'Gram Worthy: Roast Chicken with Egg, Thyme​, and Crispy Chicken Skin


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. The photo above shows the clever, delicious, and artfully composed Roast Chicken with Egg, Thyme​, and Crispy Chicken Skin canapés served at the 2015 James Beard Awards by JBF Award–winning​ chef Dave Beran of Chicago's acclaimed Next. For more tasty snaps, come play with us on ... Read more >

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Eat This Word: Sambal


WHAT? Fiery flavoring. The word sambal encompasses a variety of condiments and side dishes served primarily as accompaniments to rice throughout Indonesia, Malaysia, and southern India. The spicy sauces are made from different chiles combined with other ingredients, such as vinegar, tamarind, shrimp paste, fruits, vegetables, and meat, and are served either cooked or raw. The most basic sambal, sambal ulek, is an uncooked mixture of chiles, salt, and acid, ground with a mortar and pestle. As a seasoning, sambal is as essential to Indonesian and Malaysian cuisines as salt and pepper is to Western cooking.


WHERE? Hot Modern Australia 


WHEN? Friday, June 5, 2015


HOW? Sausage Roll with Ground Pork, Secret Spices, and Sambal Mayonnaise... Read more >

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What We're Reading: May 6, 2015


Curds for cash: why really good cheese is so expensive. [Serious Eats


McDonald’s is taking a break from courting millennials. [FWF


Could polenta really be as easy to make as steel-cut oats? [Serious Eats


Cashews are more popular than ever, but with that comes the cost of dangerous working conditions for harvesters in India. [Telegraph

 ... Read more >

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Overheard at the 2015 James Beard Awards


Last night's Beard Awards featured many memorable moments—Alton Brown's meat melody, Daniel Boulud and Thomas Keller's improv bit, and Steve from Sex and the City's announcement that the winner of the Outstanding Wine Program award was the entire city of San Francisco—but the theme of the evening was definitely family: the ones at home as well as the families we create in the restaurant trenches. Here are some of the night's most quotable lines:


"Thank your wife. Thank your wife. Thank your wife."

–Gerard Craft of Niche, Best Chef: Midwest


"I'm sorry it took me so long, I'm not used to wearing a dress. That's why I became a chef."

–Jessica Largey of Manresa, Rising Star Chef of the Year


"Vegans try to tempt me with their pie. Well they can keep their seitan and tofu. Because I'll devour bacon till I'm blue. The meat goes on."

–Alton Brown, master of ceremonies


“My wish for all of you is…to... Read more >

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VIDEO: What do JBF Award winners do with their medallions?


The James Beard Awards celebrates the diversity of the American culinary scene, so it should come as no surprise that JBF Award winners have a wide variety of approaches when it comes to storing their award medallions. Watch the video above to find out more about how these top toques protect and preserve their prizes.

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In Memoriam: Josh Ozersky


We are deeply saddened by the unexpected passing of James Beard Award–winning American food writer Josh Ozersky yesterday in Chicago at the age of 47. "Everyone who knew Josh admired his passion for the culinary and literary arts," said James Beard Foundation president Susan Ungaro. "His wise and witty writing had a profound impact on all of us." Ozersky won a James Beard Award in 2008 for his work as founding editor of New York magazine's blog, Grub Street, and was a member of the James Beard Foundation Awards committee. Our thoughts are with his family, friends, and colleagues.


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What We're Reading: May 5, 2015


You’re just six steps away from banana bread, any way you like it. [Food52


Celebrate Cinco de Mayo with homemade tamales. [Serious Eats


A coalition of plant food producers has submitted recommendations for the new Dietary Guidelines. [Eat Drink Politics


Why do we sip our lattes first thing in the morning? [... Read more >

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The 2015 James Beard Award Winners!



The Winners of the 2015 James Beard Awards, presented by Lexus.



The 2015 Restaurant and Chef Awards 

Best New Restaurant, Presented by True Refrigeration®
Bâtard, NYC


Outstanding Baker
Jim Lahey, Sullivan Street Bakery, NYC


Outstanding Bar Program, Presented by Tanqueray No. TEN®
The Violet Hour, Chicago

Outstanding Chef, Presented by All-Clad Metalcrafters
Michael Anthony, Gramercy Tavern, NYC


Outstanding Pastry Chef
Christina Tosi, Momofuku, NYC

Outstanding Restaurant, Presented by Acqua Panna® Natural Spring Water
Blue Hill at Stone Barns, Pocantico Hills, NY


Outstanding Restaurateur
Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec... Read more >

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2015 Humanitarian of the Year: Michel Nischan


This award is given to an individual or organization working in the realm of food who has given selflessly and worked tirelessly to better the lives of others and society at large.


More than three decades ago, Michel Nischan was an aspiring musician scrambling to make a living in Chicago. When his parents downsized to a smaller fixer-upper home in the area and Nischan showed up to help them paint, his mother was alarmed by his appearance.


“I was six feet three and 145 pounds, and when my mom saw me, she could count every rib in my body. She said, ‘We’ve got to get you a job in a restaurant. At least you’ll eat,’” Nischan recalls. Behind the stove proved to be a much more lucrative spot than on stage. Nischan’s first food gig at a breakfast truck stop became the launching point for his career as an innovative, esteemed chef and one of the most prominent voices guiding America toward a more affordable, more accessible, and more just food system.


It was a food system that... Read more >

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2015 America's Classics: Beaumont Inn


Beaumont Inn

638 Beaumont Inn Drive, Harrodsburg, KY

Owners: Elizabeth and Dixon Dedman, and Helen and Chuck Dedman


Founded by Glave Goddard and Annie Bell Goddard in 1917, the Beaumont Inn, which opened for business in 1919, is still operated by their descendants. Set in a former women’s college built in 1845, the Beaumont main house is columned and formal. And the menu is deeply rooted in Kentucky. The Dedman family, now at the helm, serves Kentucky products with pride, including Weisenberger meal, Meacham hams, and bourbons from the best distillers in the state. Recipes for dishes like corn pudding and fried chicken, handed down through five generations, form the core of the menu. As their forebears did, the Dedmans serve two-year-old country ham, which they bring to maturation in their own aging house. Little has changed since the days when the pioneering critic Duncan Hines was a regular. “Now write this down for the people in Kentucky,”... Read more >

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