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8 recipes to cook with ramps

Garlicky grilled ramps soak up the vinegary tang of the escabeche sauce, and because of the light pickling, can keep in a sealed jar in the fridge for up to two months.Ramps, the wild leeks native to the forests of eastern North America, are one of the first edible plants to break through the soil in the early spring. Prized for their mild, garlicky flavor, they have a short season—this is how we take advantage of them while they're around.