James Beard

Contributor

James Beard was a prolific cookbook author and cooking teacher. Known as the Dean of American Cookery, he championed our national cuisine, establishing American cooking as a force equal to the great cuisines of Europe and the rest of the world. He was a regular contributor to Gourmet and House & Garden, among other publications, and he hosted the first cooking show on NBC, essentially becoming America's original celebrity chef. The James Beard Foundation preserves his home in New York City and hosts an annual awards ceremony celebrating the culinary arts. In 2017, we named him one of the 100 Greatest Home Cooks of All Time. Read our full profile of Beard here.

Recipes & Menus

Lamb en Daube

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Scallops Bourguignonne

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Strawberry Crepes

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Beef Aspic

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Cheryl's Broiled Turkey

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Caneton au Muscadet

This duck recipe is unusually light and delicate.

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Spoon Bread

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Alice B. Toklas' Prunes with Cream

Miss Toklas frightens her readers when she says this dish takes four days to prepare. Actually, the labor involved is insignificant.

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Frankfurters

Many people think all frankfurters are the same. Nothing could be more wrong. Too often the frankfurter in the market display case is a dreary hunk of pressed meat. There is not much you can do to give it flavor. Hunt out German shops, Greek or Kosher delicatessens for the well-seasoned franks and big knockwurst.

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Turkey en Demi Deuil

You can make this dish with white truffles as well. Canned white truffles are more pungent than the black ones and provide an exciting gastronomic treat when added to the sauce.

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Spitted Roast Chicken

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Polenta

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Spitted Duckling

A whole duckling roasted on a spit is very similiar to broiled duckling.

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Epicurean Broiled Turkey

Turkeys weighing 4 to 7 pounds will be excellent broiled — grilled. They must be split and cooked over low heat — far from the coals — for the first 40 minutes. Then they may be moved closer to the heat to finish cooking and browning.

Recipes & Menus