Julia Child Fans

Julia Child Beef Stew (Daube de Boeuf) is a hearty, country-style casserole of beef braised with wine, vegetables, and bacon. This is rustic French comfort food at its best. This recipe comes from Mastering the Art of …

Julia Child Beef Stroganoff (Sauté de Boeuf à la Parisienne) is tender strips of beef in a rich, creamy sauce with mushrooms and Madeira. While Stroganoff is Russian in origin, this French version uses fresh cream …

Julia Child Beef Stock (Fonds Brun) is the foundation of French cooking. Rich, deeply flavored brown stock is what separates home cooking from restaurant-quality sauces and soups. This recipe comes from Mastering the Art of French Cooking, …

Julia Child Garlic Soup (Aïgo Bouïdo) is a silky French soup where boiled garlic becomes surprisingly mellow and aromatic. Julia writes in Mastering the Art of French Cooking (page 46): “Enjoying your first bowl of garlic soup, you might never …

Julia Child French Onion Soup is deeply caramelized onions simmered in rich beef broth, topped with crusty bread and melted Gruyère cheese. Julia warns in Mastering the Art of French Cooking (page 43): “You should therefore count on 2½ hours …

Julia Child Coq au Vin Blanc is French chicken braised in white wine with bacon, mushrooms, and pearl onions. Julia mentions this variation in Mastering the Art of French Cooking (page 263): “It is made with either white or red …

Julia Child Coq au Vin is chicken braised in red wine with bacon, mushrooms, and pearl onions. The name literally means “rooster in wine.” Julia noted this dish can be called coq au Chambertin, coq au …

Julia Child Beef Bourguignon is tender beef braised low and slow in red Burgundy wine with bacon, pearl onions, and mushrooms. You might see it called Boeuf Bourguignon or Beef Burgundy. Same dish. Same magic. This …

Julia Child Turkey Gravy starts with homemade brown turkey stock – the secret to its deep, rich flavor and beautiful dark color. Julia writes in The Way to Cook (page 173): “Its agreeable dark color comes from browning the bones …

Julia Child Roast Chicken is her definitive test of a cook. Julia writes in Mastering the Art of French Cooking (pages 240-243): “You can always judge the quality of a cook or a restaurant by roast chicken. While it does …