Julia heads to Amsterdam and cooks a brunch feast for a group of locals and expats, with locally inspired dishes like savory potato croquettes with Gouda sauce and chocolate buckwheat pancakes with berry coulis.
Inspired by the Mediterranean meze platter, Julia prepares a lunch for the staff of Brooklyn’s Saipua, with lamb kofta, spiced chickpeas, labneh, flatbread, and a ricotta cheesecake made with with sheep’s milk from the farm.
Seared blade steak with pepper sauce, purple cabbage salad, and “Crackeroons” are just some of the foods that host Julia makes for her photographer friend David Benjamin Sherry.
Julia collaborates with her good friends Ben Sinclair and Katja Blichfeld—the co-creators of Vimeo’s original series High Maintenance—on a brunch feast for their cast and crew. The spread of homemade bagels, beet-cured salmon, and a Bloody Mary bar all go down extra smoothly thanks to a vodka ice luge etched with a pot leaf.
Julia links up with her boyfriend as he finishes up his tour with Beach House in Nova Scotia, where she forages for mussels and prepares a gorgeous local-fare-inspired feast.
In the series premiere of the Dinner Bell, artist and chef Julia Ziegler-Haynes prepares a summer dinner of apricot crostini, salt-baked fish, and summer pudding for some musical friends.