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July 19th Recipes Start Here
July 19th Podcast
Link to Buzzsprout Podcast
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A Basket of Summer Flavors
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There’s nothing quite like the joy of filling a basket with summer’s vibrant bounty, whether it is juicy watermelon, ripe tomatoes, sweet corn, fresh berries, or colorful garden vegetables. In this episode of Food for Body, Mind and Spirit, we celebrate this season’s abundance with light, refreshing, and flavor-packed recipes that nourish the body while delighting the senses. From a beautiful Sweet Watermelon and Tomato Summer Salad to a savory Gazpacho Chicken to smoky Corn Husk Grilled Cream Cheese Relish with Smoky Bagels, these dishes capture the essence of summer eating. We’ve also included crowd-pleasing Grilled Carrots, prize winning Salmon Chip Dippers, a chilled Blueberry Soup, and a decadent Hazelnut Chocolate Ice Cream Cake to round out your seasonal table. Whether you’re hosting a backyard gathering or simply enjoying a quiet lunch on the patio, these recipes invite you to savor every sunny bite.
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Sweet Watermelon & Tomato Summer Salad
With a touch of sweet champagne glaze elegance.
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About the Recipe:This salad features one of the most popular trending combinations currently featured on restaurant menus. This home version is light and fresh tasting, with juicy watermelon chunks and colorful mini tomatoes on a bed of arugula greens, lightly coated with a bright lime dressing. Drizzles of sweet champagne glaze add a touch of tantalizing elegance to the watermelon, while tiny crumbles of soft goat cheese deliver that wonderful farm-fresh taste. Add some smoked almonds for a hint of grilled summer flavor if you’d like.
Cook’s Note: If your glaze becomes too thick, place in microwave safe bowl, cook for several seconds until melted.
Prepare 2 Lunch Salads: Place cut tomatoes and watermelon in bowl; toss to coat with 1 Tablespoon lime dressing. In a medium sized bowl, toss arugula lightly with remaining lime dressing. Divide the arugula greens into two lunch plates, arrange tomatoes and watermelon pieces over the greens. Add smoked almonds; sprinkle salads with goat cheese. Drizzle watermelon pieces with remaining warm champagne glaze.
Yield: 2 lunch salads
pdf for Copy of Recipe – Sweet Watermelon & Tomato Summer Salad
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Fresh Gazpacho Chicken
Prize-winning recipe in the Delmarva Chicken Cooking Contest.
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About the Recipe: This prize-winning Delmarva chicken dish brings together tender, savory chicken and the bright garden flavors of gazpacho. A warm tomato-vegetable sauce keeps the chicken moist and flavorful, while the chilled reserved mixture adds a fresh finish at serving time. Served with warm rice and a colorful garnish of chopped vegetables, it makes a vibrant, satisfying dish for summer meals or casual dinner parties.
Recipe Source: Chicken Cookery – Delmarva Chicken Cooking Contest and Award-Winning Chicken Recipes, “Favorite Recipes” magazine, 1990.
Cook’s Note: For a quicker version, use boneless, skinless chicken breasts and reduce the covered cooking time accordingly.
Serves: 4
pdf for Copy of Recipe -Fresh Gazpacho Chicken
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Corn Husk Grilled Cream Cheese Relish with Smoky Bagel Chips
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About the Recipe: Enjoy grilled warm cream cheese over bagel halves topped with fresh peppered corn relish. The corn husk makes an attractive grilled presentation and imparts a smoky flavor to the dish. The bagels are perfect partners for the grilled vegetable cream cheese. The fresh corn relish gives the dish a “straight from the farm flavor.”
Recipe Idea Inspired by: Food & Wine, August 2019.
Cook’s Note: For a quicker preparation, prepare corn husks and relish ahead of time.
pdf for Copy of Recipe – Corn Husk Grilled Cream Cheese Relish with Smoky Bagel Chips
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Roasted Carrots with Yogurt Honey and Tahini Dressing
Dress it up with multi-colored carrots and fresh sprouts.
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About the Recipe: Fresh multi-colored carrots add a rainbow of colors to this beautiful side dish. They provide unique flavors and textures when combined with fresh green sprouts and deliver impressive nutritional benefits that elevate this recipe into something very special. Add a drizzle of the creamy honey tahini dressing for a sweet touch that creates that “I love it!” buzz about your delicious grilled carrots.
Recipe Inspired by: Chef Jamie Simpson from The Chef’s Garden.
Cook’s Note: We found that slicing the carrots lengthwise after roasting them was easier to do.
pdf for Copy of Recipe – Roasted Carrots with Yogurt Honey and Tahini Dressing
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Crab Bagel Chip Dippers
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About the Recipe: Crisp bagel chips are topped with spoonfuls of cream cheese with crab sauce, sprinkled with light meltaway peppered shredded cheese, and topped with minced green onions and roasted red peppers. It’s perfect to serve as an informal snack or party appetizer.
