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 ...

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 ...

Royalties from Child's re-discovered best-seller will bolster her charity. Aug. 12, 2009— -- Julia Child's boeuf bourguignon will likely debut on more and more dinner tables long bereft of the ...

An ideal combination of spice, sweetness, and tang makes this skillet dinner taste like it took much longer than 45 minutes ...