It's Valentine's Day and You Should Go For It

A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:


Roasted Chicken for Two

Can chicken be sexy? This one is.


Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.


Blackberry-Glazed Lamb Chops

Perfectly cooked, bone-in lamb chops say, "I care enough to buy... Read more >

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Video: Learn How to Make James Beard's Favorite Burger

James Beard's Favorite Burger


We're excited to announce our partnership with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll share instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen. For our Simmer debut, JBF's editorial director Alison Tozzi Liu demonstrates how to prepare Beard's favorite burger recipe—and shares his secret ingredients. Watch this video to learn how to make it yourself!

 ... Read more >

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Happy Hour: Cardamom Old Fashioned

Cardamom Old Fashioned


A subtle riff on the classic Old Fashioned, this version—a staple of senior editor Elena North-Kelly’s cocktail repertoire—uses maple syrup in lieu of standard sugar, while handmade cardamom bitters step in for the more traditional Angostura variety, creating a warm, fragrant antidote to late-winter doldrums. Get the recipe here. 


Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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Roasting: Our Favorite Way to Cook in Winter


Roasting is our go-to cooking method during the colder months. A hot oven, a generous pour of olive oil, and a sprinkling of salt is all you need to produce simple but spectacular dishes. But with a little bit of finesse, the technique can also yield sophisticated results, as in the following recipes:


Roasted Clams with Herb Jam and Chorizo Butter

Slices of crusty bread provide a bed for the clams in the roasting pan, and are perfect for sopping up the paprika-spiked chorizo butter.


Roasted Pineapple with Prosciutto

A welcome alternative to prosciutto-and-melon, this playful appetizer is made with a pineapple that's been roasted whole.


Smothered Pork Roast

This tender pork shoulder... Read more >

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Happy Hour: The Hooker

The Hooker cocktail


A jilted John Lee Hooker comforted himself with “one bourbon, one scotch, one beer.” Those wanting a more efficient consolation should seek out this marvelous cocktail by mixologist Jamie Boudreau from Seattle's acclaimed Canon. “It came about as John Lee Hooker's song came on the sound system. It made me realize that I hadn't heard of or seen a cocktail with bourbon, scotch and beer as ingredients, so I set about to make one. Surprisingly it became very popular.” Can't make it to the Pacific Northwest? Don't fret: we've got the recipe right here.

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Happy Hour: Sinatra Smash

Sinatra smash cocktail


Awards season is in full swing, and the anticipation has us reminiscing about the many opulent galas in our past. One of the highlights from the 2009 Beard Awards reception was the eclectic mix of festive cocktails, and among our favorites was this delicious blackberry and whiskey concoction from Patricia Richards of the Wynn Las Vegas. The beauty of a smash, which dates all the way back to the late 1800s, is its versatility: it's refreshing in the summertime, and it's uplifting in the dead of winter; it's most often made with whiskey, but is equally delightful with gin, vodka, or rum; and any garnishes you have on hand (mint, citrus, fresh berries, or anything you favor) will only make it shine even more. This luscious, elegant rendition, however, might just win our vote. Get the recipe here.

 ... Read more >

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Recipes: A Taste of Paradise

Barbecued Shrimp with Pineapple Chutney


Treat yourself to a staycation with a menu inspired by some of our favorite tropical locales. Serve with a light ale or the fizzy mango–mezcal paloma featured below.


Paloma de Mango y Mezcal

Mezcal, mango purée, and a hint of cilantro enhance the paloma, a popular Mexico City cocktail finished with a splash of grapefruit soda.


Kokonda (... Read more >

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Happy Hour: Homemade Ginger Beer

ginger beer


A powerhouse with medicinal properties, ginger has a warming effect on the body, stimulates circulation, reduces inflammation, and inhibits viruses and bacteria—all of which makes it the perfect antidote to winter. We toss it into soups and sautés, steep our favorite teas with it, and even better, mix it into our cocktails. Here, Pegu Club mixologist extraordinaire Audrey Saunders shares her recipe for homemade ginger beer. We love using it in a Moscow Mule, Dark & Stormy, or just about any cocktail to add soothing hints of warmth and spice. Get the recipe here.


Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.... Read more >

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Recipe: Roast Chicken with Basil, Scallion, Lemon Butter, and Potatoes

Reicpe for Roast Chicken with Basil, Scallion, Lemon Butter, and Potatoes


Last week, in his review of Twelve Recipes, a new cookbook from Chez Panisse chef Cal Peternell, Sam Sifton wrote, "Rare is the cookbook that acknowledges the simple truth that there aren’t really all that many recipes in the world." Within this essential dozen, there's one dish that we agree is worth mastering: the roast chicken.


If you don't have chef Peternell's book, this recipe from Mindy Fox's A Bird in the Oven and Then Some is another useful rubric. Like Peternell, Fox roasts her bird at a steady 450ºF.


Get the recipe here.

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Happy Hour: Hot Spiced Wine

mulled wine


The holidays have come and gone, the streets are littered with discarded Christmas trees, and the temperatures have dropped to cruel lows in many parts of the country. With winter doldrums in full bloom, we could all use a little something to warm our hands and spirits. Hot spiced wine, also known as “mulled wine,” goes by many names: glögg in Swedish, glühwein in German, vin chaud in French, and so on, and varies slightly from country to country. Simmer whatever red wine you have leftover from holiday reveling with cloves, oranges, lemon rinds, sugar, bay leaves, and your choice of dark spirit for James Beard's own spin on the classic winter libation. Get the recipe here for a decidedly cozy start to your weekend. 


Elena North-Kelly is senior editor at the James Beard Foundation. Find her on ... Read more >

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