As the seasons change, try Julia Child’s 5 Most Calming Fall Recipes

And just like that – this show got a lot better, didn’t it? – It is September. And as that subtle crunch begins to permeate the air in many regions, cravings and meal planning are shifting from grills and salads to heavier, richer meals. The top chef whose recipes fit this category, at least for me, is Julia Child.

Every fall, as the leaves begin to change color and shape the landscape, I reminisce about my Julia Child era.

For some reason I associate them with the season and early winter. Whether you’ve been cooking her recipes for 50 years, you’re just interested in her because of Julie & Julia, or you’re a brand new fan, there’s nothing quite like a Julia Child recipe. Comfortable, reliable and timeless – Child’s food is the perfect nourishment for a chilly, blustery night leading up to winter and the holidays.

Since the author of Julie & Julia, Julie Powell, recently passed away, I revisited her warm, welcoming book and film adaptation that followed. Much like Powell (or Amy Adams’ portrayal of Powell in the film adaptation of Julie & Julia), I sometimes like to think of Julia as a friend who hangs out in the kitchen sipping a martini while I cook and eat.

Cozily cooking up a Juliet-inspired feast to the tunes of my favorite Spotify playlists while leaves fall outside and scarecrows, pumpkins and Halloween decorations begin to adorn the streets – it doesn’t get much better than this.

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Here are some Julia Child staples that really will never fool you. If you have a tattered, stained old copy of Mastering the Art of French Cooking, now is the best time to dig it out. Otherwise, use these handy recipe links to perfume your home and feed your family with some Child classics. In her words: “Bon appétit!”

Go on: Say it in the voice of Julia Child. You want it too.

Possibly Child’s most iconic dish, there really is nothing better than beef bourguignon on a chilly or cold evening. It’s the epitome of stick-to-your-ribs cooking and the long cooking time results in something incredibly delicious, warming and filling.

Something I’ve always appreciated about Child’s recipes is the thoughtfulness that goes into them; Most of today’s recipes would not require buying a piece of bacon, removing the rind, cutting into bacon, simmering in water, draining, drying, and then crisping. There’s a real old-school intention here and in all of Child’s recipes that I always find refreshing.

Coq au vin is another staple for kids and for many, the first dish that springs to mind when they think of Juliet. I’m not a fan of dark meat so I rarely make it, but there’s really something special about it je ne sais quome if you will

A perfect iteration of the classic, it features chicken, bacon, red wine, broth and mushrooms; The end result is truly much more than the sum of its parts, as the wine imparts deep richness and the sauce is liquid gold. Try not to drink it straight from the pan.
Arguably one of my favorite Julia Child recipes ever, I’ve made it on many, many occasions and holidays. It’s amazing to see what potatoes, Gruyere, milk or cream, a touch of butter and some salt and pepper can do. It’s an excellent presentation for one of my favorite cheeses and the practical time is maybe 2 to 3 minutes. It’s a star dish.

Another classic from Julie & Julia, Sole Meunière is probably one of the easier options in Child’s pantheon. Made with nothing more than sole, butter, oil, flour, lemon juice, parsley and capers, the dish is an exercise in simplicity. Interestingly, it was also said to be the dish that “launched Child’s career.”

This is something very special for me. The protein I primarily cook with has always been chicken. Since I first made this I’ve done countless iterations, sometimes adding something new, sometimes swapping out a key ingredient, sometimes mixing up the flavor profiles – but the fact remains, this recipe is a true classic and can be tweaked however you like . At its core, however, it’s a fairly pure take on chicken, mushrooms, and gravy that’s likely to satisfy anyone.

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Tom Vazquez

Tom Vazquez is a USTimeToday U.S. News Reporter based in London. His focus is on U.S. politics and the environment. He has covered climate change extensively, as well as healthcare and crime. Tom Vazquez joined USTimeToday in 2023 from the Daily Express and previously worked for Chemist and Druggist and the Jewish Chronicle. He is a graduate of Cambridge University. Languages: English. You can get in touch with Tom Vazquez by emailing

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