10 Legendary Julia Childs Recipes (2024)

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10 Legendary Julia Childs Recipes? ›

Boeuf Bourguignon

This hearty beef stew from the pages of "Mastering the Art of French Cooking" is, hands down, Child's most infamous dish. (Click here for Food.com's rendtition of boeuf bourguignon.)

Boeuf Bourguignon

This hearty beef stew from the pages of "Mastering the Art of French Cooking" is, hands down, Child's most infamous dish. (Click here for Food.com's rendtition of boeuf bourguignon.)

"This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun."

Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.

Both clarified butter and regular butter are used in Julia's recipe. Clarified butter has a higher smoke point because the milk solids are removed.

Child repeatedly recalled her first meal at La Couronne in Rouen as a culinary revelation; once, she described the meal of oysters, sole meunière, and fine wine to The New York Times as "an opening up of the soul and spirit for me." In 1951, she graduated from the famous Cordon Bleu cooking school in Paris and later ...

By Nigella Lawson. Julia Child wrote that the Gateau Reine de Saba was the first French cake she ever ate. My version is a bit simpler to make than hers. I melt the chocolate with liquid, and I use all ground almonds rather than the traditional mixture of flour and almonds.

1. Don't be afraid of butter. Julia famously said, “With enough butter, anything is good.” She ferociously loved butter at a time when most people in the United States were completely afraid of it.

Child's set included a backdrop for this very purpose, where she would perch at the end of each episode to dig in — and it was where she memorialized her famous closing line, which was, in fact, ad-libbed, just as portrayed in “Julia”: “Bon appétit!”

Famous chef, author, and television personality, Julia Child made French cuisine accessible to American audiences. She was one of the first women to host her own cooking show on television, providing tips and lessons on how to prepare French food simply and easily.

What is Julia Child's most famous dish? ›

Child's Boeuf Bourguignon recipe was featured in one of the earliest episodes of The French Chef and has become a classic among the many Child enthusiasts at GBH. In fact, GBH News host Henry Santoro concludes there's no better recipe for the dish.

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

Julia Child loved homemade, French-style mayonnaise so much that she dedicated an entire episode of her show “The French Chef” to it. Between her prolific cookbook and television show recipes, there are dozens for homemade mayonnaise of every kind—even one set with gelatin!

Julia Child's Favorite Roast Chicken

Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices, and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking.

Thermador Thermal Convection Oven used by Julia Child.

Famous chef, author, and television personality, Julia Child made French cuisine accessible to American audiences. She was one of the first women to host her own cooking show on television, providing tips and lessons on how to prepare French food simply and easily.

Julia Child's Reine De Saba (Queen of Sheba) Cake.

Their first stop was a restaurant called La Couronne. Julia ordered the simple, classic French dish—fillet of sole cooked with butter, lemon, parsley and flour. The meal proved to be life-changing, sparking her culinary curiosity and a desire to learn French cooking.