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 ...

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 ...

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 ...

The large quantity of garlic called for in this Provençal recipe may seem excessive, but this dish highlights the softer side of garlic. The slow cooking time mellows the strong garlic taste and aroma ...

Erica Leahy makes this shortbread with fresh lavender. If you can’t find fresh edible flowers, substitute 1 teaspoon of dried lavender flowers. In a stand mixer fitted with a paddle attachment, cream ...

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.

"This is the best upside-down cake ever: the maple syrup infuses the apples and the cake and makes the whole thing taste like a stack of appley pancakes. Be careful when reducing the maple syrup; it ...

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 ...