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Rachel Kennedy Cuevas - Owner, Plantain District and Iron District. #IWD2020 #EachforEqual

Laura Norris - Owner, Ragazza Food & Wine. #IWD2020 #EachforEqual

"Food is our common ground, a universal experience." - James Beard

“This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes, be fearless, and above all have fun.” – Julia Child Need a new recipe to try? This tomato sauce is the perfect addition to seafood and pasta dishes: bit.ly/2R4rZQr.

#FoodArtFriday bringing us joy today! This stunning dish was crafted by Chef Daisy Ryan at the 21st Annual Friends of James Beard Benefit Dinner. Rabbit Pâté, Valencia Oranges, Mustard Seed Compote, Rabbit Jus. Photo courtesy of Bonjwing Lee.

Sir Isaac Newton reminds us “Nature is pleased with simplicity. And nature is no dummy.” Now is a good time to keep it simple, as James Beard illustrates with his spaghetti aglio e olio recipe featuring plenty of oil and garlic: bit.ly/2JRUmNH #MotivationMonday

#FoodArtFriday providing us with some much-needed sunshine on this gloomy day 💛 Dish by Chef Jamie Simpsom at our 2017 Concept Series Farm to Table.

"You can't use up creativity. The more you use, the more you have." - Maya Angelou. Today, we're hoping to motivate creativity in the kitchen with James Beard Award winner Mary Sue Milliken's recipe for Skillet Chilaquiles: bit.ly/2XknAgk

Feeling inspired by this #FoodArtFriday! Who else plans on grilling out this weekend? Dry Aged Cote de Boeuf, Bone Marrow Pudding, Creamed Spinach and Slow Roasted Baby Potatoes featured at our October 2019 Concept Series Event, Dinner with Dali.

"Do what you can, where you are with what you have." This quote by Teddy Roosevelt is an important message for life and for cooking. This Use-It Up Fried Rice recipe by James Beard Award winner Andrea Nguyen is a delicious go-to for repurposing leftovers: bit.ly/2xZvfq3

A beautiful spring day like this calls for a beautiful spring dish🌼Happy #FoodArtFriday! Pickled Golden Beets, Hunted Venison Bresaola, Whipped Thomasville Tomme and Fried Chicken Skin Streusel by Chef David Bancroft, featured at the 21st Friends of James Beard Benefit Dinner.

"In cooking, as in all the arts, simplicity is the sign of perfection." - Curnonsky In heeding this advice, please enjoy this deliciously simple version of guacamole from James Beard: bit.ly/3aTOC1b. We hope you have a fun and delicious #CincodeMayo tomorrow! 🥑🌮🍹

Congratulations Michael Corvino! Very well-deserved 👏

Creamy and dreamy ✨Today's #FoodArtFriday feature is bringing us the warmest of smiles as we dip into the weekend. Fairytale Pumpkin Soup, Bayon Ham, Poached Pear and Pecan served at our Concept Series Event, Dinner with Dali.

In honor of Chef Michael Corvino's advancement in the 2020 James Beard Awards, we're sharing his recipe for better-than-ever french fries. Food & Wine believes his obsession has paid off: "These are the best fries we’ve ever tasted." Get the recipe at bit.ly/2WKiqrT.

Henry David Thoreau provides the Monday Motivation for the week: “There is no remedy for love but to love more." We're going to push your love for garlic today with this James Beard's recipe for Chicken with 40 Cloves of Garlic: bit.ly/3dPDzb0.

This is the perfect time to create the ultimate classic American dessert. James Beard Award Winning Pastry Chef Angela Pinkerton shares her Grandma B's Apple Pie recipe featuring a tasty pie filling with Angela's flaky buttermilk crust: bit.ly/2ZsubpT. Enjoy!

Today's #FoodArtFriday feature is all about texture, color and, of course, flavor. This dish was definitely one we savored. Executive Chef Andrew's Autumn Chicories, Arugula, Charred Salbitxada, Young Manchego, Marcona Almond Vinaigrette featured at our fall Concept Series event

For your #MotivationMonday, here's one dish that will never fail to bring people together and nourish the soul: Drunken S’more Cake! Get Michael DiBianca’s, a James Beard Award semi-finalist, recipe here: bit.ly/2z6FrgW.