Total results: 99 items

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Recipe: Aioli

Although traditionally made with a mortar and pestle, this classic, garlicky mayonnaise from ...

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Recipe: Anchoiade

In James Beard's Treasury of Outdoor Cooking, Beard wrote, "There is no time in the pattern ...

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Recipe: Beurre Blanc

Originating in the Loire Valley, beurre blanc, literally “white butter,” is a rich ...

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Recipe: Champagne Sorbet

Champagne is a wine of infinite variety because every winemaker, through skilled blending, produces ...

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Recipe: Cheese Fondue

Originally a Swiss creation, cheese fondue is most often associated with Savoie (Savoy), the Alpine ...

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Recipe: Cherry Clafouti

This simple, extraordinarily good summer dessert is even more welcome in winter or spring, made with ...

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Recipe: Choucroute Garnie

Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German ...

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Recipe: Crème Brûlée

“Once called the ‘Queen of British desserts,’ crème brûlée was ...

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Recipe: Crème Fraîche

Although crème fraîche, the French version of heavy cream, is increasingly easy to find ...

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Recipe: Croque Monsieur

This deliciously simple dish comes from Beard’s 1974 book, Beard on Food. ...

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Recipe: Deviled Beef Bones

Broiled beef bones with Sauce Diable are a great solution to what to do with leftover ribs from a ...

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Recipe: Escalopes de Veau Lafayette

James Beard was an inveterate world traveler who enjoyed staying at the finest European hotels. When ...

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