A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. (Photo: France Keyser for The New York Times)
Mother and Child A female white rhinoceros watches over her male calf at the Beauval zoo in central France.
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