James Beard Foundation - instagram lists #feedolist

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These days, you can’t scan a happy hour patio without spotting a few glasses of the distinctive Aperol spritz. But we think it’s time to branch out—this weekend, why not give one of its Prosecco-topped 🍾 cousins a try? To start, grab the recipe for this refreshingly fizzy blackberry spritz, from Boot Camp alum @evanhanczor of @eggrestaurant, through the link in our bio.

BeardFoundation

“Soul food is Haitian food, is Puerto Rican food, is food from the Carolinas. The struggles and solutions are the same," says Jonny Rhodes of @restaurant_indigohtx. In our latest piece, @theliquortarian explores the 2019 #jbfa Rising Star semifinalist's ambitions to change minds through food and history. For more on how he uses his platform to advance access and equality in the food system—plus the chance to grab a seat at his debut #beardhouse dinner this month—tap the link up top in our bio. #goodfoodforgood (📷: @carolinefontenot)

BeardFoundation

Where did summer go? If you're like us, you couldn't wait until the farmers' market was chock-full of tomatoes and stone fruit, only to now find yourself with a dwindling number of summer evenings to impress your friends at your next cookout. If you have a glut of 🍅🌶️🍑 scraps on your hands, turn to the pros from our "Waste Not" cookbook, who have plenty of tips for transforming those peels. Grab the link in our bio 👆for their advice on how to stretch your summer harvest deep into fall. #wastenotwednesday (📷: @hippopigemous)

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"You cannot separate out things like human rights, climate change, or gender issues and hope to make any real progress." Reporting back from his trip to Southeast Asia, our own @kitchensense reflects on the SeaWeb Seafood Summit, his visit to a sustainable 🦐 farm, and their greater implications on the food system. Tap the link in our bio for more on his witnessing of industry change in action. #smartcatch (📷: @kitchensense)

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Like the sound of smoked 🥕 barbacoa taquitos? How about this Heritage Farms pork with blood sausage and smoked ham hock, picture above? Grab the link in our bio up top to check out these dishes and more that we can't wait to eat at the #beardhouse next month. And if you're still hungry after that, reserve seat and try for yourself! (📷: @aposiak)

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Sangria may get a bad rap for pre-made, ultra-sweet iterations, but there's a reason this fruity beverage is a summer standard. And with another steamy-hot weekend on the way, we're turning to the queen of hospitality, #jbfa winner @marthastewart, for an undeniably refreshing seasonal version to keep us cool through Monday 😎 Grab some 🍓on your way home and mix up a pitcher tonight by grabbing the link in our bio up top. (📷: @antonisachilleos)

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"One of nature’s great gifts to us throughout the summer is an abundance of luscious fresh berries." We'd have to agree with our namesake on this—and blueberries, found in heaps at markets around this time of year, happen to work *pretty* well in his easy, satisfying slump recipe. Grab the link up top in our bio for James Beard's cobbler, plus more on his ode to the illustrious berry. (📷: bhofack2 / iStock / Getty Images Plus / Getty Images)

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Searching for a satisfying, stove-free supper that won’t lead you to push the limits of your A/C? Look no further: this #wastenot-friendly gazpacho recipe from #jbfa winners @marysuemilliken and @susanfeniger transforms peak summer produce 🍅🥒 into a refreshing, sippable standout. Grab the link up top ☝️ for more. #wastenotwednesday (📷: @hippopigemous)

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Let’s face it: it’s impossible not to crave cold treats during these sweltering summer months. And whether you prefer a soft-serve cone or a fruity popsicle, chances are frozen desserts are a part of your routine. This season, we invite you to get creative with your cravings: from pomegranate–yogurt ice pops to horchata ice cream, these eight refreshing 🍦recipes in the link up top 👆will cool you right down. (📷: @haaralahamilton and @jamesransom_nyc for @food52)

