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!

Recent Comments

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2 November 09

Submitted by Debra

This looks so yummy. My first Julia Child’s recipe was Leg of Lamb with Garlic. I enjoyed her show on PBS every week when I was a youngster, I would watch her before, electric company. All her recipes just emit love of cooking,sharing and her energy towards life was awesome. As for my experience, they have alway been wonderful when I cooked one of her dishes. I had always wanted to do Beouf Bourguignon, now I will, thanks for the steps and the confidence that we can cook like Julia.

TODAY 2:47 PM
Recipe #11: Boeuf Bourguignon The covered, enameled cast-iron pot that sits on Julia’s stove was ideal for the long simmer in the oven required for this stew. Julia made Boeuf Bourguignon on the very first episode of The French Chef, which aired on WGBH (Boston) on February 11, 1963. This week’s contributor is Joe Criste, an exhibits specialist who headed-up the team that dismantled Julia’s Cambridge kitchen and reassembled it at the National Museum of American History. It took Joe and two other chefs three days to make boeuf bourguignon…was it worth it? READ THE FULL POST ON OUR BLOG for recipe sourcesSUBMIT YOUR PHOTOS AND STORIES—Posted by the National Museum of American History

Recipe #11: Boeuf Bourguignon

The covered, enameled cast-iron pot that sits on Julia’s stove was ideal for the long simmer in the oven required for this stew. Julia made Boeuf Bourguignon on the very first episode of The French Chef, which aired on WGBH (Boston) on February 11, 1963.

This week’s contributor is Joe Criste, an exhibits specialist who headed-up the team that dismantled Julia’s Cambridge kitchen and reassembled it at the National Museum of American History. It took Joe and two other chefs three days to make boeuf bourguignon…was it worth it?

READ THE FULL POST ON OUR BLOG for recipe sources

SUBMIT YOUR PHOTOS AND STORIES

—Posted by the National Museum of American History