Lord Maynard Llera, Best Chef: California: The James Beard Award means a lot to me. Receiving this award holds deep personal ...

Featuring a lusciously smooth chickpea base, and topped with a decadent duck fat–laced ragù spiked with harissa, this spread served at the 2016 JBFA–winning Best New Restaurant is deserving of far ...

Nominee, Best National Television Food Journalism Show or Special 2002 Nominee, Best National Television Cooking Show 2005 The James Beard Foundation is a nonprofit organization with a mission to ...

The Selection Committee Process is underway for the 3rd round of the JBF Food and Beverage Investment Fund. All applicants will be notified in early November on the status of their application. An ...

Since sweetbreads are among the most delicate of foods, they require subtle treatment. Many old recipes called for piquing or larding them, a process which in the ...

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 ...

As a member of the Norwegian Seafood Council’s Culinary Board, chef Jamie Malone is an advocate for sustainable seafood in her home state of Minnesota. This recipe features grilled mackerel fillets ...

Oft-discarded broccoli stems are the star of this delicious side dish, which pairs them with chile, almonds, preserved lemon, and an umami-forward vinaigrette. Maria Hines tames the stems’ tough ...

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 ...

Whether you’re looking for a new friend, potential date, networking opportunity, or a solo night out, these communal dining experiences allow you to break bread with other passionate food lovers. The ...

Climate change poses an immediate threat to the independent restaurant industry and the millions of people that it employs. Rising temperatures, extreme weather events, floods, drought, fire, and ...

Jean-Louis Palladin was born in 1946 in the small southwestern French town of Condòm. In 1974, at 28 years old, Jean-Louis Palladin won two Michelin stars for his restaurant Tables Des Cordeliers in ...