Инстаграм @beardfoundation James Beard Foundation

"It pays to know your spices. Take regular inventory, smelling, tasting, and throwing out those that have gone stale and flat from age. Then get out of the spice rut and learn how to use spices intelligently, adventurously, and with a very personal flair." Make like our namesake this weekend and reassess your pantry, then bake James Beard's clove and cinnamon–packed spekulaas cookies. Recipe and more is through the link in our bio. And check out our highlights to grab tips from @judy.kim on how to roll out these cookies! (📷 and food styling: @judy.kim)

In honor of #womenshistorymonth, we’ve created a dinner series to showcase the inspiring graduates of our Women’s Entrepreneurial Leadership program. Follow the link in our profile to join us, @amy_brandwein, @kellyfields, and 8 other chefs at the Beard House next month. #chefslead

Who wants a slice of this blood orange–ouzo cake?! We definitely do. This beauty comes from #jbfa winner Marcella Hazan's cookbook, "Marcella Cucina," and while we don't have the recipe for this exact cake, tap the link in our profile to get James Beard's whole orange cake 🍊recipe instead.(📷: @ckbk)

Channel your inner nonna on this #wastenotwednesday by unleashing the flavor hidden in the rind of a wedge of parmesan. Boot Camp alum @sarajenkins tosses it into a pot of homemade chicken stock and adds greens, beans, and pasta for a hearty soup. Grab the link in our bio to see the #wastenot recipe. (📷: @hippopigemous)

Bone broth is one of our favorite ways to make something delicious out of leftovers that just *maybe* have been sitting around too long. @rebeccaheartsfood roasted these beautiful beef bones with vegetable and herb scraps that she's been collecting for the past month, then added in some turmeric and plenty of garlic to make this broth. Show us how you're reducing food waste by tagging @beardfoundation and #wastenot and you could win a copy of our newest cookbook, “Waste Not: How to Get the Most from Your Food!” #wastenotwednesday (📷: @rebeccaheartsfood)

No matter who you're celebrating #valentinesday with (or even if you're not partaking—we get it), we’ve collected 9 🍫recipes both savory and sweet for you to make at home. Tap the link in our bio to snag the recipes for #jbfa winner @chef_hugo65’s duck with mole poblano (pictured above), a chocolate egg cream from @elevenmadisonpark, strawberry-stuffed crêpes with chocolate saucefrom @guarnaschelli, and more. (📷: H Town Restaurant Group)

"I like going to places where nobody knows me, and I don’t have to be chef Tavel. I can just be me." Chefs Boot Camp alum @tavel19 shares his 9 favorite Austin eateries he heads to—including where to get the best Tex-Mex barbecue and which food trucks are serving up his favorite fare—when he's not helming the kitchen at @emmerandrye or @henbitaustin. Tap the link in our profile to check out the list. (📷: Kate LeSuer, Nicolai McCrary, Texas Beef Council, and Julie M. Neis)

Callaloo, a type of mustard green, is a mainstay of Caribbean cuisine. At @chefkwill's restaurant @vitaldining, the Boot Camp alum serves a vegan callaloo dip that "has the consistency of spinach–artichoke dip, which makes it more appealing for the diners who are less familiar with Jamaican food. The flavors are slightly different, since we’re not using spinach, and instead of cream and cheese, we’re using coconut milk, which is a nod to Jamaican cuisine." Give it a try by grabbing the recipe link in our profile 🌱 (📷: @yewande_komolafe)

One of our 2019 America's Classics Award winners, Pho 79 🍜, can be credited with introducing the Orange County, CA community to Vietnamese food. Founded by Thọ Trần and Liễu Trần in 1982, it helped pave the way for southern California’s Little Saigon to become the dynamic hub of Vietnamese cuisine it is today, offering Americans the chance to eat bowls of slippery rice noodles in beefy broth, topped with steak, brisket, tripe, meatballs, or the restaurant's justifiably legendary oxtails. The next generation of the Trần family continues to operate the restaurant, as well as others in the area including Pho 101. The family’s story is as much about intrepid entrepreneurship and excellent cooking as it is about a community that rose from war and displacement to forever change American cuisine. Learn more about our other 2019 #jbfa America's Classics winners through the link in our bio. (📷: @crystalcoser)

We shouldn't limit sweet potatoes desserts to pie (or to eating these desserts around Thanksgiving). Women's Entrepreneurial Leadership fellow and Boot Camp alum @tanyaholland transforms the 🍠 root into a tender, spice-packed bundt cake worthy of an after-dinner indulgence at any time of year. Tap the link in our profile to check it out. (📷: @jodyhorton)

Last week, we joined our friends @leagueofkitchen in Bay Ridge, Brooklyn for an immersive and inspiring cooking class. Taught by Afsari, who was born in the town of Rajshahi in Bangladesh, this #jbfgreens workshop offered guests the chance to prepare gobi masala, chapati, raita, and other delicacies right in Afsari's home. Want to join us for our next #leagueofkitchens class? Tap the link in our bio to get your tickets! And check out our stories to see how Afsari makes her homemade chapati. (📷: @ultraclay)

“After 18 years in the industry, I am now in a place of power, and I see it as my responsibility to create the culture that I have always wanted to work in. I am proud to own an establishment that strives to make everyone feel safe.” @caitcork, an alum of our Women's Entrepreneurial Leadership program, shares the difficult, and at times harrowing experiences that marked her early career in the food and beverage industry, and how surviving those challenges has made her an activist for creating a safer environment for staff and guests at her eatery, @cavakc. Tap the link in our profile to read her full piece. (📷: Zach Bauman)