Claire

Julia Child Pie Crust (Pâte Brisée) is the flaky French pastry dough that forms the foundation for countless tarts, quiches, and pies. From Mastering the Art of French Cooking (pages 139-145), her technique produces tender, crunchy, buttery crust …

There’s a moment when a perfectly poached egg sits on your plate, and you press your fork into it, and the yolk breaks and runs out in a slow golden river. That’s the goal. Julia Child …

Julia Child Le Glorieux (“The Glorious”) is a light but intensely rich French chocolate cake from Mastering the Art of French Cooking, Volume Two (pages 495-497). Unlike her famous Queen of Sheba cake, Le Glorieux uses cornstarch instead …

Prep Time: 45 minutes | Cook Time: 1 hour | Total Time: 2 hours (including resting) | Serves: 8-10 Julia Child Tourte Milanese is a stunning layered savory pie wrapped in golden puff pastry. From Baking with Julia featuring Chef Michel Richard, this showstopper brunch …

Julia Child Aspic is crystal-clear meat jelly used in classic French cuisine for coating, molding, and dramatic cold presentations. From Mastering the Art of French Cooking (pages 544-549), this aspic recipe teaches you to make rich stock, clarify …

Julia Child Country Pâté (Pâté de Campagne) is the rustic French charcuterie classic that transforms humble pork, veal, and liver into something sublime. From Mastering the Art of French Cooking (pages 564-568), this pork and veal terrine is …

Julia Child Cassoulet is the legendary French bean casserole that defines southwestern France. From Mastering the Art of French Cooking (pages 399-404), this slow-cooked masterpiece layers white beans with pork loin, lamb shoulder, homemade sausages, and bacon, then …

Julia Child Ratatouille is the legendary Provençal vegetable stew where each ingredient maintains its identity. From Mastering the Art of French Cooking (pages 503-505), this French vegetable stew celebrates summer: eggplant, zucchini, tomatoes, peppers, onions, and garlic, layered …

Julia Child Asparagus (Asperges au Naturel) prepared the French way produces the freshest, greenest, most appetizing spears. From Mastering the Art of French Cooking (pages 434-441), Julia’s method involves peeling, tying in bundles, and boiling in a large …

Julia Child Stuffed Tomatoes (Tomates Farcies) are a classic French summer dish that showcases ripe tomatoes at their peak. From Mastering the Art of French Cooking (pages 507-508), tomatoes are halved, seeded, salted, filled with a savory Provençal …