The James Beard Foundation Gala for Good™ celebrates chefs and other culinary leaders who make our collective future more equitable, sustainable, and delicious. Join us in celebrating our ...

Congresswoman Chellie Pingree (D-Maine) speaking at the Climate Solutions for Restaurant campaign event in Portland, Maine. In a world where climate change is rapidly reshaping industries, local ...

This month’s Patron spotlight features Delmy Melendez and Elmer Melendez, owners of four Central Massachusetts restaurants: Dario’s and Tacos Tequila in Fitchburg, and two outposts of Bandoleros in ...

Detroit native George Azar is the chef/owner of Flowers of Vietnam, a celebrated restaurant in Southwest Detroit. After working in renowned kitchens like Alinea in Chicago and Noma in Copenhagen, Azar ...

Our namesake hated seeing good food go to waste. True to form, his flourless orange and almond cake uses every bit of the citrus, pureeing them whole to extract all the flavor and oils from the peels ...

“I think of this dish as one of my sleeper recipes—it’s not super sexy on paper, but it is surprisingly delicious and crowd-pleasing. Part of the appeal comes from adding the cauliflower in two ...

The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in ...

These faux “onion rings” are a classic James Beard hors d’oeuvre that have been popular since the 1965 publication of Menus for Entertaining. The edges of the tea sandwiches are rolled in finely ...

The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in ...

“It’s a deceptively simple process, but practice makes perfect,” says Sean Brock when describing the procedure for making his delicious Husk cornbread. Show your cornbread cred with his recipe from ...

This recipe from 2017 Beard Award–winning chef Hugo Ortega is the perfect savory summer treat. Prepare the peach mix: place a saucepan over medium heat, and add all ingredients except cranberries and ...

According to some sources, Shrimp de Jonghe was invented at the turn of the 20th century by the De Jonge brothers, Belgian immigrants and owners of De Jonghe’s Hotel and Restaurant in Chicago. This ...