"Rack of lamb is a special dish—impressive to bring to the table and carve, tender, and delicious. We coat the racks with buttered bread crumbs seasoned with anchovy, rosemary, and garlic. The ...

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

For decades, cooking at the James Beard House has been an aspiration for many chefs and has been considered a career milestone. In May of 2021, we launched the Beard House Fellows program presented by ...

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 ...

In early August, we’ll tally the votes, then, a panel of food experts selected by the James Beard Foundation will determine five winners from the top 25 finalists with the most online votes. All ...

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 ...

What is the Chefs Boot Camp? The Chefs Boot Camp is a multi-day educational retreat. Each Boot Camp is held at different locations across the country. Participants receive policy and advocacy training ...

Our namesake hated seeing good food go to waste. True to form, his flourless orange and almond cake uses every bit of the citrus, pureeing them whole to extract all the flavor and oils from the peels ...

“We make these up in big batches to have on hand for snacks and to garnish salads and soups. Be careful! They’re hard to stop eating.” —Sean Sherman with Beth Dooley in their 2018 Beard Award–winning ...