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The Cookstr Weekly: Finding Your Inner (Julia) Child

November 6, 2014

Can you believe we’re halfway through October already? As the days get shorter, the amount we hope to pack into them can start to feel overwhelming, and the big food holidays are starting to loom. Add to that a goal of getting dinner on the table every night, and you can be setting yourself up for disappointment. I’ve been following with a lot of interest the recent debate over cooking at home – whether it’s a feasible job or even a worthy one, or just another way to make us (mostly, make moms) feel like we’re falling short.

At Cookstr, of course, we believe in the power of cooking to nurture us creatively and emotionally as well as calorically. We believe there is great value in learning to cook and in learning to cook well, from the experts, from the chefs and cookbooks that paved the way and from those up-and-comers who continue to explore and innovate. In many ways, our approach to cooking is informed quite directly by that queen of the kitchen, Julia Child. Her simple recipes, classic techniques and uproarious sense of humor always delight us.

Warmest regards,

Kara Rota
Editorial Director

  by Julia Child

 This recipe remains one of the most popular on Cookstr, which used to mystify me a little. Aren’t mashed potatoes pretty straightforward? But the longer I spend with the Cookstr recipes and community, the more I get it. We make mashed potatoes on big, important holidays, for celebration, for comfort, for a treat, to make someone’s day a little bit better. You don’t want just any mashed potatoes – you want the mashed potatoes. That’s what we aim for in the recipes we feature on Cookstr. To deliver just the right recipe, by a chef or cookbook author we trust, right when you need it. 

More Julia Child Recipes from Cookstr

What’s New on Cookstr: Baked Salmon with Potatoes and Green Olives

 “When you want to offer something for lunch that is more substantial and formal than a sandwich or salad but still light, a nice piece of salmon baked in a bath of wine, butter, and shallots is a good way to go. In this dish, the potatoes and green olives add a Provençale profile while making the meal complete. As the fish bakes, juices from the salmon combine with the cooking liquid. The potatoes absorb some of this liquid and the rest gets reduced and thickened into a concentrated sauce after the salmon is baked. It’s easy to prepare and comes together fast. Use any good quality cracked green olives in brine, but I prefer Cerignola, those meaty, bright green olives from Foggia in Southern Italy.”  – Todd Gray, The New Jewish Table
Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!

Connect with us on Facebook, Twitter and by e-mailing us at Tell us what you’re cooking and what you thought, and we might feature your recommendation in The Cookstr Weekly or on the Cookstr homepage!

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