Story | May 5, 2015 | 8:40 AM
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Story | May 1, 2015 | 11:04 AMJames Beard came from Portland, Ore. Which is culturally prescient. He had his pretensions; his first book extolled the value of pint-sized cocktail-party creations. But the man also liked to camp. He retained fond memories of pulling shellfish from the Pacific with his parents, cooking chowders and salmon over open fires on Oregon beaches. He would always claim he liked the smell and feel of a meal cooked outdoors the best.
Story | May 4, 2015 | 5:55 PM
Story | May 5, 2015
An almost obsessive dedication to regional and seasonal foods has netted Dan Barber a first-ever culinary hat trick in the nation's top restaurant awards. The James Beard Foundation on Monday named Barber's Blue Hill at Stone Barns in Pocantico Hills,...
Story | Apr 30, 2015 | 12:21 PM