Specials
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Mixed Game Grill with Michael Lomonaco
'21' Club chef Michael Lomonaco forms a mixed game grill with quail, venison and more.
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Seared Scallops and Quenelles of Sorbet with Charlie Trotter
Chicago restaurateur Charlie Trotter creates a scallop entree and a fruity sorbet dessert. - Embedded Video LinkImage
Roasted Veal Chops and Sweetbreads with Daniel Boulud
Chef Daniel Boulud of New York, N.Y. roasts veal chops and makes sweetbreads. - Embedded Video LinkImage
Shrimp & Rice with Fresh Indian Spices with Madhur Jaffrey
Madhur Jaffrey prepares shrimp in a spicy coconut sauce and basmati rice with dill. - Embedded Video LinkImage
Renaissance-Inspired Leg of Lamb with Lynne Rossetto Kasper
Lynne Rossetto Kasper combines roast lamb leg with a green bean salad. - Embedded Video LinkImage
Alder-Smoked Loin of Beef with Christopher Gross
Chef Christopher Gross combines American ingenuity with traditional French techniques. - Embedded Video LinkImage
Braised Lamb Shank on Barley Risotto with Joachim Splichal
Chef Joachim Splichal prepares braised lamb shank on barley risotto. - Embedded Video LinkImage
Braised Stuff Breast of Veal with Jody Adams
Chef Jody Adams shows off her skills when she makes a braised stuff breast of veal. - Embedded Video LinkImage
Carta Musica with Jody Adams
Chef Jody Adams makes a rustic bread carried by sheep herders in Sardinia.
About In Julia's Kitchen With Master Chefs
Julia Child takes an in-depth look at contemporary American cooking with the top chefs in the world. Inviting the master chefs (literally!) into her kitchen, Julia cooks with the pros, detailing their techniques and dishes in these classic episodes.