Video: James Beard's Recipe for Cioppino

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


Growing up in Oregon, James Beard was raised on the seasonal bounty of the Pacific ocean, so it’s no surprise that cioppino was one of his favorite ways to highlight seafood. The dish originates in San Francisco, where Italian immigrants infused the local daily catch with the flavors and philosophy of their native cuisine. The result is a light tomato-based stew, versatile enough to be made all year long. Watch the video... Read more >

Comments (0)

An Illustrated Guide to Steak au Poivre Flambé

By Cakespy

 

James Beard's recipe for steak au poivre flambé finishes with a fiery flourish of flaming Cognac. This step is understandably intimidating for first-time flambé-ers, so we called on crackerjack culinary cartoonist CakeSpy to walk us through the process. Read through her tips, get the recipe, and impress your dinner guests!

Comments (0)

Recipes: James Beard’s Very Special Steak Dinner

 

As one of the culinary world’s ultimate entertainers, James Beard knew a thing or two about setting a table for a crowd. With the holiday season right around the corner, we’re here to remind you that cooking an unforgettable dinner in only an hour truly is possible. Give Mr. Beard’s very special steak dinner a whirl—his combination of good planning and deft execution lets you sit down with your guests in a flash. 

 

The main event is James Beard's steak au poivre flambé, which gets a flaming bath in Cognac before being served sizzling and tender. Beard recommends buttery galette potatoes and bright haricots verts to round out the menu. Get the recipes here:

Galette Potatoes
... Read more >

Comments (0)

Recipe Roundup: Pasta

 

Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.

 

Pappardelle with Duck and Juniper Ragù

Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.

 

... Read more >

Comments (0)

James Beard on Keeping Christmas Simple

 

‘Tis the season! The season of James Beard’s favorite foods, that is—the country hams cut into salty slivers, the piping hot oyster stews with plenty of hot buttered toast, the Champagne sipped with a connoisseur’s glee, the caviar he couldn’t get enough of, the homemade pates, the plum puddings, the mincemeat, and, yes, even the fruitcakes. Bits and pieces of Beard’s childhood always emerged at their warmest and most expansive in his writings about the Christmas holidays, but another theme also ran through and true—simplicity. For as much as Beard loved life in the larger-than-life lane that corresponded with his physical scale and theatrical impulses, deep down he never lost sight of the fact that less is genuinely more. Simple flavors. Simple recipes. Simple cooking. In these excerpts from Beard on Food and the December 1994 issue of Beard House magazine, the recurring theme is simplicity. Read on for our namesake's tips for holiday gatherings that require less effort and yield greater reward.... Read more >

Comments (0)

Video: James Beard's Recipe for Salmon Braised in Red Wine

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

If you crave soups, stews, and braises during the colder months like we do, look no further than James Beard’s mouthwatering salmon braised in red wine. A simple yet deeply flavored dish, it’s quickly... Read more >

Comments (0)

Throwback Thursday: James Beard's Technological Kitchen

 

Our recent 2015 JBF Food Conference focused on the future of food, from farm to kitchen to table, and beyond. Featuring leading experts in agriculture, gastronomy, design, history, and even a NASA scientist, the panels drew on the lessons of the past while painting visions of the potential of the future. But dreams of tomorrow are hardly a new thing, and technology has been just as much a driver of change in the kitchen as taste.

 

James Beard himself was known for embracing advances in kitchen technology, helping to develop Green Giant’s “boil-in-bag” vegetable products, Pillsbury’s refrigerated crescent rolls, and writing a cookbook to introduce Americans to the Cuisinart food processor. This TBT, we’re looking back one of our namesake’s endorsements that, well, didn’t have as much staying power. In the age of Pinterest, Epicurious, and our own sizable collection of online ... Read more >

Comments (0)

Video: James Beard's Recipe for Chicken with Tarragon

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Known as Poulet à l’Estragon in French, this simple, classic home-style dish was a favorite of James Beard, especially because it featured his favorite herb, tarragon. The French incorporate tarragon into a myriad of dishes and... Read more >

Comments (0)

Throwback Thursday; Jim O'Lantern

Photo by Robyn Lee

 

From cakes, to sculptures, to even puppets, James Beard’s visage has graced his historic home in many a form. The pumpkin portrait above, however, has the distinction of being displayed while Beard was still alive. Event planner and former James Beard Cooking School student Robyn Lee shared this photo from her trip to New York over Halloween, 1983. According to Lee, it was JBF Award winner Larry Forgione’s team that carved the squash-based sketch. At that time, Forgione had just opened An American Place, his seminal restaurant that Beard helped usher into being. Beard would go on to eat at An American Place every week for the rest of his life, and saw Forgione's dishes as championing the kind of seasonally-based American cuisine he had always advocated for. We can't know if our namesake thought this was a treat or a trick... Read more >

Comments (0)

HAPPY HOUR: JAMES BEARD'S FRENCH SEVENTY-FIVES

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

What could be more fun, indulgent, and celebratory than a Champagne cocktail? Based on a Tom Collins, this recipe was originally published in James Beard's first book. While some recipes for this classic mashup of gin and bubbly skimp on the spirit, ... Read more >

Comments (0)

Pages

JBF Kitchen Cam