Don’t be shy with the garnishes.
There is no fresher, more delightful dessert than ripe berries with homemade whipped cream and crunchy macadamia nuts, topped with lemon zest and a sprinkle of salt.
These delicious potato croquettes are doused in an addictive creamy gouda sauce and topped with perfectly poached eggs.
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.
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.
This makes enough to serve 50 people, but will disappear within minutes.
This recipe is so delicious, you’ll want to hide it from your creepy uncle.