The Houston Press's Robb Walsh makes cheeseburgers by taking advice from James Beard: mix shredded cheese with the ground meat, one cup of cheese for every two pounds of meat. He takes it one step further by adding a... More
So sayeth the James Beard Foundation. In a white paper (download PDF from JBF here), the culinary society tried to take the measure of U.S. food culture and determine whether, in this nation that's often called a melting pot,... More
This weekend's New York Times Magazine has a piece on James Beard, the "father of American gastronomy." It's a nice story that highlights why Beard was so influential and why he still matters after all these years. But best of... More
