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Parker House Rolls | "Parker House rolls should be delicate, soft, and rather sweet, typical of American rolls in the nineteenth century, and they consume butter by the tons." —James Beard

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James Beard's Beef Stroganoff

One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.

Gnocchi Verdi | This recipe by James Beard yields delicate little dumplings that "just melt on your tongue when you eat them.”

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James Beard's Persimmon Bread

James Beard's Persimmon Bread. This is wonderful. Can also use crushed pineapple instead of the persimmon.

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James Beard's Pleasant Pasta

This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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James Beard's Pureed Parsnips

James Beard's pureed parsnips recipe, an easy side dish that appears in The Essential New York Times Cookbook, was prepared by Amanda Hesser on The Martha Stewart Show.

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James Beard's Mama's Biscuits

These easy-to-make biscuits are "out of this world" according to famed and award-winning chef James Beard. Perhaps he liked them so much because he grew up eati

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