'Gram Worthy: Roast Chicken with Egg, Thyme, and Crispy Chicken Skin

Elena North-Kelly

May 06, 2015

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. The photo above shows the clever, delicious, and artfully composed Roast Chicken with Egg, Thyme, and Crispy Chicken Skin canapés served at the 2015 James Beard Awards by JBF Award–winning chef Dave Beran of Chicago's acclaimed Next. For more tasty snaps, come play with us on Insta!

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.