Recipe: Hugo’s Texas BBQ Shrimp with Maytag Blue Cheese Slaw

ShrimpThis dish, from Michael and Wendy Jordan of Rosemary’s Restaurant in Las Vegas, is an old New Orleans recipe, named for the spicy, smoky nature of the sauce. The Jordans consider this version, served with blue cheese cole slaw, a signature dish. They make their own mayonnaise for the slaw; we saved ourselves a step and used a good store-bought brand, Hellmann’s, to which we added Maytag blue cheese.

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Recipe: James Beard's Favorite Hamburger

Burger 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."

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Recipe: James Beard's Favorite Hamburger

Burger 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."

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Recipe: Alexandre Dumas Potato Salad

Potato Salad 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.”

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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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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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Recipe: James Beard's Cold Minted Pea Soup

MintThis 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.

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Recipe: James Beard's Cold Minted Pea Soup

MintThis 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.

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Recipe: James Beard's Steak Pizzaiola

SteakThis 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.

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Recipe: James Beard's Steak Pizzaiola

SteakThis 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.

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