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Sample recipes from James Beard's American Cookery

Liptauer

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Chili con Carne

A sound, all-around chili, made distinctive by the addition of corn. Serve in tiny cups with small spoons or in little croustades for coc...

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Sausage Rolls

These rolls have a Scottish background but have been served in this country for generations. Superb when hot from the oven and even good ...

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Tartar Steak

This way of serving it has convinced many people that raw meat can be thoroughly delicious.

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Small Hamburgers

Here is an idea that came from one of the finest catering services in the country, Yours Truly, in Portland, Oregon. Prepare small hambur...

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Marinated Shrimp

You will need a large tureen or casserole for this, from which the shrimp can be served.

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Fruit with Curry Dunk

Originally a California idea, this cocktail delight has become known in other parts of the country and is especially good for summer part...

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Caesar Salad

This salad, which has become an American classic, was created by a restaurateur in Tijuana, Mexico, in the 1920’S, and its vogue has neve...

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Oil and Vinegar Potato Salad

Potato salad is one of those recipes that can be tricky to get just right. If you under-cook the potatoes, you'll have an unappealing crunchy texture. But if you overcook the potatoes, then you might be left with a consistency that is close to mashed potatoes. However, this recipe for Oil and Vinegar Potato Salad will help you get it right for your next potluck, cookout, or picnic! This easy-to-make potato salad with oil and vinegar dressing includes onions and parsley for a taste that everyone is sure to scoop up.

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Wilted Spinach Salad

Tart and tangy, this recipe for Wilted Spinach Salad will be the perfect addition to any meal. This easy salad recipe is full of crunch and flavor, and uses lemon, water chestnuts, garlic, and more to create a salad that's satisfying and unique. Whether you're planning a cookout, brunch, or casual dinner with friends this summer, make sure you include this delicious recipe on the menu! Just keep in mind this salad is served warm, so you will need to plan accordingly when preparing your meal.

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Crab Salad

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Mayonnaise

Mayonnaise has been made in American households since early in the nineteenth century. Today most people use a commercial mayonnaise (I o...

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Russian Dressing

This is an excitingly good Russian dressing which I had served to me many times in a small New york restaurant in the 1920’s. It is class...

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Original Recipe for Green Goddess Dressing

Created by the Palace Hotel in San Francisco and named for a play starring George Arliss, the great English actor.

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Chicken and Noodle Soup with Vegetables

This deliciously filling soup is ideal for a Sunday supper, accompanied by buttered toast or hot rolls, perhaps followed by a salad or so...

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Onion Soup

Onion soup is believed to be typically French, but it was brought to this country a century and a half ago and has remained a popular sou...

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Black Bean Soup

This great soup is a specialty of Leon Lianides at the Coach House in New York.

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Cream of Tomato Soup

There are many versions of this, for it was decidedly one of the more fashionable soups for a company dinner. In winter it was especially...

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Lentil Soup with Chard and Lemon

A Syrian version of lentil soup, found in Virginia, where there is a Middle Eastern community.

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Shrimp Creole

Although this is an American classic, I feel it does an injustice to shrimp, which in most versions is generally overcooked.

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Teriyaki Broiled Chicken

Travelers to Honolulu brought this dish back to the Pacific Coast, and at present it is probably the most popular method of broiling chic...

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My Own Favorite Roast Turkey

Much of this fashion of roasting a turkey came from my family. I have changed and embellished it a bit, and the final recipe is the one I...

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Roast Goose with Chestnut and Fruit Stuffing

This is good with an endive salad made with sliced oranges and onions and tossed with a vinaigrette sauce.

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Corn Bread Stuffing

Throughout the country, and in the South especially, corn bread stuffings have always been highly popular for any bird. This is a particu...

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A Simple Braised Brisket Pot Roast

Brisket is one of the more successful pieces of beef for braising or pot-roasting because of its fat, usually on either side, and the fac...

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Goulash

Every Middle European country has its own version of this dish, using veal, beef, or pork, and every version is good. This is one I mysel...

