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Earlier this week, the James Beard Foundation announced its 2023 award winners<\/a>. The awards\u2014often referred to as \u201cthe Oscars of food<\/a>\u201d\u2014are intended to recognize \u201cthe people behind America\u2019s food culture<\/a>.\u201d While the foundation has been heavily criticized over its selection process<\/a>, the awards continue to carry weight within the food community (as evidenced by the Instagram<\/a> posts<\/a> of proud award winners) and remain an indicator of exceptionally talented individuals, restaurants, and companies within the industry. We\u2019ve been fortunate enough to work with some of those talented people over the years, so we\u2019re sharing eight of our favorite recipes from this year\u2019s James Beard Award winners.<\/p>\n Award:<\/strong> Best Single Subject Cookbook, The Wok: Recipes and Techniques<\/a><\/em><\/p>\n Chef and current New York Times<\/a><\/em> columnist J. Kenji L\u00f3pez-Alt<\/a> is no stranger to literary success. Kenji\u2019s debut book, The Food Lab<\/a><\/em>, won the 2015 James Beard award for best general cookbook. His second book, Every Night Is Pizza Night<\/em><\/a>, was a New York Times<\/em> best-seller. The Wok<\/a><\/em> is Kenji\u2019s third title and\u2014like everything else he does\u2014it\u2019s really, really<\/em> good. Recently, we wrote about his 10-minute lime cracker pie<\/a>, a dish that embodies the focused, intentional, and consistent nature of Kenji\u2019s recipes.<\/p>\n Award:<\/strong> Best General Cookbook, The Cook You Want To Be: Everyday Recipes to Impress<\/a><\/em><\/p>\n Before writing the best general cookbook of 2022, Andy Baraghani<\/a> had been a food editor at Bon App\u00e9tit<\/em> and before that, a cook at legendary restaurants Chez Panisse and Estella. Last year, Andy appeared on an episode of Food52\u2019s The Secret Sauce<\/a><\/em>, where he demonstrated how to make kufteh\u2014an Iranian \u201cmeatball\u201d dish featured in his award-winning cookbook.<\/p>\n Award:<\/strong> Best Bread Cookbook, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book<\/a><\/em><\/p>\n Our former Resident Bread Baker<\/a>, Maurizio Leo<\/a>\u2019s outstanding bread writing will be familiar to our most loyal community members. In fact, his old Food52 column\u2014The Perfect Loaf<\/em>\u2014is in the name of his now-celebrated book. We have over 20 Maurizio recipes<\/a> as well as a handful of insightful articles<\/a> on our site, but these are some of our favorites.<\/p>\n Award:<\/strong> Best International Cookbook, Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook<\/a><\/em><\/p>\n If you\u2019re an avid Food52 reader, you\u2019re no stranger to Rick Mart\u00ednez<\/a>. He\u2019s written 75 recipes on our site and hosted two different shows for us: Sweet Heat<\/em><\/a> and Mi Cocina<\/em><\/a>. Rick\u2019s new book<\/a> (also titled Mi Cocina<\/em>) explores his passion for the \u201cbeauty and bounty of Mexico.\u201d<\/p>\n Award:<\/strong> Emerging Voice, Disaporican: A Puerto Rican Cookbook<\/a><\/em><\/p>\n Illyanna Maisonet<\/a>\u2014the first Puerto Rican food columnist<\/a> in the United States\u2014is an expert at weaving historical context, personal anecdotes, and delicious recipes into a single piece of compelling and cohesive writing. Before publishing her debut cookbook last year, Illyanna wrote for the San Francisco Chronicle<\/a><\/em> and Food52<\/a>.<\/p>\n 1. J. Kenji L\u00f3pez-Alt\u2019s Grilled Shrimp Scampi-ish With Garlic and Lemon<\/a>
\n<\/h3>\n2. J. Kenji L\u00f3pez-Alt’s 15-Minute Creamy (Vegan) Tomato Soup<\/a>
\n<\/h3>\n3. Kufteh, a Different Kind of Meatball<\/a>
\n<\/h3>\n4. Sourdough Savory Rolls With Parmesan & Ricotta<\/a>
\n<\/h3>\n5. Sourdough Grissini<\/a>
\n<\/h3>\n6. Tacos Norte\u00f1os With Chunky Guacamole<\/a>
\n<\/h3>\n7. Rick’s Birthday Cake<\/a>
\n<\/h3>\n8. Puerto Rican Chicken Skewers With Guava BBQ Sauce<\/a>
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\nWhat do you think of the James Beard awards? Let us know in the comments below!<\/em>
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