Fleeting, wild and desperately coveted, ramps are the spring allium equivalent of a teenage summer romance. Plucked by foragers throughout the East Coast and Midwest, ramps are a two-for-one bonanza of pickle-worthy bulbs and sauté-ready leaves.
If you happen to come across a bunch at an area farmers’ market, grab it and try these springy takes:
More of the ramp-age:
25 Ways to Use Ramps
In Season: Ramps
Step aside, strawberries. The start of spring belongs to rhubarb. It may be a semi-tough stalk that needs a lot of time to stew, but rhubarb yields a tart, sweet result that is so much better than the usual seasonal superstars.
If you plan to land a few ’barbs in your kitchen, here’s where to start:
12 Ways to Sweeten Those Stalks of Rhubarb
Baby, you may not be a firework, but your July 4th meal can be.
Add some holiday fireworks to your party menu with firecracker-themed food and drinks.
First, the food. Get the firecracker power with a hefty dose of spice. Spike classic guacamole with punchy serranos in Bobby’s Spicy Guacamole. Or actual Firecracker Shrimp (with chile mayo).
Continue Reading Make Food Fireworks for the Fourth
Beer and football go together like Clydesdales and puppies, but what is the right drink if you prefer stemware to steins?
Bryan Jones, executive chef of St. Francis Winery in Sonoma, spends a lot of time thinking about wine-and-food pairings. Jones runs the winery’s dining program, which means that he essentially is the opposite of a sommelier, cooking up just the right dish to pair with the estate’s classic California wines, like peppery Zinfandel (It’s meatloaf with a tomato-garlic-chile ketchup, if you were curious).
So we picked his brain to figure out what he’d serve at a Super Bowl party.
Continue Reading Cheers to Chili: Wine Pairings for Big-Game Foods
Happy as we are to dream up exciting new Thanksgiving recipes (every side dish in pot-pie form, anyone?), one of our favorite parts of Thanksgiving is the tradition of favorite family recipes. In a quick survey, we found that office favorites include Grandma’s crazy-addictive stuffing, bourbon chocolate pecan pie (booze in everything, please) and my own mom’s sweet-potato praline casserole (No marshmallows. Ever.), which is quite similar to this recipe.
We also wondered what chefs would pick, so we reached out to one who’s built his restaurant around his appreciation of family tradition. Ian Boden, chef and owner of the Shack in Staunton, Virginia, was inspired by the culinary traditions of his wife’s grandmother, Tissy, who made Appalachian and Southern food in her own home (which she called “the shack”). In talking about Grandma Tissy’s legacy, Boden mentioned her turkey gravy, a recipe that Boden’s wife tasked him with recreating based on her descriptions of it after Tissy’s death. So in honor of Thanksgiving family favorites, he agreed to share the recipe and its story. (Note: If you’re nervous about making gravy from pan drippings, here is a primer.)
Grandma Tissy’s Turkey Gravy
Continue Reading A Few Favorite Thanksgiving Family Recipes