Julia invites us into her home kitchen to make a delicious summer feast.
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Get our Lemon Herb Potato Salad recipe:
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I love, love watching her videos–I like that she talks through every step of the recipe. I have cooked so many of her recipes. She is my favorite–along with Bridget–the two of them together are the dream team! Best recipes!
Great recipe.
Yummy
Davis Michelle Jackson Amy Harris Gary
If you are invited to lunch at Julia's house looks as if you should skip breakfast…RogerC 8/24/24
I make simple syrup with mint or basil or lavender flowers for my lemonade! So easy!
Julia: you're the best. Professional knowledge but grounded in the home cook's world. And food real people eat.
I made this cake (with gf flour!) and it was sensational. To save a step I put the flour into the food processor to save another bowl and it worked out fine.
Going to make that potato salad tonight for dinner 😊
I love Julia. I love Bridgette, too …. Where the hell is B?????
Not sure thy you make 1:1 simple. 2:1 last on the counter for years. Just use 1/2 the water.
I'm not a huge fan of capers but I do appreciate their use in your French (as opposed to American) style potato salad. It reminded me of the potato salad I purchased frequently in the early 1980's, along with a good baguette, from a bistro near where I worked in downtown Portland, Oregon. It was one of many dishes that greatly expanded my palate from that of my youth. My father grew up in Iowa on corn and potatoes (both seasoned by little more than butter and salt). So we ate a lot of corn, green beans, potatoes, tomatoes, and cheddar cheese. Parmesan cheese came from a green cardboard can labeled "Kraft". 🙂
French tarragon?
Cooking for 60 years, and I learned several new tricks for potato salad. Old dog says "arf". Thanks!
Julia Rocks👏🏼👏🏼👏🏼👏🏼👏🏼
❤
Pickled red onions > regular onions
Looks so delicious!!! Love watching you cook .. amazing .. thank you Julia !!!
Meh. Yankee food. 😞
Too much vinegar.
Hi Julia🙋🏽♀️Do you think you could adopt me? I wouldn’t be any trouble, and I don’t eat much. I’d just like to try everything you make. Your meals always look tasty, nutritious and easy enough to make, which I would do if I could but poor health and old age is getting the better of me. All joking aside thanks for sharing your talent. I appreciate your recipes/ideas & techniques.
What's the cold brew tea brand ? We love iced tea. Always have to have some in the fridge. Would love to try it.
That's not mayonnaise it's hellmans
I love Julia.
She doesn't talk at you, she talks to you.
I feel like I'm with a friend in the kitchen.
FABULOUS TY
Yum❤ Thank-you, Julia!!!! ( And Test Kitchen Team❤)
Everything looks delicious!
28 minutes to make a sandwich!
You know what would be super helpful? Take the internal temperature of the pound cake and tell us the result. If we know we’re going for … say 140º internal… then we’d have a much better chance of nailing the baking time.
It looks so delicious ❤❤❤
This has to be one of the best cooking at home meals I've ever seen her make. Every single thing she's making just makes me want to drool! The only thing I can think of to improve this, and it's a very minor thing, would be to lay out the pound cake slices, and top them with some toasted sliced almonds, and then top with the whipped cream I'm even inclined to make a small amount of cream cheese icing to go on each piece, but not too sweet. Maybe that comes from the days when I worked at a large scale bakery, and would whip 30 lb of cream cheese to make one batch, that typically lasted the bakery about 5 or 6 days.
Can’t do blue cheese-causes migraines for me. Are there any substitutes?
There is outside skirt and inside skirt, you want to use outside skirt, stay away from inside skirt, it is too tough.
Hey Julia do you have a low-fat potato salad recipe? I've seen some with Greek yogurt.
I guess if we can't be related to Julia….. having her teach us to cook is the next best thing.❤
I think it's important to differentiate between inside and outside skirt steak. I prefer outside as it cooks up with a beefier taste when made medium rare and is more tender and less chewier in my experience. I've been making my mother's recipe for potato salad for over 50 years and it differs significantly to Julia's although the preparation is quite similar. I prefer mine to hers but to each his or her own.
VERY DELICIOUS!!!
I don't understand. Skirt steak has always been a tough piece of meat. How do you keep it tender?
I've been making potato salad for fifty years. I learned SEVERAL new things with this one video. Teaching this old dog, new tricks? Heck ya! Thanks, Julia.
Is your brothers last name One?