First Ramps of the season just landed in NYC..... GET SOME!!! What are you doing with yours?
Sauteeing with lamb bacon lardons, then serving over linguine sprinkled with pepper.
I made a spring risotto with asparagus, peas and ramps. I plan on pickling some to put into gibsons later this summer. I'm making a ramp pesto and a ramp aioli from the green left over after pickling the heads.
They are sooooo yummy!
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