Awards Watch: The 2012 Restaurant and Chef Awards Semifinalists

James Beard Awards medallion

They're here! Our semifinalists for the 2012 JBF Restaurant and Chefs Awards are below. You can download a PDF of the list here. Be sure to swing by our Twitter page on March 19: we'll be announcing the narrowed down list of Restaurant and Chef Award nominees, as well as the nominees for our Book; Journalism; Restaurant Graphics and Design; and Broadcast and New Media Awards. 

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On the Menu: February 22 through February 25

On the Menu Here's what's happening at the Beard House next week: Wednesday, February 22, 7:00 P.M. Grande Dame of Charleston The elegant fare served in the dining room at the Peninsula Grill at the Planters Inn are proof that, at the hands of a masterful chef, the best local produce and seafood can be transformed into dishes that are greater than the sum of their parts. Thursday, February 23, 7:00 P.M. Along the Aegean International television personality, cookbook author, and now chef of NYC’s Loi restaurant, Maria Loi is Greece’s own culinary ambassador. Join this goddess of Mediterranean cuisine for her Beard House debut and experience her signature modern interpretations of traditional Greek favorites. Friday, February 24, 7:00 P.M.

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Recipes from the Best of the Best: Larry Forgione's Shortcake

Jim's shortbread

Like the apple pie or malt-shop sundae, the shortcake has a rightful place in the canon of classic American desserts. Fittingly, it's also found among some of James Beard's most legendary recipes. After inheriting it from his mother, Beard later passed his shortcake recipe on to his friend Larry Forgione, the chef at An American Place in New York City. Charmed by the dessert's sublimely tender crumb, Forgione gave it a place on his menu; when Beard dined at the restaurant, he sampled the shortcake and declared, "There is no better dessert." Forgione went on to win the James Beard Foundation's Outstanding Chef Award in 1993, and today the shortcake can be found in St. Louis, on the menu at his second location of An American Place. Get... Read more >

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Recipe Roundup: Citrus


Brighten your winter table with one of these vibrant, citrus-inflected dishes.

Orange-Marcona Almond Salad with Pineapple Granita Think outside the navel: chef Jehangir Mehta suggests experimenting with different types of oranges when making this vivid, refreshing salad.

Macadamia-Crusted Scallops with Citrus Beurre Blanc Butter sauce made with a squeeze of orange and lime juice enlivens these crunchy, golden brown scallops.

Cub... Read more >

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Test Your Eat-Q: Valentine's Day Candy

candy hearts

At least ten new sayings are introduced on conversation hearts each 
year. Which of these is not a recent addition?

A.  “Yeah Right”
B.  “What-eva”
C.  “Call Home”

D.  “Puppy Love”

Think you know the answer? Click here to find out and take the rest of our Valentine's Day candy quiz.

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Recipe: Salumi-Braised Beans

Salumi-Braised Beans

In this rich and flavorful dish from chef Scott Romano, navy beans slowly braise on the stove top, in the company of four types of diced cured meat: guanciale, cacciatore, prosciutto, and chorizo. Enjoy it with some crusty bread for mopping up the buttery, creamy juices. Get the recipe here.

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