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This week on Inside Julia’s Kitchen, Todd Schulkin talks to culinary historian Ken Albala about his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots & Outrageous Desserts. They discuss the history and future of gelatin; the differences between aspic, gelatin, and Jell-O; and the connection between gelatin and booze. Plus, as always, Ken shares a Julia Moment.
This week on Inside Julia’s Kitchen, Todd Schulkin talks to Paolo Lucchesi, the Editorial Director of Resy, about the state of the restaurant industry and what’s to come for dining and hospitality in 2023. They discuss steakhouse versus plant-based dining trends, as well as the challenges faced by restaurants, and how Resy works with the hospitality industry. Plus, as always, Paolo shares a Julia Moment.
This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Christine Sahadi Whelan, culinary director and fourth generation co-owner of Sahadi’s in Brooklyn and author of Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients.
All the good food, great beverages, and inspiring stories making cheese that much better.
This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Paris-based baker and cookbook author Frank Barron. They discuss Frank’s debut cookbook, Sweet Paris: Seasonal Recipes from an American Baker in France, the romance versus reality of living in France, American baking versus French baking, and the holiday season in the City of Light. As always, Frank shares a Julia Moment.