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 ...

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 ...

While Manhattan-based JBF Associate member Dr. Nathan Goldstein was growing up in Birmingham, Alabama, Juanita Dean’s fried chicken was one of his family’s favorite snacks. Dean learned the “recipe” ...

Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German ancestry. Steaming platters of sauerkraut are piled high with a variety of hearty sausages, frankfurters, ...

Boil potatoes in their skins until you can just pierce them with a knife. Peel while hot, and slice into a bowl. Season with salt and pepper to taste, and add the olive oil and white wine. Stir gently ...

"Oat flour turns a plain-Jane sponge cake into something elegant with the subtle but distinct flavors of butterscotch or toffee. The crusty edges I picked off my first oat flour sponge cake were ...

James Beard's basic pastry dough for a sweet or savory pie. Sift the flour and salt onto a pastry board. Make a well in the flour and add the butter and shortening, cut into small pieces. Cut with 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 ...

Center a rack in the oven and preheat the oven to 375°F. Working over medium-high heat, warm the olive oil in a 12-inch ovenproof sauté pan or skillet (choose one with high-sides and a cover). Season ...

This easy pasta dish highlights ramps, one of the star ingredients of spring. If you can't find them at your local market, substitute a combination of scallions and spring garlic. Cut the lower white ...

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 ...

Rocco DiSpirito deftly demoed the tuna crudo with lemon, Italian chiles, and capers that he served at our Taste America dinner in Miami, dispensing useful cooking and nutrition tips at the same time.