Cook’s Note: For a larger party, double the recipe.
*You can use the crabmeat from a 6 oz. or 7 oz. can, well drained, patted dry.
Serves: 4 to 6
pdf for Recipe – Crab Bagel Chip Dippers
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Wild Blueberry Soup with Lime Crème Fraiche
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About the Recipe: Soup for dessert? This recipe brings a refreshing and sophisticated turn to dessert anytime . Made with fresh wild blueberries, bright citrus flavors, and a touch of warm pumpkin pie spice, it’s a delightful, chilled soup that’s both light and luxurious. The creamy finish and beautiful crème fraiche design make it as gorgeous as it tastes, great for a special lunch, brunch, or dinner. Simple to prepare yet impressive to serve, this dish captures the essence of summer berries in every spoonful.
pdf for Copy of Recipe – Wild Blueberry Soup with Lime Crème Fraiche
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Hazelnut Chocolate Ice Cream
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About this recipe: Nothing is better when it is hot than cool vanilla ice cream laced with bits of hazelnut cocoa spread. Adding crunchy graham crackers and crushed toffee bar bits adds a touch of almonds and milk chocolate to create a flavor montage. If there is one recipe you want to make, this is it. So delicious!
For serving: Remove from freezer and with an electric knife or very sharp knife, slice into serving slices. Serve with extra sauce as desired. Freeze any leftovers.
Yield: serves about 6 to 8
pdf for Copy of Recipe – Hazelnut Chocolate Ice Cream
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July 5th Recipes Start Here
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July 5th Recipes Start Here
July 5th Podcast
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From Beard’s Table to Ours
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Bridging Fine Dining and Home Cooking!
There’s something magical about the way a single meal can connect us across time, from the elegant tables of legendary chefs to our own kitchens at home. On this episode of Food for Body, Mind and Spirit, we explore that beautiful bridge through the lens of James Beard, the beloved “Dean of American Cookery,” whose influence continues to inspire both professional kitchens and home cooks alike.
Our journey begins at the unforgettable James Beard Honorary Dinner as part of Charlie Trotter’s Guest Chef Series. We were treated to an extraordinary multi-course tasting menu featuring stunning creations from talented chefs including Freddy Money, Trevor Teich, Carolyn Nugent, Alen Ramos, and David Breeden
Yet Beard’s legacy isn’t only about high style fine dining. At heart, he championed honest, ingredient-driven cooking that brings people together. In that spirit, we’ve been experimenting at home with several of his timeless recipes, adapting them for today’s kitchens while preserving their soul.
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James Beard Honorary Dinner at Charlie Trotter’s Restaurant on June 13, 2026
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Courtesy of the James Beard Foundation
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James Beard pictured in a jovial moment.
An elegantly styled 8 course tasting menu featuring varied ingredients and artistic presentations prepared by Michelin-starred chefs and paired with superb mocktails or delicious wines with elegant table service “in an historic venue”. Nothing but the best was the standard for the evening as hosted by Dylan Trotter.
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Amuse of Watermelon-Tartare & Mushroom Puff |
Beet Gazpacho, Beet Meringue, Beet Tartare, Smoked Goat Cheese, Asparagus & Peas |
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Lobster Chawanmushi with Buckwheat Focaccia & Yuzu-Togarashi Brioche |
Pan Roasted Squab with Ratatouille, Basil Courgetti Puree, Red Pepper Cream & Eggplant Caviar |
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Dhuram Ranch Bison Four Ways: Prime Rib, Saucisson Compote & Paupiette with Sour Cherry Bordelaise |
Fraises Sarah Bernhardt Reimagined & Mr. Robuchon’s Chocolate Tart with Walnut Praline |
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James Beard’s Recipes
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Whole Orange Almond Cake
A vibrant, moist gluten-free cake that uses whole fresh oranges for intense citrus flavor and aroma.
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About the Recipe: Whole Orange Almond Cake from a James Beard recipe is a delicious, gluten free dessert that makes brilliant use of the entire fruit; boiling and puréeing whole oranges to capture every bit of bright flavor and natural oils from the peel. Moist, fragrant, and surprisingly simple, this cake delivers a beautiful balance of citrus and almond with a delightful texture from tiny bits of softened orange skin. It’s virtually effortless and perfect for any celebration.
Recipe adapted from: James Beard’s Whole Orange Almond Cake, featured in Waste Not: How to Get the Most from Your Food *by The James Beard Foundation (Rizzoli).
pdf for Copy of Recipe – Whole Orange Almond Cake
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James Beard’s Cheese Bread
Courtesy of the James Beard Foundation
About the Recipe: This Cheese Bread inspired by a James Bread recipe is a moist, flavorful loaf with a delicate crumb and delightful cheesy aroma. Made with a double rise and a blend of cheeses, it bakes into beautiful loaves that are great for sandwiches, when toasted, or even for making savory breadcrumbs. This versatile bread brings a touch of elegance to everyday meals while remaining wonderfully approachable.
