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James Beard head shot - Epicurious

James Beard

Contributor

James Beard was a prolific cookbook author and cooking teacher. Known as the Dean of American Cookery, he championed our national cuisine, establishing American cooking as a force equal to the great cuisines of Europe and the rest of the world. He was a regular contributor to Gourmet and House & Garden, among other publications, and he hosted the first cooking show on NBC, essentially becoming America's original celebrity chef. The James Beard Foundation preserves his home in New York City and hosts an annual awards ceremony celebrating the culinary arts. In 2017, we named him one of the 100 Greatest Home Cooks of All Time. Read our full profile of Beard here.

Recipes & Menus

Roast Leg of Lamb

Recipes & Menus

Frankfurters

Many people think all frankfurters are the same. Nothing could be more wrong. Too often the frankfurter in the market display case is a dreary hunk of pressed meat. There is not much you can do to give it flavor. Hunt out German shops, Greek or Kosher delicatessens for the well-seasoned franks and big knockwurst.
Recipes & Menus

Caneton a l'Orange

Recipes & Menus

Chicken Sauté Fine Herbes

Recipes & Menus

Sherry and Grapefruit Jelly

Recipes & Menus

Basic Bread Stuffing

The rule for figuring out the proper amount of stuffing is easy to remember — approximately 1 cup per pound of bird. This works very well unless you want stuffing for only one meal, in which case this quantity is excessive. So, starting from the maximum, reduce the among of stuffing to suit your needs.
Recipes & Menus

Reuben Sandwich

This old favorite is a delicious way to use up cold turkey.
Recipes & Menus

Loin of Pork with Prunes

Recipes & Menus

Crown Roast of Lamb

This is a very attractive roast when properly trimmed and tied. You may have a smallish crown roast or one made with a double rack. Allow about 2 chops per person.
Recipes & Menus

Turkey Chili

This is not a traditional chili and has no connection with any Mexican or Texas recipe. It was devised simply as an experiment and turned out to be delicious.
Recipes & Menus

Steamed Rice

Recipes & Menus

Polenta

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