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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9 November 09

Submitted by Eileen Gavin Larsen

Oh,how exciting! I recently finished “Julie and Julia” (the book), have yet to see the movie, and then a free copy of Mastering the Art of French Cooking Vol. I ended up miraculously in my lap just a week ago, whereupon I decided to venture forth… My first choice? Boeuf Bourgignon (spell?!). I feel like I have been shopping for days (lunchtime jaunts, always forgetting something), but I finally have all my ingredients and a date in my sister’s (awesome) kitchen tomorrow afternoon! Now, if I can just keep from sipping too much of the lovely “young and fruity” Beaujolais I bought and leave enough for the recipe…

Will post results later. Am really excited. I like the quote beneath one of Julia’s photos…”above all, have a good time.” I surely intend to!

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

5 October 09
Recipe #8: Waterzooi “Four-in-Hand Chicken” was Julia’s seventy-eighth show of The French Chef, in which she demonstrated how viewers could make four distinct dishes from one basic recipe for chicken simmered in white wine and vegetables. One was for Waterzooi, a Flemish recipe that called for a skillful blending of egg yolks and cream at just the right moment in the cooking process. The first step in the basic recipe involves cutting vegetables into thin slices, a task Julia might have carried out with a mandoline. She had two: a simple, inexpensive, Japanese-made plastic tool and one made of heavy metal, a very traditional French chef’s mandoline. Both had multiple and replaceable blades for slicing, waffling, julienning, and making “french fries.” This week, business program manager Kathy Sklar overcomes her skepticism and lets Julia lead the way to a fabulous waterzooi. READ THE FULL POST ON OUR BLOG for recipe sourcesSUBMIT YOUR PHOTOS AND STORIES of Waterzooi—Posted by the National Museum of American History

Recipe #8: Waterzooi

“Four-in-Hand Chicken” was Julia’s seventy-eighth show of The French Chef, in which she demonstrated how viewers could make four distinct dishes from one basic recipe for chicken simmered in white wine and vegetables. One was for Waterzooi, a Flemish recipe that called for a skillful blending of egg yolks and cream at just the right moment in the cooking process. The first step in the basic recipe involves cutting vegetables into thin slices, a task Julia might have carried out with a mandoline. She had two: a simple, inexpensive, Japanese-made plastic tool and one made of heavy metal, a very traditional French chef’s mandoline. Both had multiple and replaceable blades for slicing, waffling, julienning, and making “french fries.”

This week, business program manager Kathy Sklar overcomes her skepticism and lets Julia lead the way to a fabulous waterzooi.

READ THE FULL POST ON OUR BLOG for recipe sources

SUBMIT YOUR PHOTOS AND STORIES of Waterzooi

—Posted by the National Museum of American History

31 August 09
Thoughts from Becca: Boeuf Bourguignon

Submitted by Becca

This week was an exciting moment in the food blogging world as the movie Julie & Julia opened. (here in Australia we’ve still got a couple of months to wait though … and my fingers are tapping the kitchen table impatiently). The movie features two stories: the memoirs of Julia Child and the story of food blogger Julie Powell cooking her way through Julia’s recipes. One of the things I’m delighted about with the movie is that it features some of my French (classic) favourites. They’ve never gone out of style with me. They are the dishes I taught myself as a teenager and have been cooking ever since. Every winter since I first cooked this recipe, I’ve warmed family and friends with Boeuf Bourguignon. Here’s my adaptation using mustard, not flour, for thickening. Where possible, for added depth of flavour, I prepare a day ahead of eating, and start preparations with the marinade the day before that. Read more on Becca’s blog.

TODAY 2:45 PM
Recipe #3: Coq au Vin Whether you purchase a whole chicken or use pre-cut pieces for Coq au Vin, you should check out Julia’s detailed instructions on disjointing poultry (not for the faint of heart) in Mastering the Art of French Cooking Volume II (pp.312-315). In another example of how she organized her kitchen work spaces, Julia kept her poultry shears, along with other cutting tools, on a pegboard hook near the butcher’s block in her kitchen. She didn’t waste time hunting for a tool in a drawer, but had it right at hand near the surface where it would be used. This week, education technologist Carrie Kotcho shares her experience with a Julia Child recipe that changed the course of her life. READ THE FULL POST ON OUR BLOG for recipe sourcesSUBMIT YOUR PHOTOS AND STORIES of Coq au Vin—Posted by the National Museum of American History

Recipe #3: Coq au Vin

Whether you purchase a whole chicken or use pre-cut pieces for Coq au Vin, you should check out Julia’s detailed instructions on disjointing poultry (not for the faint of heart) in Mastering the Art of French Cooking Volume II (pp.312-315). In another example of how she organized her kitchen work spaces, Julia kept her poultry shears, along with other cutting tools, on a pegboard hook near the butcher’s block in her kitchen. She didn’t waste time hunting for a tool in a drawer, but had it right at hand near the surface where it would be used.

This week, education technologist Carrie Kotcho shares her experience with a Julia Child recipe that changed the course of her life.

READ THE FULL POST ON OUR BLOG for recipe sources

SUBMIT YOUR PHOTOS AND STORIES of Coq au Vin

—Posted by the National Museum of American History

26 August 09

Julia and Paul Child

Submitted by Anthony

Your recipe mashed potatoes caught my attention. Some years ago, September 20, 1978. I photographed Julia and Paul Child in their home 104 Irving Street Cambridge, Massachusetts. I walked up to the door with only my camera bag and rang the bell. I was greeted by Paul, with his hand opened to me he said. Welcome, Tony. “Paul Child C,H,I,L,D NO- S”.  Well, I said to myself. This is reality.

Into the house we went and Paul introduced me to the writer and his wife Julia. The story was, “The Man Behind Julia Child”.

Paul is quite talented indeed, a fine painter.  And, a accomplished photographer as well. Paul had the same equipment that I was using that day. A Hasselblad medium format film camera.

Julia cooked “Chicken Diane” sauted with mushrooms and white wine. We also had a fresh crisp salad and POUILLY-FUSSE white wine from France. Paul was the wine connoisseur. Was it “GOOD” you ask? It was wonderful beyond your taste buds! I have photos also. Hope they go through OK.  CIAO! Anthony