April 10, 2012
JBF's Mitchell Davis on NYC's hush-hush dining spots. [Dolce Vita]
Four Austin high schoolers cook at the James Beard House. [Statesman]
Japanese sushi robot makes 3,600 mounds of nigiri rice in an hour. [Chow]
Why Cibo Matto's Miho Hatori loves her kitchen. [Saveur]
Ten great Italian cookbooks. [SE]
Got leftover Easter eggs? Here's what to do with them. [Chicago Tribune]
Cooking with Sea Vegetables
The 2016 JBF Food Conference
Help shape the future of JBF.
Chefs & Champagne®
The 2016 Beard Award Winners!
Palm Beach Panache
Beard House Gift Certificates