#JuliaChild
Recipes | Recipes
Julia Child Supremes De Volaille Aux Champignons (Chicken Breast Recipe - Food.com
directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Recipes | Recipes
Recipe Review: Julia Child's Coq au Vin from Mastering the Art of Fine Cooking | Kitchn
Want to make this iconic recipe? (You should
it's absolutely delicious.) Here's what to know, and tips for success.
Recipes | Recipes
Best One Pot Roast Chicken Recipe - How to Make One-Pot Roasted Chicken
After I roast the chicken on all sides, this recipe includes a combination of three different hearty vegetables to the pot: butternut squash, fennel, red onion.
Recipes | Recipes
The Best Julia Child Recipes You Haven't Heard Of | Kitchn
A roundup of 10 Julia Child recipes that don't get the credit they deserve, according to food writers and authors.
Recipes | Recipes
Julia Child's Coq au Vin - The Endless Meal®
Coq au vin might sound fancy but it is really just a simple chicken dish that anyone can master. Don't be intimidated, this recipe is very easy to follow.
Recipes | Recipes
Bacon-Cheddar Quiche Recipe
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast You could make the whole thing the night before serving it,
Recipes | Recipes
Julia Child's Provençale Tomato Sauce Recipe
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed w
Recipes | Baking
The Baker's Apprentice: Brownies - NYTimes.com
Moving beyond a box mix leads to brownies that are almost beyond description.
Recipes | Recipes
Rick Katz’s Brownies for Julia Child Recipe
In this unusual brownie recipe from the Boston pastry chef Rick Katz, half of the recipe’s eggs and sugar are mixed in with the chocolate, while the other half are beaten until they double in volume and are as light as sponge Whipping the eggs creates t
