Total results: 110 items

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Recipe: Oysters with Champagne Mignonette and Ruby Red Grapefruit

Pink peppercorns add a fruity note to this zesty mignonette. ...

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Recipe: Strawberry Pavlova with Saffron Custard

Ben Batterbury serves this light and elegant pavlova with a lemon verbena ice cream. ...

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Recipe: Cold Minted Pea Soup

This wonderful spring-inspired soup highlights the fresh combination of peas and mint. It can be ...

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Recipe: Baked Stuffed Artichokes

This recipe, of French–Italian origin, is thoroughly different and exceedingly good. ...

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Recipe: Ciabatta-Wrapped Striped Bass

James Beard House featured chef Martin Brock adds crunch to this striped bass dish by wrapping the ...

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Recipe: Green Asparagus Agnolotti with Black Truffle, Morels, and Tarragon

This dish of delicate agnolotti highlights two of our favorite early-spring offerings: morels and ...

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Recipe: Ginger Salmon with Citrus, Coriander, and Maple Glaze, Roasted Fingerling Potatoes, and Sautéed Fiddleheads

This dish was a finalist in the Sodexo Recipes for a Better Tomorrow contest, held at the James ...

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Recipe: Lobster Tabbouleh with Meyer Lemon Vinaigrette

This simple tabbouleh includes plenty of flavorful herbs and a generous amount of lobster. Jim Foss ...

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Recipe: Flash-Seared Seafood Salad

Chef Troy Guard served this refreshing and simple seafood salad at the Beard House for Destination ...

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Recipe: Crêpes Filled with Strawberries and Chocolate Sauce

James Beard House featured chef Alexandra Guarnaschelli of NYC’s Butter created this recipe ...

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

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

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