Literally called “potatoes from the baker,” pommes boulangère originated in France centuries ago when people in rural areas did not own ovens of their own. On their way to church, women would take the ...

Every home cook has their favorite macaroni and cheese recipe. This was James Beard's. Preheat oven to 350ºF. In a large heavy pot, cook the macaroni in salted water according to package directions ...

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 is one of the heartiest and most satisfying dinners! I assemble it a day ahead, throw it in the oven to bake, and simply make a big green salad and buy some good crispy ciabatta."—JBF Award ...

This rich, soulfully sweet ice cream is the perfect treat for fall. In a medium sauce pot over low heat, combine the milk, cream, brown sugar, and salt. Whisk until the sugars have dissolved. Add the ...

Navigating through the myriad cuts of beef can be a confusing exercise, especially when the same cut is called something different in New York and Kansas City. In order to understand what’s what, ...

In this riff on the traditional French dish poulet en pain, JBF Award winner Barbara Lynch swaps bread for pie dough, stuffing a whole chicken and enveloping it in a delicious, flaky crust that browns ...

“In my opinion, there are two types of jambalaya—Cajun and Creole. The main difference is that, in the Creole version, the rice is cooked in a tomatoey sauce, and the recipe might include shrimp along ...

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 ...

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.

Just like carrots, parsnips have an earthy sweetness that is equally at home in baking as it is in savory cooking. Here, pastry chef Rosiana Tong shreds parsnips and folds them into a batter that’s ...