James Beard Award winners of the Best Chef Award share what they are most proud to have brought to their communities.

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 ...

Today, we’re proud to announce the 2024-25 Legacy Network cohort! The James Beard Foundation Legacy Network presented by ...

If one food can be considered a staple of Irish cuisine, it is no doubt Irish soda bread. In Ireland you find it on every table; every bakery has its own version. What makes Irish soda bread so ...

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 ...

“Certainly no bread in America has been more popular over a longer time than baking powder biscuits. In fact, in many homes they were baked three times a day in great quantities, and were eaten hot, ...

“Look, Brussels sprouts get a bad name. Most of the bad rap comes from being forced to eat drastically overcooked, mushy, under seasoned versions when we were young. This will open your eyes to the ...

“Braised octopus is one of my favorite things to eat,” says chef Leeds. “I had a hard time finding any in D.C., so I decided to create this dish, which means I can enjoy it any time.” Bring a pot of ...

To make the pork belly, mix together the salt, sugar, and crushed bay leaves, then rub on the pork belly. Let the pork sit for 24 hours in the refrigerator. Rinse off the seasonings. Preheat the oven ...

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 ...

"All hail the Greeks of the Deep South. One of the larger groups of Greek immigrants to hit the South settled in north central Alabama to work in the mining and steel industries that fueled the local ...

"When making this dish, remember two things: 1) a homemade vegetable stock makes all the difference in the world, and 2) a slow-simmered roux is essential for getting the deep, rich flavor that is the ...