Total results: 18 items

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Recipe: Brown Bread

James Beard, an inveterate traveler, acquired this recipe from Myrtle Allen, owner of Ballymaloe ...

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Recipe: Baby Spinach Salad with Smoked Salmon, Applewood Bacon, and Maytag Blue Cheese Dressing

Richard Hamilton served this salad as part of his French-Creole Thanksgiving dinner at the Beard ...

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Recipe: Baked Ricotta with Swiss Chard, Preserved Lemon, and Artichokes

This springtime appetizer combines the flavors of several Mediterranean cuisines: preserved lemons ...

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Recipe: Brother Ambrose's Biscuits

This recipe is from JBF member, Marcia M. Kelly's book Heavenly Feasts (Bell Tower, 1996), a ...

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Recipe: Caper-Cured Salmon

This flavorful salmon is cured in mixture of salt, sugar, and capers. JBF Award winner Tony Mantuano ...

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Recipe: Deviled Eggs with Crispy Pork Belly and Smoked Paprika

Taking the time to braise and fry pork belly adds something special to this hors d’oeuvre. ...

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Recipe: Artichoke and Yukon Gold Potato Gratin

Although paring through layers of leaves and peeling to the heart of an artichoke is a knife-skills ...

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Recipe: Baked Country Ham

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

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Recipe: Honey–Lavender Ice Cream

A scoop of this floral ice cream adds an elegant touch to pies and tarts. ...

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