Julia Child's Crepe Suzette is made with a delicate batter of flour, eggs, milk, and flavored with orange zest and liqueur. The crepes are served in a rich orange sauce. Ideal for serving six, this exquisite dessert takes about an hour to prepare.
A look back at the life and career of one of America's most beloved chef in photos.
Julia Child in a tube top, people.
I honestly don’t think it’s possible to look at photos of Julia Child cracking up in the kitchen and not feel better about life. Her enthusiasm was — is! — infectious, and these photos prove it. Whether wielding a large knife over a row of chickens, or gleefully cutting into a fish the size of her torso, you know in those moments there was nowhere else she’d rather be. Cooking is supposed to be fun, people! And Julia would never want us to forget it.
It was a "lovely intertwining of life, mind, and soul."
In honor of Julia's birthday (August 15), we talked to 10 home cooks we admire on the Julia recipes they love they most.
Bid on these postcards and Valentines from Paul and Julia Child and go on pretending you’ve been friends with them all along.
French Onion Soup • Beef Brisket • Beef Bourguignon • Poulet Au Porto • Roast Chicken • More ...
Once you've rewatched all the episodes of The French Chef, it's time to get into the kitchen and recreate some of Julia Child's classic recipes.
The Editor's Collection Rosé is available now, and "pairs beautifully with good conversation, books and many favorite book club snacks," SIMI Winery and Reese's Book Club said
In the past 120 years, these women have all made an impact on our world.
Hundreds of recipes pair chicken with a mushroom cream sauce, but Julia’s version is the one I make again and again.
Julia Child in a tube top, people.
This is one of the first recipes I made by Julia Child and I still use it often. I like using these for a brunch or stuffed with ham & cheese for breakfast on the go.
A collection of witticisms on cooking, fine wine—and life in general—from our all-time favorite chef.
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.
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!
We knew she was a wiz with butter and heavy cream. But much of her life was a secret to us.
A collection of witticisms on cooking, fine wine—and life in general—from our all-time favorite chef.
“With enough butter, anything is good.”
Julia Child in a tube top, people.
What a boss...
Potage Creme d'Epinards (Cream of Spinach Soup) described in Mastering the Art of French Cooking as, "...a lovely soup, and perfect for an important dinner."
Julia McWilliams met Paul Child in Ceylon (now Sri Lanka) while working for the Office of Strategic Services. They married in 1946 and spent the postwar years in Paris, where Paul worked for the US Information Agency, and Julia learned to cook. Not until many years later, after the publication of M
From ratatouille to roast chicken, these classic Julia Child recipes will help you master the art of French cooking.
"A party without cake is really just a meeting."
When making her simple Sauce Vinaigrette recipe, Julia Child suggests using high-quality vinegar and oil, as their flavors will really shine through.
Julia Child, a pioneer in the world of food whose influence continues to resonate even after her 2004 death, revolutionized home cooking in the United States. She also blazed a trail for women in the culinary arts and for celebrity chefs on television.
Food writer Ruth Reichl looks at the impact of the famous chef's partnership with her husband Paul
I honestly don’t think it’s possible to look at photos of Julia Child cracking up in the kitchen and not feel better about life. Her enthusiasm was — is! — infectious, and these photos prove it. Whether wielding a large knife over a row of chickens, or gleefully cutting into a fish the size of her torso, you know in those moments there was nowhere else she’d rather be. Cooking is supposed to be fun, people! And Julia would never want us to forget it.
Here's what makes Chez Georges in Paris the favorite restaurant of culinary legend Julia Child.
It’s a story fit for a movie: A 30-year-old American woman buys Julia Child’s Provence home on a whim and opens her own cooking school.
Follow a timeline of Martha Stewart's journey, including rare photos from her early days as a model to moving into Turkey Hill.
Julia Child's Tarte Tatin is a delectable dessert featuring a flaky pastry crust embracing caramelized apples. With simple ingredients like all-purpose flour, butter, and apples, this timeless recipe delivers in about 3 hours and serves 6 people.
Want to master French cooking? From Julia Child to Anthony Bourdain, here are the de rigueur cookbooks.
Baking With Julia is a great cookbook. My two favorite recipes are Julias Best Brownies and the very easy Lemon Loaf Cake.
“Oh, nuts! I burned the sauce.”
Surprisingly, Julia Child could hardly boil an egg when she moved with her new husband, diplomat Paul Child, to France in 1948. There she learned how to cook — and Paul developed his...
Julia Child Chocolate Souffle is crafted with simple ingredients like semi-sweet chocolate, strong coffee, and eggs. This delightful dessert requires a total of 65 minutes to bake and serves 4-6 people.
Although only those among us with true kitchen ambition could ever enjoyably tackle a recipe from Julia Childs seminal Mastering the Art of French Cooking, she made us feel like we could. And that was the best thing about her. Child was the first real celebrity cook, the perfect amalgam of Americas ...
Bid on these postcards and Valentines from Paul and Julia Child and go on pretending you’ve been friends with them all along.
When we first wrote about HBO Max's upcoming series on legendary television personality and cookbook author Julia Child, we said that Sarah Lancashire's
Yesterday was Julia Child's 100th birthday, had she lived to share the day. Because she meant so much to me, I wanted to...
Sharing my reality of Channeling a Julia Child's pan wall became an OCD food lover and cooks dream, to a happier kitchen.
