September 25, 1999
"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 mar...Read more
October 2, 1999
Jacques and Julia create some very special desserts in this colorful episode: scrumptious, sweet, creamy, rich and delicious Straw...Read more
October 9, 1999
Jacques dressed in a toga? For Julia's Caesar Salad, of course! This show has a salad for everyone, from a simple mixed green sala...Read more
October 16, 1999 • 30m
As a child, one of Julia's favorite sandwiches was an ice cream sandwich. Jacques' was a stick of chocolate between two pieces of ...Read more
October 23, 1999
Julia and Jacques prepare artichokes--several ways--including artichoke hearts stuffed with spinach and mushroom duxelle. Julia de...Read more
October 30, 1999
Sounds rather ordinary for this celebrated duet...but here, Jacques and Julia demonstrate why Beef Burgundy and Pot Roast have bee...Read more
November 6, 1999
Episode 7 of Season 1 premiered on November 6, 1999
November 13, 1999
This meal is the holiday favorite that is so good, Julia and Jacques recommend it for any day of the year...Roast Turkey with saus...Read more
November 20, 1999 • 30m
Four classic soups made from scratch in Julia's kitchen: aromatic steaming hot French Onion Soup, topped with a baked crust of Swi...Read more
November 27, 1999
Eggs--all sizes, all types from chicken to quail to ostrich...soft, scrambled, poached...from omelets to Frittatas to Eggs Benedic...Read more
November 20, 1999
A classic of the American table--Pork Chops and Applesauce, is the starting point for three Julia and Jacques improvisations: arom...Read more
November 27, 1999
Julia dons safety goggles and takes up a blowtorch for this hot dessert show. Delectable Crème Caramel and Crème Brulée vie for at...Read more
December 4, 1999
Julia and Jacques share opinions and know-how on mussels...and, oysters, clams and shrimp. Jacques shucks, Julia sauces, and they ...Read more
December 11, 1999
Perfectly roasted chicken says Julia, is a tell-tale of a really good cook. Here are three ways to perfectly roast a chicken. Whet...Read more
December 18, 1999
Julia and Jacques demonstrate the art and the adventure of the soufflé. Julia extends the classic Cheese Soufflé to super-height.....Read more
December 25, 1999
Julia and Jacques take the doldrums out of winter vegetables, and demonstrate how even vegetables cooked only in season can be a s...Read more
January 1, 2000
Julia and Jacques demonstrate recipes for sausage and patÚ that are right out of the French countryside. Made from scratch Sausage...Read more
January 8, 2000
Julia and Jacques show how simple it is to poach a chicken with vegetables, mushrooms and a little white wine, and then take that ...Read more
January 15, 2000
Start with one large, whole salmon, and observe as Julia and Jacques transform the fish into Salmon Tartar and "Instant Gravlax." ...Read more
January 22, 2000
First is a Roast of Veal with wild mushrooms, braised endive, onions and white wine--the aromas just fill the kitchen. Second is a...Read more
January 29, 2000
One potato, two potato, oh, so many potatoes. Julia and Jacques share their tricks, "trucs" and techniques for perfect Baked Potat...Read more
February 5, 2000
Duck is a favorite in restaurants, but often considered too difficult to cook at home. No longer! First, Julia prepares her classi...Read more