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.

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.

Hundreds of recipes pair chicken with a mushroom cream sauce, but Julia’s version is the one I make again and again.

From ratatouille to roast chicken, these classic Julia Child recipes will help you master the art of French cooking.

Grab your lacy apron and a baguette and prepare to go back in time to the 1950s French countryside.

Grab your lacy apron and a baguette and prepare to go back in time to the 1950s French countryside.

Julia Child's potato-leek soup recipe from her cookbook, Mastering the Art of French Cooking, is so delicious. See our take on the creamy meal here!

Grab your lacy apron and a baguette and prepare to go back in time to the 1950s French countryside.

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.

French Onion Soup • Beef Brisket • Beef Bourguignon • Poulet Au Porto • Roast Chicken • More ...

A traditional French dessert originating in the Limousin during the cherry season is peasant cooking for family meals, and about as simple as a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.

Julia Child's Carottes aux Fines Herbes or Braised Carrots with Herbs from Mastering the Art of French Cooking are so delicious, creamy, sprinkled with herbs, and packed with butter. These carrots are the perfect side dish to any meal!

Do you want to become Julia Child for a day and make rich and decadent French chocolate mousse, inspired by her recipe? Now you have a chance, and trust me, this will be the best chocolate dessert you’ve tried in your life!

Julia Child's classic recipe for Coquilles Saint Jacques - a luscious seafood appetizer made of scallops gratinéed with wine, garlic and herbs.

I was seriously underwhelmed.

Grab your lacy apron and a baguette and prepare to go back in time to the 1950s French countryside.

Ever tried chicken and mushrooms together before? This Julia Child's mushroom and chicken recipe combines fresh mushrooms with caramelized onions, vermouth, chicken stock and lime juice to create a super unique dish that is a definite crowd pleaser.

Grab your lacy apron and a baguette and prepare to go back in time to the 1950s French countryside.

French Onion Soup • Beef Brisket • Beef Bourguignon • Poulet Au Porto • Roast Chicken • More ...

Today i am going to share with you a Julia Child Beef Stroganoff Recipe which is delicious and easy. Beef Stroganoff is a classic Russian-American dish

It's so easy to make, but has flavor like you spent two days on it.

French Onion Soup • Beef Brisket • Beef Bourguignon • Poulet Au Porto • Roast Chicken • More ...

Grab your lacy apron and a baguette and prepare to go back in time to the 1950s French countryside.

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!

This gluten-free gratin dauphinois recipe is based on Julia Child's recipe for French scalloped potatoes, and is made with milk and freshly grated cheese.

These are about the easiest mushroom recipe you'll ever make, the only addition was wine and garlic. These are the perfect side dish with any meat.

It's delicious dish for family's dinner

Julia Child's Poulet Saute aux Herbes de Provence (Chicken Sauteed with Herbs and Garlic, Egg Yolk and Butter Sauce] recipe from Mastering the Art of French Cooking was super delicious. The chicken is sauteed perfectly and the cream sauce is perfection. The perfect dinner especially when served with Crêpes de Pommes de Terre (Grated Potato Pancakes).

Grab your lacy apron and a baguette and prepare to go back in time to the 1950s French countryside.

Grab your lacy apron and a baguette and prepare to go back in time to the 1950s French countryside.

Learn how to make hash browns with Julia Child’s hash browns recipe. They're crisp on the outside and creamy on the inside after being boiled and then cooked in butter.

Cassoulet, to quote Julia Child, may be everyday fare for a peasant, but it’s “ambrosia for a gastronome.” And in midwinter, there’s very little that’s as satisfying, as comforting or as warming as…

I bought three pounds of blueberries over the weekend. They're not even in season but these blueberries looked amazing, plus the boys eat them like they're popcorn. Every summer we go blueberry picking and most of the blueberries end up in the boys' mouths rather than in the bucket! Needless to say, the boys would be happy eating blueberries all day long, everyday day of the year. Given that it's January, one of the coldest months in Buffalo, I thought a warm blueberry dessert would be a good choice. So I pulled my Baking with Julia cookbook off the shelf and started perusing every delicious looking page. Every dessert looked better than the next. I kept saying to myself "stay focused and look for blueberries." I finally went to the back index and found Berry Galette page 377. I quickly flipped to the page, read the description and said "ahhh perfect." Leave it to Julia Child, the master of cooking and baking, to help me decide on the perfect dessert. The ironic thing is that Julia isn't known for simple cooking; in fact many of her recipes are quite the opposite. This recipe is far from complicated, it's darn right easy! Julia states in her Berry Galette recipe introduction that "It is so simple and inviting and so enjoyable to construct that you'll find yourself turning to it frequently." After making this dessert and taking a bite, I knew this statement was 100% accurate. It's simple to make, inviting to eat and will be made often. This Berry Galette recipe is a 5 ingredient dessert: Blueberries, sugar, honey, butter and pie dough. It took me 10 mintes to prepare and then another 40 minutes to bake. As soon as I took it out of the oven I was impressed with how beautiful it looked! The crust was a golden brown and the deep purple blueberries were bubbling and oozing sweet juice. This is a dessert that tastes as good as it looks! This berry galette dessert is best eaten warm. So if your are not eating it right out of the oven, make sure to nook it in the microwave for 30 seconds. Serve it with a dollop of vanilla ice cream, whipped cream or vanilla greek yogurt for a layer of creaminess. What I really like about this dessert is that its not too sweet. So not only does it make a nice after dinner dessert but it also makes a great morning dessert with coffee or tea. So if you love blueberries like our family does and are looking for a simple inviting dessert, look no further. Salute to Blueberry Galette - Julia Child Style! Blueberry Galette Juicy blueberries with a golden sugar crust Julia Child's Recipe Start with blueberries Add sugar, honey and butter Pleat the dough and add the butter and bake It tastes as good as it looks! Make an impression on your family and friends You won't stop at one bite Blueberry Galette (adapted) by Julia Child (Click to print recipe) Serves 4-6 Preparation and cook time: 50 minutes Ingredients: 1 prepared 11-12 inch round pie dough 1 1/2 cups fresh blueberries 1 tb sugar, plus 1 t sugar 1 tb honey 1 tb unsalted cold butter, cut into tiny pieces Preheat oven to 400 degrees. Place a piece of parchment paper on a round baking sheet. Lay prepared pie dough on parchment paper. Meanwhile in a bowl, add blueberries, 1 tb sugar and honey and mix gently. Add blueberry mixture to middle of pie dough leaving two inch border. Add butter to top of berries. Begin folding and pleating the border of dough to make a crust. Brush the crust with water and sprinkle the remaining 1 t of sugar to the crust. Bake on 2nd to bottom rack for 35-40 minutes or until crust is golden brown. Serve warm. Food Impressions: Nate: "Good job mom, this is awesome." Tyler: "This is so good I could eat the whole pie." Zachary: "Delicious." Dave: "It was really good, not too sweet and a hint of tartness." Andrea: The berries are busting with flavor. The crust adds a nice compliment to the berries with out being overbearing. So easy to make. Looks beautiful. Perfect for impressing guests. Will be a go-to recipe.

Channel your inner Julia Child with a from-scratch tomato sauce.

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.

A delectable, yet simple chocolate and almond cake with a light, spongy crumb and sinfully good chocolate glaze. A recipe adapted from Julia Child.

la ricetta in italiano qui It's been a long time I have not been following Bread Baking Babes but when I read on their Faceb...