by jbfauthor on July 02, 2009
When you light your grill this holiday weekend, throw on
James Beard’s version of the classic hamburger. In
American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."
by jbfauthor on July 02, 2009
When you light your grill this holiday weekend, throw on
James Beard’s version of the classic hamburger. In
American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."
by jbfauthor on June 30, 2009
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.”
by jbfauthor on June 25, 2009
Try 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.
by jbfauthor on June 25, 2009
Try 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.
by jbfauthor on June 23, 2009
This wonderful soup highlights the fresh combination of peas and mint. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. Many people are surprised that the recipe calls for frozen peas, a convenience during the months when fresh peas are not available. It’s not unusual, though, when you recall that James Beard was a spokesperson for the Jolly Green Giant brand.
by jbfauthor on June 23, 2009
This wonderful soup highlights the fresh combination of peas and mint. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. Many people are surprised that the recipe calls for frozen peas, a convenience during the months when fresh peas are not available. It’s not unusual, though, when you recall that James Beard was a spokesperson for the Jolly Green Giant brand.
by jbfauthor on June 18, 2009
This saucy, savory steak is sure to impress your friends at your next weekend barbecue. In
James Beard's Treasury of Outdoor Cooking, Beard suggests serving this grilled steak (which is then quickly simmered in a garlicky tomato sauce) with a side of buttered noodles (to soak up the sauce), a mixed salad with garlic croutons, and a bottle of Valpolicella.
by jbfauthor on June 18, 2009
This saucy, savory steak is sure to impress your friends at your next weekend barbecue. In
James Beard's Treasury of Outdoor Cooking, Beard suggests serving this grilled steak (which is then quickly simmered in a garlicky tomato sauce) with a side of buttered noodles (to soak up the sauce), a mixed salad with garlic croutons, and a bottle of Valpolicella.
by jbfauthor on June 09, 2009
A true James Beard classic, this simple recipe may seem like it contains an overwhelming amount of garlic, but it actually highlights the allium’s softer side. The slow cooking time mellows the strong garlic taste and aroma and creates a buttery-mild garlic-perfumed paste that’s perfect spread on crusty bread.
Get recipe >
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