Julia and Jacques Cooking at Home

"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, Ski...

Jacques and Julia create some very special desserts in this colorful episode: scrumptious, sweet, creamy, rich and delicious Strawberries Sabayon; Crêpes Suzette, classically flamb...

Jacques dressed in a toga? For Julia's Caesar Salad, of course! This show has a salad for everyone, from a simple mixed green salad with a garlic vinaigrette, to classic Caesar and...

As a child, one of Julia's favorite sandwiches was an ice cream sandwich. Jacques' was a stick of chocolate between two pieces of bread. Today, Julia's favorite is the Croque Monsi...

Julia and Jacques prepare artichokes--several ways--including artichoke hearts stuffed with spinach and mushroom duxelle. Julia demonstrates her secret to ever-green cooked string...

Sounds rather ordinary for this celebrated duet...but here, Jacques and Julia demonstrate why Beef Burgundy and Pot Roast have been favorite "classic" recipes (here and in France)...

This meal is the holiday favorite that is so good, Julia and Jacques recommend it for any day of the year...Roast Turkey with sausage and cornbread stuffing, gravy made the old-fas...

Four classic soups made from scratch in Julia's kitchen: aromatic steaming hot French Onion Soup, topped with a baked crust of Swiss cheese; Vichyssoise, or chilled Leek and Potato...

Eggs--all sizes, all types from chicken to quail to ostrich...soft, scrambled, poached...from omelets to Frittatas to Eggs Benedict...not to mention Julia and Jacques scrambling an...

A classic of the American table--Pork Chops and Applesauce, is the starting point for three Julia and Jacques improvisations: aromatic Grilled, Stuffed Pork Chops with rosemary, se...

Julia dons safety goggles and takes up a blowtorch for this hot dessert show. Delectable Crème Caramel and Crème Brulée vie for attention with creamy Chocolate Pot de Crème and Pro...

Julia and Jacques share opinions and know-how on mussels...and, oysters, clams and shrimp. Jacques shucks, Julia sauces, and they turn out Mussels Marinière, Billi Bi Soup, and Mou...

Perfectly roasted chicken says Julia, is a tell-tale of a really good cook. Here are three ways to perfectly roast a chicken. Whether whole rack-roasted or trussed and stuffed unde...

Julia and Jacques demonstrate the art and the adventure of the soufflé. Julia extends the classic Cheese Soufflé to super-height... and Jacques creates a light, fluffy, flavorful S...

Julia and Jacques take the doldrums out of winter vegetables, and demonstrate how even vegetables cooked only in season can be a special treat. Braised Cabbage stuffed with a flavo...

Julia and Jacques demonstrate recipes for sausage and patÚ that are right out of the French countryside. Made from scratch Sausage and Lentil Salad, Country Paté (2 ways), and for...

Julia and Jacques show how simple it is to poach a chicken with vegetables, mushrooms and a little white wine, and then take that poaching liquid and use it with the leftover poach...

Start with one large, whole salmon, and observe as Julia and Jacques transform the fish into Salmon Tartar and "Instant Gravlax." This, of course, is prelude to baking the salmon i...

First is a Roast of Veal with wild mushrooms, braised endive, onions and white wine--the aromas just fill the kitchen. Second is a delicious Leg of Lamb, hip bone removed, studded...

One potato, two potato, oh, so many potatoes. Julia and Jacques share their tricks, "trucs" and techniques for perfect Baked Potatoes, airy Mashed Potatoes, creamy Potato Casserole...

Duck is a favorite in restaurants, but often considered too difficult to cook at home. No longer! First, Julia prepares her classic whole Roasted Duck, then Jacques makes a Pan-Roa...