Recipe by: James Beard, “Beard on Bread”, Alfred A. Knopf, Inc. 1973“This rather unusual bread is delicate and moist, with an intriguing bouquet and flavor. It isideal for sandwiches, it toasts extremely well, and it makes excellent crumbs when a cheeseflavored topping for certain dishes is called for. You may, of course, combine the crumbs with alittle more grated Parmesan cheese.”
Cook’s Note for Mixer Method
Mixer Method: I prepared this recipe in my mixer and used 5 cups Bread Flour. It only takes about 2 minutes to form the bread dough and 5 minutes kneading by machine. I did not add additional flour since my dough was smooth and elastic in texture. My first raising was 1 hour. Then I returned the dough to my mixer to add the cheese. I used grated Parmesan and Sharp Cheddar cheese.
Notes on Original Recipe:
*Instead of butter, use 1/3 cup peanut oil or olive oil
*Use fresh Parmesan or Romano only-a little over a cup or use a mixture of the two.
*Use shredded sharp Cheddar instead of the Gruyere cheese
*Bake as one loaf in a 10×4-1/2×3 inch pan, which will make a thicker more concentrated loaf and will take slightly longer to bake.
Yield: 2 loaves
pdf for Copy of Recipe – James Beard’s Cheese Bread
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James Beard’s Cream Biscuits
Courtesy of the James Beard Foundation
About the Recipe: James Beard’s Cream Biscuits are the epitome of simple elegance. Made with just a handful of pantry staples and heavy cream instead of butter or shortening, they bake up crisp on the outside and tender on the inside. These biscuits quickly became a household favorite for good reason. They’re incredibly easy, deliciously buttery, and far superior to anything from a grocery store.
Recipe by: James Beard, “Beard on Bread”, Alfred A. Knopf, Inc. 1973
His original recipe made 12 biscuits. “We had a reputation at home for very special biscuits, which were made by our Chinese cook, who was with us for many years. After he left us, they became a standard item in our household, and I still make them very often. The secret of their unique quality is this. They use heavy cream instead of butter or shortening.”
Cook’s Note: I found that making the biscuits thicker produced a fluffy soft biscuit with a crisp crust. If you cut the biscuits into a smaller size, you will get more biscuits. The flour you use will probably make a difference in the type of biscuit you make. I tried both all-purpose and bread flour. I didn’t add all the flour at one time and used only 1-3/4 cup for the first mixing. Then I added some of the additional flour to dust the pastry mat as I kneaded it into a soft dough. I used greased round pans and left room between the biscuits and also made them on a cookie sheet another time.
Yield: 6 biscuits
pdf for Copy of Recipe – James Beard’s Cream Biscuits
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At Home-James Beard’s Inspired Recipes
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Summer Tomato Sauce with Chickpea Spaghetti
An inspired version of James Beard’s Tomato Sauce to serve for summer.
About this Recipe: Celebrate the bounty of summer tomatoes with this fresh twist on James Beard’s classic tomato sauce. Ripe tomatoes are gently seasoned and chilled, then spooned over hot garlic-buttered chickpea spaghetti and finished with fragrant fresh basil. Bright, quick (ready in about 15 minutes), and full of garden-fresh flavor, it’s an effortless summer dinner that lets peak-season produce shine.
About the Classic Recipe: James Beard stated that this was a standard tomato sauce, which he used for all kinds of dishes. That recipe simmered the tomatoes and garlic mixture for about 45 minutes and added a Tablespoon of tomato paste.
See original recipe: https://www.jamesbeard.org/recipes/james-beards-tomato-sauce
pdf for Copy of Recipe – Summer Tomato Sauce with Chickpea Spaghetti
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“Onion Rings” James Beard Style
An elegant, old-school hors d’oeuvre that onion lovers crave, thin, fresh onion sandwiches dressed up like dainty rings.
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About the Recipe: These playful “faux onion rings” are an adaptation of a classic James Beard hors d’oeuvre. Thin, fresh onion sandwiches are nestled between soft brioche rounds and elegantly rolled in bright green chopped parsley. Simple yet sophisticated, they’re a nostalgic treat that onion lovers especially adore; great for cocktail parties or weekend gatherings.
Recipe adapted from: James Beard’s classic “Onion Sandwiches” (originally published as “Brioche en Surprise”). https://www.jamesbeard.org/recipes/onion-sandwiches
GG Cook’s Note: For milder flavor, use sweet onions (Vidalia onions work beautifully). Go easy on the mayonnaise: too much and the sandwiches can become slippery. These are best served cold and are great for make-ahead entertaining.
pdf for Copy of Recipe – “Onion Rings” James Beard Style
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Old Fashioned Tea Cakes
One of James Beard’s favorite cookies.
