Julia at Home
Julia celebrates with an indoor clambake made with fresh lobster, mussels, and clams.
Julia celebrates with an indoor clambake made with fresh lobster, mussels, and clams.
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Dan shows us how to make cake and yeasted doughnuts. Kevin and Jeffery make crispy pork belly in the oven.
Kevin and Jeffrey make Chinese shrimp toast. Lisa and Kate explore the world of Japanese knives.
Sufganiyot (Hanukkah jelly doughnuts); schmaltz in Jewish cuisine; leave-in temperature probes.
Japanese steakhouse steak and vegetables; cast iron skillets; charred cherry tomatoes with peppers.
North Carolina barbecue pork; fire pits for cooking; lemonade with honey.
Three cup chicken; firm tofu; smashed cucumbers.
Fougasse; automatic hand soap dispenser; Provencal vegetable soup.
Irish stew with carrots and turnips: Irish Brown Soda Bread; review of all-in-one machines.
Chili-rubbed grilled flank steak with skillet rice; beans, and corn; icebox key lime cheesecake.
Julia resizes Italian classics for families of two or three, starting with a meaty loaf-pan lasagna.
Choux au Craquelin, Gnocchi à la Parisienne with Arugula, Tomatoes, & Olives; piping sets
Julia makes everything in a cast iron from strata, paninis, teriyaki-style chicken thighs and more.
Julia shows us how to make lemony chicken, salmon rice bowls, Italian sausages and more.
Julia cooks beef chili with black beans and chipotle, white rice, and watermelon-lime agua fresca.
Skillet-roasted chicken breast with harissa-mint carrots; Sriracha sauce; brown rice bowl.
Cherry Hand Pies, Apple-Blackberry Betty; review of electric juicers
Korean rice bowl; spider skimmers; Korean fried chicken wings.
Dan reveals his favorite ways to prep and enjoy asparagus, kale, and iceberg lettuce.
Dan gives us the scoop on his favorite side dishes, including roasted broccoli and Brussels sprouts, baked potatoes, and fluffy dinner rolls.
Chicken bouillabaisse; cinnamon; Greek chicken and rice soup with egg and lemon.
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