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2019 #jbfa Rising Star Chef semifinalist Jonny Rhodes is serving up an innovative, soul food–inspired menu at @restaurant_indigohtx. Don't miss out on dishes like butter–warmed Carolina gold rice and smoked beet red velvet cake when Rhodes takes over the #beardhouse on August 23! Tickets are through the link in our bio.( 📷: @will_blunt)

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Inspired by Moroccan cuisine, these warmly spiced brochettes (a.k.a. skewers) from @anissahelou's #jbfa–winning cookbook "Feast" require minimal effort and yield mouthwatering results. Grab the recipe through the link in our profile. (📷: @kristinperers)

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This is no ordinary Old Fashioned. With a homemade tonka bean and kola nut syrup, this recipe from #jbfa winner the Aviary has notes of vanilla, cinnamon, and cherry, resulting in a syrup that tastes and smells like the boozy fountain soda of your dreams. Grab the 🥃 recipe through the link in our profile. (📷: Allen Hemberger and Sarah Hemberger)

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Earlier this summer, @chefjennydorsey and @mixologistmattdorsey of @studioatao joined us in the #beardhouse kitchen for Asian in America, their unique dining experience that explores Asian-American identity through food, drink, virtual reality, spoken word, and poetry. Pictured here is their Model Minority dish: Ngo Om–Lime Leaf Scented Sweetbreads with Celtuce, Oyster Mushroom, Fava, Chrysanthemum Purée, Shrimp–Garlic Chive Rice Sheet, Shanghai Sweet-and-Sour Sauce, and Fried Shallots. Want to learn more about their dinner—and to join us for other exciting events like this? Tap the link in our profile. (📷: @spuhz)

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“There's a strong network of female business owners—small but strong—and I think we support each other a lot.” Learn more about what WEL alum @pingster is doing in Detroit, and don't miss out when Ho's team from @marrow_detroit (one of Eater's 16 Best New Restaurants of 2019!) heads to the #beardhouse on August 6th for a dinner celebrating whole-animal butchery and their dedication to community. Think: pork jowl skewers, glutinous rice dumplings, lamb loin with summer pesto, and more. Grab your tickets—and read the full piece—through the link in our bio. (📷: @marrow_detroit)

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Instead of tossing your pickle brine down the drain, make like @foodminimalist and use it as a dipping sauce for crispy fried softshell crab. Or as a salad dressing à la Chefs Boot Camp alum @abraberens! Or in a dirty 🍸! For more #wastenot tips and recipes (including that pickle brine vinagrette), tap the link in our profile. #wastenotwednesday (📷: @foodminimalist)

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Boot Camp alum @chefkennyg gives overripe fruit and wilted kale new life in this #wastenot salad dressed with a Cajun-inflected vinaigrette that balances heat with the cooling power of fresh mint. Make his summery watermelon, strawberry, and kale salad on this #wastenotwednesday. Recipe is through the link in our bio 🍉🍓. (📷: @hippopigemous)

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If @dianahenryfood dubs this roast chicken with peaches 🍑 the "perfect summer dish," then you know it's going to be absolutely delicious. Plus, she says "it takes little effort and is great to serve outside on the patio." Amen to that. Grab the #jbfa winner's recipe through the link in our profile. (📷: @laurajayneedwards)

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#jbfa winner @africooks and nominee Albert G. Lukas think pancakes 🥞 have savory potential, too. Give these cornmeal johnnycakes—with roots in contemporary Southern cooking and Native American foodways—a try through the link in our bio. (📷: @scottsuchman)

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From crispy octopus with ghost chile harissa to lamb with summer pesto to chocolate–cherry tiramisu (pictured above), here are the 5 dishes we are SO excited to eat at the #beardhouse next month. Check 'em out—and snag your ticket now—through the link in our profile. (📷: @chefchloe)

