"Melt the butter and sauté the onions and mushrooms until soft. Add the barley and brown it lightly." These two sentences raise so many questions for an inexperienced cook with OCD: how high should the flame be? How long might...
Continue reading »
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. As the name of a recipe, I've loved "Country Captain" since first reading about it I don't...
Continue reading »
And so we've come to the end of the road with this week's installment of Cook the Book, the late James Beard's Beard on Food. "Lentils," Beard wrote, "might have been devised for winter meals. They are a marvelously nutritious,...
Continue reading »
James Beard, "the dean of American gastronomy," on capers: "I use capers a lot. I like their distinctive, herby flavor and the additional bite imparted by the vinegar, which makes them a most piquant and interesting condiment or seasoning." This...
Continue reading »
Today's Cook the Book recipe is one that the late James Beard, "the dean of American gastronomy," recommended as a dish to serve "at a buffet party, with cold meats for luncheon, or to take on a picnic." (Of course,...
Continue reading »
Today's Cook the Book recipe is one that the late James Beard, "the dean of American gastronomy," describes as "one of the greatest—and simplest—chicken dishes" that he knew. "The whole process," he wrote, "takes less than 30 minutes, and you...
Continue reading »
As Serious Eats reader Jasmine D. pointed out, it's National Vegetarian Awareness month, and to give a nod to our veg-eating friends, we'll start out this week's Cook the Book with James Beard's Potatoes Byron recipe. In the section of...
Continue reading »
In honor of National Garlic Day, I'd like to share my favorite for garlic lovers only recipe. 40 gloves of garlic? Yes, 40 cloves of garlic. I know it sounds like a lot, but trust me (and Mr. Beard!) it's...
Continue reading »
