'James Beard' on Serious Eats

Cook the Book: Lentil Soup

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,... More

Cook the Book: Caper Sauce

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... More

Cook the Book: Potatoes Byron

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... More

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