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 ...

This recipe comes from James Peterson's Beard House workshop, The Essentials of Cooking. He said, "You can use this technique for any firm-fleshed round fish with scales. When shopping for a whole ...

Lord Maynard Llera, Best Chef: California: The James Beard Award means a lot to me. Receiving this award holds deep personal ...

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 ...

“This recipe is a fruit crisp disguised as rugelach,” explains Mindy Segal. “I slather cream cheese dough with the strawberry rhubarb preserves and then dust it with streusel for crunch.” You can make ...

This is not your average thrown-together fried rice, but rather a decadent example of the heights of deliciousness this leftover-liberating base can achieve. Jose Mendin combines leftover rice (from ...

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 ...

Champagne is a wine of infinite variety because every winemaker, through skilled blending, produces a wine with definite characteristics that distinguish it from its competitors—marked differences in ...

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 recipe for this deliciously sweet and savory duck salad comes from the 2009 James Beard Foundation Cookbook of the Year, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, by ...

One of the best cuts of lamb, in my opinion, comes from the end of the neck. It’s a stewing meat, so needs long, slow cooking but it’s packed with a strong flavour. It’s very underrated as a cut and ...