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James Beard Foundation
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The James Beard Foundation is dedicated to celebrating, nurturing, and preserving America's diverse culinary heritage and future. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard was a champion of American cuisine. Founded in 1986, the James Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, publications, advocacy training for chefs, thought-leader convening, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs.

Entries by James Beard Foundation

The Bookshelf: Vedge

(0) Comments | Posted March 24, 2014 | 5:07 PM

Edited by JBF associate editor Elena North-Kelly

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If there's anyone who knows his vegetables, it's chef Richard Landau. His mission to make vegetables that appeal to a carnivore's palate has been wildly successful: He cooked the first vegan dinner at the Beard House...

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Valuing Vegetables

(1) Comments | Posted March 20, 2014 | 11:45 AM

By Alia Akkam

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No longer sidelined, produce is having its moment.

"Pretty disheartening" is how Amanda Cohen described the limp, bland roasted vegetables placed in front of her at some of New York City's top tables in the early aughts. Though...

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Better Weeknight Dinners

(0) Comments | Posted January 31, 2014 | 10:09 AM

By JBF Editors

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Photo by Anna Mowry


Just because you worked late doesn't mean you don't deserve a satisfying, home-cooked dinner. So put away the cereal bowls and take-out menus: JBF staffers have some quick dinner tips that will...

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Up Your 'Gram Game

(0) Comments | Posted January 30, 2014 | 10:24 AM

By Elena North-Kelly

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Photo by Alex Grossman

When pondering how to live better in 2014, we couldn't help but think about improving our food photos -- so we consulted an expert. Few people in the industry have greater knowledge of successful...

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Raising the Bar: How to Make Better Cocktails at Home With Audrey Saunders

(0) Comments | Posted January 29, 2014 | 4:33 PM

By Audrey Saunders

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We tapped the Pegu Club owner and 2013 JBF Gala mixologist to share her tips for better at-home mixology.

Simple Syrup, Simply Put

When it comes to cocktails, we don't want to cook...

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Our Favorite Dishes (and Drinks!) of 2013

(0) Comments | Posted January 7, 2014 | 4:28 PM

by Mitchell Davis, Anna Mowry, and Elena North-Kelly


Recaps of trends and memes are all well and good, but we like to define a year of eating in more satisfying terms: the food that really delivered. Herewith, our favorite dishes of 2013. And, for the first time ever,...

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Marion Nestle Has Changed the Way We Think and Talk About Food

(1) Comments | Posted October 25, 2013 | 4:19 PM

For those of us involved in the food world, it's hard to remember that many of the truths we take as a given--that advertising influences how we eat as a country, often detrimentally; that agricultural programs sometimes protect businesses rather than people; that public policy can be a powerful tool...

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Q & A With Carolyn Steel, Author of Hungry City

(3) Comments | Posted October 21, 2013 | 12:40 PM

By Ashley Kosiak

Continuing our series of interviews with featured speakers and panelists at this year's JBF Food Conference, we got in touch with Carolyn Steel, author of Hungry City: How Food Shapes Our Lives. Steel's concept of "sitopia" (food-place) has gained wide recognition in the emergent field...

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Eating the Big Apple: New York City's Cuisine Is Emerging

(2) Comments | Posted June 21, 2013 | 10:53 AM

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by Mitchell Davis

Savory black-and-white cookies iced with Périgord truffle. Smoked sturgeon-wrapped gnocchi fritti cigarettes schmeared with cream cheese and dipped in poppy seeds. Fiery kung pao pastrami. These are signs of a New York City cuisine emerging in the minds and...

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Q & A With Stuart Brioza and Nicole Krasinski of the JBF Award-Winning State Bird Provisions

(1) Comments | Posted May 15, 2013 | 8:49 AM

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by Anna Mowry


When State Bird Provisions opened last New Year's Day, it offered a novel vision of dining from husband-and-wife team Stuart Brioza and Nicole Krasinski. Instead of taking orders tableside, their staff wheeled around a cart, dim sum-style,...

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Q & A With JBF Award Winner Danny Bowien

(0) Comments | Posted May 9, 2013 | 3:46 PM

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by Anna Mowry

When Danny Bowien moved to New York City last spring, he had Szechuan peppercorn-scented winds at his back. His pilot location of Mission Chinese in San Francisco was an undisputed triumph. Meanwhile, the upcoming Lower East Side sequel was already New...

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The Women In Culinary Leadership Cookoff

(0) Comments | Posted March 8, 2013 | 10:55 AM

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On February 26, the James Beard Foundation headed to Vermilion restaurant to judge the Women in Culinary Leadership Cookoff. Part of the Women in Culinary Leadership Program, which was launched by JBF and Vermilion restaurateur Rohini Dey last year, the competition was created to...

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Introducing The 2013 America's Classics

(0) Comments | Posted February 28, 2013 | 4:52 PM

There's a lot to to be excited about during JBF Awards season, but we're always especially pleased to announce our newest batch of America's Classics. This award is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. Without further ado, meet...

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America's Classic Update: White House Sub Shop

(0) Comments | Posted February 22, 2013 | 1:16 PM

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by Lauren McKee


For more than 15 years, the James Beard Foundation has honored some of the country's most beloved regional restaurants with its America's Classic Award. These establishments, often family-owned, are treasured for their quality food, local character,...

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America's Classic Update: Waterman's Beach Lobster

(0) Comments | Posted February 22, 2013 | 1:09 PM

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by Lauren McKee


For more than 15 years, the James Beard Foundation has honored some of the country's most beloved regional restaurants with its America's Classic Award. These establishments, often family-owned, are treasured for their quality food, local character, and lasting...

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Recipe: Guacamole With Pistachios

(0) Comments | Posted February 1, 2013 | 2:24 PM

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by Anna Mowry

When it comes to guacamole upgrades, we used to think that we had seen it all, but we were happily proven wrong at Empellón Cocina, where the house guacamole comes loaded with pistachios. Chef and wd~50 veteran Alex Stupak,...

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Recipe: Cornmeal-Crusted Oysters With Sriracha Rémoulade

(0) Comments | Posted February 1, 2013 | 2:01 PM

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by Anna Mowry

Your football team--fantasy or real--may fall short year after year, but you can always count on an over-the-top spread on the day of the Super Bowl.

While wings, chili, and guacamole are always guaranteed a spot on our menu, the rotating...

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