'julia child' on Serious Eats

The Food Lab: The Best Caesar Salad

We all know what Caesar salad is. Chopped romaine lettuce and garlicky croutons tossed in a creamy dressing made with eggs, olive oil, lemon, Parmesan, Worcestershire sauce, and anchovies. There's a reason that in the 90 years since its invention, it's become the default second salad option at every single major restaurant chain in the country: even when mass-produced, it's combination of savory, creamy, tangy, and crunchy ingredients is tasty stuff. But we can do better than those chains in our own kitchens, I hope. More

Weekend Cook and Tell Round Up: Remembering Julia

Our last challenge for Weekend Cook and Tell was for all of you to share dishes inspired by Julia Child and cultivated by you. We called this Remembering Julia. We hold a soft spot in our hearts for Julia, and it looks like you do too. We can all feel a little happier, a little less clumsy, and eat a lot more butter thanks to Julia. Here are our favorite dishes, submitted by you, to honor JC. More

Julia Child's 100th Anniversary: What Did She Mean to You?

The late, seriously great Julia Child, who would have been 100 today (she died eight years ago, in 2004), must be considered a hero to serious eaters everywhere. I say that not as someone who has cooked his way through Mastering the Art of French Cooking, as Julie Powell did. In fact, I've probably cooked less than half a dozen of Child's recipes. Rather, I say it as someone who admired her from near and far, as someone who followed her passion and fearlessly blazed her own path in the world of food. More

Serious Salad: Julia Child's Vinaigrette Dressing

Salads should be enjoyed: the French understand that a salad should not be a penitent meal for the faddish and fat-phobic. So, for your salad-making pleasure, here is Julia Child's favorite vinaigrette dressing, a simple blend of shallots, mustard, oil, vinegar, and lemon juice. You can sprinkle it on some lovely salad greens or toss it upon some cold chicken, or whatever you happen to find in your larder that night. A lovely crusty baguette as an accompaniment is a must! More

'Gastronomica' Reissues Summer 2005 Julia Child Tribute Issue

CIting popular demand and renewed interest in all things Julia, Gastronomica is reissuing its summer 2005 Julia Child tribute issue: This special issue of Gastronomica is many things. It is a glimpse into Julia's world—her childhood, her college years, her romance with her husband, Paul—for those who don't know as much about her as they might like. For those who respected her both as chef and colleague, it is a tribute. And it is a farewell and final bon appétit for those who knew her best. $13, from gastronomica.org/julia [via Marisa McClellan]... More

Weekend Cook and Tell Roundup: 'Julie & Julia'

Photograph from pbs.org/juliachild Last week's Weekend Cook and Tell challenge was to recreate a dish from Julia Child's Mastering the Art of French Cooking. The challenge was inspired by Julie & Julia, which opened over the weekend. As it turned out, the soaring temperatures of last weekend and this week made it much more appealing to go and see the movie than fire up the stove. We didn't get a lot of responses, but a few brave souls accepted the challenge. Here are some of their Julia-inspired responses: Duncan1205 made Jambon Baise' au Made're. It's basically ham braised in Madeira and beef stock. Duncan1205 claims that this dish has converted non-ham-eaters into ham lovers. Cybercita has made several recipes... More

'Julie & Julia' (& Nora)

"Never before has food being cooked and eaten on screen looked so good." If you're a serious eater, you're going to love Julie & Julia, Nora Ephron's graceful, funny, and generously spirited new movie. Why do I say this? Not because the back of my head takes a star turn that, according to Nora herself, "has everyone talking" (ha, ha). No, I'm afraid that joy will only be shared by my family and friends who will be the only ones taking note of my hatted head walking behind Amy Adams as she orders beef for her boeuf bourguignon at the Dean & Deluca butcher counter. I say that you are going to love this film because it's as passionate, discerning,... More

Ed Levine's Serious Diet, Week 78: The Julia Child Mantra, Does It Work, Serious Eaters?

"Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health."--Julia Child This famous quote from the late, great Julia Child has been the cornerstone of my serious diet. And that quote was on a sign for all to see, as the guests wandered into the ultra old-line, ultra New York Metropolitan Club for the post-premiere party of Julie & Julia, Nora Ephron's loveable movie that chronicles in parallel fashion the lives of cooking culture icon, cookbook author, and seminal food TV star Julia Child and writer-blogger Julie Powell. It was a good thing the sign was there, because the opportunities for excess were everywhere. New York restaurateur Drew Nieporent had put together... More

The 'Julia Child' Rose Cultivar

Rosa 'Julia Child' Wow. Nice find, gutreactions! Julia Child apparently chose this specific rose cultivar, hybridized by Tom Carruth of Weeks Roses, to bear her name. "Julia loved the even butter-gold color and the licorice candy fragrance." This rose has a rounded habit and excellent disease resistance, raising the bar for any English-style rose. Julia Child also features a sweet licorice perfume that exudes from each fully petaled flower, as well as a butter-gold color that’s perfectly suited to any landscape. For rose aficionados out there, its parentage is "[(Voodoo x R. soulieana derivative) x Summerwine] x Top Notch," and is hardy in Zone 5 (or Zone 4, with winter protection). [via Talk]... More

Quote of the Day: What Julia Thought of Julie

"Flinging around four-letter words when cooking isn’t attractive, to me or Julia. She didn’t want to endorse it. What came through on the blog was somebody who was doing it almost for the sake of a stunt...She didn’t suffer fools, if you know what I mean." —Book editor and FoJC Judith Jones [via EMD]... More

Behind-the-Scenes: The Food in 'Julie and Julia'

Unlike other recent food film releases, Julie & Julia is not trying to make a statement about rejecting corn syrup or starting a compost pile. As director Nora Ephron said in a preview for food and film bloggers yesterday (it officially opens on August 7), it's about the joy of cooking, eating, and living. And a lot of buttah. The French onion soup appears in a happy montage scene between Julie and Julia. "I've never gone through so much butter before," said food stylist and former Martha Stewart Living food editor Susan Spungen who worked on the film. But her biggest challenge was making cheese look melty on screen. It had to be hot enough to stretch "from the... More

Julia Child: Cooking with Master Chefs

Cooking with Master Chefs was Julia Child's PBS television cooking show featuring her visiting 16 celebrated chefs in the United States. Nine of the episodes are now online in their entirety, including the 1994 Emmy nominated episode featuring Lidia Bastianich. My favorite episode is with a young and dapper pre-"BAM!" Emeril Lagasse, demonstrating his recipe for shrimp etoufee and a New Orleans crab boil. Watch the videos online »... More

In Videos: 'Julie and Julia' Sneak Peek

Sure, it's blink and you'll miss it, but if you're keen on seeing some of the first bits of Julie & Julia, take a gander here (after the jump). At the end of Sunday night's Oscars, the show ran quick previews of 2009 movies starring 2008 nominees. Someone was kind enough to snip the eight-second reel of this Meryl Streep–Amy Adams project based on the Julie Powell book. [via The Food Section]... More

Julie Powell's First Reactions to 'Julie and Julia' Movie

Last night, Julie Powell watched a "rough" cut of Julie and Julia, the movie (where Ed makes a tiny cameo!) inspired by Powell's 365-day and 524-recipe blog project. "I see my name in magazines in very close proximity to names like 'Meryl' and 'Nora' and take it in stride. But somehow seeing yourself—or a Rom-Com-ed, slimmed-down, considerably less foul-mouthed version of yourself—on a movie screen is a whole different thing."... More

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