French Recipes À LA JULIA CHILD

Mouthwatering in their simplicity, these dishes from Julia Child’s former home (literally) are guaranteed to wow

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When Makenna Held bought Julia Child’s home in the South of France nearly ten years ago, she wasn't quite sure where the journey would take her. But today, she leads a cooking school, has been a TV host and is now a cookbook author. “I had been under the impression that everything that came out of a French kitchen was fussy and involved a chef barking orders to his underlings,” shares Held of her first impressions of French food as a teen. But that view quickly changed and is reflected in her book, Mostly French. Try one of these simply stunning recipes tonight! Spatchcocking your chicken, or removing the backbone so it lies flat, yields a more evenly cooked result than roasting a whole bird.

TOMATO CARPACCIO

Serves 4

1 lb. unripe tomatoes, the harder the better
1 to 2 tbsp. extravirgin olive oil
1 lemon, cut in half Fine sea salt
Sumac
Freshly ground black pepper

1. Slice tomatoes incredibly thin, as thin as your mandoline or knife skills will allow.

We want a stained glass tomato that holds its shape, but ideally allows you to see through to the bottom of the plate.

2. Arrange tomatoes in overlapping spirals on each plate, starting from the outside and working toward the interior. Fill the middle with a couple of slices.