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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 89-99
  • 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...
  • 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?...
  • Seriously Simple: A casual Father's Day dinner

    Seriously Simple: A casual Father's Day dinner
    For Father's Day, what could be better than a simple backyard menu of succulent barbecued chicken and creamy potato salad, enhanced with lots of chopped celery and scallions? First marinated, and then baked (or almost steamed) in an aromatic barbecue...
  • Old Florida, made new in Punta Gorda

    Old Florida, made new in Punta Gorda
    It's easy to overlook the quaint and resilient waterfront village of Punta Gorda, because not far away is a trio of southwest Florida's legendary resort islands: Sanibel, Captiva and Gasparilla. The islands get the ink in glossy travel magazines,...
  • Remembering the Freedom Rides 50 years later

    Remembering the Freedom Rides 50 years later
    As the bus leaves Atlanta, Dennis Climpson is eager for conversation. He wants to talk about college football this Sunday morning, but I have a question for him. "Have you ever heard of the Freedom Rides?" I ask. Fifty years ago next month, a group of 15...
  • Charleston, S.C., is a food lover's paradise

    Charleston, S.C., is a food lover's paradise
    Our waiter was staring at us in disbelief. Finally, he leaned forward and, ever so politely, asked my husband to repeat himself. Although we had just ordered three appetizers, a soup and two main courses (we did eat every bite), my husband was, indeed,...