The midcentury classic is still relevant — even worth celebrating — today.

Breaded chicken cutlets are topped with prosciutto and Parmesan cheese in this take on cotoletta alla bolognese.

It's an old but super yummy recipe that is not gracing our tables ... The great American chef James Beard introduced it to this country in the late 1960s and early 1970s. The perfect fall comfort ...

For today’s Side Dish, we’re offering two recipes, including one for lemon asparagus risotto. The James Beard finalists were ... 🔥 Scoville Hot Chicken in Sandy Springs will move to the ...

Now she's hoping to take a James Beard medal to-go. The western Kentucky native said ambition is a big part of her recipe for success. "It actually reminds me that you cannot become stagnant ...