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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Eye Candy: English Pea and Ricotta Ravioli with Langoustine and Speck

Ravioli Husband-and-wife team Scott and Heather Fratangelo, whose Upper East Side-based Spigolo has attracted discerning diners and two stars from the New York Times, recently showcased their modern interpretations of Southern cuisine, such as this English pea and ricotta ravioli with langoustine and speck. See more photos of the Beard House dinner here.

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Eye Candy: American Icons Gala Auction and Dinner

Our annual gala auction and dinner was held at the Four Seasons Restaurant last night, and the food, wine, and bidding were as exciting as ever! Scroll down for some of our favorite photos of the event; click here for even more images.

caviar on briochePetrossian American white sturgeon caviar on brioche

silent auctionThe silent auction awaiting bidders in the Four Seasons Restaurant Grill Room

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Reel Food: JBF Award Winner Alfred Portale on the Early Show

American icon and JBF Award winner Alfred Portale is cooking his way through the media circuit before he puts on his toque for our gala auction and dinner tomorrow. Check out his appearance (after a brief commercial) on this morning's Early Show on CBS:

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