Claire

Julia Child Hachis Parmentier is the French ancestor of Shepherd’s Pie. Savory ground beef under a luxurious layer of mashed potatoes, baked until golden and bubbly. Named after Antoine Parmentier, the man who convinced France to …

Julia Child Chateaubriand is a thick center-cut of beef tenderloin for two, seared and roasted to rosy perfection. Served with Béarnaise sauce, this is the ultimate romantic dinner. The Chateaubriand is what Julia called “the aristocrat of beef …

Julia Child Rack of Lamb with mustard and herb coating is the elegant centerpiece for intimate dinner parties. Frenched ribs interlocked on a silver platter, roasted pink inside with a crispy breadcrumb crust. In The Way to …

Julia Child Steak Diane features thinly pounded steaks sautéed in butter with a tangy cognac sauce made tableside. This is elegant French bistro cooking with a touch of showmanship. Julia demonstrated this on The French Chef, describing it …

Julia Child Steak au Poivre (Pepper Steak) is beef crusted in crushed peppercorns and finished with a rich cognac sauce. This is classic French bistro cooking at its finest. Julia shared her technique on page 296 of Mastering …

Julia Child Pot Roast (Boeuf en Daube à la Provençale) is a large cut of beef braised in red wine with tomatoes and Provençal seasonings until fork-tender. This is classic Sunday dinner cooking with French technique. …

Julia Child Meatloaf is her French-influenced take on the American comfort food classic. Julia called it “ground meat in fancy dress.” The secret? A panade (breadcrumbs soaked in milk) that keeps the meat impossibly tender, plus …

Julia Child Beef Tenderloin (Filet de Boeuf Poêlé) is the most tender cut of beef, casserole-roasted with aromatic vegetables. This is the centerpiece roast for elegant entertaining. This recipe comes from Mastering the Art of French Cooking, …

Prep Time: 45 minutes (plus 2 hours for stock) | Cook Time: 1 hour 45 minutes | Total Time: About 4 hours | Serves: 5-6 Julia Child Duck à l’Orange is roasted duck with a glossy orange sauce. You might see it …

Julia Child Chicken Provençal (Poulet Sauté aux Herbes de Provence) brings the sunny flavors of southern France right to your table. Julia writes in Mastering the Art of French Cooking (pages 257-258): “Basil, thyme or savory, a pinch of fennel, …