Articles Tagged “ramps”
You might be team ramps or team asparagus -- but we're all team spring.Read More »
A chilled soup that (finally) feels like soup -- thanks to a clever cooking technique and some seductive spring trimmings.Read More »
We're putting our team's culinary survival skills to the test. Things are bound to get interesting.Read More »
Happy first day of spring! The day we've been waiting for, through these long winter days, has finally arrived.Read More »
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
From Chinese crabs to Moroccan bread, we've gone all over the world and back this past week at FOOD52.Read More »
"When I don't have much inspiration or if I have a more challenging ingredient, cream cheese is my secret weapon. Kids love cream cheese so it can help soften the blow of flavors like radish or pickled ramps. That's just what I packed here, along with fresh strawberries from the Union Square Greenmarket."
We hope Walker and Addie packed enough to share, because their lunch looks fantastic. What are you having?Read More »
Merrill and her husband spend some quality time with friends over a home-cooked meal.Read More »
I happened to have a conversation with Addie after she and Walker took this to school for lunch, and I can report that she really enjoyed it! Virginia ham, cucumbers, and MissGinsu's recipe for Sweet and Spicy Pickled Ramps make a wonderful sandwich on brioche bound together with a swipe of mayo, plus a Cara Cara orange for dessert.
The pickles were leftovers from Amanda's Friday night dinner party, but it was more than just efficiency that prompted her to put them in the sandwiches. She says, "My kids love pickles and cucumbers so I try to find ways to tuck them into their lunches."
What's in your lunchbox?
As spring produce floods the Greenmarket, we're excited to be cooking fresh, springy meals -- it's about time. Winter root vegetables are all well and good, but there's nothing like a tender bunch of ramps, bright asparagus spears, and loamy morels, especially after months of sturdy carrots, potatoes, and apples.
We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast -- a light Greenmarket feast -- full of recipes highlighting the best of this season's fruits and vegetables. We suggest you do the same.Read More »