In honor of the opening of Julie & Julia today (a movie which Robert Wilonsky calls "half of a great movie" in the Weekly), gay blogger JoeMyGod points to a 2007 Boston magazine piece in which the venerable Julia Child was revealed to be a homophobe, much like the majority of her generation. In specific: more ›

We love Julia Child. We love that she asks us to boil bacon. We love her eight page instructions in Mastering The Art of French Cooking, Volume One on how to make a simple egg omelette. We love her staunch pro-butter stance. We love her height. We tend to love Child's recipes over Pepin's in Julia and Jacques Cooking at Home. And we sobbed the day she died (and just felt a lump in our throat after finishing the first half of this sentence.) more ›

Lucky Patricia Wells. She is the American born food critic for the International Herald Tribune, runs a rather posh cooking school in Provence, and has uber agent Amanda "Binky" Urban. The lucky lady even owns one of Julia Child's old stoves! Her life seems to be about eating, cooking, teaching and globe trotting. Example A for the court: she has 14 stops for her current book tour. Wells is a lady of a "certain age", but remains attractive and fit. We gotta know. How does she eat and drink without plumping up? One hint: she runs, a lot. And also apparently eats her veggies. more ›

SFists Rain and Ced have read Julie Powell's book over the course of one year. more ›

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We didn't know what to do with the tomatillos we received last year in our CSA box. Though the SFist test kitchen didn't exist yet, its diligent staff draws heavily from French and Italian cuisines. Julia Child and Carol Field don't devote any space to the Mexican food that uses these bright green vegetables with their distinctive papery husks. Now that the test kitchen is in full swing, we kept an eye out for tomatillos so we could share the knowledge we gained last year. The tart taste of a tomatillo, which is a relative of the tomato, adds a zingy note to guacamole or salads, though Elizabeth Schneider cautions readers to use raw pieces in moderation. More often, chefs cook and purée the vegetables to combat the tough texture. We took this approach, roasting the tomatillos in their husks for about 15 minutes at 450°, peeling them, and running them through a food processor to form the base of a chunky salsa verde that also included grapes, cilantro, mint, garlic, and lime juice. We admit that's not a novel use for this vegetable. more ›

SFist interviews Julie Tucker, co founder of Smartsco. more ›

Recent months have seen the passing of two revolutionary figures in gastronomy, first Frugal Gourment Jeff Smith and this morning the iconic Julia Child. Both hosted staple programs on America's original 'food network,' KQED. more ›