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“My goal has been to change the way people of color have access to food. BCCC is here to help build out opportunities, [and] to provide a space where historically marginalized people feel safe being vulnerable while they’re learning, knowing it’s okay to make mistakes,” says @chefmavisjay. Jackie Summers highlights the journey of Chefs Boot Camp alum Mavis-Jay Sanders from aspiring fine dining chef to educator and community activist at @brownsvilleccc. Full story is through the link in our bio. #goodfoodforgood (📷: courtesy of Mavis-Jay Sanders)

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This doughnut x iced coffee situation from #jbfa winner @chefreneeerickson's @generalporpoisedoughnuts looks like a perfect way to start your weekend, don't ya think? 🍩🍩🍩 (📷: @eskano16)

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Why decide between sweet and savory when you can have both? #jbfa nominees @nicoleponseca and @chefmigsnyc show you how in their recipe for ensaymada—Filipino pastries topped with frosting and grated Edam cheese 😍😍😍 Learn more and snag the recipe through the link in our bio. (📷: Justin Walker)

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Tonight was our Taste America Kick-Off party, presented by @capitalone! We were joined by some of the country’s top chefs to celebrate the launch of #tasteamerica, a program that brings our exciting dinners and Impact programs to cities around the country, all year long. Want to see how you can join us at our next event? Visit the link in our bio! And check out our stories for more BTS coverage 🤗 (📷: @hildeutsch)

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Chowder is a perfect #wastenot dish. Take this version from @feedtheswimmers loaded with leftover vegetables and scraps from a grilled seafood feast. "Each time I heat some up, I’ve been adding whatever odds and ends I have on hand to amp it up (just added leftover salmon)!" What's your go-to way to repurpose what's in your fridge? Tap the link in our bio for more #wastenotwednesday hacks. (📷: @feedtheswimmers)

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Some ASMR butter content from 2019 #jbfa nominee Grant Harrington (a.k.a. @butterculture) for ya. This swirly beauty ✨ is a photo of the cultured cream that he tests every week before churning. He usually lets this ferment for over 160 hours to achieve maximum buttery-ness and delicious acidity—this "one was 10/10 meaning a delicious cultured butter on the way." Tap the link in our bio for James Beard's beurre blanc recipe. (📷: @butterculture)

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We know that when women own businesses, their communities win. Through our Women’s Leadership Programs, presented by @audi, we have been able to hand the keys of success to over 500 women. We’re pleased to announced this year’s @audi fellows: Katy Kindred of @kindredrestaurant and @sarahgavigan of @barotaku and @otakuramen. These women will be featured tonight at the Audi Q3 PROOF culinary series, featuring 2019 Outstanding Chef Award winner @ashley_christensen. Meet them and the rest of the 2019 class by tapping the link in our bio. #jbfwomenlead #driveprogress (📷: @galdophoto)

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Natchez, Mississippi may not spring to mind when you think about must-see culinary destinations, but educator and activist Jarita Frazier King, founder of the Natchez Heritage School of Cooking, is working to change that. Our own @ms_collycol highlights the efforts of Frazier King, recounting her recent Soul Food Fusion festival, and exploring how to unify for the city through food. Visit the link in our bio to read on. #goodfoodforgood (📷: @nshester | The Natchez Democrat)

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Summer School is in session! Join us every Monday this August for a webinar series dedicated to improving the financial literacy of women in the culinary industry. Register now to hear from @christinecikowski, @caitcork, and others, and learn about business planning, scaling your business, and how to invest in yourself and staff. Link in our bio for more! #jbfwomenlead #goodfoodforgood

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Be kind to your future winter self: capture the flavors of summer's succulent 🍑 and 🍓 with this #wastenotwednesday friendly jam recipe from #jbfa winning pastry chef @EmilyLuchetti. Tap the link up top in our bio for the recipe. #goodfoodforgood (📷: @hippopigemous)

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You weren’t going to host an #independenceday soirée without a round of burgers, were you? We suggest sticking to this highly seasoned version from the foremost authority on American cooking, James Beard himself. Try it at home this holiday by grabbing the recipe link in our bio. And while you have 🍔s on the brain, make sure to vote for your favorite #blendedburgerproject patty! Link in bio for more. (📷 and food styling: @judy.kim)

