"Parker House rolls are as much of a tradition in the United States as any bread. They were created, so the story goes, by the Parker House in Boston, which was one of our great nineteenth-century ...

“When Karen became our chef, one of our first meetings was to go through the menu item by item so she could learn the story behind each dish. This dish, I told her, was one of our top sellers and had ...

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 ...

"This recipe for artichoke tortelloni uses every little piece of the artichoke, including leaves to make stock and it's one of the quintessential dishes at Rioja. Beautiful fresh pasta is paired with ...

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, ...

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.

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 ...

We acknowledge inequities; we work to ensure that everyone—regardless of race/ethnicity, gender, gender identity, age, disability, sexual orientation, socioeconomic status, geography, citizenship ...

Even though over the years we have told you countless times that James Beard wrote more than 20 cookbooks during the course of his career, somehow seeing them piled together on the floor of our office ...

Her mother is acclaimed cookbook editor Maria Guarnaschelli, but when we asked Alexandra Guarnaschelli of NYC’s Butter for her favorite Thanksgiving dish, it was her father’s recipe for this savory ...

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 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 ...