Jim Shirley served this flavor-packed Southern classic at a Beard House dinner that celebrated the food of Pensacola, Florida. He recommends using Dixie Lily brand grits if you can find them. To make ...

A national tasting event celebrating your local restaurant community. The James Beard Foundation’s Taste America® presented by Capital One is a nationwide initiative to bring together chefs, special ...

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 ...

The mission of the James Beard Awards® is to recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, and a demonstrated commitment to equity, ...

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 ...

"This is one of the heartiest and most satisfying dinners! I assemble it a day ahead, throw it in the oven to bake, and simply make a big green salad and buy some good crispy ciabatta."—JBF Award ...

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 ...

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 ...

"Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because ...

From 1984 to 2018 the Who’s Who of Food & Beverage in America represented a cadre of accomplished food and beverage professionals in the country. Below is a complete list of inductees.

"I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote." —James Beard Place the meat in a large bowl and ...