Jean Anderson

Jean AndersonJames Beard cookbook-hall-of-famer Jean Anderson's monthly column features America's great classic recipes; here she looks at Brunswick Stew. Virginia claims it. Georgia claims it -- so who wins bragging rights for having created the Southern family reunion staple ... Read More

Jean AndersonJames Beard cookbook-hall-of-famer Jean Anderson's monthly column features America's great classic recipes; here she looks at Chiffon Cake. Back in 1927, rumors of a wondrous new "chiffon" cake began ricocheting around Hollywood. Described as a cross between angel food ... Read More

Jean AndersonJames Beard cookbook-hall-of-famer Jean Anderson's monthly column features America's great classic recipes. Here she looks at Chili Con Carne. Is any American classic more controversial than chili? Is any more steeped in myth? Here are just a few of the tales handed down about ... Read More

Jean AndersonJames Beard cookbook-hall-of-famer Jean Anderson's monthly column features America's great classic recipes. Here she looks at Joe Froggers. Two cookie classics have come out of Massachusetts: the hugely popular Toll House (or Chocolate Chip) Cookies and nearly 150 years ... Read More

Jean AndersonJames Beard cookbook-hall-of-famer Jean Anderson's monthly column features America's great classic recipes. Here she looks at Turkey Tetrazzini. My mother's favorite way to recycle the Thanksgiving turkey was to turn it into Tetrazzini, an easy casserole that transforms gobs of ... Read More

Bon Appetit / Alamy James Beard cookbook-hall-of-famer Jean Anderson's monthly column features America's great classic recipes. Here she looks at Buffalo Chicken Wings. Has any recipe caught the public fancy faster than Buffalo Chicken Wings? Not likely. Though the recipe's ... Read More

Jean Anderson James Beard cookbook-hall-of-famer Jean Anderson's monthly column features America's great classic recipes. Here she looks at Key Lime Pie. ... Read More

AlamyJames Beard cookbook-hall-of-famer Jean Anderson's monthly column features America's great classic recipes. Here she looks at Vichyssoise. Can a recipe created by a French chef be called an American classic? If that recipe was created in New York, yes, though there's been plenty of ... Read More

Jean AndersonWith this article, James Beard cookbook-hall-of-famer Jean Anderson begins a series of monthly columns that will feature America's great classic recipes. She starts with Green Goddess Salad. This story begins back in 1920s San Francisco when British actor George Arliss, in town ... Read More

Alamy Some say they descend from Charlotte Russe, that cool lady-finger-cradled Bavarian cream created by 19th-century French celebrity chef Marie-Antoine Carême. But for me, the icebox cake is simpler, a quick 20th-century combo of cookies (or cake) and whipped cream. Like Zebra Cake. ... Read More