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Beef - Hamburgers to Chateaubriand
"There's nothing as good as a good piece of meat", and as Julia is quick to point out, there is less and less really good (well marbled and aged) beef to be found. Hangar Steak, Skirt Strip, Flank and Ribeye.
Julia & Jacques Cooking at Home
Beef - Hamburgers to Chateaubriand
24:09
Desserts - Fresh fruits to Crepes Suzettes
24:09
Salads - Tossed Greens to Nicoise
24:09
Sandwiches - Croques Monsieur et Madame to Pain Bagnat
24:09
Vegetables - Artichokes, Bruised Peas and Forever Green Beans, and Tomatoes
24:10
Beef Stew - The Collaborative Version, with a Signature Swiss Cheese Mashed Potatoes
24:09
Fish - Classic Sole, Grilled Halibut and Poached Grouper
24:08
Turkey - Not-quite-traditional Roast Turkey Dinner
24:08
Soup - Four Classics: Onion, Vichyssoise, Mediterranean Fish, and Chicken
24:38
Eggs - Boiled, Scrambled, Omelets, Frittatas, Eggs Benedict
24:06
Pork - Improvisations on Classic Pork Dishes
24:06
Creamy Desserts - Crème Caramel, Crème Brulé, Chocolate Pot de Crème
24:07
Shellfish - Mussels, Oysters, Clams and Shrimp
24:06
Roast Chicken - Three Ways to Perfectly Roasted Chickens
24:05
Soufflés - Cheese, Scallop, Chocolate
24:06
Winter Vegetables - Stuffed Cabbage plus Cauliflower Gratin
24:06
Charcuterie - Simple Homemade Sausages, including Sausage in Brioche, and Patés
24:06
Comfort Food - Poached Chicken, Chicken Pot Pie and Rustic Apple Tart Dessert
24:01
Salmon - Salmon Tartar, Gravlax, Baked in a Papillote (Paper Bag) and Roasted Fillets
24:06
Roast of Veal and Leg of Lamb
24:06
Potatoes - Baked, Mashed, Creamy Casserole and Crispy Fried Pommes Soufflés
24:07
Duck - Julia's Original French Chef Recipe, Jacques' Roasted Duck Breast Salad
24:07
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Ciao Italia Season 26
It's Sunday when Mary Ann visits Christina and Carla Pallotta, two sisters who are the driving force behind Nebo Restaurant in Boston, MA, where they're preparing their mom's favorite recipes for visiting friends. Ricotta Gnocchi with Rabe and Pignola Nut Sauce, followed by Stuffed Breast of Veal, with Fontina Cheese, Polenta and Wild Mushrooms on the side. Great sisters. Lucky friends.
Ciao Italia Season 26
Father Jonathan DeFelice is a college president who loves to cook. Mary Ann joins him in the St. Anselm College's monastery kitchen to prepare two childhood favorites. First it's Struffoli, deep-fried, honey-coated sweet dough balls, dusted with hundreds-of-thousands. Then Mary Ann prepares crispy, deep-fried, sugar dusted Cenci. Let us give thanks.
