Recipe: Greek Yogurt Mousse with Poached and Candied Rhubarb

Aleishe Baska gives rhubarb multiple roles in this springtime take on an old-school parfait. ...

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Recipe: Field Mushroom and Cheddar Omelet Canapés

Make brunch a party with these omelet-topped canapés. ...

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Recipe: Mildred's Marinated Anchovies

An avid entertainer who on a few occasions counted James Beard among her dinner guests, Mildred ...

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Recipe: Bacon-Wrapped Dates

Not only are these dates wrapped in bacon, they are also stuffed with a spicy sausage filling. If ...

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Recipe: Nantucket Bay Scallops with Jalapeno and Citrus

Use the highest quality ingredients you can find when making this simple but sublime scallop dish. ...

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Recipe: Hot Artichoke Dip

Jolene adapted this recipe from one that was originally published in The Congressional Club Cookbook ...

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Recipe: Cheddar–Chile Spread

James Beard’s first bona fide job in the food business was in 1937 as part-owner of Hors d ...

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Recipe: Cheese Fondue

Originally a Swiss creation, cheese fondue is most often associated with Savoie (Savoy), the Alpine ...

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Recipe: Deviled Crab

“I have maintained all my life that this is the best cooked crab I have ever known.” ...

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