Video: How to Make Ramp-Stuffed Roast Chicken

Photo: Anna Mowry


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


Spring has finally sprung, and that means only one thing to food lovers across the country: ramp season is officially in full swing! JBF's director of house operations and events... Read more >

Comments (0)

What We're Reading: April 27, 2015


Bad news for those of us who enjoy eating our feelings: sugar and stress are related. [NYT


Texas ranchers strive for the perfect rib-eye. [NPR


We're crazy about ramps: learn best ways to cook them. [Huff Po


Making ceviche doesn't have to be reserved for the professionals. [Bon Appétit


Famous chefs have an important message for seafood consumers: eat the little fish. [... Read more >

Comments (0)

Daily Digest: May 22, 2014




For those with hypertension, oregano might satisfy salt cravings. [Time


Two Oregon counties have voted to ban GMO crops. [NPR]


A struggling town finds hope in its annual ramp festival. [NPR]


We could be on the brink of a whiskey shortage. [BostInno


Simple steps to ensure that your summertime picnic doesn't make you sick. [CNN


Misleading meat labels: what details are... Read more >

Comments (0)

Recipe Roundup: May 15, 2013

Pan-Seared Scallops with Spring Pea and Grana Padano Purée


After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:




Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]

Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.



Ramp Pizza [Smitten Kitchen]

Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >

Comments (0)

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.

Comments (0)

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 >

Comments (0)

Staff Recipe: Victoria's Ramp-Stuffed Roast Chicken

Roast chicken Still have some ramps in your refrigerator? Make the most of them with this delicious roast chicken dish from Victoria Jordan, JBF's manager of house operations and house events. Get the recipe here.

Comments (0)

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.

Comments (0)

JBF Kitchen Cam