In 2018, Food & Wine named this recipe one of our 40 best: Julia Child was a longtime Food & Wine contributor—and a champion of ham. She feared most cooks outside of the South didn’t care much about the beautiful hunk of meat if it wasn’t breakfast, and she was determined to change that. For this recipe, she was inspired by a dish called jambon à la morvandelle, the signature dish of Alexandre Dumaine, one of France’s most famous chefs in the 1930s, ’40s, and ’50s. “Although supermarket ham will do, real country ham will give you a dish more like Dumaine’s fabled creation,” wrote Child. Child called the dish, featuring ham steaks basted in a mushroom and Madeira sauce, one of her “fast entrées for fancy people.” She recommended serving them with steamed spinach and mashed potatoes.
This cake begins with two 8-inch round layers that are split in half horizontally and given a light soaking with a rum-flavored syrup; it's a nice French touch that keeps the cake moist and adds a subtle extra flavor.You will need a handheld or standing electric mixer to make the cake. Beautiful Desserts
In this recipe Julia Child uses the machine only to make the dough, not to bake it. Some machines, like hers from Williams-Sonoma, call for loading the liquids first, followed by the dry ingredients. Adapt the procedures for your own machine.An ideal loaf of sandwich bread is a perfect rectangle. You must pack the dough into a covered pan to prevent it from humping up in the usual loaf shape. Julia Child uses an almost straight-sided 2-quart loaf pan, 10 by 4 1/2 by 4 inches. You'll need to butter or spray the inside of the bread pan and the shiny side of a 12-by-8-inch piece of foil. She tops the pan with a baking sheet held down with a 5-pound ovenproof weight of some sort, like a brick or a stone—it's always surprising how much push is in a yeast-powered dough! More Sandwich Recipes
July is the perfect month for fruit tarts—berries are at their most fragrant and a mouthful of summer's sweet bounty is just what you want at the end of a meal. The tart base here consists of a cleverly constructed free-form crust that is baked with a thin layer of cheesecake filling.The crust is made from a rich cookie-like dough. In the 1960s, when quiche ruled supreme in kitchens across America, every ambitious cook had a quiche ring. You simply buttered the ring, set it on a buttered baking sheet and line it with dough. Then the quiche disappeared and so did the ring; if you happen to have one tucked in the back of a drawer, you could certainly use it here. If not, try Julia Child's associate Stephanie Hersh's free-form solution. It seems a little fussy but it works admirably. Beautiful Desserts
All-Time Greatest Recipes from Legendary Cooks Julia Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking. Slideshow: Fantastic Roast Chicken Recipes