Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in classic sole meuniere, where butter and lemon subtly enhance the taste and texture. Landon Nordeman
A much beloved figure in our culinary history, Julia Child ignited many a home cook’s Francophilia, so much so that her name is practically synonymous with French cuisine in America. Many classic dishes were introduced to the masses by Child, who is virtually unparalleled in her influence. From Caesar salad to sole meunière, we’ve rounded up our favorite Julia Child recipes.
At nine years old, the closest I’d come to cooking was upending a box of Cap’n Crunch into a bowl. One Sunday, I found myself glued to The French Chef; Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat. I asked my dad for permission to make it. As luck would have it, we had the ingredients. With my chicken-scratched notes, I assembled it. By God, it was good: the tang of the Parmesan and lemon, the sweet flash of the Worcestershire, the mellow egg, all draped upon an interplay of romaine and crouton crunches. It’s been 40 years since, and I could eat it every day; Caesar salad is that perfect. &mdashJames Oseland Get the recipe for Caesar Salad »
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in classic sole meuniere, where butter and lemon subtly enhance the taste and texture.
The signature dish at the Cape Cod Room in Chicago’s famed Drake Hotel features chunks of tender lobster and mushrooms swathed in a mustard–cream sauce, placed in a lobster shell, and broiled under a Gruyère crust.
Joues de Boeuf Confites
At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entree by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.
Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.
Shortbread Cookies (Punitions)
Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold.