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James Beard head shot - Epicurious

James Beard

Contributor

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 & Menus

Epicurean Sauce

This sauce accompanies Epicurean Broiled Turkey .
Recipes & Menus

Onion Soup with White Wine

This is a delicate onion soup, a nice change from the heartier types which are so well known.
Recipes & Menus

Basic Bread Stuffing

The rule for figuring out the proper amount of stuffing is easy to remember — approximately 1 cup per pound of bird. This works very well unless you want stuffing for only one meal, in which case this quantity is excessive. So, starting from the maximum, reduce the among of stuffing to suit your needs.
Recipes & Menus

Pesto

Recipes & Menus

Crown Roast of Pork with Sauerkraut

Recipes & Menus

Mexican Chicken Sauté

Recipes & Menus

Crown Roast of Lamb

This is a very attractive roast when properly trimmed and tied. You may have a smallish crown roast or one made with a double rack. Allow about 2 chops per person.
Recipes & Menus

Grilled Italian Sausages

Sweet and hot Italian sausages are delicious grilled over charcoal.