The French Chef

Instead of cloves and brown sugar - try something new.

Updating the old-fashioned methods, but keeping the old-fashioned taste. From that standard favorite, chocolate ice cream, to a refreshing change, grapefruit sherbet, to a fancy molded dessert, two basic formulas.

There’s no reason, however small your kitchen, for not braising a large fish in wine and serving it in a stylish mushroom sauce. Here’s a splendid recipe for kitchens of any size, and how to do it in a microwave oven.

When the meeting’s at your house serve them your own coffee cake and old-fashioned raised doughnuts - both from the same buttery dough that makes French brioche.

Tips and tricks for prepping a bountiful Brunch for a Bunch.

A V.I.P. Cake is just right for your regular or V.I.P guests.

A rich, warming goose stew for everyone.

Souffle Roule- Roulade. Never fear unexpected guests when you have a few good tricks up your ample sleeve, like a quick souffle baked in a jelly roll pan and rolled up with a fancy filling.

Menu for an important 3-course dinner - all about the wines, and the splendid beginning that leaves the cook with the guests. Fresh artichoke bottoms filled with mushrooms, topped with poached eggs and Bearnaise sauce.

Meat and vegetables for the second course for very special company, plus how to choose and serve the right red wine.

Pear and Meringue Dessert Fantasy, the perfect ending to a great meal.

Julia shows kids how to make Caesar Salad the way Caesar himself created it and a great dessert called Apples Rosie.

When you have only the minimum to spend, shop around for bargains and seasonal specials, and have a party starting with eggplant pizza and a main course casserole of mixed vegetables and giblets sauteed with a Mediterranean twist.

After you’ve mastered French puff pastry, try this recipe for Le Pithiviers, a glorious almond tart.