How to Submit Your Photo or Story

We want YOU to follow Julia’s recipe with us and share your stories and photos here. We want to know the where, what, when, why and how—of serving, eating, and enjoying too.

There are two ways to share your experiences cooking Julia Child’s recipes.

1. TEXT ONLY: Email your stories to juliachildrecipes@tumblr.com.

2. TEXT, PHOTOS, VIDEO: You can submit your story, photo, and/or video using this online form.

About

Julia Child (1912-2004) introduced French cuisine and cooking techniques to the American mainstream through her cookbooks and television programs.

Note: The museum posted new recipes from Julia's canon each week during August-December 2009. While we've stopped adding new recipes, we hope that you'll still cook, eat, and share your experiences with us on this site. Bon appétit!

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3 June 10
Submitted by Patti Coles 
French cooking class #4, menu: Poulet au Porto, (roast chicken steeped with Port wine, cream & mushrooms), Risotto (Julia’s way), Asparagus Tips,  & Fresh Strawberry pie from Julia Childs, ‘Baking with Julia’.

Submitted by Patti Coles 

French cooking class #4, menu: Poulet au Porto, (roast chicken steeped with Port wine, cream & mushrooms), Risotto (Julia’s way), Asparagus Tips,  & Fresh Strawberry pie from Julia Childs, ‘Baking with Julia’.

TODAY 1:38 PM
Submitted by Patti Coles 
Our 3rd class we finally had our aprons with the same type of patch Julia Childs had!  Ecole des 7 Gourmandes! Our menu: Sole Meuniere, Popovers from Julia Childs “Baking with Julia”, Roquefort cheese balls, Salmon with Beurre Blanc Sauce, Eggplant Pistouille, and Crepe Suzettes!

Submitted by Patti Coles 

Our 3rd class we finally had our aprons with the same type of patch Julia Childs had!  Ecole des 7 Gourmandes! Our menu: Sole Meuniere, Popovers from Julia Childs “Baking with Julia”, Roquefort cheese balls, Salmon with Beurre Blanc Sauce, Eggplant Pistouille, and Crepe Suzettes!

TODAY 1:37 PM
Submitted by Patti Coles 
This was the 2nd class and we cooked: coq au vin, parsley potatoes, buttered peas and Souffle a la Orange!  Amazing!

Submitted by Patti Coles 

This was the 2nd class and we cooked: coq au vin, parsley potatoes, buttered peas and Souffle a la Orange!  Amazing!

13 May 10

Submitted by a reader

Cannot get an adequate oil and vin. dressing.  Seems so simple and it just never turns out right. Jr

25 February 10

Supremes de Volaille aux Champignons (Chicken Breasts w/Mushrooms & Cream)

Submitted by Kathryn T. Alexander

Chicken Breasts w/Mushrooms & Cream

Recipe #2 for me…another winner LOVED it!  Even my picky 12 year old who HATES chicken, ate every last bite!  I got high 5’s from my hubby and my stepson said “Really delicious, tastes like resturant cooking!”  I will make this one again and again!

Tags: poultry | submission |
4 January 10

Submitted by Melissa K

My husband came upon your blog because I was a little baffled by what to do with the browned carrots and onions (Julia didn’t say what to do with them after you brown them in the bacon fat). I saw that you tied them in a cheesecloth and that really helped me out. I just popped the casserole dish with the carrot/onion cheesecloth bag into the oven to cook for three hours. Our house smells great, too. :)

Tags: submission |
TODAY 1:42 PM

Submitted by Bernard

I grew up in Lamotte-Beuvron, the little town where the tarte Tatin was created, and just released the beta version of a website dedicated to it. It has tips on how to avoid (or solve) some of the problems you experienced. It also has lots of historical info about it. Thanks for sharing your experience and sources. I was not aware of Julia’s clip, but added it to my site.

29 December 09

Submitted by Karen Talamantez

My bread is on its final rise before shaping, then a final rise before going into the oven. Thank you for the series. I will miss it.

Tags: submission |
15 December 09

Boeuf Bourguignon - MAFC

Submitted by Kathryn T. Alexander

My first attempt at this recipe.  Took me days to get over my hesitation at all the steps, but WORTH it!  So delicious, this is how food was meant to taste!

Tags: meat | submission |
TODAY 11:56 AM

Baguette oh la la

Submitted by Louis in Boston

This recipe for “french bread” is a quintessential Julia recipe.  I made it years ago from a xerox copy from “Mastering the Art” (given to me by a good friend) following in detail the seven (!) pages of instructions.  And it worked so beautifully.  In the past year I have been making the no-knead recipe (not Julia’s) that took American home kitchens by storm recently (and now make it with a sourdough starter), but this blog inspired me to try Julia’s recipe again.  I was VERY interested to find out that Julia actually changed the recipe in her various cookbooks (and at one point she recommended using asbestos tiles (!) in the oven).  In one recipe she recommends all-purpose flour; in another bread flour.  In one, she uses sugar in the yeast mixture; in another none.  Compare the recipes in “Mastering the Art” and “The Way to Cook.”  I decided to stick to my old standard in “Mastering the Art” with the one change of using bead flour instead of all purpose.

I also kneaded by hand, even though the Smithsonian folks used a stand mixer (not an option in the first edition of “Master the Art”).  In any event, I found making the bread so much easier than I had years ago when I first tried it.  I think this is because I am now a regular bread maker, so I have a better feel for the art.  And you know what - the hours spent (mostly because of waiting for the long rises) are so worth it.  This bread is fantastic, and even though I am now a fan of sourdough, I love the light delicate crunchy and oh so flavorful taste of this true french baguette.  Thank you Smithsonian and thank you Julia!!

Tags: submission |