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.

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 ...

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, ...

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 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 ...

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.

“This dessert is for the lover of the savory-sweet combo and who would look for a cheese course instead of dessert. Ricotta is definitely one of my top five favorite foods; I have been known to eat it ...

Rich with spices, including cinnamon, cloves, ginger, and nutmeg, this recipe from JBF America's Classics Award–winning Camp Washington Chili has a deep, beefy flavor and a nice kick. It’ll be thicker ...

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 ...

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 ...