The mission of the James Beard Awards® is to recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, and a demonstrated commitment to equity, ...

Detroit native George Azar is the chef/owner of Flowers of Vietnam, a celebrated restaurant in Southwest Detroit. After working in renowned kitchens like Alinea in Chicago and Noma in Copenhagen, Azar ...

In the independent restaurant industry, leadership extends far beyond the kitchen. There are countless individuals who contribute to the American culinary landscape every day, bringing their craft and ...

The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in ...

This deliciously innovative version of a traditional flan was created by James Beard House featured chef Ivy Stark. Preheat the oven to 325ºF. To make the caramel, combine sugar, pomegranate molasses, ...

"Oat flour turns a plain-Jane sponge cake into something elegant with the subtle but distinct flavors of butterscotch or toffee. The crusty edges I picked off my first oat flour sponge cake were ...

This recipe is an accompaniment to Ted Allen's North Carolina pulled pork. To make the pickled mustard greens, combine 2 cups water, the vinegar, salt, and sugar in a saucepan over medium heat, and ...

“This dessert is for the lover of the savory-sweet combo and who would look for a cheese course instead of dessert. Ricotta is definitely one of my top five favorite foods; I have been known to eat it ...

The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in ...