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Sample recipes from The New James Beard

Snails with Garlic Butter

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

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

Louis Dressing

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

Mayonnaise

This is such an essential dressing, not just for salads but also for cold poached fish, other cold dishes and mayonnaise-based sauces, th...

(1 Votes)

Alexandre Dumas Potato Salad

The classic French potato salad with a wine-and-oil marinade. First introduced in Alexandre Dumas’s Dictionary of Cuisine.

(1 Votes)

Okra and Corn

An old Southern dish with an interesting combination of vegetable flavors that is very good with pork dishes and with fried chicken.

(1 Votes)

Ratatouille

This has become an all-time favorite with roast lamb or beef.

(1 Votes)

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