Culinary legend James Beard has some prestigious awards named for him, and announcements of the winners are slowly being revealed. The winners of the Journalism and Broadcast Media awards have been announced, and the Chron came up big. Seriously, I know we're like the San Francisco Chronicle cheerleading squad lately -- but that paper won several awards and we're big fans of the winners: the Food Section itself won (section F, take a bow), while Janet Fletcher won for "Newspaper Feature Writing With Recipes" for this article....

We admit that we're not as diligent about our food consumption as we should be. Being raised as good Catholics, this causes us a judicious amount of guilt. (Which is different than merely feeling bad about eating bad food--after all, Jack in the Box has its own special way of punishing you. . .) We spent this weekend on a trade show floor in Las Vegas, eating candy from the booths and dinner at......

Oh, man, we're coming down to it--Bravo's Top Chef just keeps getting better and better. Watch this San Francisco-based series tonight at 10 p.m. before it's too late! Someone is walking away from this competition with a bunch of stuff, including money and a spread in Food & Wine. As usual, we're reminding you what happened last week to hype you up for tonight's episode. ...

We were excited last week to see a big sexy pair of boobies on the cover of the SF Weekly -- and we were tingly all over to see that they were inviting us in to read about the San Francisco debut of New York's flagship grrrl-powered sexy party, Cake. But then we got really confused, as all the words like "objectify" and "male gaze" made us dizzy -- until we decided to make a......

Happy Spring! Which means its time for Spring cleaning. While we here at SFist are all in favor of small rent-controlled studio apartments, we're not so fond of the small kitchen. Justin Spring, courtesy of Heidi Swanson, taught us some ways to organize our confined kitchens more efficiently and also had some good tips for non-lethal cleaning supplies. A new blog for us this week is Sweet Napa. She's attending culinary school in Napa and......

Food blogs are the new ipods: everyone who's anyone has got to have one, so SFist has decided to help you out and cherry pick this week's choicest offerings.

Which means we have no time for Elise's Simply Recipes write-up of Liver and Onions, it simply won't get mentioned. No matter how good she may make it sound, liver and onions just weren't meant to be eaten. We can fully stand behind her simple how to cook and eat an artichoke post, however, especially as they're just coming into season.

Shuna at Eggbeater, fresh from a month on the farm and a move across the bay to Berkeley, is finally unpacking and showing off her Wedgewood stove.

The ever-helpful Catherine Nash over at Foodmusings has put out an SOS for a good Black Velvet recipe for her cupcake obsessed readers, which means that not everyone just goes to Love at First Bite in Berkeley for their mouthful of bliss fix. She's soliciting readers' fave recipes in her comments, but be sure and not give grandma's recipe away entirely.

And the award for best lemonade out of lemons goes to Cookie Crumb up in Marin, who was trying to get a little kelp but settled for making her own sea salt. Any scientists out there who think this is actually safe after the boiling?

...

Boulevard has been a SF favorite for many years. It has long reigned over the Zagat list of best restaurants in San Francisco, and its popularity never seems to diminish. Our last meal there left us with the impression of bee's nest bustling with a seemingly chaotic activity, which somehow delivered highly structured and tasty dishes. It is not a surprise that such a successful restaurant spawned a cookbook, aptly named Boulevard, following the......

[Ed. Note: Oh, we are so happy right now. New SFist Derrick of Obsession with Food just wrote a wonderful pair of recipes that would make the perfect wintry, local feast. Since the Trimethyldioxypurist is off in the hinterlands this week, we wanted to get this up right away. So please welcome a new foodie to the table. Bon appetit!] We're getting a bit tired of winter's oranges, but juicy, so-red-they're-violet blood oranges caught......

EssEffist, bowing to the traditional Wednesdayness of the local food columns, weighs in with a favorite of ours, perfect for the warm days we've been having: seared ahi on a salad of tomatoes, cucumber, and grilled corn. This is a fantastically easy dish that you can start and finish in under an hour. Invite some friends over and double the recipe, and watch them swoon....