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"Part of our motivation in writing about catering was our sense that it doesn’t get the respect it deserves." #jbfa winner Ted Lee of @theleebros recounts how two #beardhouse dinners serve as bookends to his new book "Hotbox," the grueling conditions of high-end catering, and the impressive chefs that arise from those experiences. Grab the link in our profile for more. (📷: @spuhz)

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As today marks the 50th anniversary of the #stonewall uprising, let's take a look back at our event last week, @thepridetable, with @storycourse that celebrated #pridemonth. We teamed up with StoryCourse founders @adamjkantor and @brianbordainick, as well as five intergenerational and diverse chefs from the LGBTQ community, for a dinner that celebrated queer identity through food and storytelling—one where everyone had a seat at the table. Tap the link in our bio for more. #nycpride #worldpridenyc #stonewall50 (📷: @restaurantstud)

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We joined forces with @bitenwa this week on their Chef Table Experience featuring our Chefs Boot Camp alumni @chefro137, @haripulapaka, and @chefdanielleleoni, along with local chef Abby Milam. The Chefs Table is an interactive cooking demo inside Brightwater Culinary School, with students and faculty on hand to prepare each featured chef’s dish for the ultimate tasting opportunity. #BITENWA (📷: @restaurantstud and Rina Oh)

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We’re partnering with our friends @wework on a sustainability dinner series across the U.S. to facilitate honest conversations about the future of food in our communities. Our first event took place earlier this week in Seattle with #jbfa winners @chefreneeerickson and @edouardojordan. On the sustainably-sourced, meat-free menu: Totten Inlet mussel tartines, geoduck crudo with pickled fennel, lemon balm panna cotta, and more. Check out our Stories for more BTS coverage. #goodfoodforgood (📷: Mat Hayward for Getty Images)

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If you’re looking to put your culinary chops on display this #july4th, why not riff a bit on standard summertime fare? Think: roasted jerk corn from #jbfa winner @nina_compton, a #wastenot watermelon salad, Beard's burgers, and plenty more. Grab the recipes through the link in our bio. (📷: comperelapin)

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Blanched peas are no longer boring. This simple recipe from @chefjeremyfox's 2018 #jbfa–nominated cookbook, "On Vegetables," would be equally at home on your weeknight dinner table or as part of your elegant supper party spread. Grab his elegant pea and pecorino recipe via the link in our bio. (📷: @rick_poon)

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When strawberries are at their peak, there's no better sign of the summer to come. Indulge in a little nostalgia and celebrate the season with James Beard’s take on strawberry shortcake, a recipe passed down to him from his mother 🍓. Tap the link in our profile to make this Beard family tradition. (📷 and food styling: @judy.kim)

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“No food is too simple to benefit from a little experimentation,” said James Beard. We would have to agree. Want some inspiration? Check out our recipe collection through the link in our bio. #mondaymotivation (📷: Dan Wynn)

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The 2019 #jbfa for Book of the Year went to Cocktail Codex, an exhaustive guide to masterful mixology fit for home bar enthusiasts and beverage pros alike from authors @apday, @fauchald, @dkproprietors, and @tarbyparty. If you're interested in upping your bar game, make this recipe for the silver fizz, a timeless gin-based cocktail that employs an egg white for a rich, frothy texture. Tap the link in our bio for more. (📷: James Ho and @jeniafuso)

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"There’s only one wine to cook with, and that’s the same wine you drink," declared James Beard. Read on to see why you should follow his 🍷 proclamation, plus snag his recipe for white wine–poached fish through the link in our bio. (📷 and food styling: @judy.kim)

