Pasta is one of the great unifiers of the world. While some might not be able to eat pasta for health reasons, I’ve never come across anyone who didn’t like pasta. It’s one food that can be made to expensive tastes or to cheap ones. It’s good just with salt and pepper and cheese, but […]
Julia Child's rich and creamy classic Quiche Lorraine recipe features crisp bacon bits and Gruyère cheese.
Julia Child's classic recipe for sole meunière. Because some things never go out of style.
You could simply warm zucchini shreds through with onions and garlic or simmer in cream–or cook it into this smart zucchini and rice tian recipe.
With these Julia Child recipes, you’ll almost feel like you’ve been to culinary school! From French onion soup to coq au vin, master the art of French cooking with the legend herself.
Julia Child's coq au vin is all it is cracked up be: a cracking-good recipe.
-Emmy i have a tendency to shy away from any recipe that looks even the least bit gourmet or fussy. when a recipe says to carefully sift your flour, i just scoop it up and dump it into the bowl. wh…
Did you know Julia Child's 100th birthday would have been yesterday? Such an amazing woman deserves to be remembered on her birthday, especially her 100th birthday. So in honor of Julia, I whipped up Julia
This simple, moist banana bread recipe can also be baked in three small loaf pans, which is how you'll find it at Julia's stand in Maui.
These are a masterpiece. Truly. I dare you to make appetizers that are as simple and yet sophisticated as these. It is impossible. They are the perfect blend of rich, satisfying flavors and melt-in-your-mouth comfort. If you have a favorite pie crust recipe, use that, or check out my miracle Never-Fail Pat-in-the-Pan Pie Crust.
Beloved chef and cultural icon Julia Child introduced French cooking to Americans through her famous cookbook and the subsequent TV series that evolved from her recipes.
With these Julia Child recipes, you’ll almost feel like you’ve been to culinary school! From French onion soup to coq au vin, master the art of French cooking with the legend herself.
I had almost forgotten about my Julia Child monthly challenge when Sunday rolled around and I was making my grocery list for the week. With all of the kids various illnesses and things we had
From ratatouille to roast chicken, these classic Julia Child recipes will help you master the art of French cooking.
This easy to follow French Crêpe Recipe is adapted from Julia Child's basic crêpe recipe, and will walk you through how to make paper-thin French Crêpes at home!
Julia Child's Master Crepe Recipe As shared by Mari @ Once Upon a Plate (www.onceuponaplate1.com) Yields about twenty 5-inch crepes, a...
There are some recipes that are worth the wait and Julia Child's Beef Bourguignon is one of them. You can’t and shouldn't rush savory, seared beef, and fork-tender vegetables, especially when they simmer a rich full-flavored sauce. When a recipe is this good, there's no need to rush, are we right? Don’t be surprised when this time-honored dish wows your whole crew. There's a reason this beef bourguignon is a culinary cult-classic, and they’ll see and taste why.
A blog about fresh, healthy food, made from scratch with a little home keeping, light homesteading, tips and gardening tossed in.
Julia Child's Spinach Souffle [Soufflé aux Épinards] recipe from Mastering the Art of French Cooking is beautiful and filled with spinach deliciousness. The eggs and spinach give this souffle great flavor and those egg whites make sure that this souffle rises to perfection.
Pasta is one of the great unifiers of the world. While some might not be able to eat pasta for health reasons, I’ve never come across anyone who didn’t like pasta. It’s one food that can be made to expensive tastes or to cheap ones. It’s good just with salt and pepper and cheese, but […]
Julia Child's Cherry Clafoutis is the perfect custard like dessert to whip up to serve with coffee. Make it with cherries, berries or stone fruits.
On her 100th birthday, Julia Child shows us how to cut zucchini down to size.
Hundreds of recipes pair chicken with a mushroom cream sauce, but Julias version is the one I make again and again. READ MORE...
Our second Julia Child recipe, this Quiche Lorraine is the perfect dish to serve for brunch as you can prepare it ahead and with different variations!
Julia Child's Bifteck hache a la Lyonnaise is an easy and delicious way to spice up your burger patties!
