Recipe: Bucatini with Ramps and Pancetta

Recipe for Bucatini with Ramps and Pancetta, adapted by the James Beard Foundation


Ramps, the petite, wild leeks that peek out of the earth in early spring, may be the food lover's biggest morale booster. When the first harvest appears at the markets, it signals that the rest of the season's bounty will soon be within reach.


Here, ramp leaves and bulbs are sautéed with pancetta to make a racy sauce for bucatini—a round, spaghetti-thick pasta with a hole threaded through its center.


Get the recipe here.

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Recipe Roundup: Pasta


Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.


Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.


Pappardelle with Duck and Juniper Ragù

Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.


Rao's Cappelletti con Prosciutto e Radicchio

Cappelletti is similar to a freshly made mini tortellini. You can substitute store-bought cheese tortellini or ravioli.

 ... Read more >

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Recipe Roundup: Spring Soirée

Chris DiMinno's recipe for wild mushroom stew with egg yolk, adapted by the James Beard Foundation


There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.


Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.


Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.


Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >

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