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We're loving @judy.kim's #wastenot-friendly crumble made with frozen mixed berries and a leftover crumb topping saved from a photoshoot (Judy is a food stylist and photographer!). Honestly, this easy, and gorgeously rustic dessert would be delicious with pretty much any fruit you have in your kitchen—from overripe 🍓 to bruised 🍏 to the miscellaneous fruit you save in your freezer for smoothies. We want to see how you’re reducing food waste! Tag @beardfoundation and #wastenot for a chance to win a copy of our cookbook, “Waste Not: How to Get the Most from Your Food!” More #wastenotwednesday tips are through the link in our bio. (📷: @judy.kim)

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Give your summer refreshment a 🍍 tropical twist with tepache—the boozeless home-brew staple across Latin America, that’s easy to make AND is #wastenot-friendly. Follow this recipe from Chefs Boot Camp alum @james_simpson86 of @culinaryvegetableinstitute. Tap the link in our profile to get his #wastenotwednesday recipe. (📷: @hippopigemous)

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Chefs and industry leaders "are fighting to make sure that every person—regardless of how they identify—can live their life and pursue their career free of fear, discrimination, and harassment," says @table81. Join us as we fight for equality during #pridemonth and all year long. Tap the link in our bio to learn more. #goodfoodforgood

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Have you voted for your favorite Blended Burger yet? Follow the link in our bio to do so! In the meantime, check out @boilerhousesa's West Texas Hot Brown Burger with cremini mushrooms, smoked turkey, fried green tomatoes, and Manchego on Texas toast. ❤️🍔🍄 #blendedburgerproject (📷: @chef.j.rod)

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This spread from 2019 #jbfa America's Classics Award winner Pho 79 is giving us ALL the feels. We're not sure what we'd like to eat first—phở, crispy spring rolls, grilled pork chop, or the side of oxtail? What would be your first bite? Learn more about Pho 79 via the link in our bio. (📷: @jenn_harris_)

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Introducing our latest class of Boot Camp chefs, who stepped away from their businesses to dedicate themselves to 3 days of learning about SNAP, the Farm Bill, and how to be stronger advocates for the needs of their communities. As our 18th Chefs Boot Camp for Policy and Change comes to a close, we can’t wait to see how this talented group will go out and work for a better food system. #chefslead #goodfoodforgood (📸 @ultraclay)

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Look at this basket of cute cukes 🥒 from the gardens at #jbfa-winning @thebarnatblackberryfarm! Their executive chef, @cassidee, is with 14 fellow chef-advocates at @glynwoodorg for our annual Chefs Boot Camp for policy and Change. Want to get a BTS scoop to see how this latest group of thought leaders are working for a better food system? Check out our Stories for more. (📷: @lindsayp.fitzgerald)

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"We embraced the crazy nerves that came with baring our souls for our loved ones and total strangers alike. We did it." Unplated's @sabrinamedora takes us behind the scenes at the recent #beardhouse dinner she helped organize with a group of East Coast chefs. Tap the link in our bio to read her full piece. #goodfoodforgood (📷: @ultraclay and @restaurantstud)

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Boot Camp alum @beastchefpcr is known for serving great food with a minimum of pretense at @beastandbottle, @copertadenver, and @pizzeriacoperta. So you know his Denver recs for Parisian-style sandwiches, peel-and-eat shrimp (that are sustainable, to boot!), Neapolitan pizza, and other eats are going to be ridiculously delicious, right? Tap the link in our bio to find out. (📷: @lcfoyphoto, @jaxboulder, and Emily Grossman)

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Come celebrate #pride with us and our friends and fellow allies this summer! We're kicking off a new series at the #beardhouse and beyond as New York City remembers the 50-year anniversary of the landmark Stonewall Riots and hosts #worldpride. 🌈 On the roster: a @storycourse dinner where everyone has a seat at the table on June 17; a delicious dance party with @grlsquash, @thisqueerkitchen, and @mofad on June 21, our annual cocktail celebration with @jarrymag on June 28, and a community building event with @queersoupnight that showcases the talents of queer chefs on July 29. Tap the link in our bio to join us! (📷: @henry_hargreaves_photo and Rina Oh) #lgbtq #goodfoodforgood #jarrytype #eatqueer