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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Recipe: Ramps with Spinach and Bacon

Ramps with Spinach and Bacon Just when we think we can't bear to eat another potato or turnip, the ramp harvest arrives and boosts the morale of the foodie community. We’re going to welcome these early risers of spring by cooking up this spicy and smoky side dish from Floyd Cardoz. It's a bright sautée of ramps and spinach, enriched with bacon and laced with fragrant spices. Get the recipe here.

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Eye Candy: Seasonally Sweet

Philadelphia chef Terence Feury, who has garnered raves at Fork, served this rhubarb tart topped with almond crumble and strawberry swirl gelato at his Beard House dinner last month. See more photos of his menu here.

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Recipe: Fava Bean Purée

This simple but delicious purée from JBF Award winner Alice Waters showcases one of the darlings of spring produce: the fava bean. While the beans do require a bit of time and fuss (they must be shelled and then eased out of their skins), their creamy, fresh flavor and inviting color are worth the effort.

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JBF Kitchen Cam