583 jame recipes

James River buttermilk waffles with whipped egg whites for cloud-like lift. Virginia-style classic with crisp exteriors and light, tender interiors.

James Beard's brownies sweetened with maple syrup instead of granulated sugar. Just seven ingredients, one bowl, ready in 40 minutes. No butter or oil added.

Beef and Italian sausage chili with a tablespoon of instant coffee for depth, two kinds of beans (kidney and refried), and a Monterey Jack topping. Captain's recipe.

A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.

James Beard's persimmon bread folds ripe persimmon puree into a spiced quick-bread batter with cognac, mace, raisins, and walnuts. Legendary holiday bread adapted for the bread machine.

Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.

Burn your mouth with these spicy wings that are easy to make in the convenience of your crockpot.

Lamb shank and bean casserole inspired by French cassoulet: garlic-studded shanks braised in red wine and beef stock, layered with beans, caramelized onions, and topped with bacon and golden breadcrumbs.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

Simple roasted Cornish game hens with lemon, onion, butter, and white wine. Elegant individual birds that roast to golden perfection in under an hour for special dinners.

Baked Cornish game hens stuffed with a buttery mushroom, celery, and herb mixture and roasted low until tender, then blasted hot to crisp the skin. Individual servings ready for a dinner party.

Grilled Cornish game hens marinated in lemon juice, olive oil, and coarsely crushed black pepper with a rosemary sprig tossed on the coals for smoke. Simple, elegant grilling.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.