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

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 ...

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 ...

There is no ingredient called a “nesselrode.” This frozen confection is named after Count Nesselrode, a 19th century Russian diplomat whose cook is credited with its creation. During the century, ...

This is one of James Beard’s most basic white bread recipes, perfect to make if you are a novice bread baker. It is a slightly sweet loaf, quite light and fine in texture. Enjoy it with a generous ...

"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 ...

“This dessert is for the lover of the savory-sweet combo and who would look for a cheese course instead of dessert. Ricotta is definitely one of my top five favorite foods; I have been known to eat it ...

This simple salad is made from celeriac, also called celery root, which is a member of the celery family but is not the root of the common celery stalk. The strong, almost smoky taste is similar to a ...

Served as an appetizer on a bed of lettuce or piled between two slices of bread and eaten as a sandwich, the 2nd Avenue Deli’s smooth, creamy chopped liver is among the best in New York City. The ...

The greatest improvement to any macaroni salad recipe is making it with homemade mayonnaise. It is easy to make in the food processor and gives the salad a fresh clean taste. Make your mayonnaise in ...