A Taste Of History Season 1
Martha Washington Won the War
24:09
Early German Settlers
24:08
Madeira Wine by the Galleons
23:09
Root Cellar
24:00
Von Steuben's Secret Weapon
24:06
Jefferson's Monticello - Part 1
24:09
Jefferson's Monticello - Part 2
24:10
Jefferson's Monticello - Part 3
24:10
Jefferson's Monticello - Part 4
24:10
Hercules: Slave Chef to the Washingtons
22:55
Ben Franklin's Genius
24:04
Washington's Crossing Pepperpot Soup
24:08
A Taste Of History Season 2
Charles Thomson - Witness To History
23:55
The Powels - Friends of the Washingtons
23:51
Surgery and Soda Pop
23:52
Escape to Deshler-Morris House
23:53
Betsy Ross Sews a Legend
23:55
Benjamin Franklin - Science Superstar
23:52
David Rittenhouse's Orrery
22:27
Yellow Fever
23:52
Benedict Arnold's Treacherous Wife
23:54
18th Century Animals
23:52
Coffee At Colonial Williamsburg
23:51
Lafayette's Sacrifices
23:49
The Beautiful People Of Colonial Williamsburg
23:56
Great Chefs of America Season 1
Chefs: Philippe Boulot, Anne Kearney, and Michael Maddox
23:33
Chefs: Guenter Seeger, Paul Bartolotta, and Gerard Partoens
23:29
Chefs: Jose Gutierrez, Guillermo Veloso, and John Fleer
23:30
Chefs: Tamara Murphy, Roland Liccioni, and Jea Weitlauf
23:29
Chefs: Rick Bayless, Nick Apostle, and Kevin Boxx
23:55
Chefs: Frank Lee, Gary Danko, and Alan Sayers
23:29
Chefs: John Pence, Roger Kaplan, and Marty Blitz
23:28
Chefs: Guillermo Thomas, Norman Van Aken, and Anne Quatrano
23:28
Chefs: John Currence, Ernst Konrad, and Jean-Luc Albin
23:29
Chefs: Robert Bruce, George Morrone, and Gabriel Viti
23:28
Chefs: Daniel O'Leary, Alfred Portale, and Royal Dahlstrom
23:27
Chefs: Marty Blitz, Louis Osteen, and Frank Brigtsen
23:27
Chefs: Kathy Cary, Anne Gingrass, and Robert Bruce
23:26
Chefs: Thomas Kovacs, Bradley Ogden, and Darryl Mickler
23:26
Chefs: Elizabeth Terry, Philippe Boulot, and Ken Goff
23:32
Chefs: Daniel Mellman, Monique Barbeau , and Stephanie Quigley
23:28
Chefs: Donald Barickman, Frank Stitt, and Pascal Demory
23:31
Chefs: Frank Brigtsen, Don Yamauchi, and Jamie Adams
23:28
Chefs: Frank Caputo, Cory Schreiber, and Richard Rivera
23:30
Chefs: Jonathan Eismann, Ken Goff, and Peristyle
23:30
Ciao Italia Season 26
How to Make Easy Fish
24:48
Tuscan Bread
24:43
Two Sweet Tarts
25:04
Supper Emilia Style
25:33
White Wine, Red Wine
25:20
Cookie Favorites
24:46
Heavenly Sweets
24:05
Eat Like a Neapolitan
25:12
The King of Cheese
24:54
Grandmother's Meatballs
24:43
Fish Stew
23:55
Amarena Cherry Roll
25:20
Easy Meals for Guests
25:42
Spring Vegetables
25:18
Torrone!
25:14
Almonds!
24:52
Omelet Party
25:03
Rice to the Occasion
25:21
Mixed Grill
25:12
Classic Pasta of Liguria
25:26
Cooking Live with Robert Irvine
24:35
Festival of the Seven Fishes
24:49
Fresh Ricotta
25:09
Cooking for Friends
24:44
Clams
24:47
Damiano's Gnocchi
25:08
Pati's Mexican Table
Pati's Mexican Table - My Three Favorite Boys
24:54
Pati's Mexican Table - Sugar for Hubby
24:57
Pati's Mexican Table - Mex-Italian!
24:58
Pati's Mexican Table - Meals in a Minute
24:58
Pati's Mexican Table - Asian Influences in Mexican Cooking
24:57
Pati's Mexican Table - Girls Just Wanna Have Fun
24:58
Pati's Mexican Table - Family Fiesta
24:49
Pati's Mexican Table - Pot Luck Party
24:58
Pati's Mexican Table - My Pinata Party
26:35
Pati's Mexican Table - American Classics, My Way
24:54
Pati's Mexican Table - Brunch at the Jinich House
24:57
Pati's Mexican Table - Pati's Texican
24:59
The Vegan Corner
Breads
15:06
Sauces and Dips
16:39
Mains
15:13
Desserts
12:58
Sides
14:20
Appetizers and Snacks
14:42
