Video: How to Make Truffled Popcorn

 

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.

 

The culinary industry's biggest night is just around the corner, so start planning a gathering with your food-loving friends for a screening of the James... Read more >

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Interview with April Bloomfield of the Spotted Pig, Nominated for Outstanding Restaurant

April Bloomfield

 

For ten years, the Spotted Pig has assuredly upheld an egalitarian ethos while also basking in enviable cultural cachet—no easy feat in one of the world’s most fickle and fastidious dining cities. Now that the restaurant has earned its first Outstanding Restaurant nomination, we discussed the Pig's enduring appeal, its under-the-radar best dishes, and more with executive chef April Bloomfield.

 

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JBF: Congrats on your nomination! All of our Outstanding Restaurant nominees have been operating for at least ten years. We’d love to hear your thoughts on why the Pig has been successful for an entire decade, and why New Yorkers continue to love to dine there.

 

AB: Thank you so much! We are thrilled to be nominated. It is such an honor to be recognized for this restaurant that means so much to me. I think people like the Pig because it offers a welcoming, comfy space where you can get delicious, consistent... Read more >

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Coming of Age in the 90s

 

As the Beard Awards turn 25, we look back at how the iconic program made its mark  

 

Remember the food scene in 1991? Rick Bayless does. “We used to build towers in the 1990s, and they had to be deconstructed before you could eat it,” says Bayless of the era’s most iconic plating trend. “I’ll never forget the first time I went to Alfred Portale’s Gotham, and he built everything really tall.” Back in 1991—the year of the inaugural Beard Awards—there might have been edible towers but there were no gastropubs, no ramen temples, no Nordic hot spots. Restaurant-goers did not share food photos and television had not yet spawned a Food Network. Food & Wine magazine anointed some guy named Tom Colicchio “Best New Chef,” Mario Batali was still a faceless cook at a place called Rocco’s, and David Chang was 14 years old. 

 

By 1991, the bacchanalia of the eighties, with its overwrought salmon mousse quenelles and rich Alfredo... Read more >

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Interview with Beverly Kim and Jon Clark of Best New Restaurant Nominee Parachute

Beverly Kim and Jon Clark of Parachute

 

At Parachute, a 40 seater in Chicago's Avondale neighborhood, husband-and-wife team Jon Clark and Beverly Kim present a unique vision of Korean-American cuisine, borrowing flavors from France, China, Morocco, and elsewhere. Read on to learn more about the duo and their Best New Restaurant–nominated venture.

 

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JBF: Your website describes the cuisine as globally inspired Korean-American. What inspires you when you’re developing your dishes and menu?

 

JC + BK: There are several different inspirations to our dishes. The product themselves inspire us to create dishes that highlight the seasons. We're also inspired by our food memories.

 

JBF: What’s the story behind the restaurant’s name? 

 

JC + BK: To us, Parachute is a personal story of turning negatives to positives. It also represents having an open mind, being free flowing, and safety. ... Read more >

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The 2015 Book, Broadcast, and Journalism Awards: Complete Winner Recap

 

Thanks for joining us for the 2015 Book, Broadcast, and Journalism Awards! Here's the full list of tonight's winners. Congratulations to all! 

 

 

2015 Book, Broadcast & Journalism Award Winners

The James Beard Foundation would like to acknowledge the generous support of Breville.

 

 

Book Awards

   

Cookbook Hall of Fame

 

Barbara Kafka

 

 

Cookbook of the Year: 

 

Yucatán: Recipes from a Culinary Expedition

David Sterling

(University of Texas Press)

 

 

American Cooking 

 

Heritage

Sean Brock

(Artisan)

 

 

Baking and Dessert  

 

Flavor Flours:... Read more >

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The 2015 JBF Publication of the Year: Gravy

Directional, multiplatform, and enriching, Gravy, a publication of the Southern Foodways Alliance (SFA), has a vital mission: “to document, study, and celebrate the diverse food cultures of the changing American South.” The SFA publication and its affiliated podcast deliver splendidly on that mission. Led by editor-in-chief John T. Edge, who is also director of the SFA, the magazine is edited by Sara Camp Arnold. Tina Antolini hosts and produces the Gravy podcast. Taken together, Gravy finds inventive and provocative ways to tell compelling stories.

 

Although slight in size, this quarterly magazine, delivered to all SFA members and paired with its weekly podcasts, is broad and effective in its editorial intent. We want to read it and listen to it, to engage with the foodways and oral traditions of real people. Neither generational nor biased, with stories both urban and rural, Gravy invites us into the cultural and... Read more >

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2015 JBF Journalism Award Winners

Molly Wizenberg (Photo by Anna Mowry)

 

Here's our final recap from tonight's ceremony: the Journalism Award winners! Stay tuned for Publication of the Year.

 

The 2015 Journalism Award winners:

 

Dining and Travel

   

The India Issue

The Editors of Saveur

Saveur

 

 

Food and Culture 

 

“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers”

Rebecca Flint Marx

San Francisco Magazine

 

 

Food and Health

 

“Against the Grain”

Michael Specter

The New Yorker

 

 

Food-Related Columns

 

“Unearthed”

Tamar Haspel

The Washington Post

 

 ... Read more >

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2015 JBF Broadcast Media Award Winners

The Kitchen Sisters (Photo by Anna Mowry)

 

Here are the winners of this year's Broadcast Media Awards. We will reveal the winner of the Outstanding Personality/Host award at the end of the night.

 

The 2015 Broadcast Media Award winners, presented by Lenox Tableware and Gifts:

 

Podcast

 

The Feed Podcast

Hosts: Rick Bayless and Steve Dolinsky

Producers: Matt Cunningham and Steve Dolinsky

Airs on: soundcloud.com/thefeedpodcast

 

 

Radio Show/Audio Webcast 

 

Hidden Kitchens World

Producers: The Kitchen Sisters (Davia Nelson and Nikki Silva)

Airs on: NPR

 

 

Special/Documentary

   

Food Chains

Host: Forest Whitaker... Read more >

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The 2015 JBF Book Award Winners

Photo by Anna Mowry

 

Here are tonight's Book Award winners! The winner of the Cookbook of the Year award will be announced toward the end of the ceremony.

 

Want to add some of these winners to your collection? Purchase them (or anything!) from our Amazon store and a percentage of the sale will be donated to JBF.

 

 

The 2015 Book Award winners:

 

American Cooking 

 

Heritage

Sean Brock

(Artisan)

 

 

Baking and Dessert  

 

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Alice Medrich

(Artisan)

 

 

Beverage  

 

Liquid Intelligence:... Read more >

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2015 JBF Cookbook Hall of Fame: Barbara Kafka

This award is given to a cookbook or body of work that has had a significant and enduring impact on the way we cook and understand food.

 

“I love food of all kinds, lean and meaty, acid and sweet, elegant and down to earth. I hope I can give my readers some of my pleasure, my love.” These words by Barbara Kafka, this year’s Cookbook Hall of Fame honoree, give a sense of the intensity of her passion for writing meticulous and generous cookbooks.

 

A prodigious researcher, a gifted writer with a clear voice and a sharp intellect, a compulsive accumulator of facts and data, and a wonderfully precise creator of recipes, Barbara Kafka has given us a series of remarkable books. In each she starts from scratch, coming up with interesting questions and then figuring out answers, never working from received wisdom. The result is a body of work that, book by book, has transformed the culinary landscape.

 

Kafka broke new ground with the best-selling Microwave Gourmet in... Read more >

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