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James Beard

A collection of news and information related to James Beard published by this site and its partners.

Top James Beard Articles

Displaying items 78-88
  • Crafty, summery sandwich

    We asked chef Tom Colicchio, restaurateur, five-time James Beard Foundation medal winner and head judge of Bravo's "Top Chef," for a good summer sandwich recipe. This especially pretty open-face sandwich is great for breakfast, brunch, a light lunch,...
  • The enduring cookbook

    The enduring cookbook
    We live in the computer age, a world of cooking Web sites, e-mailed recipes, downloadable how-to videos and electronic cookbooks. So why does the old-fashioned cookbook, an often grease-splattered, yellowed and dog-eared tome, still matter today? "I love...
  • Chefs pick their favorite food books

    The culinary literati gathered to celebrate the year's best cookbooks at the recent 2010 James Beard Book Awards ceremony in New York City. But we asked some of the chefs and authors present about their favorite non-cookbook food books. Here are some...
  • What's cookin' on the food tube

    What's cookin' on the food tube
    America's TV screens these days serve up drama, gallons of tears, rage, scary scenarios, comedy, humans crunching odd critters, bleeped-bits and you-gotta-be-kidding moments. And that's just on the food and cooking shows. Our television appetite seems...
  • One for the Table: Dressed up with twists

    One for the Table: Dressed up with twists
    My husband, David, and I are both chefs, so we are always busy working in our respective kitchens on Valentine's Day. Cooking for hundreds of people while miles apart is a bit romantically challenging. So we try to capture and share the spirit of the...
  • What makes a good hash

    What makes a good hash
    Generally speaking, the world is composed of two breeds of eaters — and most everyone knows their tribe. Ask yourself: Does your heart quicken at the sight of a stately crown roast or tenderloin marbled with fat as fine as Carrara? Or do you crave...
  • Planting seeds

    Planting seeds
    The American menu today is crowded with many cuisines: Italian, Chinese, French, Japanese, German, Ethiopian, Irish, Vietnamese. With so many kinds of cooking, it can be easy to forget what is the most important cuisine of them all, that of Native...
  • Grilled banana splits

    Grilled banana splits
    It just goes to show that good things always find an audience. In 1904 a pharmacist in Latrobe, Pa., who loved to create her own inventive fountain dessert combinations, came up with the banana split (an ice cream dessert with a banana cut lengthwise)....
  • At long last, Rich Melman a Beard award winner

    At long last, Rich Melman a Beard award winner
    Maybe it was the name. Lettuce Entertain You Enterprises. How else do you account for its Chicago founder, Rich Melman, being nominated six consecutive times for the James Beard Foundation's outstanding restaurateur of the year award and never winning?...
  • Chicago Reader's Key Ingredient wins James Beard award

    Chicago Reader's Key Ingredient wins James Beard award
    Congrats to Michael Gebert and Julia Thiel of the Chicago Reader, whose "Key Ingredient" feature (wherein chefs are challenged to create dishes from a selected exotic ingredient) won the Multimedia Food Feature award at the James Beard Foundation Book,...
  • Stephanie Izard one of Food & Wine's best new chefs

    Stephanie Izard one of Food & Wine's best new chefs
    Stephanie Izard was named one of the best new chefs in the country by Food & Wine magazine Tuesday. The annual list, comprising chefs who have run their restaurants for less than five years, tabbed the former "Top Chef'"winner along with a slew of other...