Happy Hour: How to Make a Mint Julep


We've partnered 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 continue sharing 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.


One of the most undeniably refreshing and iconic cocktails to have during the summer is the mint julep. A must-have accessory for watching the... Read more >

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Happy Hour: Bobby Flay’s Vanilla Bean–Bourbon Milkshake


Milkshakes may bring all the boys to the yard, but you really just need one: Bobby Flay. The JBF Award–winning chef, restaurateur, and cookbook author offers a wide variety of the childhood favorite at his Bobby’s Burger Palace locations across the country and has devoted an entire chapter of his cookbook Bobby Flay’s Burgers, Fries, and Shakes to the nostalgic treat. Here, we've got his recipe for a boozy classic.



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

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Recipes: Fourth of July Done Right


Flame-loving carnivores: this is your moment. Your time to shine. Your star turn. Your holiday. Don't waste it on some chicken breasts covered in jarred barbecue sauce. If you really want to honor your country (and win summer), you'll celebrate the way you should: with copious amounts of fire-seared meat, a couple of traditional sides, and a peach milkshake spiked with bourbon. (Red, white, and blue deviled eggs and berry flag mosaics are strictly optional.)


Scott County Missouri–Style Dry Ribs

These ribs are basted with ham hock stock. Need we say more?


Alexandre Dumas Potato Salad
James Beard's favorite potato salad is tossed with white wine (that's right), olive oil, and plenty of herbs.   


Michael White's Cabbage Slaw... Read more >

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What We're Reading: April 23, 2015


Are you making a huge mistake when baking chocolate chip cookies? [Huff Po


The mystery of the missing bourbon in Kentucky has been solved. [NPR


A 124-year-old cooking club out-cooks us all. [NYT


Spring's vibrant greens are pesto-perfect. [Bon Appétit​


In her new cookbook, JBF Award winner, April Bloomfield encourages you to shovel spoonfuls of vegetables into your mouth. [... Read more >

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Interview with JBF Award Nominee Harlen Wheatley of Buffalo Trace Distillery


Harlen Wheatley is an undisputed whiskey authority: at Buffalo Trace Distillery, one of America’s most acclaimed and historic bourbon producers, the man has worked on every aspect of the business, from sourcing raw materials to barrel-aging. We got in touch with the 2015 Outstanding Wine, Beer, or Spirits Professional award nominee to get the scoop on his standard drink order, how his chemistry background has informed his product, and the lowdown on the cult-like Pappy brand. 




JBF: Buffalo Trace is one of the oldest distilleries in the county, having crafted bourbon whiskey for over 200 years and counting. How would you sum up the philosophy of the distillery and your products? 


Harlen Wheatley: The philosophy is to honor our legacy while embracing change.  We focus on delivering authentic products that consumers can have confidence in while balancing innovation... Read more >

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Soup Weather


When the temperature is in the negative digits and the snowfall is downright apocalyptic (we're looking at you, Boston), the only thing to do is stay home and make soup. It's a cliché for a reason: nobody's craving a smoothie this time of year. We want warm, comforting bowls of clam chowder or lentils, spicy chicken broth or bourbon-laced onion soup. Make these dishes now—it's going to be a while before those snowbanks melt.


Thomas Keller's Clam Chowder with Bacon

Lentil Soup with Chard and Lemon

Sopa Azteca (Tortilla Soup) from Rick Bayless

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

 ... 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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