Chef / James Beard

James Beard

Author and Educator

Recipes by James Beard

Almond Cookies

Aïoli

Anchoiade

Baked Fish Creole

Baked Spiced Herring

Baking Powder Biscuits

Banana Bread

Beef Salad Parisienne

Beefsteak Tomato and Onion Salad

Beurre Blanc

Blueberry Slump

Braised Beef

Brandade De Morue

Herbed Broiled Chicken

Cassoulet

Brown Bread

Brussels Sprouts and Chestnuts

Blini with Caviar

California Beans with Cognac

Carnitas

Cellophane Noodle Salad

Champagne Sorbet

Cheddar–Chile Spread

Cheese Fondue

Cherry Clafouti

Cold Minted Pea Soup

Chicken Djaj M'Kalli

Chicken with 40 Cloves of Garlic

Chicken–Rice Noodle Casserole

Chicken with Tarragon

Cucumber Sauce

Chocolate Cream Pie

Chop House Spaghetti

Choucroute Garnie

Christmas Goose and Stuffing

Christmas Pudding

Cioppino

Clam Chowder

Codfish Cakes

Cognac and Coffee Ice Cream

Cold Stuffed Grape Leaves

Concord Grape Pie

Oatmeal Bread with Cooked Oatmeal

Coulibiac of Salmon

Deviled Beef Bones

Cranberry Quick Bread

Crayfish à la Bordelaise

Crème Brûlée

Crème Fraîche

Old-Fashioned Rich Chicken Pie

Deviled Crab

Dill-Seed Bread

Egg and Onion Sandwiches

Eggs Foo Yung

Guacamole

Escalopes de Veau Lafayette

French Seventy-Fives

Fruit Sorbet

Galette Pérougienne

Gingersnaps

Gnocchi Verdi

Golden Cake Batter Bread

Gratin of Greens

Hash Brown Potatoes

Heavenly Crown

Horseradish Applesauce

Huckleberry Cake

Hummus bi Tahini

Onion Sandwiches

Irish Soda Bread

Jambalaya with Shrimp

James Beard's Pastry Dough

Kugelhopf

Lamb Couscous

Lebkuchen

Let's Welsh Rabbit

Let's Sugar Cookies

London Broil with Sauce Diable

Macaroni and Cheese

Macaroni Salad

Marbleized Fresh Ham

Molasses Cookies

Nesselrode Pudding

Nutted Chicken-Rice Noodle Casserole

Oatmeal Bread

Oil Pickles

Oyster Stew

Pan Bagna

Parker House Rolls

Pasta with Beans

Pasta with White Truffles

Pastitsio

Peach Shortcake with Sherried Whipped Cream

Piperade Basquaise

Piquant Broiled Chicken Halves

Pork Chops Niçoise

Refrigerator Potato Bread

Potato Frittata

Alexandre Dumas Potato Salad

Potatoes Boulangère

Quick Brown Sauce

Ragù Bolognese

Ratatouille

Raw Celeriac Salad

Risotto Milanese

Roast Goose Stuffed with Prunes and Apples

Salade Orientale

Sauce Diable

Scallops Duxelles

Scandinavian Cucumber Salad

Scones

Seven-Hour Lamb

Shoulder of Lamb with Okra and Tomatoes

Snickerdoodle Cake

Sourdough Rye

Refrigerator Spice Cookies

Hot Spiced Wine

Spinach Quiche

Baked Stuffed Artichokes

Stuffed Eggplant

Baked Stuffed Halibut Steaks

Sweet Peppers Stuffed with Raisins and Anchovies

Syllabub

Tart Pastry (Pâte Briseé)

Tarte Tatin

Tartar Sauce

Teriyaki Marinade

Vadouvan-Spiced Deviled Eggs

Vanilla Soufflé

Vinaigrette

Watercress and Raw Mushroom Salad

Home-Style White Bread

Croque Monsieur

Pot-au-Feu

Zucchini Frittata

Garlic Soup

Green Pea Salad

Baked Country Ham

Butterflied Leg of Lamb

Lamb Marrakech

Leg of Pork with Cider and Cream

Orange and Almond Cake

Potato–Sardine Salad

Queen's Peg

Escabèche

Shoofly Pie

Shrimp de Jonghe

Steak Pizzaiola (Outdoor Version)

Stuffed Breast of Veal

Turkey Tonnato

Vegetables a la Grecque

Salt and Pepper Spareribs

Lentil Soup with Chard and Lemon

The Standard Manhattan

Old Fashioned

Vermouth Cassis

Steak Sandwiches

James Beard's Favorite Bloody Mary

Jack Rose

White Satin

The Stinger

Steak au Poivre with Broiled Peppers

James Beard’s Chicken and Noodle Soup with Vegetables

Potatoes Savoyarde

Semolina Gnocchi

Braised Salmon in Red Wine

Steak au Poivre Flambé

Galette Potatoes

Haricots Verts

James Beard's Fresh Apple Cookies

James Beard's Carrot Cookies

Brussels Sprouts and Bacon

Spaghetti with Clam Sauce

Fresh Tomato Sauce

Penne with Fried Eggplant

James Beard's Favorite Hamburger

Myrtle Allen's Brown Bread

Sweetbreads à la Crème

Poached Salmon with Beurre Blanc

Olympia Biscuits

Linguine Verdi al Guanciale

Cold Barbecued Loin of Pork

Cream of Corn Soup

Chicken Hash

Oysters Rockefeller

Grilled Whole Fish