Skip to main content
The New Bon Appétit App is Here
Download the App Now
James Beard head shot - Bon Appétit

James Beard

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

Flamed Roast Filet of Beef

Recipes

Poor Man's Rice Pudding

Recipes

Pears Conde

Recipes

Beef Aspic

Recipes

Etuvee de Veau au Vin Rouge

(NIVERNAIS)
Recipes

Crown Roast of Pork with Sauerkraut

Recipes

Scallops Bourguignonne

Recipes

Sausage Stuffing

A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing.
Recipes

Grilled Italian Sausages

Sweet and hot Italian sausages are delicious grilled over charcoal.
Recipes

Chicken Sauté with White Wine

This is the basic method for preparing a chicken sauté to which you can add flavoring variations. You may dredge the chicken with flour if you wish. This gives a browner color but unflavored chicken is more delicate.
Recipes

Roast Turkey with Pesto-Rice Stuffing

Recipes

Riz a l'Imperatrice

Recipes

Ginger Pudding

Recipes

Quick Aspic

Recipes

Leg of Lamb Poached in White Wine Court Bouillon

Recipes

Kebabs

Traditionally, kebabs are made of lamb or mutton, but beef, veal and even pork tenderloin are delicious cooked in this manner. Here are several versions, adaptable to any kind of meat.
Recipes

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

Trifle

Recipes

Spitted Roast Chicken

Recipes

Broiled Whole Fish

Small fish, such as a small trout, can be grilled whole without splitting. A larger, thick fish should be split.
More Stories