15 Favorite Recipes from Julia Child

Julia Child was a beloved chef who introduced French cuisine to American audiences with her charming personality and simple cooking techniques. Her recipes have inspired many home cooks to try their hand at classic French dishes. 

From rich sauces to delectable pastries, Julia’s recipes remain favorites in kitchens around the world. Here’s a list of 15 of Julia Child’s most cherished recipes, each with its own unique flavor and story. Whether you’re a seasoned cook or just starting out, these dishes are sure to delight.

Boeuf Bourguignon

Boeuf Bourguignon is a classic French beef stew that Julia Child popularized in the U.S. It’s made with tender chunks of beef slow-cooked in red wine with mushrooms, onions, and carrots. The slow cooking process helps the beef become melt-in-your-mouth tender and the flavors meld together beautifully.

It’s a hearty and comforting dish that’s perfect for special occasions or a cozy dinner. Julia’s version is rich and deeply flavorful, showcasing her talent for turning complex recipes into approachable dishes.

Coq au Vin

Coq au Vin is another French classic that Julia Child made famous. This dish features chicken cooked slowly in red wine, along with mushrooms, onions, and bacon. The wine helps tenderize the chicken and infuses it with deep, savory flavors.

Julia’s recipe highlights the importance of using good quality wine to achieve the best results. This dish is perfect for a dinner party or a family meal and pairs wonderfully with crusty bread.

Beef Wellington

Beef Wellington is a show-stopping dish that Julia Child loved to prepare. It consists of beef tenderloin coated in a layer of mushroom duxelles and wrapped in puff pastry. The result is a delicious, flaky crust with a tender, juicy center.

Julia’s version of Beef Wellington is perfect for special occasions and holiday dinners. The combination of beef and pastry is both elegant and satisfying, making it a favorite among her recipes.

Quiche Lorraine

Quiche Lorraine is a savory tart filled with a creamy mixture of eggs, cream, and bacon. Julia Child’s recipe is known for its rich, buttery crust and flavorful filling. The quiche is versatile and can be enjoyed warm or at room temperature.

It’s a great dish for brunch or a light dinner, and Julia’s version is both delicious and easy to make. The combination of crispy bacon and creamy custard makes this quiche a standout.

Julia’s Chocolate Mousse

Julia’s Chocolate Mousse is a decadent dessert that showcases her love for rich, chocolatey treats. Made with high-quality chocolate, eggs, and a bit of cream, this mousse is light, airy, and incredibly flavorful.

Julia’s recipe involves whipping egg whites to create a fluffy texture that pairs perfectly with the smooth chocolate. It’s a sophisticated dessert that’s sure to impress anyone with a sweet tooth.

Ratatouille

Ratatouille is a vegetable stew that Julia Child turned into a classic French dish. It features a medley of vegetables like zucchini, eggplant, and bell peppers, cooked in a tomato-based sauce.

Julia’s version highlights the importance of using fresh, seasonal vegetables for the best flavor. The dish is both healthy and comforting, making it a great option for a light lunch or dinner. Ratatouille can be served on its own or as a side dish.

Poulet au Porto

Poulet au Porto is a delicious chicken dish cooked with Port wine, mushrooms, and cream. Julia Child’s recipe makes the most of the rich flavors of the Port wine to create a savory, satisfying sauce.

The chicken becomes tender and flavorful as it cooks in the sauce, making it a great option for a special dinner. Julia’s approach to this dish showcases her skill in creating luxurious, yet accessible, recipes.

Crêpes Suzette

Crêpes Suzette is a classic French dessert that Julia Child loved to make. It consists of thin crêpes served with a sauce made from orange juice, zest, and a splash of liqueur. The sauce is flambéed to add a touch of drama and deepen the flavors.

Julia’s recipe for Crêpes Suzette is both elegant and delicious, perfect for a special occasion or a fancy dessert at home. The combination of tender crêpes and zesty sauce makes this dish a favorite.

Lobster Thermidor

Lobster Thermidor is a luxurious seafood dish that Julia Child brought to American kitchens. It features lobster meat cooked in a creamy, wine-infused sauce, then baked in the lobster shells.

Julia’s version emphasizes the use of fresh lobster and a rich, flavorful sauce. This dish is perfect for a special celebration or a fancy dinner party. The combination of lobster and creamy sauce makes it a standout recipe.

French Onion Soup

French Onion Soup is a comforting and flavorful dish that Julia Child made famous with her straightforward approach. The soup is made with caramelized onions, beef broth, and topped with melted cheese and toasted bread.

Julia’s recipe highlights the importance of slowly caramelizing the onions to develop a deep, sweet flavor. It’s a warming, hearty soup that’s perfect for a cozy night in or a casual dinner.

Tarte Tatin

Tarte Tatin is an upside-down caramelized apple tart that Julia Child adored. The apples are cooked in butter and sugar until they become soft and caramelized, then topped with pastry and baked.

Julia’s recipe is known for its perfect balance of sweet and tart flavors, with a rich, buttery crust. This dessert is both impressive and delicious, making it a great choice for a special occasion or dinner party.

Clafoutis

Clafoutis is a rustic French dessert made with fruit and a pancake-like batter. Julia Child’s recipe often features cherries, though other fruits can be used as well.

The batter puffs up around the fruit as it bakes, creating a custardy, cake-like texture. Julia’s clafoutis is simple to make and highlights the natural sweetness of the fruit. It’s a comforting dessert that’s perfect for any time of year.

Galette des Rois

Julia Child loved Galette des Rois for its deep-rooted tradition and festive spirit. This puff pastry dessert, filled with almond cream, was typically served on Epiphany, a celebration she cherished for its connection to French culture.

The flaky pastry and rich frangipane filling captured the essence of simple yet indulgent French baking. Julia appreciated how the Galette was often a family affair, with a hidden “fève” (a small trinket) baked inside, making each slice a fun and exciting experience.

Soufflé au Fromage

Julia Child adored Soufflé au Fromage because it embodied the art of French cooking, blending simplicity with precision. The dish, made from just a few basic ingredients like eggs, butter, and cheese, transforms into an elegant, airy masterpiece.

Julia loved how soufflés challenged cooks to master technique, from whipping the egg whites perfectly to ensuring the soufflé rose beautifully in the oven. She also enjoyed how versatile the dish was, allowing for variations in flavor and texture by changing the type of cheese.

Gratin Dauphinois

Gratin Dauphinois is a creamy potato dish that Julia Child often included in her repertoire. It’s made with thinly sliced potatoes baked in cream and cheese until golden and bubbly.

Julia’s recipe highlights the importance of using good-quality cheese and cream for the best flavor. This dish is rich and comforting, making it a perfect side for any meal.

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