“This is my invariable advice to people: learn how to cook—try new recipes, learn from your mistakes, be fearless, and above all, have fun.” –Julia Child
You’ve watched legends like Martha, Julia, and RR dive into the kitchen to play with new flavors, reinvent family dishes, and teach the basics of hosting. Now, it’s time! Roll up your sleeves and start cooking. If it’s been on your foodie bucket list to make Julia Child’s most famous dish, now is the time. If the grandkids want chicken tenders (without hitting the drive-thru) Rachael Ray has you covered. Keep it fun, creative, and don’t be afraid to add your own twists on these recipes—make them your own!
Wholesome staples, crowd pleasers, and a few more daring recipes to tackle, all from 5 of our favorite chefs.
Julia Child’s Beef Bourguignon
“I was 32 when I started cooking. Up until then I just ate.”
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Ingredients:
- 6 slices bacon, cut into lardons
- 3 ½ tablespoons extra-virgin olive oil
- 3 pounds stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced
- 1 large white onion, sliced
- 1 pinch coarse salt and freshly ground pepper
- 2 tablespoons Gold Medal™ all-purpose flour
- 3 cups red wine, like a chianti
- 2 ½ to 3 ½ cups beef stock
- 1 tablespoon tomato paste
- 2 cloves smashed garlic
- ½ teaspoon thyme
- 1 crumbled bay leaf
- 18 to 24 small pearl onions
- 3 ½ tablespoons butter
- 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
- 1 pound fresh white mushrooms, quartered
Process:
- Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately ¼-inch thick). Drain and pat dry.
- Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
- Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
- Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there’s any excess fat, drain it now.
- Add the bacon and beef back to the pot. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
- Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
- To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
- In the last hour of cooking, bring 1½ tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they’ve browned, 10 minutes. Then stir in ½ cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender.
- Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.
- Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
- Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.
Joanna Gaines’ Asparagus Fontina Quiche
“Once I tune in to the fact that my family receives my cooking for them as an act of love–that it’s actually something that makes them feel cared for–it shifts my entire perspective.”
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Ingredients:
- 1 pound asparagus, ends trimmed
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
- 8 ounces fontina cheese, grated (about 2 cups)
- 2 ounces Gruyère cheese, grated (about ½ cup)
- 1 store-bought 9-inch pie crust
Process:
- Preheat the oven to 350°F.
- Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
- In a saucepot with a steamer basket, bring 2 inches of water to a boil. Add the asparagus, cover and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
- Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
- In a large bowl, whisk together the eggs, cream, garlic salt and pepper. Stir in the fontina, Gruyère and reserved asparagus.
- Pour the mixture into the pie crust. Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
- Remove the quiche from the oven and let it stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature. The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
Padma Lakshmi’s Tadka Dal
“I’m the kind of girl who thinks about what she’s gonna cook for dinner when she’s finishing her lunch.”
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Ingredients:
- 2 cups orange (masoor) lentils
- Kosher salt
- 2 cups chopped kale (or another leafy green, like spinach)
- 2-3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ½ cup chopped yellow onion
- 2-3 dried red chiles (3 inches long)
- 1 teaspoon minced ginger
- 1 clove garlic, minced
- ½ teaspoon ground turmeric powder
- ½ cup chopped tomato
- Juice of ½ a lemon
- Handful of fresh chopped cilantro
Process:
- Soak masoor lentils for 2 to 3 hours in tepid water. Drain and wash until water runs clear.
- Gently boil the lentils in 6 cups of water with 1 teaspoon of salt until they are soft and mushy on medium, partially covered. You may need to add more water. That should take 30 over medium heat, maintaining a constant rolling gentle boil. Make sure to skim away any foam off the top with a spoon.
- Once the lentils are soft, take a wooden spoon or mallet and mash them until they form a gravy-like, thick liquid. It’s fine if some of the lentils remain coarse. Add kale to dal; mix well. Adjust for salt, if needed.
- In a wok or small frying pan, heat oil over medium-high. Toast the cumin seeds for 1 to 2 minutes. Add the chopped onion and red chiles, sautéing until the onions become translucent or glassy, about 4 to 5 minutes.
- Add the ginger and garlic, cooking for about 2 minutes more. Add the turmeric powder and cook for 1 minute more.
- Add the chopped tomato, cooking for 2 to 3 minutes more. Add mixture to the lentils and kale, and stir to combine.
- Add the lemon juice and cilantro before serving.
Alice Waters’ Ratatouille
“When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.”
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Ingredients:
- 1 medium eggplant
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1 yellow onion
- 4 cloves garlic
- 3 tablespoons olive oil
- 3 medium tomatoes
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh thyme leaves, chopped
Process:
- Preheat the oven to 375°F.
- Cut eggplant, zucchini, squash, bell pepper, and onion into bite-sized pieces.
- Mince garlic.
- In a large oven-safe pot over medium heat, add oil and sauté onion until they are translucent.
- Add garlic and cook for 1 minute.
- Add eggplant, zucchini and bell peppers and cook for 10 to 15 minutes or until vegetables are tender.
- Add chopped tomatoes, salt, and black pepper and cook for another 5 minutes.
- Stir in fresh thyme.
- Transfer the pot to the oven and bake for 30 minutes, or until vegetables are fully cooked and tender.
- Serve hot.
Rachael Ray’s Baked Chicken Tenders
“Good food and a warm kitchen are what makes a house a home. I always tried to make my home like my mother’s, because Mom was magnificent at stretching a buck when it came to decorating and food.”
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Ingredients:
- 1 ½ pounds chicken tenders
- 1 ½ cups flour
- 2 eggs, beaten
- ¼ cup milk
- 2 cups breadcrumbs, seasoned or unseasoned
- Salt and black pepper
Process:
- Preheat oven to 375 °F.
- Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.
- Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.
- Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12 to 15 minutes, until golden brown.
Shop these iconic chef’s cookbooks!
Mastering the Art of French Cooking, Volume I by Julia Child
Magnolia Table, Volume 3: A Collection of Recipes for Gathering by Joanna Gaines
Tangy Tart Hot and Sweet: A World of Recipes for Every Day by Padma Lakshmi
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook by Alice Waters
This Must Be the Place: Dispatches & Food from the Home Front by Rachael Ray
What’s your go-to recipe or cookbook?
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