Recipes

Julia Child Tarragon Chicken (Poulet Poêlé à l’Estragon) is one of those dishes that makes you wonder why you ever settled for plain roast chicken. Julia writes in Mastering the Art of French Cooking (pages 249-251): “The buttery, aromatic steam …

This lighter, more elegant chicken salad from Julia Child’s The Way to Cook (pages 371-372) is built on one essential principle: the chicken must be perfectly cooked. Poached gently (never boiled), dressed while still warm …

Julia Child Turkey Stuffing takes a French approach – lighter and more herb-forward than heavy American versions. Julia writes in The Way to Cook (pages 184-185): “Most of the stuffings here may be used for vegetables as well as poultry, …

Julia Child Turkey is the gold standard for Thanksgiving. Julia writes in The Way to Cook (page 168): “A whole turkey is really easier to roast than chicken just because it is bigger and tougher and takes less attention – …

Julia Child Hash Browns (Grated Potato Galettes) are crispy, lacy potato pancakes that shatter at the edges and stay tender inside. Julia writes in The Way to Cook (page 324): “One of the crispest and most successful of potato pancakes, …

Julia Child Potatoes Lyonnaise combines crispy pan-fried potatoes with deeply caramelized onions – classic French potatoes with onions. “Lyonnaise” in French cooking means prepared with onions, named after Lyon where onions are celebrated. Julia’s Pommes de Terre …

Julia Child Potato Salad (Pommes de Terre à l’Huile) is a French-style potato salad dressed with oil and vinegar while the potatoes are still warm. Julia explains in Mastering the Art of French Cooking, Vol. 1 (page 541): “French potato …

Julia Child Scalloped Potatoes (Gratin Dauphinois) are thinly sliced potatoes baked with milk, cheese, and just a whisper of garlic. Julia writes in Mastering the Art of French Cooking, Vol. 1 (page 523): “There are as many ‘authentic’ versions of …

Julia Child Mashed Potatoes are rich, buttery, and taste like real potatoes should. Julia writes in The Way to Cook (page 320): “A dish of homemade mashed potatoes, freshly cooked and rich with milk and butter, smelling and tasting like …

Julia Child Bouillabaisse is the legendary Provençal fish stew from Marseille, featuring assorted fish and shellfish in a saffron-infused broth with tomatoes, fennel, and orange peel. Julia writes in Mastering the Art of French Cooking (page 52): “Remember it originated …