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About the Recipe: These cake-like cookies taste like large vanilla wafers. They are so simple to mix up and can be topped with any frosting you like or even sprinkled with cinnamon sugar before baking. It’s easy to see why these cookies are a Southern favorite.
Recipe by: Prudence Hilburn, “The Best of Cooking with Prudence” cookbook
This recipe was one of James Beard’s favorites. Prudence used self-rising flour and doubled this recipe. She usually made them for him as a special surprise when she worked at Peter Kump’s New York Cooking School. And he loved them!
pdf for Copy of Recipe – Old Fashioned Tea Cakes
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Links to 2025 Monthly Programs
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January 2025 Program – Sweet Dreams/Sleep Expert -Dr. Beth Malow
February 2025 Program – Discover a Medical Pharmacist – Sylvia Ezra
March 2025 Program – Dining by Rail/Rail Historian – James D. Porterfield
April 2025 Program – Recipes with Love – UMMA the book /Sarah Ahn
May 2025 Program – It’s Party Time! Whittaker Inn
June 2025 Program – Farmer Lee Jones with Charlie Trotter Pop-up Dinner
July 2025 Program – Six Sisters Stuff – 30 Minute Meals
Aug 3rd – Podcast – Sizzling Steaks – RPM Steakhouse-Scotty Gelband
Aug.17th -Podcast – Discover Soulful Indian Recipes, Heartland Masala book & Sangita Handa Home Cooking
Sept 7th – Podcast – From Trotter’s Legacy to Your Table: A Culinary Tribute
Sept 21th Podcast – Vegan Goes Italian – Vegana Italiana – Chef Tara Punzone
Oct 5th Podcast – Koji Experience – Jeremy Umansky, Rich Shih, Koji Alchemy book
Oct 19th Podcast – Cake Time is Bake Time – Dorie Greenspan’s book, Dorie’s Anytime Baking.
Nov 2nd Podcast – Part 1 Magic Moments with Dorie Greenspan, Dorie Greenspan’s World Peace Cookies, Gloria Goodtaste’s “Around-the-World” Peace Cookies
Nov 9th Podcast –Holiday Recipes Start Here – Part 2 Trending Thanksgiving Recipes
Nov 16th Podcast – Holiday Recipes Start Here: Part 3: Celebration of Native American Recipes – Rooted in Fire -the book , Pyet DeSpain
Dec 7th Podcast – Elfie’s Christmas Cookie Adventure
Dec 21st Podcast – Heritage Holidays – Weaving Stories Through the Generations
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Links to 2026 Monthly Programs
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Jan 4th 2026 Podcast – Flavorful Mocktails by Ryan Castelaz, Family Friendly Mocktails Drinks
Jan 18th 2026 Podcast –A Secret Peek into Fine Dining, Korean Style at Charlie Trotter’s Guest Chef Series Vol.10
Feb 1st 2026 Podcast – Chocolate Lovers Delight, Love of Chocolate book, Phillip Ashley Chocolatiers
Feb 15th 2026 – Madagascar, Emmanuel Laroche Author, A Taste of Madagascar, GG Inspired Recipes
Mar 1st 2026 – Filipino Food, Kasama Michelin Starred Restaurant, Cebu Filipino Food
Mar 15th 2026 – Nashville Chefs Come North, Trevor Moran Locust, Interesting Recipes
April 5th 2026 – Traditional Recipes, Modern Twists – Erik Anderson Michelin Starred Chef
April 19th 2026 – A Mother’s Love on Every Plate. Gus Constantelles Book – A Greek Mom’s Recipes
May 3rd 2026 – Mother’s Love on Every Plate -Part 2, Greek Food at Acropolis Restaurant
May 17th 2026 – Retro Recipe Favorites – Part 2, GG’s Recipes
June 7th 2026 – Flashback Favorite Recipes – Part 2, GG’s Recipes
June 21st 2026 – From Professional Kitchens to Family Tables, Chef Gavin Kaysen, Mentor to Upcoming Chef Talent
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Internet Podcast
‘Tune into the Buzzsprout podcast of Gloria Piantek- Food for Your Body, Mind, and Spirit episode airing at 3: 00 PM ET- Sunday – June 7th“On Demand” at your convenience.
Log into our June 21st Program.
- Hear from experts about various trending topics.
- Learn how to make delicious recipes.
- Listen to our monthly 3:oo PM ET on 1st & 3rd Sundays of every month for the internet podcast from your computer as well as “On Demand” for our previous podcasts.
- Share your ideas, suggestions, and recipes with us’.
Gloria Goodtaste++
**That is the name some of my friends call me. My real name is Gloria Piantek.
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