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Sample recipes from Beard on Pasta

Spätzle

Spätzle are tiny dumplings, bits of dough that are never rolled out but are simply dropped into boiling water, and keep whatever shape th...

(1 Votes)

Potato Gnocchi

I love gnocchi. To me, they’re sort of magic. They have that soul-satisfying potatoey, floury quality, and with a sauce they are just won...

(1 Votes)

Udon Noodle Soup

The Japanese make a specialty of hearty soups full of thick, slippery udon noodles. Make them yourself or buy them in an Asian grocery. A...

(1 Votes)

Light Tomato Sauce

I am reprinting this recipe, which was in The New James Beard, because it forms the basis for a nearly limitless number of variations. It...

(1 Votes)

Angel Hair with Golden Caviar

This is one of the most elegant dishes in the book, and yet it’s made in moments. The golden American caviar has tiny eggs, costs far les...

(1 Votes)

Swordfish-Olive Pasta

I like to use twists, shells, or ridged ziti for this dish: something that will catch all the tangy bits of olive and capers. What you wa...

(1 Votes)

Nutted Chicken-Rice Noodle Casserole

I first had this in a Danish restaurant in Seattle at least forty years ago, and I just loved the crust of buttery, crunchy sliced almond...

(1 Votes)

Coq Au Riesling Over Noodles

This Alsatian specialty is a lighter, more delicate version of the Burgundian coq au vin. Any white wine will do, but for authenticity’s ...

(1 Votes)

Pastitsio for a Party

This is one of the best Greek dishes I know, a good oven dish that’s very rich and full flavored. It comes from Leon Lianides, the owner ...

(1 Votes)

Beef and Scallops with Cellophane Noodles

This recipe is derived from one that I taught during a series of classes on “Taste” with Barbara Kafka. The beef and scallops make an int...

(1 Votes)

Macaroni and Cheese

This is a great American classic, one of our best dishes. It has to be gooey, made with a really rich béchamel and with a Cheddar that si...

(1 Votes)

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