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 ...

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.

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 ...

Combine all ingredients and blend well. Add the lemon juice or vinegar if it seems to lack sharpness. Let the sauce stand an hour or so before serving, and it will gain a great deal in quality as the ...

"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 gin-based cocktail from Outstanding Bar Program nominee Bar Agricole is perfect for spring. Combine the gin, vermouth, Maraschino, absinthe, and orange bitters in a cocktail shaker filled with ...

“So many dishes benefit from a last-minute sprinkle of this State Bird larder staple. The mixture, just black sesame seeds briefly pounded with salt, looks like cracked pepper but delivers a rich, ...

According to some sources, Shrimp de Jonghe was invented at the turn of the 20th century by the De Jonge brothers, Belgian immigrants and owners of De Jonghe’s Hotel and Restaurant in Chicago. This ...

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 ...