Food for Body, Mind, and Spirit

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July 5th  Recipes Start Here

July 5^th Podcast

Link to Buzzsprout 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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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.

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’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

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

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.

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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.

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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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June 21st  Recipes Start Here

June 21st Podcast

Link to Buzzsprout Podcast

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From Professional Kitchens to Family Tables

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In this episode of Food for Body, Mind and Spirit, we are delighted to welcome two-time James Beard Award-winning chef Gavin Kaysen and founding Mentor and President of Team USA in the biannual Bocuse d’Or competition in Lyon, France. Celebrated for his acclaimed restaurants including Spoon and Stable and Demi, Chef Gavin has built a stellar reputation. He is known both for exceptional fine dining, his deep commitment to mentorship, and bringing professional techniques into everyday home cooking.

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At Home – by Gavin Kaysen

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“At Home” features more than 100 recipes ranging from quick weeknight dinners to show-stopping weekend projects, as well as utilitarian pantry staples, kid-friendly meals, and family favorites all organized by season.
Each recipe goes deeper and wider than the typical cookbook, offering step-by-step photography as well as tips and insights Gavin has collected during his years of running fine-dining kitchens and cooking with the world’s best chefs, marrying his Midwestern roots with the elevated French cuisine that has earned the chef many awards and countless fans.

The book “At Home” is available online through Amazon.

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Gavin Kaysen is the award-winning founder and chef-owner of Soigné Hospitality Group, known for transforming the Minneapolis dining scene with acclaimed restaurants including Spoon and Stable, Demi, Bellecour, and Mara Restaurant and Bar. Since returning to his Midwestern roots in 2014, he has redefined dining in the region while mentoring the next generation of culinary talent. He continues to broaden his impact with new partnerships and openings, including the first outside of Minnesota: The Merchant Room opened in late 2025 in collaboration with Naples Beach Club, a Four Seasons Resort, in southern Florida.

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Recipe Excerpts from “At Home” 

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The Perfect Pot Roast
Pot Roast works as a meal by itself, but Chef Gavin likes to pair it with a salad.

‘About the Recipe: Chef Gavin Kaysen’s Perfect Pot Roast is a deeply personal family recipe inspired by his Grandmother Dorothy. She would prepare it for him whenever he visited. This hearty braise was also one of the very first recipes Gavin cooked from start to finish as a child; a foundational experience sparking his lifelong passion for cooking.

Years later, it became the first dish he put on the menu at his acclaimed restaurant Spoon and Stable, where it remains a beloved offering. As Chef Kaysen has noted, pot roast holds a special place in Midwestern culinary tradition.  Every time he makes Dorothy’s version, it feels like a warm hug from his grandmother. While it stands alone as a complete meal, he loves pairing it with a bright, textured salad (he recommends this Kale and Squash Salad with buttermilk vinaigrette) for contrast.

pdf for Copy of Recipe – The Perfect Pot Roast

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Kale and Squash Salad

About the Recipe: This Kale and Squash Salad partners well with Perfect Pot Roast above. It brings contrasting textures and bright, tangy flavors complementing the braised meat. The crispy roasted kale chips, tender kale, warmly spiced roasted acorn squash, and crunchy almonds, all blend well with the creamy, tangy buttermilk vinaigrette.

The salad showcases Chef Kaysen’s philosophy of thoughtful, balanced home cooking: simple techniques that elevate everyday ingredients into something special. Massaging the raw kale tenderizes it, while the low-temperature roasting creates a crisp, chip-like texture that adds excitement to every taste.

Recipe from:  Chef Gavin Kaysen;  cookbook “At Home” p. 62

Cooking Tip: “Massaging raw kale is an important step anytime you’re going to use it in a salad. It helps to break down the leaves; tough fibers and makes it easier to chew.

Yield: 3 to 4 large servings

pdf for Copy of Recipe – Kale and Squash Salad

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Crispy Chicken Thighs with Roasted Fall Vegetables
Light vegetable-centric braised chicken dish.

About the Recipe: This recipe is a light, vegetable-centric dish made in one pan. It balances crispy, spice-rubbed chicken with sweet and earthy roasted produce. Fragrant toasted coriander, fennel, and red pepper flakes create a warm, aromatic crust on the chicken, while apples, acorn squash, fennel, and shallots bring bright, seasonal sweetness and depth.

