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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.

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Broiled Turkey

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Onion Soup with White Wine

This is a delicate onion soup, a nice change from the heartier types which are so well known.
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Polenta with Salt Codfish

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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.
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Ham Steak

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Saddle of Lamb

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Strawberry Crepes

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Clafoutis of Prunes

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Indian Pudding

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Polenta with Spinach

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Plain Hamburgers

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Garlic-Studded Leg of Lamb

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Prune Sauce for Meat or Game

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Grilled Chicken Hearts

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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.
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Baked Kibbee

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Turkey en Demi Deuil

You can make this dish with white truffles as well. Canned white truffles are more pungent than the black ones and provide an exciting gastronomic treat when added to the sauce.
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Estouffade de Noël

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Roast Fresh Ham

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Chicken Flambé

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