the French countryside.

Braised Cabbage stuffed with a flavorful ground beef and rice filling one way with onions, celery etc.

Julia & Jacques Cooking at Home Julia and Jacques demonstrate the art, and the adventure, of the Soufflé.

Perfectly roasted chicken says Julia. Here are three ways to perfectly roasted chicken.

Julia and Jacques share opinions, and know-how, on mussels…and, oysters, clams and shrimp.

Julia dons safety goggles and takes up a blowtorch for this hot dessert show.

A classic of the American table--pork chops and applesauce and more.

Julia and Jacques scrambling an ostrich egg as voluminous as a dozen and a half Grade A Large.

Four classic soups made from scratch in Julia's kitchen.

One of Julia's most memorable meals was the Sole Meuniere. With Jacques, she recreates this dish.

Quick and easy: sweet roasted peppers and onions wrapped in tortillas and garnished with fresh salsa.