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Beef Yakitori

Author: Cynthia Nims

Tuna Fish Salad Plate

Author: Ruth A. Matson

Chicken Flambé

Author: James Beard

Grilled Chicken Hearts

Author: James Beard

Quick Basic Brown Sauce

Author: James Beard

Savory Hamburgers

Author: James Beard

Turkey Mole

Author: James Beard

Sauce Béarnaise

Author: Barbara Poses Kafka

Whiskey Flip

Flips were originally hot drinks made with egg and a variety of liquors and wines. They were warmed up by means of a loggerhead, an iron tool with a long handle and bulbous end that could be heated and...

Scandinavian Roast Christmas Goose

Author: Nika Standen Hazelton

Stuffed Vine Leaves

Author: James Beard

Frankfurters

Author: James Beard

Chinese Barbecued Spareribs

Author: Dorothy Lee

Melon Balls with Port

Author: James Beard

Rack of Lamb Persille

Author: James Beard

Finnish Barley Pudding

Author: Nika Standen Hazelton

Baked Mexican Rice

Author: James Beard

Strawberry Crepes

Author: James Beard

Mussels au Gratin

Author: James Beard

Onion Soup with White Wine

Author: James Beard

Garlic Studded Leg of Lamb

Author: James Beard

Lemon Carrot Marmalade

Lemons, carrots, and honey are simmered together in this savory-sweet marmalade that'd be great with meats.

Minted Pineapple Lime Marmalade

This mint-infused pineapple-lime marmalade makes a quick tropical-inspired condiment for roasted meats.

Fresh from the Garden Tomato Aspic

Author: Ruth A. Matson

Guinness BBQ Sauce

Author: Andrew Schloss

Basic Bread Stuffing

Author: James Beard

Potato Chowder

Author: Betty Davison

Potato Soup with Swiss Cheese

Author: Eloise Davison

Duck with Olives

Author: James Beard

Basic Crepes with Cognac

Author: James Beard

Hot Cauliflower with Shrimp

Author: Nika Standen Hazelton

Plum Port Wine Jelly

Rich plums play along with the fruity rich flavors of a port wine in this jelly condiment.

Chinese Pineapple Chicken

Author: Dorothy Lee

Choucroute Alsatian

Author: James Beard

Cheese Hamburgers

Author: James Beard

Rusty Nail

Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.

Beef Liver Bourguignonne

Author: James Beard

Romaine Caesar Salad

Author: Ruth A. Matson