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In Julia's Kitchen With Master Chefs

Mixed Game Grill with Michael Lomonaco

'21' Club chef Michael Lomonaco forms a mixed game grill with quail, venison and more.
Seared Scallops and Quenelles of Sorbet with Charlie Trotter

Seared Scallops and Quenelles of Sorbet with Charlie Trotter

Chicago restaurateur Charlie Trotter creates a scallop entree and a fruity sorbet dessert.

Roasted Veal Chops and Sweetbreads with Daniel Boulud

Roasted Veal Chops and Sweetbreads with Daniel Boulud

Chef Daniel Boulud of New York, N.Y. roasts veal chops and makes sweetbreads.

Shrimp & Rice with Fresh Indian Spices with Madhur Jaffrey

Shrimp & Rice with Fresh Indian Spices with Madhur Jaffrey

Madhur Jaffrey prepares shrimp in a spicy coconut sauce and basmati rice with dill.

Renaissance-Inspired Leg of Lamb with Lynne Rossetto Kasper

Renaissance-Inspired Leg of Lamb with Lynne Rossetto Kasper

Lynne Rossetto Kasper combines roast lamb leg with a green bean salad.

Eggplant Falafel with Tahini Dressing with Monique Barbeau

Eggplant Falafel with Tahini Dressing with Monique Barbeau

Chef Monique Barbeau makes Eggplant Falafel that is inspired from a trip to Israel.

Muscovy Duck Breast with Chinese Spices with Alfred Portale

Muscovy Duck Breast with Chinese Spices with Alfred Portale

Chef Alfred Portale prepares a Muscovy duck breast with Chinese spices.