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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

Quick Basic Brown Sauce

Recipes & Menus

Dill Sauce

This sauce accompanies Fish Mixed Grill .
Recipes & Menus

Stuffed Turkey

Turkey will take a little longer to cook when it is stuffed and must be perfectly balanced on your spit. It is wise to tie it securely once you have achieved perfect balance with it. The stuffing will take the place of a starch dish and cut down on the preparations for the dinner. Allow 1 cup of stuffing for each pound of turkey.
Recipes & Menus

Clafoutis of Prunes

Recipes & Menus

Chicken Sauté with White Wine

This is the basic method for preparing a chicken sauté to which you can add flavoring variations. You may dredge the chicken with flour if you wish. This gives a browner color but unflavored chicken is more delicate.
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Oriental Pudding

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Baked Kibbee

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Ham Steak

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Baked Mexican Rice

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Beefsteak Pizzaioula

This is another Italian version of steak, popular with those who like the flavor of tomatoes.
Recipes & Menus

Broiled Whole Fish

Small fish, such as a small trout, can be grilled whole without splitting. A larger, thick fish should be split.
Recipes & Menus

Matelote Bourguignonne