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Corned Beef Hash

For many people this is the best part of the corned beef. It has been a breakfast dish for generations, and it is one of the more popular...

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Sloppy Joes

This is a product of the modern age, and though it is not a palate-tingling delight it has a large public.

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My Favorite Hamburger

I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than s...

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Veal Cutlets Parmigiana

This Italian dish was created here in this country for the American public and is served now not only in Italian restaurants but everywhe...

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Lemon Veal Loaf

An unusual form of veal loaf, this old Southern recipe is interesting enough and delicious enough to repeat here.

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Shepherd’s Pie

This rather homely dish has long been a common way to use up an old joint or roast, so it is natural that it should have come to America ...

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Stuffed Pork Chops

I think this is a purely American invention, for I have never been offered a stuffed pork chop in any other country. It is a hearty, savo...

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Scalloped Potatoes and Celery Root

This is purely a Pacific Northwest dish, which I remember from my childhood. We never really liked scalloped potatoes in the classic styl...

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Caponata

Caponata is served cold as an hors d’oeuvre. However, it has also become a relish to eat with cold meats. It is Italian in origin.

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Galette Potatoes

This is a top-of-the-stove version of potatoes Anna.

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Potato Pancakes

A great favorite with the German and Jewish population, these are served with braised meats and very often as a lunch dish with applesauc...

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Fried Rice

This is borrowing from the Chinese, long popular in the West and now more popular than ever because of a rise in taste for Oriental dishe...

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Baked Lasagna

Delicious wide noodles--lasagne—either spinach noodles or plain, have become a most popular dish in the United States, whether prepared i...

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Tomato Meat Sauce

Many Americans pride themselves on their sauce for pasta, which is more often than not an elaborate and long-cooking version of a simple,...

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Southwestern Chili Beans

Many recipes like this have come from Arizona, Nevada, and New Mexico. Although they are similar to one another in some ways, each has ch...

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Molasses Pie

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Cream Cheese or Viennese Pastry

The slightly acid flavor of this rich pastry combines well with either sweet fillings or fillings for appetizers. It is often used for ta...

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Lazy Daisy Cake

This cake has many names, but for the past forty years has generally been called by the "lazy" name. It does not have as fine texture as some other cakes but is meant to be served warm with a fruit sauce or topped with a broiled frosting.

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Peanut Butter Cake or Cupcakes

For peanut butter addicts only.

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Applesauce Cake

There are many old recipes for applesauce (or prune or peach or apricot) cake. Some of them use 2 or 3 eggs, some not any. This depended ...

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Peanut Butter Cookies

This is a version dear to the set who favor peanut butter. Some people add from ½ to 1 cup of halved or chopped peanuts to make double pe...

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Pumpkin Pudding

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Wine Jelly

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Butterscotch Sauce, Two Ways

Each of these sauces has merit and is a joy poured warm over ice cream and garnished with toasted nuts and a dab of whipped cream.

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Summer Pudding

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Jellied Peaches

A rather old recipe I remember as a child. Beautiful to look upon and excellent to the palate.

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Baked Quince

Few people know the delicacy and flavor of cooked quince, and they are brilliant in bouquet both cooked and raw. When peeled, cut into se...

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Potato Bread

Potatoes have always been a part of bread baking in this country. In former days people made yeast and starters with potato water—water i...

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Popovers

Popovers—once known as Laplanders—are made without leavening, and are a delight to the eye, the tooth, and the palate. They are purely Am...

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Bread and Butter (Old Fashioned Sliced) Pickles

Recipes for these vary from one section of the United States to another, but commercial producers have made this easy-to-prepare version so popular that many homemakers use the same formula. Those with an abundance of very small zucchini in their gardens can substitute this vegetable for the cucumbers. Pickling cucumbers are best for this, but the usual table cucumbers can be used if they are quite firm. The long ribbed cucumbers variously called Armenian, Belgian, Syrian, and, so on, are also good.

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Never-Fail Fudge

For some, the making of fudge without a graininess or “sugar” texture is difficult. This, in a modernized version, is one of the recipes ...

(1 Votes)

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