Celebrate Julia Child’s Legacy With These Recipes (2024)

• Food
• Recipes

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.

Julia Child's Best Beef Stew

"Beloved Beef Stew" was Child’s first article for the Experts Cooking column in 1992. Child, a lover of stews of all kinds, particularly those made with beef like this recipe. Beef also gives off appetizing aromas as it simmers away, filling the kitchen — if not the whole house — with the promise of good food.

Midsummer Fruit Tart

Make this fruit tart when berries are at their most fragrant and a bite of summer's sweet bounty is just what you want at the end of a meal.

Ham Steaks in Madeira Sauce

For this recipe, Julia Child was inspired by a dish called jambon à la morvandelle, the signature dish of Alexandre Dumaine, one of France's most famous chefs in the 1930s, '40s, and '50s. Child called the dish, featuring ham steaks basted in a mushroom and Madeira sauce, one of her "fast entrées for fancy people."

Julia Child's Hash Browns

Child riffed on her friend James Beard's recipe when she created this hash browns recipe. These potatoes are crispy outside, creamy inside, and as delicious with fried eggs as they are with roast chicken.

Quiche Lorraine

The secret to the super-silky texture of this classic French quiche is simple: it's the heavy cream whisked into the eggs for the filling. A flaky tart dough gives it a buttery flavor base that marries with the tender bacon egg custard.

Julia Child's Perfect Sandwich Bread

This classic white bread recipe, which is also featured in the Smithsonian, is perfect for everyday sandwiches and toast.

Lemon Poppy Seed Cake

Julia Child's assistant Stephanie Hersh helped her create this four-layer poppy seed cake, which gets a tart kick of flavor thanks to the lemon curd and lemon buttercream.

Butterfly's Breath

Julia and Paul Child often entertained friends with co*cktails, many of them invented by Paul, who delighted in creating custom drinks, like this sweet, apricot brandy-laced riff on the gimlet.

Chocolate Mousse Cake

Made with an egg custard and whipped cream and flavored with chocolate, rum, and coffee, this decadent cake is chocolaty perfection.

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