Julia Child's top choice for beef cut to use in her Boeuf a la Mode recipe, today's pot roast, may be unusual, but it makes ...

An easy way to maximize flavor. Julia Child introduced Americans to French cooking techniques that were once the fiercely guarded secrets of professional chefs. From perfecting scrambled eggs to ...

There's nothing like a good beef stew. Every country's got one — Hungarian goulash, Spain's rabo de toro — and they're all worth making at least once. But Julia Child kept coming back to boeuf ...

Set the foundation. Julia calls for two 9-inch unbaked pie shells. Pumpkin custard plays nicely with pastry and cookie crusts ...