Recipe: Brown Bread

James Beard, an inveterate traveler, acquired this recipe from Myrtle Allen, owner of Ballymaloe ...

More >

Recipe: Baby Spinach Salad with Smoked Salmon, Applewood Bacon, and Maytag Blue Cheese Dressing

Richard Hamilton served this salad as part of his French-Creole Thanksgiving dinner at the Beard ...

More >

Recipe: Baked Ricotta with Swiss Chard, Preserved Lemon, and Artichokes

This springtime appetizer combines the flavors of several Mediterranean cuisines: preserved lemons ...

More >

Recipe: Caper-Cured Salmon

This flavorful salmon is cured in mixture of salt, sugar, and capers. JBF Award winner Tony Mantuano ...

More >

Recipe: Deviled Eggs with Crispy Pork Belly and Smoked Paprika

Taking the time to braise and fry pork belly adds something special to this hors d’oeuvre. ...

More >

Recipe: Artichoke and Yukon Gold Potato Gratin

Although paring through layers of leaves and peeling to the heart of an artichoke is a knife-skills ...

More >

Recipe: Honey–Lavender Ice Cream

A scoop of this floral ice cream adds an elegant touch to pies and tarts. ...

More >

Recipe: Tocino de Cielo with Golden Raisins

...

More >

Recipe: Erbazzone Torta with Braised Greens, Prosciutto Cotto, and Eggs

...

More >