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.
2. TEXT, PHOTOS, VIDEO: You can submit your story, photo, and/or video using this online form.
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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your kitchen? Share a photo of your favorite kitchen tool on our Flickr
Recipe #15: Eggplant and zucchini gratin, Ratatouille
Julia Child spoke of her kitchen as “the most loved and most used room in the house.” She and her husband Paul worked together on its design and spent many years cooking, dining, and entertaining friends and family in their kitchen. This week’s cooks rediscover the pleasures of cooking with family, reliving memories inspired by certain flavors, and sharing meals made with seasonal, locally-grown produce.
This week staffers Valeska Hilbig, Deputy Director of the Office of Public Affairs, and Matthew MacArthur, Director of New Media, put their culinary skills to the test. Following Julia’s guidance, Valeska brought together a colorful eggplant and zucchini gratin with vegetables from the local farmer’s market, while Matt created a fragrant ratatouille that fed the whole family.