How to Cook like 2017's James Beard Award-Winning Chefs

These recipes are straight from the champs

Last night, the James Beard Foundation announced the 2017 award winners at a ceremony in Chicago, and, as expected, it's a very impressive list. The foundation honors the country's best chefs, restaurants and cookbooks, and we wanted to give you the opportunity to make like a winner with these James Beard-approved recipes.

Whether you're cooking for a crowd or planning a casual dinner for two, 2017's class of James Beard Award-winning chefs has something for you.

2017 James Beard Foundation Restaurant and Chef Awards

Outstanding Chef: Michael Solomonov, Zahav, Philadelphia, PA

Make: Kale, Apple, Walnut and Sumac-Onion Tabbouleh

Outstanding Service: Blue Hill at Stone Barns, Pocantico Hills, NY

Make: Root Vegetable Peel Chips

Best Chef: New York City (Five Boroughs)

Marco Canora, Hearth
Make: Braised Chicken Thighs with Garlic, Lemon and Greek Olives

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR

Make: Charred Citrus Salad

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Steven Satterfield, Miller Union, Atlanta, GA

Make: Vegetable Fried Rice

2017 James Beard Foundation Who's Who of Food & Beverage in America Inductees

Suzanne Goin, Multiple James Beard Award-Winning Chef and Restaurateur, A.O.C., Lucques and Tavern
Make: Bacon-Wrapped Dates with Parmesan

The 2017 James Beard Foundation Book Award Winners

Baking and Dessert

Dorie's Cookies, by Dorie Greenspan

Make: Chocolate Sandwich Cookies