Recipes

Julia Child · NYT Cooking

Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child’s favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.

Marian Burros · NYT Cooking

This recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, was featured in The New York Times in 1990 in an article on eggs. It is for a cooked meringue that can be used with chocolate mousse or lemon soufflé. When done correctly, the meringue should have a soft white sheen and hold its shape. A candy thermometer is a helpful tool in this regard. Marian Burros

Joan Acocella · NYT Cooking

Joan Acocella

Julia Child · NYT Cooking

There are a few tricks to making this delicious custard from Julia Child and Alex Prud’homme, which was featured in The Sunday Times Magazine in 2006. Don’t overcook the caramel, and make sure that the baking water only simmers, never boils. When mixing the hot milk into the egg mixture, whisk constantly to avoid curdling the eggs. Individual ramekins can be used in place of a charlotte mold, but dial back the cooking time. Julia Child

Julia Child · NYT Cooking

This dish, which was featured in The Sunday Times Magazine in 2006, is a fussy dish that takes time, but impresses with its creativity and depth of rich flavor. The result of hard work in the kitchen is revealed with panache at the table, when dinner guests open their steaming packets of parchment paper to find a perfectly cooked veal chop swathed in mushrooms, ham and shallots. Cue applause! Julia Child

Julia Moskin · NYT Cooking

This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye. Julia Moskin

Julia Moskin · NYT Cooking

This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe. Julia Moskin

Julia Moskin · NYT Cooking

The allspice is really what makes this recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, which was featured in a New York Times article about readers’ favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes’ preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner. Julia Moskin

Julia Moskin · NYT Cooking

Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham. Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface. The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs. One note: this is a recipe for a cured ham, not a fresh one. Julia Moskin

Julia Moskin · NYT Cooking

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin. Julia Moskin

Julia Moskin · NYT Cooking

This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving. Julia Moskin

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Julia Moskin · NYT Cooking

Julia Moskin

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

10 minutes

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking