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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

Iced Irish Coffee

A classic Irish coffee revives in the winter, but in summer, we prefer this chillier version.
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Frozen Daiquiri

Ditch the shaker and break out the blender. We’re cooling off with lightning-fast frozen daiquiris.
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Salty Dog

With its signature salted rim, this vodka and grapefruit cocktail is one easy summer drink.
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Easy Zucchini Bread

This classic recipe for zucchini bread comes from the father of American gastronomy, James Beard, and his iconic book Beard on Bread.
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Brioche en Surprise (Onion Sandwiches)

Some famous French hostess supposedly started the fashion for the recipe below and created a sensation in her salon. I am sure a reputation and a leading position in any town can be built up if you serve enough of them for they are as contagious as measles. A good friend of mine can eat a dozen of them at one sitting. Not only is this delicious, but it is one of the most decorative canapés you can make, for an edging of brilliant green enhances the golden yellow of the brioche and makes a most appetizing tidbit.
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Fines Herbes Butter

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Chicken with Forty Cloves of Garlic

You will find that the garlic has been tamed in the cooking and acquired a delicious buttery quality. Serve with hot toast or thin slices of pumpernickel—to be spread with the garlic sauce.
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1-2-3-4 cake

This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name—1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. The juice mixture will give the cake a lovely, fresh, fruity flavor and it is not rich like an icing.
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Gratin of Greens

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Stuffed Zucchini

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Raisin Pie

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Clams au Gratin

Nice, being by the sea, offers interesting fish dishes. One of these is poutargue, made with dried and smoked roe, which you will find in some delicatessen shops. The roe should be grated or finely chopped. To every 2 cups add 1 cup chopped hard-cooked egg, 1 cup finely chopped onion, a dash of lemon juice and enough olive oil to blend all. Another dish from the sea is raïto or rayte. This is traditional on Christmas Eve throughout Provence. It is reminiscent of other fish stews, including the chioppino of California.
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Marinated Filet of Beef

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Superb English Plum Pudding

This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.
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Mussels au Gratin

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Corn Bread Stuffing

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