Best 11 James Beards Recipes

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If you're a food enthusiast seeking culinary inspiration or an aspiring home cook eager to expand your repertoire, you've come to the right place. Discover a world of tantalizing flavors and techniques as we embark on a delightful journey to uncover the best recipes for cooking 'james beards'. Prepare to savor the legacy of a culinary master as we delve into his iconic creations and uncover the secrets behind dishes that have captivated taste buds for generations. Get ready to ignite your passion for cooking and create memorable meals that will leave a lasting impression on your palate and the hearts of those you share them with.

Let's cook with our recipes!

JAMES BEARD'S ZUCCHINI BREAD



James Beard's Zucchini Bread image

This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.

Provided by James Beard

Categories     Bread     Breakfast     Side     Bake     Kid-Friendly     Walnut     Zucchini     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 loaves

Number Of Ingredients 11

3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts

Steps:

  • Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.

JAMES BEARD'S BASIC HOME-STYLE BREAD



James Beard's Basic Home-Style Bread image

"Beard on Bread" was one of the very first cookbooks I ever purchased. I found his recipes to be quite reliable. This recipe uses less yeast than you might think is needed - the slower rise helps develop the taste of the bread. Beard describes this as a quite light bread, rather fine in texture and much enjoyed when fresh with a generous spreading of butter and preserves. Also popular for sandwiches and toast. Please note the amount of salt - Beard tended to salt a bit heavily, but I am posting as he wrote it. Posting this in response to a request.

Provided by duonyte

Categories     Healthy

Time 5h45m

Yield 2 loaves

Number Of Ingredients 7

2 1/2 teaspoons active dry yeast
2 cups warm milk, 100 to 115 deg
2 tablespoons sugar
1/4 cup melted butter
1 tablespoon salt
5 -6 cups all-purpose flour
1 egg white, lightly beaten (optional)

Steps:

  • Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof.
  • Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon.
  • After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups.
  • Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
  • Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours.
  • Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
  • Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk.
  • Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
  • Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
  • Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.

JAMES BEARD'S FAVORITE HAMBURGER



James Beard's Favorite Hamburger image

Provided by Food Network

Categories     main-dish

Yield about 4 hamburgers

Number Of Ingredients 7

2 pounds chopped beef chuck or round
1 onion
1 tablespoon heavy cream
Freshly ground black pepper
Unsalted butter
Vegetable oil, as needed
Kosher salt, to taste

Steps:

  • Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it¿use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties¿a 6- to 8-ounce patty for an average serving.
  • Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.

JAMES BEARD'S BUTTERMILK PANCAKES



James Beard's Buttermilk Pancakes image

Make and share this James Beard's Buttermilk Pancakes recipe from Food.com.

Provided by blucoat

Categories     Breakfast

Time 20m

Yield 34 small pancakes

Number Of Ingredients 6

3 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1/4 cup butter, melted (2 tbsp)

Steps:

  • Beat egg yolks until well blended. Sift together flour, soda and salt. Stir in buttermilk and egg yolks. Add butter and beat until smooth.
  • Beat egg whites with an electric mixer until stiff but not dry. Fold into batter gently.
  • Heat a lightly greased griddle or large nonstick skillet over medium heat. Test heat by dropping a small amount of batter into the pan. Once pan is hot, drop batter by spoonfuls onto pan and cook until pancakes are brown on the bottom and are starting to dry on top. Turn and brown the other side. Keep warm while cooking the remaining pancakes.

Nutrition Facts : Calories 51, Fat 2, SaturatedFat 1.1, Cholesterol 22.8, Sodium 136.5, Carbohydrate 6.3, Fiber 0.2, Sugar 0.8, Protein 1.8

JAMES BEARD'S CREAM BISCUITS



James Beard's Cream Biscuits image

Make and share this James Beard's Cream Biscuits recipe from Food.com.

Provided by KLHquilts

Categories     Breads

Time 30m

Yield 12-18 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder (double-acting)
3/4 cup heavy cream
1 teaspoon salt
2 teaspoons granulated sugar

Steps:

  • Sift dry ingredients together.
  • Fold in cream until it makes a soft dough that can be easily handled. (You may need to add up to a full cup of cream).
  • Turn on to a floured board and knead for about one minute.
  • I make these as drop biscuits: Take a large mound of dough (one heaping tablespoonful) and dip into melted butter.
  • Arrange biscuits on a baking sheet spritzed with baking spray. Bake at 425 for 15-18 minutes.

