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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

Turkey Breast Pappagallo

If you cannot get turkey breast already packed, buy a whole turkey and use the breasts for this dish and the thighs for Turkey Chili.
Recipes & Menus

Risotto alla Milanese

Recipes & Menus

Shoulder of Lamb

This is delicious and tender, but the shoulder must be boned and rolled.
Recipes & Menus

Roast Turkey with Pesto-Rice Stuffing

Recipes & Menus

Beefsteak Bismarck

Recipes & Menus

Broiled Duckling

Have duckling split in halves for broiling. Be sure to spread the coals in a circle leaving the center under the duckling clear. Duckling is fat and the drippings blaze up quickly; if the fat drips on the coals, you will have a roaring fire instead of hot ashes. A dripping pan in the center helps.
Recipes & Menus

Pink Chicken Sauté

Recipes & Menus

Pintade au Champagne

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

Saddle of Lamb