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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15 December 09

Boeuf Bourguignon - MAFC

Submitted by Kathryn T. Alexander

My first attempt at this recipe.  Took me days to get over my hesitation at all the steps, but WORTH it!  So delicious, this is how food was meant to taste!

Tags: meat | submission |
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!

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.