Giveaway: Win a Lenox Chip n Dip Set!

Lenox Chip n Dip
Even if you couldn’t care less about football, chances are you’re totally game for this weekend’s other popular ritual: getting your annual fill of wings, nachos, and beer. And now that the Super Bowl is under a week away, it’s time for game-day hosts everywhere to start mapping out what their spreads will offer.

To get into the football spirit, we’re giving away a Scoop Chip n Dip Set from Lenox, one of our generous house purveyors. This space-saving, two-piece service set guarantees that your guests will enjoy plenty of effortless dipping between plays. For a chance to win it, tell us your favorite chip-and-dip combo in the comments section of this blog, on our Facebook page, or on Twitter (use hashtag #jbfsuperbowl) by the end of the day on Monday, January 30. We’ll pick a winner at random on Tuesday, January 31.*


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On the Menu: January 28 through February 4

Beard House Monday, January 30, 7:00 P.M. Chinese New Year Celebration For years in-the-know food lovers (Calvin Trillin among them) have been in hot pursuit of Peter Chang, the exceptionally talented chef who famously flits among restaurants. Now we’re in luck, for Chang will cook his renowned Sichuan cuisine at this special celebration of the Chinese New Year, which will also feature wines from Jefferson Vineyards. Tuesday, January 31, 7:00 P.M. A Celebration of Southern Cuisine Join us as four-time JBF Award nominee Linton Hopkins returns to the Beard House with a third helping of his contemporary Southern fare. The chef’s ingredient-based approach celebrates the rich bounty of Georgia by f

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Recipes from the Best of the Best: Rick Bayless's Tortilla Soup

Rick Bayless, who won our Outstanding Chef Award in 1995, uses the earthy, smoldering heat of the pasilla chilies to build the foundation of flavor in his take on Mexican tortilla soup. First the dried pepper is blended with tomatoes and sautéed onions and garlic; the resulting purée goes in a hot pan, where it cooks down to a concentrated, sweet paste. After the addition of two quarts of chicken broth and a quick simmer, the soup is done, ready to be piled high with shredded cheese, chunky avocado, and tortilla shards for a filling meal. Get the recipe here.


In spring of 2012, JBF will publish The James Beard Foundation

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Recipe Roundup: Recipes for a Celebration


You may have kicked your Christmas tree to the curb and sworn off cookies for the foreseeable future, but here at the James Beard Foundation we are keeping the jovial atmosphere alive as we gear up for a year of festivities in honor of our 25th anniversary. Here are some of our favorite recipes for a celebration. Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette A duo of fried and roasted shiitakes offers a rich, earthy contrast against sweet and briny oysters. Blini with Caviar Use a domestic caviar like American sturgeon, paddlefish, or salmon to top these dainty Russian pancakes.

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JBF Through the Years

JBFIt certainly has been an eventful 25 years! Since JBF's inception in 1986, we've seen plenty of ups and a few downs, but the Foundation has never been in a better place. Our first original cookbook comes out in March, we're planning a special series of dinners featuring the country's best chefs, and our second Leadership Awards ceremony is slated for October. We have a lot to look forward to as we celebrate our silver anniversary, but we're also doing a bit of reminiscing. Check out this timeline of our first 25 years.

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On the Menu: January 21 through January 28

Saturday, January 21, 7:00 P.M. Elegant Austin Steak When a steakhouse has to satisfy the appetite of an owner who is also a Pro Bowl football player, you know it has the chops to rise above the rest of the herd. Join us for a taste of modern steakhouse cuisine at this meat lovers’ Beard House dinner. Monday, January 23, 6:30 P.M. Oyster Tasting at Wild Edibles Join the JBF Greens as we kick off 2012 with an oyster tasting at Wild Edibles Oyster Bar and Restaurant. Since it first set up shop in a tiny Soho space nearly 20 years ago, Wild Edibles has been a leading wholesale supplier of handpicked ocean specialties to New York’s finest restaurants. Today the company operates retail locations in Murra

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JBF Kitchen Cam