Throwback Thursday: James Beard Takes It Outside

Photo by Ron Callvert

 

Pull out your grills and dust off your wicker baskets: it's almost Memorial Day. Here at JBF, we're always looking for an excuse to escape the confines of the kitchen and cook delicious food outside. For this TBT, we're honoring James Beard's own appetite for al fresco fare. Whether gallivanting off to a picnic or hosting an outdoor soirée, Mr. Beard was always game for a thermos of Bloody Mary, delicately charred scallops, or barbecued steak. With the grilling season upon us, we're taking his expert advice to heart:


"The delicate turning of a pit over, or in front of, a fire is certainly a most delectable way to roast a prime joint or a tender bird. The resulting crispness of skin and juiciness of flesh is inviting to the eye, tantalizing to the nose, and an unbounded joy to the palate."—James Beard's Treasury of Outdoor Cooking (Gallery Press, 1960)

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Video: Dandelion Greens with Bacon Dressing

 

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.

 

According to James Beard, "among the first harbingers of spring are the tender shoots of dandelions, and they appear early enough to tempt one's longing for fresh greens." To celebrate the much... Read more >

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Happy Hour: The Stinger

stinger

 

With its refreshing mint flavor from the white crème de menthe and the silky taste of Cognac, the Stinger was originally introduced as a nightcap and popularized in movies through the 1940s and 1950s. James Beard also featured the cocktail recipe in his revised edition of Hors d’Oeuvre and Canapés. We think it’s time to get retro and reintroduce this drink as part of your end-of-the-night routine—or even an after-work treat. Get the recipe here.

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Throwback Thursday: Clothes Make the Chef

 

Before his days as editor-in-chief at Bon Appétit, Adam Rapoport reported to the publications department at the James Beard Foundation. Back in our 1997 Winter issue of Beard House Magazine, he detailed James Beard's glamorous style. Beard topped off his large, patterned suits with his most beloved accessory: the bow tie. Whether Beard was hitting the town or cooking in his kitchen, his appearance was always a sight to feast your eyes on. This year, a fancy pop-out paper bow tie adorned the James Beard Awards invite to honor Beard's signature style. For this week's Throwback Thursday, we're sharing some of our favorite quotes from Rapoport's article on a man who's imaginative style made just as big of an impression as his culinary vision:

 

"He didn't dress like anyone, period. But he did have a certain style."

 

"'My first time with James was, as for so many others, really quite memorable,' writes restaurant consultant Clark Wolf in Barbara's Kafka... Read more >

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Happy Hour: White Satin

 

If your cocktail parties tend to grow from an intimate gathering to a boisterous crowd, it’s essential to have a large-format recipe on hand that can easily serve a group. In 1940, James Beard described the White Satin as “a great Prohibition cocktail” in his first book, Hors d’Oeuvre and Canapés. The crowd-pleasing libation blends gin and grapefruit juice in equal measure, so filling a punchbowl is just as easy as mixing one drink. Get the recipe here.

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Happy Hour: James Beard’s Jack Rose

 

Don’t be deterred by the delicate pink hue of a Jack Rose cocktail; this is no Cosmopolitan. Made with a spirit that predates America, this libation is better suited for devoted history buffs than Sex and the City fans. In the Colonial Era, applejack was a concentrated apple cider, but now it denotes an apple brandy blend. The most prominent distiller of the spirit, Laird & Company, was also the first commercial distillery in the new country, having gotten its license in 1780. 

 

This cocktail peaked in popularity during the Roaring Twenties, but that’s no reason to let it languish—mix it up a few for friends this weekend and impress them with a bit of history. Get the recipe right here.

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Happy Hour: James Beard’s Favorite Bloody Mary

 

Friday afternoon means it’s almost time for brunch, which many here at JBF consider the most important meal of the week. And what's a good brunch without a Bloody Mary? Some restaurants seem to put the emphasis on the garnish, piling on the pickles, sausage, and shrimp until the cocktail becomes almost an afterthought. Like many of James Beard’s cocktail recipes, his Bloody Mary is stripped of unnecessary flourishes to focus on the ingredients. With a third less tomato juice and a bit more lemon juice, this iteration will be brighter and crisper, perfect to perk you up on a groggy weekend morning. 

 

Get the recipe here.

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Happy Hour: James Beard's Old Fashioned

Old Fashioned

 

After a long workweek, it’s time to kick back with a simple and satisfying cocktail that uses items commonly found in a home bar. James Beard himself crafted an Old Fashioned recipe that takes the drink down to its essential ingredients. In his own words, “This is my own version of the Old Fashioned, for I loathe ‘fruit salad’ in a drink and all the decorations that usually accompany this simple cocktail.” So drop the cherry, forget the orange wedge, and whip up this timeless drink. Get the recipe here.

 

Alyssa Haak is a New York City–based writer and editor. Find her on Twitter and Instagram.

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Video: Learn How to Make James Beard's Favorite Burger

James Beard's Favorite Burger

 

We're excited to announce our partnership 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 share 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. For our Simmer debut, JBF's editorial director Alison Tozzi Liu demonstrates how to prepare Beard's favorite burger recipe—and shares his secret ingredients. Watch this video to learn how to make it yourself!

 ... Read more >

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Throwback Thursday: Remembering James Beard

 

Yesterday, January 21, 2015, marked the thirtieth anniversary of James Beard's death. In honor of the culinary icon, this TBT we’re sharing some of our favorite quotes, from a man who was as prolific with the pencil as he was with the spatula:

 

“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor.” (The Fireside Cookbook, p. 13)

 

“Grilling, broiling, barbecuing—whatever you want to call it—is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.” (Beard on Food, p. 20)

 

“The roe of the Russian mother sturgeon has probably been present at more important international affairs than have all... Read more >

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