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 ...

A national tasting event celebrating your local restaurant community. The James Beard Foundation’s Taste America® presented by Capital One is a nationwide initiative to bring together chefs, special ...

The mission of the James Beard Awards® is to recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, and a demonstrated commitment to equity, ...

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 ...

If one food can be considered a staple of Irish cuisine, it is no doubt Irish soda bread. In Ireland you find it on every table; every bakery has its own version. What makes Irish soda bread so ...

Even though over the years we have told you countless times that James Beard wrote more than 20 cookbooks during the course of his career, somehow seeing them piled together on the floor of our office ...

"All hail the Greeks of the Deep South. One of the larger groups of Greek immigrants to hit the South settled in north central Alabama to work in the mining and steel industries that fueled the local ...

Climate change poses an immediate threat to the independent restaurant industry and the millions of people that it employs. Rising temperatures, extreme weather events, floods, drought, fire, and ...

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 ...

A national dining event celebrating your local restaurant community. The James Beard Foundation’s Taste America® presented by Capital One is a nationwide initiative to bring together chefs, special ...

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 ...