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Recipes from the Best of the Best: Nantucket Bay Scallops with Jalapeno and Citrus

by JBF Editors on January 18, 2012

Nantucket Bay Scallops with Jalapeno and Grapefruit

In spring of 2012, the James Beard Foundation will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every winner of the Foundation’s Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book’s release, we’ll be sharing this bonus content with our readers. Think of it as an appetizer. This week we're sharing a simple but sublime scallop recipe from Mario Batali, who won the JBF Outstanding Chef Award in 2005. 


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Reflections on a Delicious Legacy: JBF Celebrates 25 years of Shining a Spotlight on Chefs

by JBF Editors on January 12, 2012

Adapted excerpt from the introduction to The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs

This article is excerpted and adapted from the introduction to The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs, which is being published this spring. Preorder your copy today from our Amazon store.

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Looking back on the past 25 years, it’s hard to believe how much American food and food culture has evolved. When the James Beard Foundation was founded in November 1986 by Peter Kump, Julia Child, and other friends and colleagues of James Beard, no one could have imagined that there would one day be two 24-hour television networks devoted to food programming. It would have been

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The James Beard Foundation's Best of the Best: Mario Batali Bonus Material

by JBF Editors on January 11, 2012

The James Beard Foundation's Best of the Best

In spring of 2012, the James Beard Foundation will publish The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every winner of the Foundation's Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book's release, we'll be sharing this bonus content with our readers. Think of it as an appetizer. This first installment spotlights Mario Batali, who won the JBF Outstanding Chef Award in 2005. Read on to learn about his favorite spot for a family escape and his charity work. 

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For someone enthralled by his

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JBF's 25th Anniversary: How We Are Celebrating

by JBF Editors on January 10, 2012

JBF
On November 5, 1986, the James Beard Foundation officially opened the James Beard House to provide a center for the culinary arts. We’ll be celebrating our silver anniversary throughout the upcoming year in a number of ways, including the publication of The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs, a keepsake book featuring insightful chef profiles, original photography, and more than 60 recipes from JBF Outstanding Chef Award winners like Wolfgang Puck and Tom Colicchio. You can preorder your own copy here.

We’re also hard at work planning a unique series of anniversary dinners featuring America’s greatest chefs, including many of the culinary masters featured in Best of the Best. Make sure to check

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