This wonderful spring-inspired soup highlights the fresh combination of peas and mint. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. Many people are ...

A light, refreshing summer soup. Trim the ends of the zucchini. Split in half lengthwise and cut into half-inch slices. Heat the oil in a large sauté pan over medium heat. Add the sliced onion, ...

This fancy popcorn from Outstanding Chef winner Patrick O'Connell is so delicious you'll want to make enough to last beyond the end credits. O'Connell's secret is adding a pinch of sugar to bring out ...

"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 ...

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.

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 ...

Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German ancestry. Steaming platters of sauerkraut are piled high with a variety of hearty sausages, frankfurters, ...

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 ...

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 ...

The JBF publications office is located across the street from City Bakery, where kale salad is a popular lunch option. Here is Alison’s version of this staff favorite. You can substitute Parmesan, ...

This is almost like a batter bread. It has a nice crumb, light texture and delicious “dilly” flavor. Using fresh dill weed will give the bread a more intense dill flavor, while the dill seed will have ...