the-new-james-beard

The New James Beard

Sample Recipes from The New James Beard

11096
snails-with-garlic-butter

Snails with Garlic Butter

The classic escargots à la bourguignonne, one of the standby first courses of most French restaurants, are easy to make at home, a...

11097
garlic-pureacutee

Garlic Purée

A Provencal recipe that I have taught for years in my classes is chicken braised with 40 cloves of garlic. While this may sound like an i...

11100
tapenade

Tapenade

A spicy sauce from Provence that can be used to flavor a mayonnaise, as a dip for raw vegetables, as a sauce for hard-boiled eggs. Some r...

11110
louis-dressing

Louis Dressing

Mix chili sauce, onion, Tabasco, and whipped cream into mayonnaise.

11117
oyster-bisque

Oyster Bisque

A deliciously velvety soup that is equally good hot or cold. If you serve it chilled, gamish with choped chives instead of parsley. Eithe...

11127
my-quick-chopped-coleslaw

My Quick Chopped Coleslaw

Recently I have been making coleslaw in the food processor, which is idiotically simple. I either make a mayonnaise in the processor, the...

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