Jim Shirley served this flavor-packed Southern classic at a Beard House dinner that celebrated the food of Pensacola, Florida. He recommends using Dixie Lily brand grits if you can find them. To make ...

Congresswoman Chellie Pingree (D-Maine) speaking at the Climate Solutions for Restaurant campaign event in Portland, Maine. In a world where climate change is rapidly reshaping industries, local ...

This month’s Patron spotlight features Delmy Melendez and Elmer Melendez, owners of four Central Massachusetts restaurants: Dario’s and Tacos Tequila in Fitchburg, and two outposts of Bandoleros in ...

Detroit native George Azar is the chef/owner of Flowers of Vietnam, a celebrated restaurant in Southwest Detroit. After working in renowned kitchens like Alinea in Chicago and Noma in Copenhagen, Azar ...

One of the highlights of the 2009 Beard Awards reception was the vast assortment of festive cocktails. Among our favorites was this delicious blackberry and whiskey concoction from Patricia Richards ...

When chef Casey Riley prepared this bracing broth at the Beard House, he served it in small sake cups garnished with foie gras lardons. “With this preparation, the sweet, spicy, salty, tart broth is a ...

The Selection Committee Process is underway for the 3rd round of the JBF Food and Beverage Investment Fund. All applicants will be notified in early November on the status of their application. An ...

A native of Germany, James Beard House featured chef Martin Brock has fond memories of Black Forest mac and cheese, made with traditional noodle of that area, spaetzle. To make spaetzle, a simple ...

From 1984 to 2018 the Who’s Who of Food & Beverage in America represented a cadre of accomplished food and beverage professionals in the country. Below is a complete list of inductees.

"At Christmas, sometimes you are shopping up to the last minute. Give yourself a gift and order your lobster ahead. When you do, ask your fishmarket to steam and crack the lobsters for you just before ...

"I first ate Myrtle Allen's brown bread in her delightful inn, Ballymaloe House, in Ireland. It is an uncommonly well-textured whole-wheat bread with a lovely flavor, and I have made it repeatedly ...