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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.
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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.
 Amuse of Watermelon-Tartare & Mushroom Puff |
 Beet Gazpacho, Beet Meringue, Beet Tartare, Smoked Goat Cheese, Asparagus & Peas |
 Lobster Chawanmushi with Buckwheat Focaccia & Yuzu-Togarashi Brioche |
 Pan Roasted Squab with Ratatouille, Basil Courgetti Puree, Red Pepper Cream & Eggplant Caviar |
 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 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). Original available at: https://www.jamesbeard.org/recipes/whole-orange-almond-cake*
pdf for Copy of Recipe – Whole Orange Almond Cake
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James Beard’s Cheese Bread
Courtesy of the James Beard Foundation
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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 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.
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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.
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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