Come To Our Barbecue, from Taylor Wine Company, featuring James Beard, circa 1960. It's almost patio party weather! This is a great...

This cookbooklet is dear to my heart. It's undated but I'd put it at 1960. It's got plenty of mid-century classic recipes and more. One...

The Chinese Party Cookbook: 42 Recipes and Tips in Full Color, by Constance D. Chang Let's get this party started! Ms. Chang shows you...

Here's a one-two punch of yum that'll spruce your salads right up. These recipes are a website exclusive. You may see them in an upcoming cookbook! Meanwhile, there are other terrific salad and dressing recipes to choose from in my first best-selling cookbook . Order your copy today !  First up, Brian's American Dressing : Heinz Co. in Europe and the people of Germany and Scandinavia refer to our Thousand Island dressing as "American Sauce" and "Amerikansk Dressing". This is

They come in all shapes and sizes, AND nationalities. Around the cheese ball at a party is where the action is and I've been making them...

In my mid-century cookbook collection I have a trove of "cookbooklets," or elaborate, soft cover recipe pamphlets. Frequently used for...

From The General Foods Kitchens Cookbook, 1959.

The Halloween Chapter! In my vintage cookbook collection, Halloween is a holiday most books give short shrift to. But not this one!...

Hostess Cookbook?! Hey, what about us hosts? In 1967 the idea that the male of the species might be the one having friends over for the...

Homemade Velveeta. Yes, you heard that right. I've got one recipe in my new cookbook that calls for Velveeta. (My mac and cheese, of...

Full Title: The Big Spread—An Encyclopedia of Hors d'Oeuvres and Canapes, 1953 by Ruth Chier Rosen This dude wants the spread. It comes...

Full name: James Beard's Complete Cookbook for Entertaining 1954 Cover design: George Peter Inside drawings: Harry Rosenbaum From...

Vintage servingware, Pyrex, and dishware are WHERE IT'S AT. I don't have a huge collection, but what I do have, I love. And now, without...

Zydeco Chop Chop dehydrated Cajun Trinity is a key ingredient in my Toe-Curlin' Creole Cocktail Sauce (Recipe down below!) Not to mention my crowd-favorite, Pimento Cheese Saint Peter, just to name two of the taste-sensation recipes of mine that come to mind. My Toe-Curlin' Cocktail Sauce and Pimento Cheese recipes are from "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-sellin

First things first! From the foreword of my new cookbook: "I’m a guy that’s fascinated by home cooking, its techniques, and its customs....

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for...

I mean, who can resist a 1 1/2 hour Gourmet Casserole, that uses not one, but TWO kinds of "cream of" canned soups? You even got yourself...

Sou Chan was a Chinese immigrant who made it big in the Big Apple where, for forty years on the corner of 7th Avenue and 52nd Street, he...

Frank Sinatra's favorite stuffed artichokes, courtesy of Patsy's Restaurant, New York City. Frank's Stuffed Artichokes Yields 4 servings...

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for...