Recipe: Vietnamese Lemongrass–Chile Chicken from JBF Award–Nominated "A Bird in the Hand" Cookbook


Cookbook queen Diana Henry has created a legion of loyal readers with her series of reliable, accessible titles that transform the home kitchen into a vehicle for global exploration. With her ninth and most recent venture, A Bird in the Hand: Chicken Recipes for Every Day and Every Mood, Henry conquers the versatile protein with recipes that are seen on the dinner table in Vietnam, the U.K., Greece, and all around the globe. Nominated for our 2016 JBF Award for Best Cookbook: Single Subject, this ode to chicken demonstrates how and why the familiar fowl is enjoyed as a comfort food and eaten during celebrations across nations. With this easy-to-follow recipe for a quick chicken stir-fry, it's easy to see why Henry has such a dedicated following. Fragrant lemongras... Read more >

Comments (0)

Ask a Chef: Loyal Nine's Marc Sheehan


Loyal Nine may have been inspired by a clandestine group of American colonists, but the buzz around this restaurant has risen far above a hush. Thanks to the talents of Menton and Bondir alum (and 2016 JBFA Rising Star semifinalist) Marc Sheehan, Loyal Nine was one of Boston’s best-received restaurants last year. A lucky group of guests will be able to sample Sheehan’s culinary prowess as he joins us at the Beard House for a veritable East Coast feast. In anticipation of the event, we spoke to Sheehan about his quest to cook the perfect roast chicken, New England's culinary history, and his unadulterated love for t... Read more >

Comments (0)

On the Menu: Tuesday, April 5, 2016


Here’s a taste of what’s on tap today at the Beard House.

San Juan Sizzle, 7:00 P.M.
Jose Enrique, Jose Enrique, San Juan, Puerto Rico


Treat yourself to a taste of the tropics when JBF Award nominee and Food & Wine Best New Chef Jose Enrique brings his acclaimed Puerto Rican cuisine to the Beard House. Enrique was the first chef from the U.S. territory to earn a JBF nomination, and since then has expanded his culinary reach across the island with three more spots. Join us for vibrant dishes like Crispy Caribbean Lobster with Passion Fruit, Oranges, and Puréed Chiles; Chicken Wing Pinchos with Fermented Pineapple Hot Sauce and Cane Vinegar; and Wahoo with Chickpeas, Piquillo Peppers, Cabbage, and Broth. After one bite of Enrique’s vibrant fare, you’ll see why his... Read more >

Comments (0)

In Memoriam: William Rice

Photo courtesy of the Chicago Tribune


​The James Beard Foundation is saddened to learn that journalist William Rice passed away last night at the age of 77. A graduate of both the Columbia Graduate School of Journalism and Le Cordon Bleu in Paris (he was encouraged to attend the latter by then New York Times food critic Craig Claiborne), Rice was known for his intelligent reporting on food and beverages for the Washington Post and later the Chicago Tribune, where he worked for 17 years. He was also an inductee in the James Beard Foundation's Who's Who of Food and Beverage in America. "We mourn the loss of not only one of America's great food journalists and editors but a strong, smart, and graceful leader who served as chair of numerous James Beard Award committees through the years," says Susan Ungaro, president of the James Beard Foundation. "Bill Rice was a role model for us all."


Read more about... Read more >

Comments (0)

Beard House Recipe: Crispy Pork Belly with Thai Curry

Photo: Jeff Gurwin


While the phrase “Montauk dining” might conjure visions of solely surfside fare, chef Michael Bingham of waterfront hot spot Dave’s Grill made a compelling case for turf-based treats at his recent Beard House dinner. Amongst a menu highlighting the best of the East End’s local bounty, including Toasted Farro with Roasted Sweet Potatoes, Spiced Pepitas, Arugula, and Aged Sherry Gastrique and Golden Tilefish with Cauliflower Purée, Chimichurri, Roasted Oyster Mushrooms, and Bay Leaf Oil... Read more >

Comments (0)

Eat This Word: Amaranth


WHAT? A good Host. The Aztecs revered this mighty grain, using it in religious rituals to make what Barbara Grunes and Virginia Van Vynckt, authors of All-American Waves of Grain, liken to a Holy Communion wafer. The carnivorous sun-worshippers would combine the tiny grain with a liquid mixture that sometimes contained blood, form the concoction into cakes, and use the cakes in religious rituals. People who ate these cakes believed they were eating the flesh of the gods. Not surprisingly, the Spanish didn't approve of this custom, nor of the Aztecs generally. The conquistadors wiped out Aztec civilization and for good measure destroyed many acres of amaranth. For the next four centuries, the grain was practically unknown. Within this decade it was rediscovered and is now highly touted for its healthful prop... Read more >

Comments (0)

On the Menu: Monday, April 4, 2016


Here’s a taste of what’s on tap today at the Beard House.

Global Table, Sunshine State, 7:00 P.M.
Hari and Jenneffer Pulapaka, Cress Restaurant, Deland, FL

Outside of operating Cress, their critically acclaimed Central Florida restaurant, powerhouse husband-and-wife team Hari and Jenneffer Pulapaka pursue ambitious careers as a professor of mathematics and a podiatric surgeon, respectively. The duo, however, is best known for their passionate advocacy for a better food system, and the delicious dishes they make in pursuit of it. Join us at the Beard House as they craft globally inspired, yet regionally grounded American cuisine that speaks to the promise of the land and sea, with plates like Betel Leaf–Wrapped Goat with Jerk Spices and Salsa Verde; Meyer Lemon, Ri... Read more >

Comments (0)

What We're Reading This Week


Minnesota will compensate two beekeepers for their losses due to pesticides, confirming that these chemicals are harmful to natural pollinators. [MUNCHIES


Food 52’s Amanda Hesser talks about the company’s new app, [Not] Recipes, and how it supports our current cooking mentality. [Grub Street]


How the Taiwanese beverage “boba” is setting the stage for a whole host of new food trends. [NPR]


As the slow food movement progresses, farmers also acknowledge the need to grow domestic flowers. [Modern Farmer]


Rev up your side-dish game with thes... Read more >

Comments (0)

Next Week at JBF


Here’s what’s coming up at the James Beard House and around the country:


Monday, April 4, 7:00 P.M.

Global Table, Sunshine State

Outside of operating their critically acclaimed Central Florida restaurant, powerhouse husband-and-wife team Hari and Jenneffer Pulapaka pursue ambitious careers and advocate for improving local food systems. Join us as this duo combine their enlightened outlook and culinary prowess for a night of globally inspired, regional American cuisine.


Tuesday, April 5, 7:00 P.M.

San Juan Sizzle

Treat yourself to a taste of the tropics when JBF Award nominee and Food & Wine Best New Chef Jose Enrique brings his acclaimed Puerto Rican cuisine to the Beard House. After one bite of his vibrant fare, you’ll see why his eponymous eatery was dubbed one o... Read more >

Comments (0)



In recognition of the increased interest in all types of careers now available in the culinary arts, the James Beard Foundation is adding a new program to its existing JBF Scholarship Program. The new JBF National Scholars Program will award scholarships to 10 candidates from across the U.S. who aspire to leadership roles in food science, food studies, and business, as well as the culinary arts and hospitality.


“We’re delighted to unveil the JBF National Scholars Program, which aims to provide significant, life-changing scholarships to students from across the country, supported by donors who want to make a significant difference in the lives of these students.” said Kris Moon, vice president of the James Beard Foundation. "As today’s students exp... Read more >

Comments (0)


JBF Kitchen Cam