Buy Beard on Food in Paperback
In the words of Gael Greene, "Too much James Beard can never be enough for me." Luckily for us all, there's a new way to bring a little more Beard into our kitchens: one of his classic cookbooks, Beard on Food, is now available in paperback. Order your copy from our Amazon store.
Fourth of July Desserts: Something Red, Something White, and Something Blue
Tri-Star Strawberry Shortcake with Corn Biscuits
One of our favorite bites from last year's Chefs and Champagne, Colleen Grapes's take on this summertime classic proves that deliciousness is in the details. The shortcake is studded with sweet corn kernels, a vanilla–lemongrass infusion helps the strawberries shine, and honeyed whipped cream tops it all off.
Fennel-Scented Pavlova
OK, so this
Recipe: Alexandre Dumas Potato Salad
This recipe, originally published in The New James Beard, and again in Beard on Food, is an easy addition to your 4th of July picnic. Beard wrote, “Alexandre Dumas was not only a great playwright and novelist, best known for The Count of Monte Cristo and The Three Musketeers, but was also a great authority on food. This 19th-century recipe for potato salad is surprisingly simple and contemporary.”
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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