🫕 Wine Cheese Fondue
Melted cheese has a way of bringing people together, literally and emotionally.
This fondue came together slowly and intentionally, the way Julia always encouraged. Gruyère and Swiss cheese melted into warm white wine, finished with nutmeg and black pepper, then served with crusty French bread. The kind of dish that makes everyone lean in a little closer to the table.
As Julia famously said,
“Everything in moderation… including moderation.”
Fondue took that personally.
Ingredients
• 1 cup Gruyère cheese, shredded
• 1 cup Swiss cheese, shredded
• 1 cup dry white wine
• 1 garlic clove
• 2 teaspoons cornstarch
• A pinch of nutmeg
• Black pepper to taste
• Crusty French bread, cubed
Directions
- Rub the inside of a fondue pot or saucepan with the garlic clove, then discard it.
- Heat the white wine gently over medium low heat until warm but not boiling.
- Toss the shredded cheeses with cornstarch, then slowly add them to the wine while stirring constantly.
- Continue stirring until the cheese is fully melted and smooth.
- Season with nutmeg and black pepper.
- Serve immediately with bread and enjoy without overthinking it.
🥩 Beef Bourguignon
The dish. The legend. The moment.
Slow-simmered beef cooked in red wine with bacon, mushrooms, onions, carrots, and herbs, rich, cozy, and deeply satisfying. This is the kind of meal that rewards patience and reminds you that some of the best things happen when you let them take their time.
Watching this come together felt like a quiet lesson in slowing down, trusting the process, and letting flavor do the work.
Ingredients
• 2 pounds beef chuck, cut into cubes
• 6 ounces bacon, chopped
• 3 carrots, sliced
• 1 cup pearl onions or 1 large yellow onion, chopped
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups beef stock
• 2 cups dry red wine
• 1 teaspoon dried thyme or 2 sprigs fresh
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste
Directions
- Cook the bacon in a large pot until crisp, then remove and set aside.
- Brown the beef in the bacon fat until deeply caramelized, working in batches if needed.
- Sauté the onions, carrots, mushrooms, and garlic until softened.
- Stir in the tomato paste and cook briefly.
- Return the beef and bacon to the pot.
- Add the red wine, beef stock, thyme, and bay leaf.
- Cover and simmer gently for 2 to 3 hours until the beef is fork tender and the sauce is rich.
- Taste, season, and serve slowly, ideally over mashed potatoes.
🫛 Rustic French Green Beans
Simple, humble, and quietly perfect.
These green beans proved that side dishes deserve just as much attention as the main course. Cooked with bacon, garlic, shallots, herbs de Provence, and a splash of vinegar, they brought brightness and balance to the table.
Julia believed vegetables did not need fuss, just care. These proved her right.
Ingredients
• 1 pound fresh green beans, trimmed
• 4 slices bacon, chopped
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon herbs de Provence
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
Directions
- Blanch the green beans briefly in salted water for about 3 minutes, then drain and set aside.
- Cook the bacon in a skillet until crisp, then remove and reserve.
- In the same pan, sauté the shallot and garlic until fragrant.
- Add the green beans and herbs and toss to coat.
- Finish with the vinegar and return the bacon to the pan.
- Season to taste and serve warm.
🍒 Classic Cherries Jubilee
Because every great meal deserves a little drama.
Sweet cherries cooked into a glossy sauce, finished with warm brandy and flambéed before serving. Spoon it over vanilla ice cream and suddenly the room gets very quiet, always the best sign of a successful dessert.
Julia never shied away from flair, and this felt like the perfect exclamation point on the night.
Ingredients
• 2 cups cherries, fresh or frozen
• 1 third cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 quarter cup brandy
• Vanilla ice cream for serving
Directions
- Cook the cherries with sugar and lemon juice over medium heat until the juices release.
- Stir in the cornstarch mixed with a small amount of water and cook until the sauce thickens.
- Remove from heat, add the brandy, and carefully flambé.
- Spoon the warm cherries over vanilla ice cream and serve immediately.
