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Just call this Potage Parmentier (with your best French accent).
Sure, it simmers for three hours. But it also makes at least six servings. Leftovers for days.
Presenting the most foolproof way to cook a whole bird.
Garlic, saffron, olive oil, tomatoes and shrimp. Need we say more?
Creamy, light, airy and the perfect way to end dinner.
Fun fact: Julia ate this dish on her first day in France.
Julia served hers with orange butter (but if you smear yours with Nutella, we won’t tell).
One of the best mash-ups ever: butter and potatoes.
Creamy on the inside and crisp on top, just the way we like it.
Sometimes the French do eat veggies—with plenty of butter, of course.
After you scrub the seafood, the entire dish takes ten minutes.
Two words: Cheese. Puffs. (Light, airy, heavenly cheese puffs.)
This is the only chocolate cake we’ll ever eat from now on.
Smooth, rich and perfect for spreading on toast.
Aka creamy chicken and mushrooms.
These Gruyère-stuffed mushrooms are totally old-school, but that doesn’t make them any less delicious.
Surprise! Julia’s version doesn’t contain cheese.
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