Letter from the President: James Beard Across the U.S.A.


By the time you read this, we’ll be in the final stretch of summer. This is the time of year when our offices are buzzing with excitement about our fall lineup of programs and events. And at home, my family is still enjoying an abundance of zucchini and the great Jersey tomatoes from my husband Colin’s vegetable garden. (See this easy and delicious James Beard recipe, below. I use refrigerated biscuit dough.)


Our director of house programming, Izabela Wojcik, has planned some wonderful Beard House dinners. And more than 20 great dinners will be happening all across America as part of our Celebrity Chef Tour and Friends of James Beard Benefit events.


We’re also about to embark on our third annual JBF Taste America program, which will bring us to ten cities throughout the... Read more >

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What We're Reading: August 25, 2015


Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52


A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed


Meet the humble buckle: a dessert designed to adapt for any season. [NYT


Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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What We're Reading: August 5, 2015


Rising egg prices are making brunch, restaurants’ surefire money-maker, not so over-easy. [Eater


Tomatoes may be part of the nightshade family, but are their leaves actually poisonous? [The Kitchn


Fight the heat wave with these spicy recipes. [Serious Eats


No mess, no stress: a fool-proof method of lining your baking pans with parchment paper. [... Read more >

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What We're Reading: August 4, 2015


The world’s first zero-waste brewery has opened in Japan. [Travel + Leisure


Those leftover tomato skins are just begging to be transformed into tomato salt. [Food52


Beat your summer hangover with some frozen hair-of-the-dog. [My Name is Yeh


The physics behind soggy cereal. [MUNCHIES


What does a human longevity expert cook for dinner? [... Read more >

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Kid-Friendly Food Everyone Will Want to Eat


In theory, we're not fans of kids' meals. In theory, we don't believe children should be allowed to fill their plates with only white food, or that one should have to transform broccoli and red pepper strips into artful renderings of scenes from the Lego movie in order to get one's children to eat vegetables. Food is food, right? We need to man up and stop serving our kids chicken nuggets shaped like Disney characters.


But, as anyone who is responsible for the feeding and watering of small humans at least three times a day knows, it can get a little exhausting. No matter how adventurous your kids are, some nights they just don't want to taste the parsley-flecked lamb stew or authentic Andalucian white gazpacho you made for dinner. Some nights they don't even... Read more >

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What We're Reading: August 4, 2014



Dominique Ansel is at it again with a canned ice cream sundae. [Grub Street


It's a boat, it's a food truck, it's Nauti Foods! [Washington City Paper


José Andrés shares his top watermelon recipes for perfect summer treats. [National Geographic


South Korean activists send a sweet peace offering to North Korean factory workers. [Food Beast


The lowdown on heirloom tomatoes. [... Read more >

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What We're Reading: July 8, 2014



Chefs weigh in on the difference between cherry and grape tomatoes. [Food Republic


The growing market for raw milk leads producers to seek regulations. [NPR


Forget kugels and knishes: Syrian Jewish cooking isn't something you'll find in a New York Deli. [PRI


Chaos surrounds India's "water ATMs," as a drought worsens in New Delhi. [CNN


Not just the perfect picnic food: watermelon has great health benefits. [... Read more >

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Recipe Roundup: Southern Seafood Spectacular

Recipe for Cornmeal-Crusted Oysters with Sriracha Rémoulade, adpated by the James Beard Foundation


Make yourself a pitcher of sweet tea to sip alongside this Southern-inspired menu of fried oysters, sweet olive-oil poached shrimp, a spicy crayfish ragout, and a towering coconut cake. Porch swing not included.


Cornmeal-Crusted Oysters with Sriracha Rémoulade

You'll want to dip everything in your fridge into the spicy, lime-spiked mayo that accompanies these crisp fried oysters.


Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

Butter beans are a Southern staple, but lima beans make a fine substitute.... Read more >

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JBF Kitchen Cam