Julia Child Recipe Series from the Smithsonian

To celebrate Julia Child’s wall of copper pots joining the collections of the National Museum of American History, we’re taking Julia's philosophy to heart. Inspired by her admonitions to take to our kitchens, to muster the courage to try cooking something new, and to discover the pleasures of the table, members of the Museum staff decided to cook some of her key recipes ourselves.

We followed Julia’s detailed instructions and reminded ourselves of her masterful teaching style and her enthusiasm for the tools and techniques of cooking. Along the way we featured specific tools and gadgets in Julia's home kitchen, which has been on view at the museum since 2002, and, true to her philosophy, we shared our experiences in this space. We invite you to join with us in this celebration of Julia Child's life, work, and contributions to American culinary history.

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.

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Find a Featured Recipe

Recipes

1. Reine de Saba Cake
2. Mashed Potatoes
3. Coq au Vin
4. Vinaigrette
5. Turkey Orloff
6. Sautéed Mushrooms in Butter
7. Sole Meuniére
8. Waterzooi
9. Pâté de Canard en Croûte (Boned Stuffed Duck Baked in a Pastry Crust)
10. La Tarte Tatin
11. Boeuf Bourguignon
12. Chicken Tarragon
13. Pain d’Épices (honey spice cake)
14. Le Glorieux (flourless chocolate cake)
15. Eggplant and zucchini gratin, Ratatouille
16. French Bread

Recipe #12: Chicken Tarragon

Have you ever browsed through Appendix Two in Mastering the Art of French Cooking, Volume II? Compiled as an “illustrated roundup” of kitchen equipment, this thirty-eight-page Batterie de Cuisine is Julia’s guide to the tools and implements mentioned in both volumes of Mastering. She explains the properties of cookware materials, discusses the advantages of various designs, and advises readers on how to use and care for their own equipment. In the section on casseroles and braising pans, Julia features nine different pans for this slow cooking technique, enabling cooks to determine which one best suits the recipe being prepared. This week’s featured object is an enameled cast iron pan that sits atop the Garland range in Julia’s kitchen. It’s also a good choice for cooking this week’s recipe.

This week, public affairs associate Laura Duff embraces her love of butter and tries tarragon for the first time with Julia’s poulet poêlê à l’estragon recipe.

READ THE FULL POST ON OUR BLOG for recipe sources

SUBMIT YOUR PHOTOS AND STORIES

—Posted by the National Museum of American History

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