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.

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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Recipes

4 January 10

Comments

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. :)