This brownie is fudgy but not too much, cakey just enough, has a thin and light crust, is not too sweet and reminds me of my childhood

Ratatouille à la Julia Child is an amazing dish. It is the perfect vegetarian dish.

Marshmallow Pops are a simple and fun snack recipe to make with kids. They can be served in both baby shower and Valentines day!

Julia Child knew how to make a Garlic Soup and this is so restorative and tasty. A simple, elegant, classic French recipe.

Step by step instructions for Julia Child’s Coq Au Vin with stewed chicken in a rich buttery red wine sauce with sautéed mushrooms.

My favorite French Onion Soup and why I fell in love with it in Paris on September 15th 2001.

Queen of Sheba cake, a rich chocolate almond cake, was the first cake Julia Child tasted in France.

Japanese Hamburg Steak is juicy and served with a sweet tangy ketchup-based sauce. It is perfect for dinner!

This Creamy, Cheesy Spinach Gratin is full-on flavor! You won’t believe it’s light and healthy with no cream.

Julia Child’s Tarte Normande aux Pommes from Mastering the Art of French Cooking is amazing.

Kids will love this easy recipe for DIY watermelon pizza – choose your own toppings and decorate how you please.

A deliciously healthy and low-in-calorie snack that even broccoli haters will love, these baked broccoli bites are sheer bliss.

Easy oven baked chips

Pork ribs coated in mustard and spice then slow cooked in the oven at home. A family favorite for both adults and kids.

Inspired by Julia Child’s classic potato gratin – a creamy, baked potato cake with leeks and gruyere cheese. Makes a simple supper!

A filling, plant-based recipe for the whole family, packed with minerals, protein and fiber, ready in 20 minutes.

Making the classic Cream of Mushroom Soup with an easier, shortened approach and less cooking time.

These little DIY Valentine’s Day treats make the perfect little Valentine’s Day Party Favor!

Homemade Chicken Nuggets, Kid’s food that you’ll want to steal.

Sunday Supper: Julia Child’s Beef Bourguignon.

Pan-fried chicken, briefly broiled for ultimate flavor and caramelized skin, then pan-fried low and slow for best juiciness and tenderness.

The light pockets of air from the whisked egg whites expand with the heat of baking making the soufflé lift and grow to an airy texture.