Amy Traverso, Senior Food Editor at Yankee Magazine and co-host of GBH's Weekends with Yankee, makes Julia Child's Quiche Lorraine from her home kitchen.

Julia Child, who famously said, “Life itself is the proper binge,” didn’t skimp on the good stuff in life or in the kitchen. The legendary chef and host…

Julia Child shares her recipe for roast chicken from The French Chef Cookbook.

Is there any other dish more inviting than a warm bowl of cassoulet at the beginning of a New England fall? This recipe from Julia Child is as good as it…

Pisto manchego, Spain's colorful combination of sautéed summer vegetables, is similar to France's ratatouille. As-is, this Milk Street recipe makes a…

Julia Child's take on Salade Niçoise requires a bit of assembly, but the end result is a fresh and delicious anytime lunch or dinner.Ingredients:1 large…

Julia Child's bouillabaisse, a kind of Provencal fish chowder, uses local fish, creating a fresh dish that's bursting with flavor.Ingredients:1 cup sliced…

It's hard to top the bright and fresh flavors of this Mexican Mollette recipe from Milk Street. Molletes are not unlike Italian bruschetta, but the bread…

You'll love this recipe for enchiladas verdes (chicken and cheese enchiladas). While the enchiladas themselves are quite tasty with any bottled hot sauce…

To layer in the flavor, this Milk Street recipe uses both whole toasted coriander and cumin seeds for the broth, and ground spices sauteed in with the…