This is one of Chef Gavin’s frequent weeknight go-to meals because it comes together in about 45 minutes (yeah!) with minimal hands-on time. The high-heat sear followed by roasting delivers professional-level crispy skin while the vegetables braise gently in chicken stock. It’s highly adaptable.  We enjoyed swapping in our favorite vegetables or fruits in our recipe testing, adjusting the spices to suit our family’s taste.

Recipe from Chef Gavin Kaysen pp.192-193 cookbook, “At Home”

Cooking Tip: Toasting whole spices before you crush or grind them is absolutely necessary, even when recipes don’t call for the step. It’s a shame that most don’t; heat helps the spices release much more flavor and aroma than their untoasted counterparts.

Yield: 2 to 3 servings

pdf for Copy of Recipe – Crispy Chicken Thighs with Roasted Fall Vegetables

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Summer Risotto
Delicious Risotto is flavored with corncobs and corn, peas, and squash.

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About the recipe: This risotto bursts with the bright flavors of peak-season produce. It features sweet corn, tender peas, and summer squash, all gently infused with the essence of corncobs simmered in the vegetable stock. This creamy risotto showcases how professional techniques translate beautifully to your home kitchen: building layers of flavor with careful sweating of vegetables, proper risotto stirring technique, and finishing with butter, mascarpone, and Parmesan for luxurious texture.

It is hearty enough to serve as a satisfying main course on its own. Leftovers (if you’re lucky enough to have any) make fantastic arancini the next day.

Recipe from Garvin Kaysen, “At Home” cookbook, pp. 156,159, 160. He suggests serving this with Lobster Tails and provides the recipe.

Cooking Tip: You can simplify the flavor of your vegetable stock by adding the corncobs (after you’ve removed their kernels) and letting them gently simmer in the stock until you’re ready to make the risotto.

Cook’s Note: Recipe can also be used with frozen corn.

• Yield: 2 to 4 servings

pdf for Copy of Recipe  – Summer Risotto

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Cottage Cakes
Riff on pancakes with pockets of melted soft cheese within.

About the Recipe: We found these Cottage Cakes to be a delicious riff on classic pancakes, featuring delightful pockets of melted soft cheese within each fluffy cake. Made with buttermilk for tenderness and a generous scoop of cottage cheese for extra protein and those irresistible stretchy cheese pulls, these have become a weekend breakfast favorite in our household too.

Quick to mix and cook, they’re ideal for busy mornings or leisurely brunches. Serve them warm with butter, jam, or maple syrup for a dish that feels both nourishing and fun.

Recipe from Chef Gavin Kaysen, p. 129 in his cookbook “At Home”

Yield: about 6 cakes

pdf for Copy of Recipe – Cottage Cakes

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Sunbuckle Cookies
These cookies are crispy around the edges and soft in the middle.

About the Recipe:  Sunbuckle Cookies are a treasured family recipe passed down from Chef Gavin Kaysen’s Grandmother Dorothy. As their name suggests, these charming little cup-shaped cookies were a holiday highlight which everyone in the family looked forward at Christmas. The kids especially loved using the cooled cookies as miniature edible bowls for scooping ice cream.

True to Dorothy’s preference, Sunbuckles are crispy around the edges with a soft, slightly doughy center, giving them a wonderful contrast in texture similar to a tender sugar cookie. Simple to make with just a handful of pantry ingredients, they showcase how Chef Gavin brings professional precision (consistent sizing, proper chilling, and molding technique) into relaxed, joyful home baking. We really enjoyed trying this recipe and serving them at our summer weekend celebrations. They are a great anytime recipe.

Recipe from Chef Gavin Kaysen; p. 105 “At Home” Cookbook

Cook’s Note: I used lightly greased and ungreased fluted brioche roll molds; both worked for me. It is important to place the dough in the mold, push down in the center, and then ease the dough up the sides. I found that I had to hit them upside down with some force to remove the cookies from the mold.

Yield: 16 to 20 cookies

pdf for Copy of Recipe – Sunbuckle Cookies

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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 21^th 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 4^th 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 15^th 2026 –  Madagascar, Emmanuel Laroche Author, A Taste of Madagascar, GG Inspired Recipes

Mar 1^st 2026 – Filipino Food, Kasama Michelin Starred Restaurant, Cebu Filipino Food

Mar 15^th 2026 – Nashville Chefs Come North, Trevor Moran Locust, Interesting Recipes

April 5^th 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

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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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