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 ...

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 ...

Rich with spices, including cinnamon, cloves, ginger, and nutmeg, this recipe from JBF America's Classics Award–winning Camp Washington Chili has a deep, beefy flavor and a nice kick. It’ll be thicker ...

An intoxicating combination of smoky mezcal, sweet agave nectar, tart lime juice, and herbaceous cilantro, this cocktail is seriously drinkable. Combine all ingredients in a cocktail shaker filled ...

Champagne is a wine of infinite variety because every winemaker, through skilled blending, produces a wine with definite characteristics that distinguish it from its competitors—marked differences in ...

Nominee, Best National Television Food Journalism Show or Special 2002 Nominee, Best National Television Cooking Show 2005 The James Beard Foundation is a nonprofit organization with a mission to ...

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 ...

Whether you’re looking for a new friend, potential date, networking opportunity, or a solo night out, these communal dining experiences allow you to break bread with other passionate food lovers. The ...

The hot pastrami sandwich at Langer’s in L.A. is so good it has inspired fierce devotion among deli lovers, among them Nora Ephron, who wrote an homage to it in the New Yorker. “It’s soft but crispy, ...

Jean-Louis Palladin was born in 1946 in the small southwestern French town of Condòm. In 1974, at 28 years old, Jean-Louis Palladin won two Michelin stars for his restaurant Tables Des Cordeliers in ...

Featuring a lusciously smooth chickpea base, and topped with a decadent duck fat–laced ragù spiked with harissa, this spread served at the 2016 JBFA–winning Best New Restaurant is deserving of far ...