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James Beard head shot - Epicurious

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

Saddle of Lamb

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Lamb Steaks

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Sauce Soubise

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Sausage Stuffing

A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing.
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Choucroute au Champagne

Choucroute is traditionally cooked in champagne but if you wish to be more economical you can cook it in white wine and add a split or two of champagne at the table.
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Chicken with Port and Cream

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Turkey Breast Pappagallo

If you cannot get turkey breast already packed, buy a whole turkey and use the breasts for this dish and the thighs for Turkey Chili.
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Risotto alla Milanese

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Shoulder of Lamb

This is delicious and tender, but the shoulder must be boned and rolled.
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Roast Turkey with Pesto-Rice Stuffing

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Beefsteak Bismarck

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Broiled Duckling

Have duckling split in halves for broiling. Be sure to spread the coals in a circle leaving the center under the duckling clear. Duckling is fat and the drippings blaze up quickly; if the fat drips on the coals, you will have a roaring fire instead of hot ashes. A dripping pan in the center helps.
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Pink Chicken Sauté

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Pintade au Champagne

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Coq en Daube

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Leg of Lamb Poached in White Wine Court Bouillon

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Broiled Turkey Flambé

This dish has an exceptionally delicious sauce and makes fine party fare.
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Sliced Larded Filet on French Bread

For hearty appetites allow 1 pound of filet for each guest. Be sure to get whole, not sliced, filet. Ask the butcher to lard the filets for you, or if you have a larding needle you can do it yourself.