In Julia's Kitchen with Master Chefs

Dean Fearing prepares shrimp diablo with caesar salad and corn tamales.

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta.

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta.

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta.

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta.

Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill.

Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill.

Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill.

Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill.

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes.

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes.

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes.

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes.