August 9, 2018 07:30 AM
Julia Child's Coq Au VinCoq au vin is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red-wine sauce, its tender onion and mushroom garniture, and its browned pieces of chicken with their wonderful flavor. This dish is ideal for a party because you may prepare it completely a day or more before serving; coq au vin seems to be even better when done ahead so all its elements have time to steep together.
August 8, 2018 04:07 PM
Julia Child's Pâte a BriocheMixing and Kneading The Dough
August 8, 2018 03:55 PM
Julia Child's NapoleonsSome of the handsomest items on the pastry tray in a good restaurant or bake shop are the rectangular Napoleons, their white toppings covered with decorative lines of dark chocolate. When you cut into one, you find layers of kirsch-flavored cream sandwiched between layers of light, buttery pastry. They are a treat for dessert, for a snack at the coffee break, and look beautiful on a buffet or tea table.
August 8, 2018 03:55 PM
Julia Child's Gâteau De Crêpes A La NormandeFlaming mound of Crêpes with Baked Apple Slices and Macaroons.
August 8, 2018 03:44 PM
Julia Child's Oeufs Sur Le PlatThere are scrambled eggs, poached eggs and fried eggs, but none of those are the elegant eggs taught to us by Julia Child.
August 8, 2018 03:28 PM
Julia Child's Quiche LorraineA quiche hot out of the oven, a salad, and a cool bottle of white wine—there's the perfect light meal. Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a mixture of eggs and flavorings. Quick to assemble and practically foolproof, it requires an expert hand only for its crust. And if you've been having troubles with pastry dough, give this recipe a whirl in your electric mixer.
August 8, 2018 03:23 PM
Julia Child's Épinards Au Jus; Épinards A La CrèmeAnyone who has been fortunate enough to eat fresh home-cooked vegetables in France remembers them with pleasure... There are those who are convinced that it is only in France that one can enjoy such experiences, because French vegetables are somehow different. Fortunately this is not the case. Any fine, fresh vegetable will taste just as good in America or anywhere else when you use the French vegetable-cooking techniques.
August 8, 2018 03:12 PM
Julia Child's Potage ParmentierIn this busy, can-opener world, a homemade soup often seems like a new taste sensation. The old French standby, leek and potato soup, tastes so good you cannot believe it is nothing but vegetables, water and salt simmered together. It is also versatile: add watercress and you have a potage au cresson, or chill it, lace it with cream and you have vichyssoise. Another delicious soup is cream of watercress with its final enrichment of egg yolks. Hot or cold, most French soups are very easy, and can be made ready hours before serving time.
August 8, 2018 02:55 PM
Julia Child's Homard Gratiné Au FromageHere is a delicious way to serve stuffed broiled lobsters. It is particularly recommended for the cook who wants a splendid main course that can be assembled at leisure. This is a much simpler recipe than lobster Thermidor, and every bit as good. The lobsters are steamed in wine and herbs, then this liquid is used to make the light cheese sauce, which bubbles around the lobster meat as it heats in the oven.
Danielle DeSiatoAugust 8, 2018 01:48 PM
Local Honey Makes Delicious Ice CreamNothing beats ice cream on a hot day. This recipe adds a little honey to sweeten up the deal.
Anne BarleonAugust 7, 2018 11:28 AM
A Honey Pound Cake Recipe With A T(ea)wistFrom Bee’s Wrap to healing wounds, there are so many wonderful uses for honey. But for us, baking always tops the list...
Danielle DeSiatoJuly 3, 2018 07:18 AM
The Summer Berry Dessert That’s Easier Than PieIf you’re craving a summer berry pie, make this instead. It may not be quite as easy as *eating* pie, but it sure is easier than making it!
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