JAMES BEARD'S FARMER'S CHICKEN



James Beard's Farmer's Chicken image

This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard's legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.

Provided by Julia Moskin

Categories     dinner, one pot, poultry, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

3 1/2 to 4 pounds bone-in, skin-on chicken thighs (or a combination of thighs and drumsticks)
Kosher salt and black pepper
1 tablespoon olive oil
1 yellow or white onion, minced
1 red bell pepper, stemmed, seeded and minced
1 tablespoon dried oregano
1 tablespoon sweet paprika
1 cup dry white wine
2 cups chicken stock
1 cup mild green olives, such as manzanilla or Castelvetrano, pitted
1/2 cup dried currants or raisins
1 tablespoon freshly grated lemon zest plus 1 tablespoon juice
1/3 cup minced fresh parsley
1/2 cup toasted sliced almonds (optional)
Cooked rice or orzo, or garlic-rubbed toast

Steps:

  • Pat chicken pieces dry and sprinkle with salt and pepper.
  • In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
  • Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
  • Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
  • Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
  • When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.

JAMES BEARD CHILI



James Beard Chili image

This is unlike any other chili recipe I've had... It's been in our family longer than I've been around, but not sure of the origination. It's got unsweetened chocolate, wine, and olives in it-what could be better??!!

Provided by sarahgoldie

Categories     Meat

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 lbs cubed beef
2 large onions, diced
3 tablespoons butter
3 tablespoons oil
3 garlic cloves, minced
1/4 cup flour
1 dash salt
1 dash pepper
3 tablespoons chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1 cup tomato puree
1 cup white wine (use one you'd enjoy drinking- I use sherry)
2 tablespoons sesame seeds
2 tablespoons chopped fresh parsley
11 -20 black olives, sliced
1/2 ounce unsweetened chocolate

Steps:

  • -Saute onions & garlic in the butter & oil (use a heavy dutch oven if you've got it, otherwise you can transfer to a casserole after stovetop dirctions --
  • -Mix flour, Salt & Pepper in a bowl. Dredge meat in seasoned flour and add to onions. Turn meat occsionally until browned evenly.
  • -Add rest of ingredients up to (including) wine and bring to a boil.
  • Bake at 300 for 1 1/2 hours.
  • -Add remaining ingredients and continue baking another 1/2 hour.
  • Serve with rice and steamed broccoli.

Nutrition Facts : Calories 1781, Fat 177.9, SaturatedFat 72.6, Cholesterol 240, Sodium 278.3, Carbohydrate 18, Fiber 4.3, Sugar 4.9, Protein 22.1

JAMES BEARD'S HORSERADISH COLESLAW



James Beard's Horseradish Coleslaw image

I have not tried this recipe from The James Beard Cook Book, a book I bought at a yard sale. But a previous owner of the book sure did; the book often opens automatically onto this spattered page.

Provided by Lennie

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs cabbage
1 cup mayonnaise
1/2 cup sour cream
1 lemon, juice of
1 tablespoon horseradish (or to taste)
1 tablespoon sugar (or to taste)
1 teaspoon dry mustard
salt and pepper

Steps:

  • Shred cabbage, and soak in cold salted water for one hour.
  • To prepare dressing, combine all remaining ingredients together.
  • When ready to prepare salad, drain cabbage well and toss with dressing.

JAMES BEARD'S OLD-FASHIONED MEAT LOAF



James Beard's Old-Fashioned Meat Loaf image

A meatloaf is capable of infinite variations with spices and ingredients. The combination of meats in this version makes this dish more delicious and firm. Bake it free form on a baking sheet or shallow pan, not in a loaf pan, or it will be mushy. It goes great with mashed potatoes or rice. This satisfying dish is adapted from The New James Beard (1981).

