Ramps

When the temperature rises, so do these harbingers of spring. But they won’t last long, so get ’em while you can.

The season of ramps is fleeting—all the more reason to have a game plan in place before the first shoots of spring.

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

Garlicky, pungent ramps set off pesto pyrotechnics.

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

With a mason jar and vinegar, ramp season lasts a little longer.

Somewhere a Bloomin’ Onion is weeping.

Breakfast just got a major upgrade.

Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.