The James Beard Foundation Gala for Good™ celebrates chefs and other culinary leaders who make our collective future more equitable, sustainable, and delicious. Join us in celebrating our ...

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 ...

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 ...

Editor's Note: This recipe was originally published in 2008 and included a reference to a woman's body. It has since been edited to remove any offensive or inappropriate language. Cookbook author ...

One of the house specialties at Joe’s Stone Crab are these moist, tender crabcakes. The secret is not to overmix and to let the patties chill thoroughly before cooking so they don’t fall apart. A ...

A purée of tomatoes, onions, garlic, and pasilla chile, cooked down to an intensely flavorful paste, provides the foundation for this delicious tortilla soup. Quickly toast the chile by turning it an ...

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 ...

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 ...

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 ...