http://www.nytimes.com/2016/09/21/dining/recipes-from-julia-julia.html 2016-09-21 21:29:00 Recipes from Julia & Julia Read about Julia Child’s old house in Provence, then make salmon with pepper-studded barbecue sauce. === Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, Good morning. Our Julia Moskin is back after hard duty in France, where she spent a few days living in Julia Child’s old house in Provence, shopping in the same stores Child frequented and cooking in her kitchen. She Naturally, there are recipes. Julia made a pretty And she made a recipe from Child’s “Mastering the Art of French Cooking” that she had never seen before: So start with that, and see where it takes you. Or if you want to partake of our Wednesday tradition of cooking without proper recipes, you could join us for some barbecued salmon. My fridge has all kinds of barbecue sauce left over from various experiments conducted over the course of the last few weekends. Yours may as well, or maybe you have a half-jar of the store-bought kind. Check: You probably do. Now either get some fresh hot cherry peppers from the market or, if you’re jammed for time, a jar of the pickled sort. If you have fresh, roast four or five of them into soft compliance in the oven and cut them into your barbecue sauce and heat it all through on the stove, with a few pats of butter just because. And if you don’t, just mince the pickled version and add it to the sauce, also with a few pats of butter just because. Meanwhile, heat your oven to 400. Take some salmon fillets and put them on a lightly oiled, foil-covered sheet pan. Salt-and-pepper them and put them into the oven for 10 or 12 minutes, or until they are just barely cooked through. Spoon that pepper-studded barbecue sauce over the top and go to! Want an actual recipe? Here’s one for Navigate your way over to Now, go read