Provided by Cooking Beast

Categories     Meatloaf

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 lbs ground beef, lean
1 lb ground pork
1 lb ground veal or 1 lb ground turkey
1 large onion, grated
2 carrots, finely shredded
4 -6 garlic cloves, chopped
2 teaspoons salt
2 teaspoons Dijon mustard
1 teaspoon ground black pepper
1 teaspoon crushed rosemary
1/4 teaspoon ground nutmeg
1/2 teaspoon Tabasco sauce
3 eggs, slightly beaten
3/4 cup fresh breadcrumb
1/2 cup milk
6 slices bacon
4 eggs, hard boiled

Steps:

  • In a large mixing bowl, combine the ground meats, onions, carrots, and spices. Mix well.
  • Add in the eggs, milk, bread crumbs, and mix well.
  • Place half of the mixture on a greased, shallow baking pan. Place hard boiled eggs (without shells, of course) end-to-end in a line through the loaf. Place remaining amount of mixture on top and form into a loaf with your hands.
  • Place strips of bacon atop loaf in an attractive criss-cross pattern.
  • Bake at 350 F for 90-120 minutes, depending upon how thick you have formed the loaf.

Nutrition Facts : Calories 843.8, Fat 54.7, SaturatedFat 20.6, Cholesterol 444.7, Sodium 1274.6, Carbohydrate 16.5, Fiber 1.8, Sugar 3.1, Protein 67

JAMES BEARD'S SOUR CREAM CHEESECAKE



James Beard's Sour Cream Cheesecake image

A delightful cheesecake; it's the perfect balance between sour cream and cream cheese. Creamy and tasty. You're sure to like this. From The New James Beard (1981).

Provided by Cooking Beast

Categories     Cheesecake

Time 2h20m

Yield 1 cheesecake, 8 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs
1/4 sugar
6 tablespoons butter
3 (8 ounce) packages cream cheese, at room temperature
1 1/4 cups granulated sugar
6 eggs, separated
1 pint sour cream
1/3 cup flour, sifted
2 teaspoons vanilla extract
lemon, juice and zest of

Steps:

  • Mix 1 1/2 cups of graham cracker crumbs with sugar and butter. Press into bottom and sides of a lightly buttered 10-inch springform pan. Set aside.
  • Beat the cheese until soft and creamy. Add sugar and mix thoroughly.
  • Blend in egg yolks one at a time.
  • Add the sour cream, vanilla, flour, lemon zest and lemon juice. Mix well.
  • Beat egg whites until stiff but not dry. Stir in one-third of whites into cheese mixture. Then fold the remaining whites in gently.
  • Pour the cheese mixture into the prepared crust.
  • Bake in a preheated oven at 350 degrees F for one hour. Turn off the heat and allow the cheesecake to sit in the oven for one more hour.
  • Remove to a wire rack and allow to cool to room temperature.
  • Sprinkle the remaining crumbs on top of the cake.
  • Chill over night. Dust with confectioner's sugar just before serving, if desired.

Nutrition Facts : Calories 764.1, Fat 54.9, SaturatedFat 30, Cholesterol 286, Sodium 549.5, Carbohydrate 56.9, Fiber 0.7, Sugar 42.8, Protein 13

JAMES BEARD'S YORKSHIRE PUDDING



James Beard's Yorkshire Pudding image

Taken from The James Beard Cook Book, 1961 copy. I prepare this recipe every time I do a prime rib roast, always with excellent results.

Provided by Lennie

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 large eggs, beaten
1 cup milk
1 cup flour (scant cup)
salt, to taste
beef drippings, as required

Steps:

  • In a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy.
  • Gradually beat in the scant cup of flour and the milk.
  • Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making.
  • Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan.
  • Immediately pour in batter and bake for 10 minutes.
  • Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned.
  • Cut into squares to serve.
  • James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use fresh, high-quality ingredients: The better the ingredients, the better your dish will taste. Whenever possible, use fresh, seasonal produce and high-quality meats and seafood.
  • Season your food well: Salt and pepper are essential seasonings, but don't be afraid to experiment with other spices and herbs. A little bit of garlic, onion, paprika, or cumin can go a long way.
  • Don't overcrowd your pans: When cooking meat or vegetables, make sure you don't overcrowd your pans. This will prevent them from cooking evenly and will make them more likely to stick.
  • Use the right cooking methods: Different foods require different cooking methods. For example, delicate fish should be cooked gently over low heat, while heartier meats can be cooked over high heat.

Conclusion:

Cooking is a skill that takes time and practice to master. But with a little effort, you can learn to create delicious meals that will impress your family and friends. By following these tips, you can make sure that your next meal is a success. Following these tips can ensure your culinary creations are not only delicious but also visually appealing, enhancing the overall dining experience. Experiment with different recipes, techniques, and ingredients to refine your skills and expand your culinary repertoire, making every meal a memorable occasion.

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