James beard recipes

The legendary culinary icon has an amazing repertoire of super-comforting recipes perfect for chilly nights

This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard’s legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.

A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. The recipe comes from the Los Angeles chef Suzanne Goin, who runs the acclaimed restaurant Lucques.

Are you out of butter or shortening and need to make biscuits? James Beard's Cream Biscuits is the recipe you need in your life!

Dolester Miles grew up in Bessemer, Alabama, making Southern layer cakes using only a hand mixer. Today, Miles is one of America's best bakers.

The trick to the legendary food writer’s 20-minute take on the timeless dish? Start with thinly sliced beef tenderloin.

These deliciously spiced patties, loosely based on the turkey burgers from Ottolenghi's wonderful Jerusalem cookbook, are light, bright and tasty. They're

Onion Sandwich - Brioche en Surprise I first tasted these wonderful onion sandwiches at a wine tasting. They are fantastic and excellent with wine! This is quite possibly the perfect

James Beard’s Farmer’s Chicken For my second post of the year, my husband suggested a New York Times recipe that had caught his eye and was made more appealing since we had all of the i…

Here's an absolutely lovely weeknight pasta dish that's a triple threat: It's easy, it's quick and it's delicious. Here's what you do: As the spaghetti boils, simmer some green peas with a little water until they're hot (or just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding). Drain the pasta and return to the pot with a button of butter. Add peas, prosciutto and cream and toss to coat. Season well with salt, pepper and grated Parmesan. Toss…

My favorite pieces are the corner edges—I love how the top crunches at the first bite, yielding to a chewy middle

Local honey plus fresh rosemary plus fried eggplant equals bliss.

Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.

James Beard's recipes often promoted and sought to preserve traditional North American ingredients and techniques. One of his bread recipes might surprise you.

Sausage-Leek Corn Bread Stuffing with garlic, corn, leek, parsley, celery, sage, bread, kosher salt, chicken broth, and yellow onion.

James Beard's Pancakes. Light, fluffy, heavenly. So tasty. Easy. Mix dry ingredients. Mix wet ingredients. Combine. Grill for 5 minutes.

This easy and delicious recipe for Yorkshire Puddings by James Martin is perfect for a hearty meal. With simple ingredients like flour, eggs, and milk, you can create crispy, puffed puddings that are a classic addition to any roast dinner. They’re quick to make and sure to impress with their golden, airy texture.

For the James Beard Luncheon at Palm Desert Food + Wine, Chef Zac Young took a classic carrot cake and turned it inside out.

Braided and beautiful. James Beard's County Fair Bread recipe wins a self-proclaimed blue ribbon for excellence in all categories.

Who knew the legendary James Beard would have a tamale pie recipe? And of course it's wonderful. It must be over 60 years old, so I hope he will forgive me from his heavenly kitchen if I suggest a couple of updates. By today's standards it could use a ...