The garlic—all 40 cloves of it—turns mellows, mild, and darn near sweet as it cooks low and slow in this French classic.
Often referred to as the dean of American cookery, James Beard authored dozens of books on cooking and food before his death in 1985. He hosted the first-ever cooking show on television in 1946, which laid the groundwork for America's food revolution. He nurtured a generation of American chefs and cookbook authors who have changed the way we eat. Today, his historic Greenwich Village town house is home to the James Beard Foundation and serves as a "performance space" for visiting chefs.