Recipe: James Beard's Galette Pérougienne

BerriesTry this “wonderfully good” yeast dough-based dessert as the finale to an outdoor summer luncheon. James Beard felt it had “all the virtues of French country cooking – it is simple, inexpensive, and makes thoroughly delicious eating.” Enjoy it with crème fraîche and a combination of summer berries.

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Eye Candy: Beard House

Flourless Chocolate Cake

Plates of flourless chocolate cakes with dark chocolate–Grand Marnier truffle centers, milk chocolate domes, almond tuiles, and almond cream line the Beard House kitchen counter during Rossano Giannini's Tuscan dinner. May 15, 2009, The Beard House, NYC (Photo by Erin Gleeson)

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Eye Candy: Beard House

Almond Shortbread with Vanilla Mascarpone and Cherry Compote

Anne Burrell's almond shortbread with vanilla mascarpone and cherry compote—the finale to a menu prepared by the team at Centro Vinoteca. May 20, 2008, The Beard House, NYC (Photo by Joan Garvin)

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Recipe: Coconut–Cardamom Rice Pudding with Rhubarb and Kumquats

(Photo by Kent Miller)

(Photo by Kent Miller)

A toasty, creamy mound of rice pudding hugged by a delicate shell, this lovely dessert gets an extra boost from the tartness of rhubarb and kumquats. Prepared by Chanterelle's Kate Zuckerman at the Beard Awards, it was one of our favorite dishes served at the reception. Luckily, Zuckerman was kind enough to share the recipe with us.

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