Claire

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 …

Julia Child Braised Cucumbers (Concombres au Beurre) are a French revelation most Americans have never experienced. From Mastering the Art of French Cooking (pages 499-501), cooked cucumbers become delicate, sophisticated, and nothing like the watery mess most people …

Julia Child Braised Onions (Oignons Glacés) are the French onion side dish that transforms the humble pearl onion into something elegant. From Mastering the Art of French Cooking (pages 481-484), Julia gives us two methods: white-braised for delicate …

Julia Child Creamed Carrots (Carottes à la Crème) transforms humble carrots into something extraordinary. From Mastering the Art of French Cooking (pages 477-478), this cream carrots recipe uses a two-step French technique: first braising the carrots in butter …

Julia Child Deviled Eggs (Oeufs Farcis) elevate this party appetizer classic with French technique. From The French Chef episode on hard-boiled eggs, Julia shows us how proper egg cooking and a velvety filling transform stuffed eggs into something …

Julia Child Eggs Benedict is the ultimate brunch dish: perfectly poached eggs with runny yolks, salty Canadian bacon, and silky hollandaise sauce, all perched on a toasted English muffin. This brunch recipe relies on timing and …

Julia Child Tuna Salad elevates the American lunchtime staple with French attention to quality. While Julia’s published recipes focus on the composed Salade Niçoise, her principles apply beautifully here: quality ingredients, proper technique, fresh herbs. This …

Julia Child Trout Almondine is the classic French bistro dish: whole rainbow trout, pan-fried until golden, topped with toasted almonds in nutty brown butter. From The Way to Cook (page 99), this fish with almonds is elegant enough …

Julia Child Lobster Thermidor is the ultimate French lobster experience. Succulent lobster meat sautéed in butter until rosy, folded into a rich sauce of mushrooms, mustard, cognac, and cream, piled back into the shell and broiled …

Julia Child Sole Meunière is the dish that started everything. In November 1948, Julia and her husband Paul arrived in France for the first time. They stopped for lunch at La Couronne restaurant in Rouen, the oldest restaurant …