Classic Julia Child Recipes

Chocolate Mousse

Cookbook author David Lebovitz describes this decadent dessert as having "a perfect, slightly-gummy texture, backed up by a wallop of pure dark chocolate flavor," and we'd have to agree.

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Moules à la Marinière

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Seafood-lovers can't go wrong with a classic recipe for mussels steamed in white wine, leeks, and herbs like bay leaf, thyme, and parsley.

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Bacon and Leek Quiche

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For brunch, you can do no better than a hearty slice of puff-pastry-crusted bacon and leek quiche.

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Potage Parmentier

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One of Julia Child's better-known recipes is the velvety potage parmentier or potato leek soup.

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Cherry Clafouti

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If you've never had the pleasure of trying clafouti before, it's a dessert that has a texture somewhere in between a custard, a cake, and a dutch baby. Traditionally (and in this recipe), the fruit of choice is cherries; berries are another great option.

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Tian de Courgettes au Riz

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Like a cross between risotto and a gratin, except lighter, zucchini tian is a great way to put an excess of zucchini to good use.

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Crepes Fines Sucrées

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These technically demanding crepes fines sucrée are not for the faint of heart, but once you practice getting the rhythm down, you'll see why they're held up so highly.

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Poulet Roti

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"While it does not require years of training to produce a juicy, brown, buttery, crisp-skinned, heavenly bird, it does entail such a greed for perfection that one is under compulsion to hover over the bird, listen to it, above all see that it is continually basted, and that it is done just to the proper turn," Julia Child wrote of the quest for perfect roast chicken.

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Chantilly Aux Framboises

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This delicate raspberry custard might sound and taste fancy, but it only requires four ingredients (raspberries, sugar, egg yolks, and heavy cream) and is relatively simple to prepare.

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Moules à la Provencal

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Even those on the fence about mussels will be drawn to the bubbling-brown, buttery gratin topping on these moules à la Provencal.

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