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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.

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Polenta with Salt Codfish

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Polenta with Spinach

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Beef Aspic

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Cheryl's Broiled Turkey

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Caneton au Muscadet

This duck recipe is unusually light and delicate.
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Rosemary Chicken

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Oriental Lamb Steaks

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Châteaubriand Marchand de Vin

This is a special party dish, elegant and costly. Select large Chateaubriands of about 1 pound each per serving. Buy marrow bones and have the butcher cut them so the marrow can be extracted in one piece.
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Cheese Hamburgers

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Plain Hamburgers

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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.
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Spinach and Madeira

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Basic Crepes with Cognac

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Broiled Turkey

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Chicken Flambé

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Broiled Whole Lobster

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Braised Truffled Turkey

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Stuffed Vine Leaves

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Leftover Lamb Casserole

I'm not sure if it was the casserole I disliked or the repetition of eating it many times in one week. By the third night, the whole family complained, to which my mother, Ruth, responded in amazement, "But it's from the James Beard cookbook!" To me, at 12 years old, that only meant I didn't like James Beard, whoever he was. — Nancy Hawley
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Crepes Directoire

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