James Beard's Recipe Box: Old-Fashioned Rich Chicken Pie

chicken pot pieWelcome to our latest guest post about recipes from James Beard’s American Cookery. Today we hear from Cara Eisenpress and Phoebe Lapine of Big Girls Small Kitchen. (You can read the guest post archives here.) Traditional American food is not always easy to define, especially when you live in New York, where ethnic restaurants and New American cuisine arguably reign. At first we think of diner food—omelets and grilled cheese and French fries—but aren't those of French descent? Hamburgers and hotdogs, perhaps, but aren't those from Germany? On a recent trip to the Mississippi Delta, we wondered if we had struck a true

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Recipe: Duck Confit Pot Pie

duck confit pot pie We're charmed by Dallas chef Scott Gottlich's witty take on pot pie. Served in a lidded pastry shell, his version of this creamy wintertime favorite gets a boost of richness from foie gras béchamel and duck confit.

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