Baked rice dish incorporates rice, tomatoes, chorizo sausage, button mushrooms, chili powder, and stock. Sprinkle with Parmesan cheese.
Top steak with a sauce made from adding tomato puree, Worcestershire sauce, and pepper to Hollandaise.
Italian steak dish combines sirloins with canned tomatoes, oregano, olive oil, garlic, and sauteed mushrooms.
Use lager, ale, pilsner, or stout for making this beer batter. Works well with vegetables as Beard did, but also for shellfish and fish.
In a recipe from "House & Garden" in 1959, Beard suggests sauteing boiled broccoli with garlic, olive oil, and white wine.
Beard offers different glazes for basting a duckling including a Chinese mixture of honey and soy sauce, orange marmalade and lemon juice, or honey and white wine.
Beard marinates large shrimp with the shell on in a mixture of soy sauce, olive oil, lemon juice, parsley, and tarragon, then grills them.
Recipe calls for flaming or setting fire to a turkey broiler using cognac. Makes for an impressive presentation.
Beard does not hold back on this recipe that allows for one pound of Chateaubriand meat per person as well as marrow, a can of brown gravy, red wine, and cognac.
Beard actually suggests mixing grated cheddar cheese in with the ground beef for cheeseburgers. He also wraps them in bacon.
Split a turkey for this recipe that instructs cooks to baste a grilled turkey with a sauce of cooked bacon fat, salt, pepper, and paprika.
Prepare this Southern favorite of eggs, butter, and sugar baked in a pastry or tart shell. Beard adds lemon juice and lemon and orange rind to his version.
Beard's version of the traditional South American steak dish includes sirloin steak, green onions, rosemary, white wine, and wine vinegar.
Prepare Beard's version of the Irish dish, corned beef and cabbage, for St. Patrick's Day dinner. Includes users reviews of the recipe.
Beard offers his crusty Cuban bread recipe which includes active dry yeast, sugar, water, salt, flour, yellow cornmeal, and an egg white for a wash.
Learn how Beard viewed the state of American food in this excerpted quote from his book, "James Beard's American Cookery."
Serve this simple dill sauce with grilled fish, lobster, and crab as Beard suggests. Sauce contains mayonnaise, sour cream, green onion, parsley, and dill.
Beard serves a broiled or grilled duckling with a sauce of butter, onions, white wine, and Spanish olives.
Beard provides these very basic directions for grilling a split turkey. Baste with white wine, seasoned oil, or butter wile grilling.
Sauce made from mushrooms, chicken livers, butter, cognac, parsley, nutmeg, and flour accompanies broiled turkey.
Try passing up James Beard's favorite roast turkey and stuffing. Includes a gravy recipe using Madeira or Cognac, pan drippings, turkey stock, and flour.
Brush lobster tails, shrimp, scallops, King crab legs, and haddock or sole with butter and grill. Sprinkle sesame seeds on the fish and serve with dill sauce.
Beard insists on putting quality German, Kosher, or Greek frankfurters on the grill. Here he offers four ways to stuff them.
Beard explains how to grill a whole chicken that has been sprinkled on the inside with chopped garlic.
Stuff a whole chicken with chopped ginger, garlic, and cilantro and a dash of soy sauce, then truss it and put it on the grill. Baste it with soy, oil, and ginger.
Named for the great chef, this foundation lists its scholarships and events. Get membership information or use the chef finder.
Beard's version of onion soup still has the melted cheese and crouton, but uses chicken stock and white wine to lighten up the stock.
Serve this hearty slow cooked stew made with veal shanks, carrots, tomato paste, white wine, and herbs over mashed potatoes or noodles.
Be careful not to overcook pastry cream which includes eggs, milk, and sugar as it will curdle.
Beard supplies readers with his with his recipe for traditional basil pesto. Includes directions for storage.
Serve this chicken dish made pink by the combination of heavy cream, white wine, and paprika. Beard suggests serving it with rice pilaf.
Beard's chicken dish incorporates bone-in chicken breasts, raspberry vinegar, fresh raspberries, tomatoes, and shallots.
Bake Beard's pumpkin pie for Thanksgiving dinner. Includes directions for baking the pie crust before filling it.
Beard's recipe for risotto in the style of Milan includes saffron and Parmesan cheese. Add stock to rice one cup at a time as texture of risotto is important.
Prepare this appetizer by quickly poaching scallops in red wine then placing them under the broiler topped with a garlic butter mixture.
Bakers must prepare the starter for this sourdough rye bread four days ahead. Recipe calls for all-purpose and rye flour and caraway and poppy seeds.
In this recipe of Beard's for stuffed turkey, he uses rice, ham, and pistachios instead of bread cubes in the stuffing.
Beard warns users that his chili recipe is not related to traditional recipes from Mexico or Texas. Includes such ingredients as olives, peanuts, and shredded turkey.