This is familiar territory for me; a cast iron skillet, warm lighting for the shoot (forget that natural light when it is late evening), decadent potatoes with a history from Julia Child and a heady scent in the air. I made this as a side dish for the steak that David was cooking on the grill. Each time that he returned to the house from the deck, he said “Man, it smells good in here”. Sometimes tried and true recipes are all you need. And I was tired of baked potatoes with my steak. ... more »
Julia Child's classic recipe for Cream of Cucumber Soup can be served hot or cold, making it perfect for summer and fall.
French Hamburgers . Discover our recipe rated 4/5 by 81 members.
Years after she passed away, Julia Child is once again the talk of the town. I went to see the movie Julie and Julia this weekend, and quite enjoyed watching Julia Child's larger than life personality artfully brought to life by Meryl Streep. What I love about Julia Child has nothing to do with French cooking, really. It is the way she grabbed life with both hands and simply went on to do whatever she felt like, without being self-conscious in the least. V and I have spent so many lazy Saturdays going about our chores with the TV tuned to PBS in the background. We would be putting away the groceries and folding laundry as Julia Child chatted with master chefs in her trilling voice, Lidia Bastianich made gigantic vats of pasta and plumbers dispensed sage advice on This Old House. I love the cooking shows on PBS- they are so authentic and professional and infused with genuine love for cooking. Last week, I hauled home a mighty tome from the library- Julia Child's The Way To Cook, published in 1989, a cookbook that focuses on techniques. Don't you love illustrated cookbooks from the '80s? There is something utterly charming about the colors on the photos, the over-the-top garnishes and the layout of the food. The pastry and dessert chapters in this book had me completely mesmerized. The recipe I chose was one that sounds perfect for the season- Provencal Tomato Quiche. It calls for pre-baking a pie shell, then layering it with an anchovy paste, a filling of sauteed onions and tomato blended with eggs, and a topping of parmesan cheese and fresh tomato slices. My two major modifications were- I did not want to use anchovies so I substituted olives instead, and I used a store-bought frozen pie shell. There, I said it. I do have several excuses for not making my own pastry dough! Take your pick: There was a heat advisory that day and I was loathe to spend a minute more in the kitchen than absolutely necessary. I was busy hoisting myself up a wooden ladder to see the roof-top herb garden of a nearby cafe (no joke). My lace scarf won't knit itself. But before you cast your judgement, I'll have you know that this chapter contains a paragraph called "To Prebake Frozen Store-bought Shells". So Julia has actually legitimized such behavior! Provencal Tomato Quiche Adapted from Julia Child's The Way To Cook 1. Pre-bake a pie shell. I used a 9-inch whole wheat pastry shell, defrosted it for 5-10 minutes, pricked it all over with a fork and baked it at 450 F for 15 minutes. 2. Base: Blend ½ cup kalamata olives to a coarse paste. 3. Filling: Heat 2 tablespoons of olive oil in a pan, then saute -2 cloves of garlic, minced -2 medium onions, sliced thinly until the onions are cooked but not browned. Add 2 cups tomato puree and cook the mixture until it is very thick and the water has almost evaporated. Season the mixture with cayenne pepper, salt and black pepper, oregano and thyme. Let the filling cool almost to room temperature, then stir in 1 whole egg, 3 egg yolks and ½ cup minced fresh parsley. 4. Grate some parmesan cheese and slice 1-2 fresh tomatoes. 5. Preheat the oven to 375 F. Assemble the quiche- layer the olive paste at the bottom of the prebaked pie shell, then pour in the filling, scatter the cheese and arrange the tomato slices ("tastefully", Julia instructs. I tried). Drizzle the top with olive oil and sprinkle with some salt and pepper. 6. Bake the quiche for 30-40 minutes until the cheese is golden and bubbly. This quiche would be perfect with a fresh green salad. However, that evening, I had a bunch of vegetables that needed to be urgently dispatched, and as I had fired up the oven already, I simply roasted them and served them on the side. This quiche is divine. It is absolutely hearty and flavorful, a mouthful of summer. This post goes to Lisa at Champaign Taste, for her fourth annual Julia Child Birthday Celebration. Coming up next- lentils + butter + cream= ?? Stay tuned!
Hundreds of recipes pair chicken with a mushroom cream sauce, but Julia’s version is the one I make again and again.
