James Beard Award winners of the Best Chef Award share what they are most proud to have brought to their communities.

"Every week, my husband, Jesse, would go out and fish. He’d walk over to the nearby creek, and he would come back with overflowing buckets of fish—anything from whiting to shrimp to spottail bass, and ...

Today, we’re proud to announce the 2024-25 Legacy Network cohort! The James Beard Foundation Legacy Network presented by ...

Today, we are excited to announce the 2024 fall cohort of the Women’s Entrepreneurial Leadership (WEL) program. The flagship initiative of our Women’s Leadership Programs, WEL is an advanced ...

This delicious condiment is best enjoyed on warm cornbread or biscuits. Heat a large Dutch oven or sauce pot over high heat. Add the bacon and sear for 2 to 3 minutes to render out the fat. Flip the ...

For this delicious take on French onion soup, J. J. Kingery uses mushrooms from a local farm and bourbon from Buffalo Trace Distillery in Kentucky. This recipes employs the flambé technique, so make ...

Use this tart pastry (pâte brisée) as the basis for a classic French Quiche Lorraine or any other savory tart (see Spinach Quiche.) Quiche Lorraine is traditionally made with a combination of bacon or ...

One of James Beard’s greatest culinary influences was Jue Let, the Beard family’s Chinese cook. Beard often wrote that everything Let made, from simple rolls and breads to intricate Chinese dishes, ...

"Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because ...